Things that are pissing you off- Food & Drink Edition

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 25, 2010.

  1. kwilkinson

    kwilkinson Having a Ball

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    Celeriac is celery root. It's a certain type of celery grown b/c the tuber (root) gets really big. Kind of potato-ish/turnip in texture but celery in taste.

    [​IMG]
     


  2. mordecai

    mordecai Immoderator

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    i love celery root. i roast it until i can mash the inside a little bit and serve it with beurre blanc poured into the center.
     


  3. edinatlanta

    edinatlanta Senior member

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    STILL no fucking smoker.
     


  4. kwilkinson

    kwilkinson Having a Ball

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    STILL no fucking smoker.

    [​IMG]
     


  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I love celery root as well. Especially with truffles.
     


  6. ama

    ama Senior member

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    Celery root adds great flavor to stocks. That is my primary use for it. Its rather expensive though, at least in these parts.
     


  7. impolyt_one

    impolyt_one Senior member

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    celeriac is the root of standard supermarket-variety celery? [​IMG] do they throw it away normally? Because we have tons of celery here and (will) never have celeriac.
    I had a little crock of celeriac mousse over some beef cheek with some blanched spinach leaves in it for texture, it was really nice.
     


  8. Piobaire

    Piobaire Not left of center?

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    Made a celery root mash a few weeks ago to go with some duck leg confit. IMO, it's a great match.
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    celeriac is the root of standard supermarket-variety celery? [​IMG] do they throw it away normally? Because we have tons of celery here and (will) never have celeriac.
    I had a little crock of celeriac mousse over some beef cheek with some blanched spinach leaves in it for texture, it was really nice.

    It's not. It tastes about the same, but I think it is the root of a different, but related, plant.
     


  10. holymadness

    holymadness Senior member

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    Speaking of celery, I hate the North American practice of cutting off the leaves before selling it. Don't people know that's where all the flavour is?

    This applies to leeks as well.
     


  11. impolyt_one

    impolyt_one Senior member

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    I thought so, I remembered it being that way. There is a place here that has it, and I don't know where they get it from because it's not grown here, but they want $22 for one root. Don't know what to do with it, so I've never been tempted.
     


  12. impolyt_one

    impolyt_one Senior member

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    Speaking of celery, I hate the North American practice of cutting off the leaves before selling it. Don't people know that's where all the flavour is?

    This applies to leeks as well.


    I don't get this either, I love celery leaves. They sell celery tops here separately on salad green stations (greens are actually a strong point here because meat gets wrapped in greens for dinner) and they're great in salads, even pre-cut for bloody marys. Usually we get the whole head, though our vegetables are not pumped up like American produce and so our celery is so thin it resembles Chinese celery sometimes, which is a good thing IMO as it's intensely flavored and greener.
     


  13. foodguy

    foodguy Senior member

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    and while we're bitching about celery ... it's not supposed to be some pumped up steroidal stalk either. damn!
     


  14. impolyt_one

    impolyt_one Senior member

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    It's not. It tastes about the same, but I think it is the root of a different, but related, plant.
    .... could I get away with cooking the roots of standard celery and selling it to people who don't know any better, and referring to it as celery root? or is standard celery root unpalatable/not big enough? [​IMG]
     


  15. mordecai

    mordecai Immoderator

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    My celery usually has leaves. I use them in salads, or throw them and the hearts into stocks.

    I never use anything but the whites and light green stalk of leeks.
     


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