Am I the only one that carefully cuts the stems off parsley. I wonder if
it's really necessary or perhaps I'm just being finicky?

Elaine (finished cutting the stems and adding to my fish chowder)

"elaine" > wrote in message
...
> Am I the only one that carefully cuts the stems off parsley. I wonder if
> it's really necessary or perhaps I'm just being finicky?

Many years ago I saw a TV Chef the GG I think just chop off the bottom of the
stems as best he could and then mince the remaining parsley. He then kind of
tossed it or picked it up and dropped it back onto the cutting board from about
a foot above the board or so. The heavier stems fell first and the tops
remained on the top of the pile. He then pinched off the minced leaves.

It still works for me.

Dimitri

One time on Usenet, "elaine" > said:

> Am I the only one that carefully cuts the stems off parsley. I wonder if
> it's really necessary or perhaps I'm just being finicky?
>
> Elaine (finished cutting the stems and adding to my fish chowder)

The stems are a little stronger in taste than the leaves (IMO), but
I use them anyway. I can't picture them overpowering the fish. *grin*

On that note, am I the only person who eats the parsley garnish
in restaurants? I love it, and had heard that it helps freshen
your breath...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

On Thu 28 Apr 2005 02:50:59p, Gal Called Jani wrote in rec.food.cooking:

> One time on Usenet, "elaine" > said:
>
>> Am I the only one that carefully cuts the stems off parsley. I wonder if
>> it's really necessary or perhaps I'm just being finicky?
>>
>> Elaine (finished cutting the stems and adding to my fish chowder)
>
> The stems are a little stronger in taste than the leaves (IMO), but
> I use them anyway. I can't picture them overpowering the fish. *grin*
>
> On that note, am I the only person who eats the parsley garnish
> in restaurants? I love it, and had heard that it helps freshen
> your breath...
>

No, I almost always eat the parsley.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >, Wayne Boatwright
> wrote:

> On Thu 28 Apr 2005 02:50:59p, Gal Called Jani wrote in rec.food.cooking:

> > On that note, am I the only person who eats the parsley garnish
> > in restaurants? I love it, and had heard that it helps freshen
> > your breath...

> No, I almost always eat the parsley.


Me, too. I love the taste. It's also very high in vitamin C. It has
many, many times the vitamin C as orange juice. Of course, it's measured
by weight, and orange juice is heavy where parsley weighs almost nothing.

--
Dan Abel
Sonoma State University
AIS

Dan Abel wrote:
> In article >, Wayne
Boatwright
> > wrote:
>
> > On Thu 28 Apr 2005 02:50:59p, Gal Called Jani wrote in
rec.food.cooking:
>
> > > On that note, am I the only person who eats the parsley garnish
> > > in restaurants? I love it, and had heard that it helps freshen
> > > your breath...
>
> > No, I almost always eat the parsley.
>
>
> Me, too. I love the taste. It's also very high in vitamin C. It
has
> many, many times the vitamin C as orange juice. Of course, it's
measured
> by weight, and orange juice is heavy where parsley weighs almost
nothing.

Very true, Dan... far, far better than guzzling sugar laden OJ (the BIG
LIE from the citrus commission... OJ is not so great for you... makes
you fat and rots your teeth). Parsley is also very, very high in
Vitamin A, Iron, and Calcium. I can't remember not having a crop of
parsley growing right outside my back door. And even though I grow far
more than I can possibly use I still always use the stems too... minced
they add nice crunch and terrific flavor to all types of salads,
especially salsa, they're perfect in soups/stews, and tomato sauce. I
grind parsley stems and all into meat loaf. And if I can't use the
stems rightaway they go into the freezer to await a dish where they can
be used. And a few full sprigs of parsley keep celery sticks great
company in bloody marys. And it's a heck of a lot easier growing a
parsley patch than a citrus grove... especially up north. And remember
that BIG LIE, freshly picked parsley gives *full* nutritional value,
whereas unless you pick your own, so-called fresh citrus from the
stupidmarket actually contains very little Vitamin C; within 24 hours
of harvest fully half the Vitamin C in citrus is lost, and half again
each day, citrus a few days later contains practically none. OJ in
containers likewise. Only frozen OJ concentrate contains significant
Vitamin C. The citrus at the typical stupidmarket is at least two
weeks since harvest and much is from cold storage, can be 6-8 weeks off
the tree, contains essentially zero Vitamin C. The Citrus commission
advertisements are all MYTH and BS. So don't concern yourselves if the
citrus crops fail... parsley is a hundred fold better for you, equally
better for your budget too.

