I dislike celery, but reserve true hatred for celery seed, an utterly vile taste. It must be cheap, because poor quality spice blends use it as filler in places it does not belong. Many a potato salad or cole slaw has been rendered inedible because some taste blonde person added celery seed.
Really fresh celery from a farmer’s market has a peppery flavor.
Why thank you, kind sir!
But the problem lies in that my laziness often times overrides my hatred, so I don’t pick it out of dishes, so I end up eating and hating it often.
I’m a celery fan, hubby is not. For him it’s the watery CRUNC*H that is off-putting. He doesn’t mind the flavor in foods, so I’ll string it and buzz it in a blender or food processor for soup, stew, stuffing, meatloaf and potato salad. I grow and use an herb that looks like a tougher, darker flat-leaved parsley that has the VERY pronounced flavor of celery, in this instance, a little does go a long way. Some nursery and seed catalogues call it Par-Cel(pretty sneaky, huh? ;)) It’s quicker to chop and blends readily into whatever I’m making. And, since it is an Umbellifer, Swallowtail caterpillars love it.
I love celery. Especially raw. It’s one of my favorite things to snack on and usually eaten plain by itself (though it’s also good in a Bloody Mary). I like the crunch and the clean taste.
Yeah, that’s me, too. Celery almost always add a nice little crunch and fresh taste to whatever you put it in. I’m happy to eat it raw, too, or with some peanut butter.
I love the almost-white celery heart with a few leaves still attached. I never have to share it in my house, too!
Naw, celery is just a middling vegetable as far as I’m concerned.
Celery hearts are pretty good in salad, but they’re not a front-line ingredient. Mrs. J. cooks celery along with potatoes, carrots and onions in her pot roasts and I’ll eat the celery, but it’s my least favorite vegetable in that concoction.
I can see not being enamored of the strings in outer stalks eaten raw, but hating the texture of celery? Sheesh.
Wow, I’m surprised at the hate for celery. I cannot think of a blander, more tasteless food. Crunchy water. That’s how I’d describe celery.
I’m pretty sure this is true. I mean, it’s certainly true that broccoli is inedible and will turn any food into a non-food product merely by wafting it nearby. But it’s genetic, too.
Cilantro is another taste like that, as well as “melon flavor” (strongest in cantaloupe, less so but still overpowering in honeydew).
You misspelled “cauliflower” in the bolded word.
< raises hand >
I’m fine with celery, but snfaulkner’s hatred of celery pales before my loathing of cucumber. I hate cucumber with the passion of 10,000 exploding suns that are exploding because they’re all pissed off by the fact that cucumber sucks.
Would it be ok if I told all the cucumber of the world to fuck off, and if so, am I entitled to live a cucumber free life?
Yes and yes!
Now if only I could grant myself immunity from all the cheese every damn body has to put on every damn thing.
Broccoli, cauliflower, what’s the difference? They’re equally offensive and inedible.
I wish they sold celery at the salad bars. I always have to buy a big honkin’ armful for $3, for one lousy stalk. And then the rest goes bad, just rots away.
Like I said, you have to pull of the stringy threads when preparing it.
Cilantro isn’t actually even food. The thing is that some people have a genetic defect that renders them unable to taste the horrible soapy flavor that would otherwise indicate to them that they’re eating poison.
Not nececelery.
Not just for your teeth. Think of it as Nature’s Toothbrush… for your colon!
Celery it at its best raw, with its mid-stalk trough filled with peanut butter. It’s fine on its own, too.
Cooking celery reveals the dark side of it. Its flavor intensifies with a vengeance! I can stand it in stews and soups and such, but I’d rather do without because its flavor tends to overpower other ingredients. Does anybody else taste it this way?