On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
wrote:

> She actually doesn't dislike the taste, just the texture.
>
I'm not sure the "strings" will be suitably cut up for her
to like it in that case.

sf
Practice safe eating - always use condiments

On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
wrote:

> She actually doesn't dislike the taste, just the texture.
>
I'm not sure the "strings" will be suitably cut up for her
to like it in that case.

sf
Practice safe eating - always use condiments

On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
wrote:

> She actually doesn't dislike the taste, just the texture.
>
I'm not sure the "strings" will be suitably cut up for her
to like it in that case.

sf
Practice safe eating - always use condiments

sf wrote:

> On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
> wrote:
>
>
>> She actually doesn't dislike the taste, just the texture.
>>
>
> I'm not sure the "strings" will be suitably cut up for her
> to like it in that case.
>
> sf
> Practice safe eating - always use condiments


Have y'all tried using celery seeds instead of dried celery if all you
want is the taste?

Bob

sf wrote:

> On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
> wrote:
>
>
>> She actually doesn't dislike the taste, just the texture.
>>
>
> I'm not sure the "strings" will be suitably cut up for her
> to like it in that case.
>
> sf
> Practice safe eating - always use condiments


Have y'all tried using celery seeds instead of dried celery if all you
want is the taste?

Bob

"Nexis" > wrote in message
news:4zORc.7375$xk.5271@fed1read01...
>
> "Jack Schidt®" > wrote in message
> m...
> >
> > "PENMART01" > wrote in message
> > ...
> > > >> I really like Penzeys toasted onions.
> > > >
> > > >
> > > >Ooo I love those. I love to sprinkle them in my bowl of (chicken)
soup,
> > so
> > > >they're still kinda crunchy. Yum. I also like to whir a few in the
> spice
> > > >grinder and toss it in with the bread crumbs and parmesan for these
> > parmesan
> > > >crusted chicken breasts we love. It adds a nice flavor and everyone
is
> > > >always trying to guess what I used (since they don't see it )
> > > >
> > > >kimberly
> > >
> > > Yup, Penzeys toasted onions are great in meatloaf, much better tasting
> > than
> > > those in soup packets and without all that salt, so you can add a lot.
> > >
> > > I like their dehy bell peppers too, good ground and sprinkled on egg,
> > tuna,
> > > macaroni, potato salads... of course they're invaluable for those
times
> > you
> > > need a bell pepper for a suup/stew and the one you thought you had has
> > rotted,
> > > or it's mid winter and crumby looking bell peppers are $3/lb.. I get
> the
> > red
> > > and green blend, and if necessary it's easy to pick out the color you
> > want...
> > > the super fresh flavor of Penzeys dehy pepper is intense, wait till
you
> > open
> > > the pack and get a whiff.
> > >
> >
> >
> > A-men, brudda! Not to mention the quality of their dried chiles and
> ground
> > chiles. The chipotle is outta sight! Their dehy celery is good too,
when
> > you want that celery flavor AND sop up some water.
> >
> > Jack Dry
>
> I was just thinking about the celery when I was reading Sheldon's post on
> the peppers. I like to give the celery a whir in the spice grinder
> too...that way I can get it in more dishes without my daughter noticing. I
> get the flavor without the "yuck I hate celery".
>
> kimberly
> >
> >
>
>

Penzey's features an excellent ground celery seed that I include in every
rub I use. Gives it a nice earthy undertone and is really good with beef.

Jack Rubber

PS Oh yeah, the point of my pointing out that point is that the ground
celery seed is less costly than the dehy celery.