Eat your parsley every day... bean salads, pasta salads, tuna salads,
even parsley buttered bagels are pretty good, in fact I often add a
full cup of minced parsley (with stems) to bread dough, even pizza
dough. I happen to like parsley much better than basil, in fact I
rarely bother growing basil anymore. And I grow both the curly and
flat leaf... curly is better with anything chicken, even eggs. And no
one has an excuse for not growing their own... there's a lot more
*healthful* nutrition from a 10" pot of parsley than from an entire
citrus tree.

Sheldon

elaine wrote:
> Am I the only one that carefully cuts the stems off parsley. I
wonder if
> it's really necessary or perhaps I'm just being finicky?

You're being extremely wasteful.

> Elaine (finished cutting the stems and adding to my fish chowder)

Couldn't be a better use for parsely stems than fish chowder.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
> Dan Abel wrote:
> > In article >, Wayne
> Boatwright
> > > wrote:
> >
> > > On Thu 28 Apr 2005 02:50:59p, Gal Called Jani wrote in
> rec.food.cooking:
> >
> > > > On that note, am I the only person who eats the parsley garnish
> > > > in restaurants? I love it, and had heard that it helps freshen
> > > > your breath...
> >
> > > No, I almost always eat the parsley.
> >
> >
> > Me, too. I love the taste. It's also very high in vitamin C. It
> has
> > many, many times the vitamin C as orange juice. Of course, it's
> measured
> > by weight, and orange juice is heavy where parsley weighs almost
> nothing.
>
> Very true, Dan... far, far better than guzzling sugar laden OJ (the BIG
> LIE from the citrus commission... OJ is not so great for you... makes
> you fat and rots your teeth). Parsley is also very, very high in
> Vitamin A, Iron, and Calcium. I can't remember not having a crop of
> parsley growing right outside my back door. And even though I grow far
> more than I can possibly use I still always use the stems too... minced
> they add nice crunch and terrific flavor to all types of salads,
> especially salsa, they're perfect in soups/stews, and tomato sauce. I
> grind parsley stems and all into meat loaf. And if I can't use the
> stems rightaway they go into the freezer to await a dish where they can
> be used. And a few full sprigs of parsley keep celery sticks great
> company in bloody marys. And it's a heck of a lot easier growing a
> parsley patch than a citrus grove... especially up north. And remember
> that BIG LIE, freshly picked parsley gives *full* nutritional value,
> whereas unless you pick your own, so-called fresh citrus from the
> stupidmarket actually contains very little Vitamin C; within 24 hours
> of harvest fully half the Vitamin C in citrus is lost, and half again
> each day, citrus a few days later contains practically none. OJ in
> containers likewise. Only frozen OJ concentrate contains significant
> Vitamin C. The citrus at the typical stupidmarket is at least two
> weeks since harvest and much is from cold storage, can be 6-8 weeks off
> the tree, contains essentially zero Vitamin C. The Citrus commission
> advertisements are all MYTH and BS. So don't concern yourselves if the
> citrus crops fail... parsley is a hundred fold better for you, equally
> better for your budget too.
>
> Eat your parsley every day... bean salads, pasta salads, tuna salads,
> even parsley buttered bagels are pretty good, in fact I often add a
> full cup of minced parsley (with stems) to bread dough, even pizza
> dough. I happen to like parsley much better than basil, in fact I
> rarely bother growing basil anymore. And I grow both the curly and
> flat leaf... curly is better with anything chicken, even eggs. And no
> one has an excuse for not growing their own... there's a lot more
> *healthful* nutrition from a 10" pot of parsley than from an entire
> citrus tree.
>
> Sheldon

Great info..............thanks a whole bunch (of parsley)

