On Thu 10 Jan 2008 03:13:36p, Christine Dabney told us...

> On Thu, 10 Jan 2008 12:37:58 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>
>>"Julie Bove" > wrote in message
>
>>> I didn't have the green pepper so I left that out. Didn't have the
>>> celery seed so left that out too but used 1/2 celery salt in place of
>>> the sea salt I would have used. I subbed in Splenda for the sugar.
>>> And since it didn't specify the type of vinegar I used white wine.
>>> Perhaps I should have used rice vinegar? I've seen other similar
>>> recipes that called for
>
>>>
>>> I sure would love to make some slaw that daughter will eat. Thanks!
>>>
>>
>>try again using a pinch of sugar instead of the splenda. I know being
>>diabetic you have to watch the intake, but only a pinch or two in the
>>whole slaw won't matter that much and then compare to the one with
>>splenda. It could be that one of the other ingredients was 'off' as
>>well. -ginny
>>
>
> I am wondering if it is the celery salt.
> I know that if I add a tad too much celery seed, it will be bitter.
> Might be somewhat the same thing for the celery salt. Not sure, as I
> have never used celery salt...
>
> Christine
>

Yes, celery seed can be quite bitter if overused. It doesn't seem to have
anything to do with quality of age. I have never had celery seed that
became rancid. I love celery seed in coleslaw, but I use it judiciously.

--
Wayne Boatwright

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Date: Thursday, 01(I)/10(X)/08(MMVIII)
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Managing software engineers is like
herding cats.
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