"Nexis" > wrote in message
news:4zORc.7375$xk.5271@fed1read01...
>
> "Jack Schidt®" > wrote in message
> m...
> >
> > "PENMART01" > wrote in message
> > ...
> > > >> I really like Penzeys toasted onions.
> > > >
> > > >
> > > >Ooo I love those. I love to sprinkle them in my bowl of (chicken)
soup,
> > so
> > > >they're still kinda crunchy. Yum. I also like to whir a few in the
> spice
> > > >grinder and toss it in with the bread crumbs and parmesan for these
> > parmesan
> > > >crusted chicken breasts we love. It adds a nice flavor and everyone
is
> > > >always trying to guess what I used (since they don't see it )
> > > >
> > > >kimberly
> > >
> > > Yup, Penzeys toasted onions are great in meatloaf, much better tasting
> > than
> > > those in soup packets and without all that salt, so you can add a lot.
> > >
> > > I like their dehy bell peppers too, good ground and sprinkled on egg,
> > tuna,
> > > macaroni, potato salads... of course they're invaluable for those
times
> > you
> > > need a bell pepper for a suup/stew and the one you thought you had has
> > rotted,
> > > or it's mid winter and crumby looking bell peppers are $3/lb.. I get
> the
> > red
> > > and green blend, and if necessary it's easy to pick out the color you
> > want...
> > > the super fresh flavor of Penzeys dehy pepper is intense, wait till
you
> > open
> > > the pack and get a whiff.
> > >
> >
> >
> > A-men, brudda! Not to mention the quality of their dried chiles and
> ground
> > chiles. The chipotle is outta sight! Their dehy celery is good too,
when
> > you want that celery flavor AND sop up some water.
> >
> > Jack Dry
>
> I was just thinking about the celery when I was reading Sheldon's post on
> the peppers. I like to give the celery a whir in the spice grinder
> too...that way I can get it in more dishes without my daughter noticing. I
> get the flavor without the "yuck I hate celery".
>
> kimberly
> >
> >
>
>

Penzey's features an excellent ground celery seed that I include in every
rub I use. Gives it a nice earthy undertone and is really good with beef.

Jack Rubber

PS Oh yeah, the point of my pointing out that point is that the ground
celery seed is less costly than the dehy celery.

zxcvbob wrote:

> sf wrote:
>
> > On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
> > wrote:
> >
> >
> >> She actually doesn't dislike the taste, just the texture.
> >>
> >
> > I'm not sure the "strings" will be suitably cut up for her
> > to like it in that case.
> >
> > sf
> > Practice safe eating - always use condiments
>
>
> Have y'all tried using celery seeds instead of dried celery if all you
> want is the taste?


Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
folks....you won't have to put up with those gross rib strings hangin' out
yer mouth and gettin' in yer teeth....

'Tis easy...just use a vegateble peeler on the celery...it sounds tedious
but after awhiles you'll get the hang of it and it'll go quickly....

--
Best
Greg

zxcvbob wrote:

> sf wrote:
>
> > On Mon, 9 Aug 2004 13:13:12 -0700, "Nexis" >
> > wrote:
> >
> >
> >> She actually doesn't dislike the taste, just the texture.
> >>
> >
> > I'm not sure the "strings" will be suitably cut up for her
> > to like it in that case.
> >
> > sf
> > Practice safe eating - always use condiments
>
>
> Have y'all tried using celery seeds instead of dried celery if all you
> want is the taste?


Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
folks....you won't have to put up with those gross rib strings hangin' out
yer mouth and gettin' in yer teeth....

'Tis easy...just use a vegateble peeler on the celery...it sounds tedious
but after awhiles you'll get the hang of it and it'll go quickly....

--
Best
Greg

>Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
>folks....you won't have to put up with those gross rib strings hangin' out
>yer mouth and gettin' in yer teeth....
>
>Best
>Greg

Geeze, take a pill... whatsa matter, celery strings remind you of pubic hairs?
hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
>folks....you won't have to put up with those gross rib strings hangin' out
>yer mouth and gettin' in yer teeth....
>
>Best
>Greg

Geeze, take a pill... whatsa matter, celery strings remind you of pubic hairs?
hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sheldon wrote:

> >Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> >folks....you won't have to put up with those gross rib strings hangin'
out
> >yer mouth and gettin' in yer teeth....
> >
> >Best
> >Greg
>
> Geeze, take a pill... whatsa matter, celery strings remind you of pubic
hairs?
> hehe


Heehee...I was muff - divin' the "Green Goddess"....

--
Best
Greg ;---P

Sheldon wrote:

> >Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> >folks....you won't have to put up with those gross rib strings hangin'
out
> >yer mouth and gettin' in yer teeth....
> >
> >Best
> >Greg
>
> Geeze, take a pill... whatsa matter, celery strings remind you of pubic
hairs?
> hehe


Heehee...I was muff - divin' the "Green Goddess"....

--
Best
Greg ;---P

In article . net>,
"Gregory Morrow" > wrote:
(snip)
> Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> folks....you won't have to put up with those gross rib strings hangin' out
> yer mouth and gettin' in yer teeth....

I think that's silly. Margaret makes me peel the celery she serves
guests when I visit. I think it's silly.
>
> 'Tis easy...just use a vegateble peeler on the celery...it sounds tedious
> but after awhiles you'll get the hang of it and it'll go quickly....

Feh. I use a paring knife when Margaret makes me peel the celery she
serves guests when I visit. I think it's silly.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article . net>,
"Gregory Morrow" > wrote:
(snip)
> Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> folks....you won't have to put up with those gross rib strings hangin' out
> yer mouth and gettin' in yer teeth....

I think that's silly. Margaret makes me peel the celery she serves
guests when I visit. I think it's silly.
>
> 'Tis easy...just use a vegateble peeler on the celery...it sounds tedious
> but after awhiles you'll get the hang of it and it'll go quickly....

Feh. I use a paring knife when Margaret makes me peel the celery she
serves guests when I visit. I think it's silly.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

On Tue, 10 Aug 2004 08:50:17 -0500, Melba's Jammin'
> wrote:
(snip)
==> "Peeling" celery <==
> I think that's silly. Margaret makes me peel the celery
> she serves guests when I visit. I think it's silly.

==> How to "peel" celery <==
> Feh. I use a paring knife when Margaret makes me
> peel the celery she serves guests when I visit. I think
> it's silly.

You're repeating yourself, ma'am.

Besides, trolling Revered Mother Margaret(SM) so blatantly is a sure
way to have Ol' Pete do more than simply glance at your records when
you arrive at the Gates. <G>

ObCurrentTopic: Peeling celery is silly. If "guests" are
inconvenienced by the ribs then they should simply pass them up. There
are more important matters that require heavier thinking when
entertaining.

The Ranger

On Tue, 10 Aug 2004 08:50:17 -0500, Melba's Jammin'
> wrote:
(snip)
==> "Peeling" celery <==
> I think that's silly. Margaret makes me peel the celery
> she serves guests when I visit. I think it's silly.

==> How to "peel" celery <==
> Feh. I use a paring knife when Margaret makes me
> peel the celery she serves guests when I visit. I think
> it's silly.

You're repeating yourself, ma'am.

Besides, trolling Revered Mother Margaret(SM) so blatantly is a sure
way to have Ol' Pete do more than simply glance at your records when
you arrive at the Gates. <G>

ObCurrentTopic: Peeling celery is silly. If "guests" are
inconvenienced by the ribs then they should simply pass them up. There
are more important matters that require heavier thinking when
entertaining.

The Ranger

Melba's Jammin' wrote:

> In article . net>,
> "Gregory Morrow" > wrote:
> (snip)
> > Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> > folks....you won't have to put up with those gross rib strings hangin'
out
> > yer mouth and gettin' in yer teeth....
>
> I think that's silly. Margaret makes me peel the celery she serves
> guests when I visit. I think it's silly.


I used to think so too, but it's one of those little "secrets" a chef friend
confided in me (or rather *forced* on me when we were making a bunch of
'tater salad for a big "do"...). Now I wouldn't dream of serving unpeeled
celery to guests...as for myself here at home I usually don't peel, but for
company*....

[* so said Sally Rand...]


> > 'Tis easy...just use a vegateble peeler on the celery...it sounds
tedious
> > but after awhiles you'll get the hang of it and it'll go quickly....
>
> Feh. I use a paring knife when Margaret makes me peel the celery she
> serves guests when I visit. I think it's silly.


