Subj : Re: celery
To   : JIM WELLER
From : Dave Drum
Date : Thu Aug 04 2022 06:24:00

-=> JIM WELLER wrote to DAVE DRUM <=-

JW> I also add minced onion and celery fried in olive oil and thyme to
JW> mine.

RH> Celery goes in other things, not pasta sauce as a
RH> general rule.

DD> Celery adds very little flavour

JW> I find it very flavourful, especially the leaves.

Well, the leaves do add some flavour/bitterness. The stem/rib not a lot
of any flavour there ... just bulk.

I get little flavour from the stem/rib. Mostly bitter from the leaves.
Although I do dry the leaves sometimes and then whiz them in my R2-D2
mill to get flakes which I use in place of dried parsley.

DD> but does add bulk/thickening to sauces. That's why I add celery
DD> to my chilli mix liquids.

JW> Diced celery ribs remain in discrete little chunks and don't thicken
JW> the liquid they're in, unless you really cook them a really long time.
JW> Do puree it in a blender or something?

DD> Title: Uncle Dirty Dave's Chilli #6
DD> Yield: 12 Servings
DD> 1    Rib celery w/leaves; base
DD> - removed, in 3" pieces

DD> Crumble the ancho chilies
DD> into the blender. Add enough of the onion and celery to
DD> fill the blender loosely. Add only enough hot water or
DD> broth to permit the blender to work easily. Blend until
DD> the ingredients are chopped fine. Add to the mixture in
DD> the Dutch oven.

JW> Oh, I see you do exactly that!

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Parsley New Potatoes
Categories: Potatoes, Vegetables, Herbs
     Yield: 4 wervings

 1 1/2 lb Small red (new) potatoes
     1 md Yellow onion; chopped
     1 tb Oil
     1 cl Garlic; minced
 1 1/2 c  Chicken broth
     1 c  Minced fresh parsley-divided
   1/2 ts (ea) salt & pepper

 Cut a strip of peel from around the middle of each
 potato if desired; set aside. In a large skillet, saute
 onion in oil until tender. Add garlic; cook 1 minute
 longer. Stir in broth and 3/4 cup parsley; bring to a
 boil.

 Add potatoes. Reduce heat; cover and simmer for 20
 minutes or until potatoes are tender. Sprinkle with salt
 if desired, pepper and remaining parsley.

 UDD NOTE: I often use chopped celery leaves for this if
 Parsley is not "in" in my herb patch. Also sprinkle on
 some dried, chopped celery leaves for more "decoration"

 Suzanne Cleveland: Lyons, Georgia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Kitchen

MMMMM

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