I will confess to having been a bit of a sceptic until a few years ago - on the basis it was boring rather than disliking it - but a few recipes changed my mind. First, a Barton Seaver recipe from his brilliant book Where There's Smoke, which combines thinly sliced celery with parmesan, pecans and a lemon / mustard / maple syrup dressing, and then an article in the much missed Lucky Peach regarding celery more generally. I've been trying to paste an image of the Seaver recipe into this post in case it's of interest, but have failed miserably so far. I'll keep trying.
To me, raw celery has a strong distinctive flavour that is quite unpleasant and that clashes with other flavours. It’s a surprise to see it described as not tasting of much. I wonder if, as with broccoli and coriander, your reaction to it depends on your ability to detect a particular chemical. I don’t pick up broccoli’s sulphur compound or coriander’s saponins but I shall never be fond of celery. Adding acid or something hot makes it less overwhelming, but that’s all.
The sense of taste varies as much as our visual and aural acuity, but somehow we tend to expect everyone to taste things as we do. I wonder why
I'm quite a fan of celery but have never tried it with peanuts... I'm thinking that even with my very recently lost sense of taste ( Covid of course) that the textures will be good in Meera's wontons? I really do love the way your recipe round ups do all the research and internet trawling that most of us never get around to.
I will confess to having been a bit of a sceptic until a few years ago - on the basis it was boring rather than disliking it - but a few recipes changed my mind. First, a Barton Seaver recipe from his brilliant book Where There's Smoke, which combines thinly sliced celery with parmesan, pecans and a lemon / mustard / maple syrup dressing, and then an article in the much missed Lucky Peach regarding celery more generally. I've been trying to paste an image of the Seaver recipe into this post in case it's of interest, but have failed miserably so far. I'll keep trying.
To me, raw celery has a strong distinctive flavour that is quite unpleasant and that clashes with other flavours. It’s a surprise to see it described as not tasting of much. I wonder if, as with broccoli and coriander, your reaction to it depends on your ability to detect a particular chemical. I don’t pick up broccoli’s sulphur compound or coriander’s saponins but I shall never be fond of celery. Adding acid or something hot makes it less overwhelming, but that’s all.
The sense of taste varies as much as our visual and aural acuity, but somehow we tend to expect everyone to taste things as we do. I wonder why
I'm quite a fan of celery but have never tried it with peanuts... I'm thinking that even with my very recently lost sense of taste ( Covid of course) that the textures will be good in Meera's wontons? I really do love the way your recipe round ups do all the research and internet trawling that most of us never get around to.
can't forget the iconic ants on a log!!! lol