Try the "peanut butter 'n celery test". Serve celery sticks filled with
peanut butter (or cream cheese, etc.) to your guests, half the celery
unpeeled, the other half peeled. See what your guests prefer, especially if
the celery happens to be tough ;-)

Of course you can be crafty and just use the inner celery hearts, they've
very little strings at all...it save that tedious peeling work.

--
Best
Greg

Melba's Jammin' wrote:

> In article . net>,
> "Gregory Morrow" > wrote:
> (snip)
> > Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> > folks....you won't have to put up with those gross rib strings hangin'
out
> > yer mouth and gettin' in yer teeth....
>
> I think that's silly. Margaret makes me peel the celery she serves
> guests when I visit. I think it's silly.


I used to think so too, but it's one of those little "secrets" a chef friend
confided in me (or rather *forced* on me when we were making a bunch of
'tater salad for a big "do"...). Now I wouldn't dream of serving unpeeled
celery to guests...as for myself here at home I usually don't peel, but for
company*....

[* so said Sally Rand...]


> > 'Tis easy...just use a vegateble peeler on the celery...it sounds
tedious
> > but after awhiles you'll get the hang of it and it'll go quickly....
>
> Feh. I use a paring knife when Margaret makes me peel the celery she
> serves guests when I visit. I think it's silly.


Try the "peanut butter 'n celery test". Serve celery sticks filled with
peanut butter (or cream cheese, etc.) to your guests, half the celery
unpeeled, the other half peeled. See what your guests prefer, especially if
the celery happens to be tough ;-)

Of course you can be crafty and just use the inner celery hearts, they've
very little strings at all...it save that tedious peeling work.

--
Best
Greg

>Try the "peanut butter 'n celery test". Serve celery sticks filled with
>peanut butter (or cream cheese, etc.) to your guests, half the celery
>unpeeled, the other half peeled. See what your guests prefer, especially if
>the celery happens to be tough ;-)
>
>Of course you can be crafty and just use the inner celery hearts, they've
>very little strings at all...it save that tedious peeling work.
>
>--
>Best
>Greg

You can be even craftier and serve peanut butter stuffed chocolate chip
cookies, guests will love it, no strings attached.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>Try the "peanut butter 'n celery test". Serve celery sticks filled with
>>peanut butter (or cream cheese, etc.) to your guests, half the celery
>>unpeeled, the other half peeled. See what your guests prefer, especially if
>>the celery happens to be tough ;-)
>>
>>Of course you can be crafty and just use the inner celery hearts, they've
>>very little strings at all...it save that tedious peeling work.
>>
>>--
>>Best
>>Greg
>
>
> You can be even craftier and serve peanut butter stuffed chocolate chip
> cookies, guests will love it, no strings attached.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
Or even crafier would be to serve 'em a few margaritas first. They
wouldn't care about the strings even if they did still happen to
notice 'em. (not) ;-)

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

"Melba's Jammin'" > wrote in message
...
> In article . net>,
> "Gregory Morrow" > wrote:
> (snip)
> > Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> > folks....you won't have to put up with those gross rib strings hangin'
out
> > yer mouth and gettin' in yer teeth....
>
> I think that's silly. Margaret makes me peel the celery she serves
> guests when I visit. I think it's silly.
> >
> > 'Tis easy...just use a vegateble peeler on the celery...it sounds
tedious
> > but after awhiles you'll get the hang of it and it'll go quickly....
>
> Feh. I use a paring knife when Margaret makes me peel the celery she
> serves guests when I visit. I think it's silly.
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>


Celery raw develops the jaw; celery stewed is more easily chewed.

Jack Longfellow

"Melba's Jammin'" > wrote in message
...
> In article . net>,
> "Gregory Morrow" > wrote:
> (snip)
> > Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
> > folks....you won't have to put up with those gross rib strings hangin'
out
> > yer mouth and gettin' in yer teeth....
>
> I think that's silly. Margaret makes me peel the celery she serves
> guests when I visit. I think it's silly.
> >
> > 'Tis easy...just use a vegateble peeler on the celery...it sounds
tedious
> > but after awhiles you'll get the hang of it and it'll go quickly....
>
> Feh. I use a paring knife when Margaret makes me peel the celery she
> serves guests when I visit. I think it's silly.
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>


Celery raw develops the jaw; celery stewed is more easily chewed.

Jack Longfellow

Jack Schidt® wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article . net>,
>>"Gregory Morrow" > wrote:
>>(snip)
>>
>>>Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
>>>folks....you won't have to put up with those gross rib strings hangin'
>
> out
>
>>>yer mouth and gettin' in yer teeth....
>>
>>I think that's silly. Margaret makes me peel the celery she serves
>>guests when I visit. I think it's silly.
>>
>>>'Tis easy...just use a vegateble peeler on the celery...it sounds
>
> tedious
>
>>>but after awhiles you'll get the hang of it and it'll go quickly....
>>
>>Feh. I use a paring knife when Margaret makes me peel the celery she
>>serves guests when I visit. I think it's silly.
>>--
>>-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>>
>
>
>
> Celery raw develops the jaw; celery stewed is more easily chewed.
>
> Jack Longfellow
>
>


Ain't that more the style of Ogden Nash?

Best regards,
Bob

Jack Schidt® wrote:
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article . net>,
>>"Gregory Morrow" > wrote:
>>(snip)
>>
>>>Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
>>>folks....you won't have to put up with those gross rib strings hangin'
>
> out
>
>>>yer mouth and gettin' in yer teeth....
>>
>>I think that's silly. Margaret makes me peel the celery she serves
>>guests when I visit. I think it's silly.
>>
>>>'Tis easy...just use a vegateble peeler on the celery...it sounds
>
> tedious
>
>>>but after awhiles you'll get the hang of it and it'll go quickly....
>>
>>Feh. I use a paring knife when Margaret makes me peel the celery she
>>serves guests when I visit. I think it's silly.
>>--
>>-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>>
>
>
>
> Celery raw develops the jaw; celery stewed is more easily chewed.
>
> Jack Longfellow
>
>


Ain't that more the style of Ogden Nash?

Best regards,
Bob

Dog3 wrote:
<snip>
>>
>>Or even crafier would be to serve 'em a few margaritas first. They
>>wouldn't care about the strings even if they did still happen to
>>notice 'em. (not) ;-)
>>
>
>
> I have served celery peeled and unpeeled with a variety of stuffings. I
> really didn't notice anyone preferring the peeled over the unpeeled. OTOH,
> cocktail hour around here seems to last a tad bit too long.
>
> Michael
>

Ditto. Personally I've never peeled celery and don't plan on
starting. As for the cocktail hour: tell me about it. Last Saturday
was a dousy.

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

"zxcvbob" > wrote in message
...
> Jack Schidt® wrote:
> >
> >
> > Celery raw develops the jaw; celery stewed is more easily chewed.
> >
> > Jack Longfellow
> >
> >
>
>
> Ain't that more the style of Ogden Nash?
>
> Best regards,
> Bob

Or Rambler Nash...

Jack Kenosha

zxcvbob wrote:
>
> Jack Schidt® wrote:

> > Celery raw develops the jaw; celery stewed is more easily chewed.
> >
> > Jack Longfellow

> Ain't that more the style of Ogden Nash?

Yes, but "Jack Nash" is no way to attract the ladies.
blacksalt

zxcvbob wrote:
>
> Jack Schidt® wrote:

> > Celery raw develops the jaw; celery stewed is more easily chewed.
> >
> > Jack Longfellow

> Ain't that more the style of Ogden Nash?

Yes, but "Jack Nash" is no way to attract the ladies.
blacksalt

"Jack Schidt®" > wrote in message
m...
>
> > I was just thinking about the celery when I was reading Sheldon's post
on
> > the peppers. I like to give the celery a whir in the spice grinder
> > too...that way I can get it in more dishes without my daughter noticing.
I
> > get the flavor without the "yuck I hate celery".
> >
> > kimberly
> > >
> > >
> >
> >
>
> Penzey's features an excellent ground celery seed that I include in every
> rub I use. Gives it a nice earthy undertone and is really good with beef.
>
> Jack Rubber
>
> PS Oh yeah, the point of my pointing out that point is that the ground
> celery seed is less costly than the dehy celery.


Thanks for the tip, I'll have to add it to my list. I love the flavor of the
dried celery. And the smell. I swear, every time I open the bag it smells
like Thanksgiving to me. I always start craving dressing when I'm using it!
Would you use the celery seed on a roast? Say, a standing rib roast? How
much? Sounds yummy.

kimberly

"Jack Schidt®" > wrote in message
m...
>
> > I was just thinking about the celery when I was reading Sheldon's post
on
> > the peppers. I like to give the celery a whir in the spice grinder
> > too...that way I can get it in more dishes without my daughter noticing.
I
> > get the flavor without the "yuck I hate celery".
> >
> > kimberly
> > >
> > >
> >
> >
>
> Penzey's features an excellent ground celery seed that I include in every
> rub I use. Gives it a nice earthy undertone and is really good with beef.
>
> Jack Rubber
>
> PS Oh yeah, the point of my pointing out that point is that the ground
> celery seed is less costly than the dehy celery.


Thanks for the tip, I'll have to add it to my list. I love the flavor of the
dried celery. And the smell. I swear, every time I open the bag it smells
like Thanksgiving to me. I always start craving dressing when I'm using it!
Would you use the celery seed on a roast? Say, a standing rib roast? How
much? Sounds yummy.

kimberly

Dog3 wrote:
<snip>
>>>Michael
>>>
>>
>>Ditto. Personally I've never peeled celery and don't plan on
>>starting. As for the cocktail hour: tell me about it. Last Saturday
>>was a dousy.
>>
>
>
> I'll peel it when putting it into potato or egg salad but usually don't
> peel it at all. I'm not drinking these days but everyone else does around
> these parts. Plop, plop, fizz, fizz on Sunday didja'? When I lived in the
> city our progressive dinner parties were absolutely outrageous. About 1/2
> the time we would never get past the cocktails and appetizers at the first
> hosts place. Naturally we would finish the party the next day.
>
> Michael
>
>

Well.. the neighbors (who were invited, btw) were probably happy when
the croquet tournament concluded and the flood lights went off around
midnight leaving only the Tiki torches on around the patio. ;-)

I'm tellin' ya. We "did" your B-day up "right". You shoulda been here.
:-)

--
Steve

Everyone has a photographic memory. Some folks just don't have any film.

"Nexis" > wrote in message
news:08dSc.7686$xk.6348@fed1read01...
>
> "Jack Schidt®" > wrote in message
> m...
> >
> > > I was just thinking about the celery when I was reading Sheldon's post
> on
> > > the peppers. I like to give the celery a whir in the spice grinder
> > > too...that way I can get it in more dishes without my daughter
noticing.
> I
> > > get the flavor without the "yuck I hate celery".
> > >
> > > kimberly
> > > >
> > > >
> > >
> > >
> >
> > Penzey's features an excellent ground celery seed that I include in
every
> > rub I use. Gives it a nice earthy undertone and is really good with
beef.
> >
> > Jack Rubber
> >
> > PS Oh yeah, the point of my pointing out that point is that the ground
> > celery seed is less costly than the dehy celery.
>
>
> Thanks for the tip, I'll have to add it to my list. I love the flavor of
the
> dried celery. And the smell. I swear, every time I open the bag it smells
> like Thanksgiving to me. I always start craving dressing when I'm using
it!
> Would you use the celery seed on a roast? Say, a standing rib roast? How
> much? Sounds yummy.
>
> kimberly
>
>

Kimberly, the Penzey's ground celery seed is a mite strong; I'd say a little
goes a long way. Off the top of my head, I'd say I use it on a ratio of 1
to 10 where 10 is all the rest of the ingredients. Even better, get the
stuff, take a nice whiff and see what you think.

I use it whenever I cook meat. I add a bit more for beef as I think there's
a nice yin/yang thang going on there. Just my dos pesos.

Jack Powder.