Elaine

elaine wrote:
> "Sheldon" > wrote in message
> oups.com...
>>
>> Dan Abel wrote:
>>> In article >, Wayne
>>> Boatwright > wrote:
>>>
>>>> On Thu 28 Apr 2005 02:50:59p, Gal Called Jani wrote in
>>>> rec.food.cooking:
>>>
>>>>> On that note, am I the only person who eats the parsley garnish
>>>>> in restaurants? I love it, and had heard that it helps freshen
>>>>> your breath...
>>>
>>>> No, I almost always eat the parsley.
>>>
>>>
>>> Me, too. I love the taste. It's also very high in vitamin C. It
>>> has many, many times the vitamin C as orange juice. Of course,
>>> it's measured by weight, and orange juice is heavy where parsley
>>> weighs almost nothing.
>>
>> Very true, Dan... far, far better than guzzling sugar laden OJ (the
>> BIG LIE from the citrus commission... OJ is not so great for you...
>> makes you fat and rots your teeth). Parsley is also very, very high
>> in Vitamin A, Iron, and Calcium. I can't remember not having a crop
>> of parsley growing right outside my back door. And even though I
>> grow far more than I can possibly use I still always use the stems
>> too... minced they add nice crunch and terrific flavor to all types
>> of salads, especially salsa, they're perfect in soups/stews, and
>> tomato sauce. I grind parsley stems and all into meat loaf. And if
>> I can't use the stems rightaway they go into the freezer to await a
>> dish where they can be used. And a few full sprigs of parsley keep
>> celery sticks great company in bloody marys. And it's a heck of a
>> lot easier growing a parsley patch than a citrus grove... especially
>> up north. And remember that BIG LIE, freshly picked parsley gives
>> *full* nutritional value, whereas unless you pick your own,
>> so-called fresh citrus from the stupidmarket actually contains very
>> little Vitamin C; within 24 hours of harvest fully half the Vitamin
>> C in citrus is lost, and half again each day, citrus a few days
>> later contains practically none. OJ in containers likewise. Only
>> frozen OJ concentrate contains significant Vitamin C. The citrus at
>> the typical stupidmarket is at least two weeks since harvest and
>> much is from cold storage, can be 6-8 weeks off the tree, contains
>> essentially zero Vitamin C. The Citrus commission advertisements
>> are all MYTH and BS. So don't concern yourselves if the citrus
>> crops fail... parsley is a hundred fold better for you, equally
>> better for your budget too.
>>
>> Eat your parsley every day... bean salads, pasta salads, tuna salads,
>> even parsley buttered bagels are pretty good, in fact I often add a
>> full cup of minced parsley (with stems) to bread dough, even pizza
>> dough. I happen to like parsley much better than basil, in fact I
>> rarely bother growing basil anymore. And I grow both the curly and
>> flat leaf... curly is better with anything chicken, even eggs. And
>> no one has an excuse for not growing their own... there's a lot more
>> *healthful* nutrition from a 10" pot of parsley than from an entire
>> citrus tree.
>>
>> Sheldon
>
> Great info..............thanks a whole bunch (of parsley)
>
> Elaine

(laughing) That's funny, Elaine! I was appalled when I saw an
advertisement for Orange Juice with some sort of "cholesterol lowering"
agent added to it. Oh, yes, I really want you fruit juice folks to play
doctor and add some sort of crap to orange juice. Thank you very much, I
think I'll pass. Please pass the parsley

Jill

jmcquown wrote:

> (laughing) That's funny, Elaine! I was appalled when I saw an
> advertisement for Orange Juice with some sort of "cholesterol lowering"
> agent added to it. Oh, yes, I really want you fruit juice folks to play
> doctor and add some sort of crap to orange juice. Thank you very much, I
> think I'll pass. Please pass the parsley


I got some "low - carb" Tropicana OJ a whiles back, it was NASTY stuff...it
had artificial sweetener in it.

I can still taste that stuff - BLECH!

Now Sheldon has inspired me to get some parsley for my windowsill...not only
is it nutritious but it also is a very pretty plant.

--
Best
Greg

"Sheldon" > wrote in message
ups.com...
>
> elaine wrote:
> > Am I the only one that carefully cuts the stems off parsley. I
> wonder if
> > it's really necessary or perhaps I'm just being finicky?
>
> You're being extremely wasteful.
>
> > Elaine (finished cutting the stems and adding to my fish chowder)
>
> Couldn't be a better use for parsely stems than fish chowder.
>
> Sheldon

Seconded - full of flavour.

