cowgirl toffee: katerbug72: cowgirl toffee: Has anyone here ever went to a party and was like "WHOO! F*CK-YEAH... CELERY!!"?Yes. When my Caesar drink had practically a whole salad in it and it was awhile to go before dinner. Woo hoo! Celery!*smack* You could have had a V-8. :P
katerbug72: cowgirl toffee: katerbug72: cowgirl toffee: ... Clamato is best ....
Teufelaffe: Thunderboy: t3knomanser: PacManDreaming: They taste good by themselves.They don't taste like anything. A glass of tap water has more flavor than celery.Celery is incredibly flavorful. I don't know what it is that you've been eating, but I'm pretty sure it wasn't celery.Well, since they said that tap water has more flavor, they probably live somewhere with some horrid tap water.
Dow Jones and the Temple of Doom: All I know about celery is 3 things: it has negative calories, it was promoted for use as toilet paper in old-timey ads, and foley artists use it for bone break sound fx. That's about the extent of my celery knowledges.
cowgirl toffee: katerbug72: cowgirl toffee: katerbug72: cowgirl toffee: ... Clamato is best ....Sorry... I just threw up a little in my mouth... and it was still better than Clamato. *blech*:P
jiken: enjoy dealing with veggie libel laws, idiot
fusillade762: I'm glad to find I'm not the only one who hates celery. Raw, anyway, I don't mind it cooked./also hate raw coconut, tapioca and rice pudding
NotARocketScientist: Uhhmm you forgot tuna salad which is damn near unedible w/o celery.you mean like a tuna sandwich, right? I'll agree there. Try with apples sometimes too.I use pickle relish (or chopped sweet pickles) in my tuna salad. Mom used celery, but it rots before I get to it, where pickles do not.
Mr. Shabooboo: I don't like stringy celery . If something calls for celery, I'll put in celery seeds instead.That also spreadsout the flavoring from just one stringy green blob to the whole dish.
Shostie: I miss celery. My wife hates it and green pepper, so like 2/3 of the cajun trinity are right out the f*cking window.
Strobeguy: I like celery, there I said it. I like it raw, cooked, layered with cottage cheese and cracked pepper.
marius2: How much does Fark get for these articles?
ox45tallboy: marius2: How much does Fark get for these articles?They don't get paid by the article (except for sponsored links); they get paid by the ad views when people come into the thread to complain about the article.You saw the ads once when you clicked the "view comments", once when you clicked "preview", once when you clicked "add comment", and once when you clicked "return to comments".They got 4 page hits by linking to an article so silly that you had to post a comment about it. I'm sure they're considering your displeasure all the way to the bank.
PhiloeBedoe: The word celery comes from the ancient practice of paying Roman soldiers an allowance to buy it...
Do you know the way to Mordor: I asked the waitress what vegetable was in this wonderful sauce, and my jaw dropped when she said "Celery."
Do you know the way to Mordor: To this day I wish I knew what was in that sauce
LionHound: Some farkers farking love celery some farkers hate it with a passion. Everybody doesn't perceive flavor and aroma the same way and hence like the same things in their farking mouth. Calling something disgusting because you don't have a taste for it is a little over the top. I happen to like celery, and I have had intensely flavorful batches and somewhat bland batches so obviously YMMV. Generalizing and calling it all tough, flavorless and useless reveals that a person either has not tried a tender flavorful specimen or perhaps that they lack the facilities to perceive the flavor/aroma compounds present in celery, some individuals may be more sensitive to them and/or perceive them as unpleasant.To me it has an aromatic herbal fragrant character, and a slightly salty flavor, which combine in distinctive ways with some hints of parsley, mint, and even sometimes hints of buttery coconut-like nuances. Cooking it a bit subdues the stronger flavors for me. I like it raw with nut or seed butters, homemade cheese spreads, hummus and in salads. Tuna salad is just incomplete without it, but it needs a good fine chop. Its indispensable for stocks and soups made in my kitchen imparting the basic fresh vegetable and herb aroma and flavor. It is low in calories, glycemic load, but high in fiber and can have pretty good potassium, folate and vitamin K numbers so saying that it contributes nothing is disingenuous.
Phil Moskowitz: Even when you set the scale to Gawker, this is retarded.
rev. dave: The best use for celery is hot wings, followed by pea soup and lastly bloody Mary. No other uses exist.
born_yesterday: lordargent: I can't do a damned thing with beets, every preparation, every spicing, and they still come out nasty.I like them roasted (peel on, coated with olive oil), then peel and chop. Maybe with some balsamic vinegar.If roasting doesn't cut it, I can't help ya.
Bathia_Mapes: I'm not a big fan of raw celery, but I don't mind it in soups & stews. And when I'm making chicken or tuna salad, I always had a dash of celery salt.
ciberido: sno man: stanadamsii: lordargent: HotWingAgenda: Brussels sprouts, however, is the devil's food.I'm ok with brussels sprouts, when roasted with mushrooms and bacon, with a bit of olive oil and sea salt.BUTWhen I was younger, I used to dislike a lot of veggies. Broccoli, sprouts, peas, etc.When I got older, moved out, got my own kitchen and started cooking for myself, I realized that my dislike of a lot of veggies was a matter of preparation. IE, my mom/stepdad BOILED a lot of their veggies with little alteration.With a steamer pot and a cast iron roasting pan and a cabinet full of spices, I've turned all of those disliked/hated veggies into dishes that ranged from tolerable to damned tasty.EXCEPT FOR BEETS!!!I can't do a damned thing with beets, every preparation, every spicing, and they still come out nasty.Remember beets have *a lot* of sugar, use it small diced as the sweet component like a raisin in a stir fry and you might like it better. Never canned./also didn't like it until recently- balsamic was my gateway to liking it.Beets are best roasted... clean, wrap in tin foil and throw into a 350ish oven for an hour or so. when they give a little when you poke them, pull them out, let them cool a bit, peel them and cut up as you like, toss with butter and a pinch of salt. Just don't be too alarmed the next day or two in the bathroom. I have an awesome Indian dish with beets, tomato, cumin and onions as well.What the hell is wrong with you people? You've never ever heard of borscht?
Toshiro Mifune's Letter Opener: You'd best smile when you talk about Dr. Brown's Cel-Ray celery flavored soda.
lordargent: HotWingAgenda:EXCEPT FOR BEETS!!!I can't do a damned thing with beets, every preparation, every spicing, and they still come out nasty.
rga184: One was your basic supermarket stuff for everyday choking.
Mock26: I hope the author chokes on a steak.
carnifex2005: [Nature's Toothbrush]
remus: I thought the biggest lie was "I'll pull out"... Oh, wait, celery, sorry, move on. Nothing to see here
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