"Steve Calvin" > wrote in message
. ..
>
> Ditto. Personally I've never peeled celery and don't plan on
> starting. As for the cocktail hour: tell me about it. Last Saturday
> was a dousy.
>

Steve, I hold you in high regard and would never assume to question your
spelling. But...was last Saturday a 'dousy' as in everyone was doused?

Jack Drenched

"Steve Calvin" > wrote in message
. ..
>
> Ditto. Personally I've never peeled celery and don't plan on
> starting. As for the cocktail hour: tell me about it. Last Saturday
> was a dousy.
>

Steve, I hold you in high regard and would never assume to question your
spelling. But...was last Saturday a 'dousy' as in everyone was doused?

Jack Drenched

Jack Schidt=AE wrote:

> "Steve Calvin" > wrote in message
> . ..
>=20
>>Ditto. Personally I've never peeled celery and don't plan on
>>starting. As for the cocktail hour: tell me about it. Last Saturday
>>was a dousy.
>>
>=20
>=20
> Steve, I hold you in high regard and would never assume to question you=
r
> spelling. But...was last Saturday a 'dousy' as in everyone was doused?=

>=20
> Jack Drenched
>=20
>=20
oops. I've never hidden the fact that spelling is not my strong point=20
(thank heaven that I don't get paid for it) or that I have=20
fat/dyslexic fingers. ;-)

--=20
Steve

I saw a woman wearing a sweat shirt with 'Guess' on it. So I said,
"Implants?"

Melba's Jammin' wrote:
> In article . net>,
> "Gregory Morrow" > wrote:
> (snip)
>
>>Fer CRYIN' OUT LOUD....always ALWAYS peel those stawks of celery,
>>folks....you won't have to put up with those gross rib strings hangin' out
>>yer mouth and gettin' in yer teeth....
>
>
> I think that's silly. Margaret makes me peel the celery she serves
> guests when I visit. I think it's silly.
>
>>'Tis easy...just use a vegateble peeler on the celery...it sounds tedious
>>but after awhiles you'll get the hang of it and it'll go quickly....
>
>
> Feh. I use a paring knife when Margaret makes me peel the celery she
> serves guests when I visit. I think it's silly.

If you serve celery sticks with the stringies in them, people will say
that you don't care whether or not your guests can eat what you give
them. Some strings are so tough, you can't swallow the celery and
"once it is in your mouth, you may not spit it out". That's what you
were taught, right? I never tried using a peeler, but I will do so
next time.

Debbie brought vegetables from her garden. Tonight I sautéed chopped
onions added sliced mushrooms and then Debbie's vegetables, sliced
zucchini, sliced summer squash, sliced tomatoes, haricots verts, sugar
peas and sprinkled everything with Penzey's Onion Powder, Penzey's
Garlic Powder (thank you, Barbara) and black ground pepper. I covered
the pan and cooked the vegetables for a couple of minutes, until they
were starting to soften but were still crunchy. Delicious and easy to
make. After dinner, Debbie left for the airport, to catch a 9:29 PM
plane back to Maine. The five days she was here surely passed
quickly. (

Margaret Suran > wrote in news:cfbr5c0uc3
@news4.newsguy.com:

> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them. Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right? I never tried using a peeler, but I will do so
> next time.
>

Margaret, though we've never met, one of the things I like about you is
your graciousness and thoughfulness. Everyone meeting you seems to express
this, and it's also obviious in your posts.

Regards,

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran > wrote in news:cfbr5c0uc3
@news4.newsguy.com:

> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them. Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right? I never tried using a peeler, but I will do so
> next time.
>

Margaret, though we've never met, one of the things I like about you is
your graciousness and thoughfulness. Everyone meeting you seems to express
this, and it's also obviious in your posts.

Regards,

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Margaret Suran wrote:

> If you serve celery sticks with the stringies in them, people will say
> that you don't care whether or not your guests can eat what you give
> them. Some strings are so tough, you can't swallow the celery and
> "once it is in your mouth, you may not spit it out". That's what you
> were taught, right? I never tried using a peeler, but I will do so
> next time.
>


I have encountered celery strings so tough that they could very easily have
been used for flossing one's teeth...or wrapping packages even.

--
Best
Greg