Shaun aRe

P.s. Sheldon - 'you arsehole!' - HTH.

"Shaun aRe" > wrote in message
eenews.net...
>
> "Sheldon" > wrote in message
> ups.com...
>>
>> elaine wrote:
>> > Am I the only one that carefully cuts the stems off parsley. I
>> wonder if
>> > it's really necessary or perhaps I'm just being finicky?
>>
>> You're being extremely wasteful.
>>
>> > Elaine (finished cutting the stems and adding to my fish chowder)
>>
>> Couldn't be a better use for parsely stems than fish chowder.
>>
>> Sheldon
>
> Seconded - full of flavour.
>
> Shaun aRe
>
> P.s. Sheldon - 'you arsehole!' - HTH.
>
>
>
I was always taught that while the leaves are good for "the parsley look"
the stalks are best for flavour

"elaine" > wrote in message
...
> Am I the only one that carefully cuts the stems off parsley. I wonder if
> it's really necessary or perhaps I'm just being finicky?
>
> Elaine (finished cutting the stems and adding to my fish chowder)
>
>

I have heard that the stems tend to darken stocks but to be honest I have
never seen it.


--
Peter Aitken

Remove the crap from my email address before using.

Gal Called Jani wrote:
>
> One time on Usenet, "elaine" > said:
>
> > Am I the only one that carefully cuts the stems off parsley. I wonder if
> > it's really necessary or perhaps I'm just being finicky?
> >
> > Elaine (finished cutting the stems and adding to my fish chowder)
>
> The stems are a little stronger in taste than the leaves (IMO), but
> I use them anyway. I can't picture them overpowering the fish. *grin*
>
> On that note, am I the only person who eats the parsley garnish
> in restaurants? I love it, and had heard that it helps freshen
> your breath...

I only eat it "by accident" - that is, if it gets into
the sauce and gets scooped up on the fork with the other
stuff. Otherwise, no, because it's a little "grassy" tasting
for me when it's raw. However, I love fried parsley. I have
one dish that calls for deep-fried parsley as a garnish and
it is delicious. You just deep-fry sprigs of it - no coating
of any sort - just naked - make sure it's good and dry. It
only takes a few seconds and it becomes nice and brittle and
crispy. Yum!

Kate

> --
> Jani in WA ~ mom, vid gamer, novice cook ~
> "The ships hung in the sky in much the same
> way that bricks don't" - D. Adams, HGTTG


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> Gal Called Jani wrote:
>>
>> One time on Usenet, "elaine" > said:
>>
>>> Am I the only one that carefully cuts the stems off parsley. I
>>> wonder if it's really necessary or perhaps I'm just being finicky?
>>>
>>> Elaine (finished cutting the stems and adding to my fish chowder)
>>
>> The stems are a little stronger in taste than the leaves (IMO), but
>> I use them anyway. I can't picture them overpowering the fish. *grin*
>>
>> On that note, am I the only person who eats the parsley garnish
>> in restaurants? I love it, and had heard that it helps freshen
>> your breath...
>
> I only eat it "by accident" - that is, if it gets into
> the sauce and gets scooped up on the fork with the other
> stuff. Otherwise, no, because it's a little "grassy" tasting
> for me when it's raw. However, I love fried parsley. I have
> one dish that calls for deep-fried parsley as a garnish and
> it is delicious. You just deep-fry sprigs of it - no coating
> of any sort - just naked - make sure it's good and dry. It
> only takes a few seconds and it becomes nice and brittle and
> crispy. Yum!
>
> Kate
>
Try that with freshly washed and well dried spinach leaves, Kate. It comes
out the same way, brittle and crispy and is to DIE for!

Jill

On Thu, 28 Apr 2005 17:30:16 -0400, "elaine" >
wrote:

>Am I the only one that carefully cuts the stems off parsley. I wonder if
>it's really necessary or perhaps I'm just being finicky?
>
>Elaine (finished cutting the stems and adding to my fish chowder)
>
I hate the taste and texture of parsley stems. I only use them if
really stretched... parsley grows like a weed so we usually used to
have a ton of it - I'd pick off the leaves and just use them. I
consider parsley to be a seasoning, not a vegetable...
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply