Well it seems that the economy has caught up with our
beef/pork producers. Prices are dropping like , well
you can fill in your own image....

Found chuck steaks/roasts, bone in, at $1.00/pound.
Pork loin at same price, beef ribs, same price. Pork
shoulder, same price. OMG!!

We're starting with pot roast in wine, SWMBO says
don't s***w with her pot roast. I agree.

Pics to follow.

But! She found she was out of celery.

Well, a bit of excavation in fridge #2 produced
a celeriac! (Of course, doesn't every have one these in the
fridge?)

I offered to clean up the ugly beast and reduce it to
1/2 inch cubes.

To the point: How many food items are there out there
that are patently offensive to one our senses, yet
sought out for their flavors?

Aside from Celeriac, I can think of only one.

DURIAN!

Other ideas?

Alex

Chemiker > wrote:

> To the point: How many food items are there out there
> that are patently offensive to one our senses, yet
> sought out for their flavors?
>
> Aside from Celeriac, I can think of only one.
>
> DURIAN!

Why, what sense of yours is so offended by the meek celery root? Would
it also be upset by a parsley root, or a parsnip?

Victor

On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:

> Why, what sense of yours is so offended by the meek celery root? Would
> it also be upset by a parsley root, or a parsnip?

It smells like BO. A little mustier than cumin.

-sw

On Sun, 31 May 2009 19:35:47 -0500, Sqwertz
> wrote:

>On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:
>
>> Why, what sense of yours is so offended by the meek celery root? Would
>> it also be upset by a parsley root, or a parsnip?
>
>It smells like BO. A little mustier than cumin.

Okay, it's all I can do not to rush right out and buy a bushel of the
stuff! LOL!

Carol

--
Change "invalid" to James Bond's agent number to reply.

On May 31, 8:40*pm, Damsel > wrote:
> On Sun, 31 May 2009 19:35:47 -0500, Sqwertz
>
> > wrote:
> >On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:
>
> >> Why, what sense of yours is so offended by the meek celery root? *Would
> >> it also be upset by a parsley root, or a parsnip?
>
> >It smells like BO. *A little mustier than cumin.
>
> Okay, it's all I can do not to rush right out and buy a bushel of the
> stuff! *LOL!
>
> Carol

I used to say the same about cumin. Then I found out just how good it
could make foods taste, and learned to like it<g>

Garlic's another one. I just baked a bread with minced garlic in it.
Stank to the heavens while it was rising, and the oven nearly bowled
me over when I opened it at the end of the baking, but oh-my does it
smell and taste good now<G>.

After the bread came out, I put in two sponge cake layers from Michael
Ruhlman's book Ratios. The came out good-o.

Now I have to figure out how to make frosting for them so DH can take
them into work to share his birthday cake with the gang there.
Mind you, we didn't have any cake here....

maxine in ri

On Sun, 31 May 2009 23:55:06 +0200, (Victor Sack)
wrote:

>Chemiker > wrote:
>
>> To the point: How many food items are there out there
>> that are patently offensive to one our senses, yet
>> sought out for their flavors?
>>
>> Aside from Celeriac, I can think of only one.
>>
>> DURIAN!
>
>Why, what sense of yours is so offended by the meek celery root? Would
>it also be upset by a parsley root, or a parsnip?
>
>Victor

One word..... u.g.l.y!

Lovely bouquet, but if God made an uglier food, I haven't
found it.

Alex

Sqwertz > wrote:

> Victor Sack wrote:
>
> > Why, what sense of yours is so offended by the meek celery root? Would
> > it also be upset by a parsley root, or a parsnip?
>
> It smells like BO. A little mustier than cumin.

That must be an unsual BO, then, or else a different cultivar of
celeriac. Here in Europe, where celeriac is an everyday ingredient, it
has a very light celery smell (very similyr to that of leaves or
stalks), if intact; a bit more intensive if cut. This celery smell is
rather pleasant; nothing at all musty about it.

Victor

Chemiker > wrote:

> (Victor Sack) wrote:
>
> >
> >Why, what sense of yours is so offended by the meek celery root? Would
> >it also be upset by a parsley root, or a parsnip?
>
> One word..... u.g.l.y!
>
> Lovely bouquet, but if God made an uglier food, I haven't
> found it.

Yes, it is ugly, but I refuse to be offended. Instead, I am kind of
offended by the necessity of trimming off and discarding of up to a
third or more of the root, though.

Victor

On Mon, 1 Jun 2009 23:53:56 +0200, (Victor Sack)
wrote:

>Chemiker > wrote:
>
>> (Victor Sack) wrote:
>>
>> >
>> >Why, what sense of yours is so offended by the meek celery root? Would
>> >it also be upset by a parsley root, or a parsnip?
>>
>> One word..... u.g.l.y!
>>
>> Lovely bouquet, but if God made an uglier food, I haven't
>> found it.
>
>Yes, it is ugly, but I refuse to be offended. Instead, I am kind of
>offended by the necessity of trimming off and discarding of up to a
>third or more of the root, though.
>
ON this we agree, Victor. It offends my sense of
parsimony... Also, local markets seem to think that
the bigger the celeriac or kohlrabi, the better it
is. Obviously they (produce managers) don't actually
*eat* these items. Pity.

Alex

On Mon, 01 Jun 2009 18:10:49 -0500, Chemiker
> wrote:

>On Mon, 1 Jun 2009 23:53:56 +0200, (Victor Sack)
>wrote:
>
>>Chemiker > wrote:
>>
>>> (Victor Sack) wrote:
>>>
>
>Alex

The roast pics are posted on alt.binaries.food.

SWMBO also picked up a value pack of
bone-in country-style pork ribs (Shoulder)
and essayed the art of making pork adobo
in the style she remembered from (smrf!)
the 1950's in the SW of the US.

She worked at it, and the atmosphere was
*not* suitable to those easily offended.
I mean, some of the language!

Part of it was mine... she exhausted my whole
stash of guajillo peppers!

Long story shortened: it worked. She pronounced
it wonderful and historically accurate. No pic.
It was u.g.l.y! I made a spanish rice with
saffron and sun-dried tomatoes as a side.
Mine was, um... ok. Lots of beer.

Next: beef ribs, and I have a 5 pound chuck
to make ragu with. Maybe Bolognese. we'll
see. And yes, I have still to make the pound cake.

Alex

Sqwertz wrote:
>
> On Sun, 31 May 2009 23:55:06 +0200, Victor Sack wrote:
>
> > Why, what sense of yours is so offended by the meek celery root? Would
> > it also be upset by a parsley root, or a parsnip?
>
> It smells like BO. A little mustier than cumin.
>
> -sw

Must be really bad celeriac. It usually smells like celery (for some
reason LOL).

Chemiker > wrote:

> The roast pics are posted on alt.binaries.food.

Okay, I made an exception just for you and looked (*). Pics look good.
What did you do with the pot roast liquid?

(*) A general observation, not directed at you personally, Vegyész:
I have to say that the very idea of posting binaries on a Usenet
newsgroup is one of the most stupid and - as it very clearly turned out
to be - counterproductive of them all. Posting a picture or any other
relatively large file to be stored on thousands of newsservers is as
inefficient a use of resources as can be imagined. Why the hell not
post it to a single point of reference, such as one's own Web site (most
everyone has some Web space now), or put it on one of the free public
picture Web sites (such as tinypic or similar), and post a link instead?

Victor

On Wed, 3 Jun 2009 06:32:46 +0200, (Victor Sack)
wrote:

>Chemiker > wrote:
>
>> The roast pics are posted on alt.binaries.food.
>
>Okay, I made an exception just for you and looked (*). Pics look good.
>What did you do with the pot roast liquid?

Sorry, Victor..

In some parts of the world this is not a problem.

(Yes, we use broad band. No by-the-minute charge.)

I could post the biggest images in the world and
you who live in the *enlightened* world would never
see them.

Sorry to have offended you.

SWMBO says:

Brown meat. Add dried Lipton onion soup mix, 2 TBS Hungarian paprika,
1/2 tsp. marjoram, 4-6 cloves of smashed garlic, and, Add splash
Kitchen Bouquet (basically, a caramel browning liquid, akin to
Maggi), add beef broth (1/2 cup) and red wine to cover, in this case
Australian Shiraz. (can use burgurdy, shraz or zin). deGlaze iron
skillet and transfer to Le Creuset before adding wine. Simmer covered
1 hr. Add veggie: onions, red potatoes, carrots, celery (or celeric)
and/or peppers. Salt a little. (I like to salt at table) Bouquet Garni
of your favorite herbs or flat parsley, chives, oregano. Cook 1-1 1/2
hour longer May add canned mushrooms last 20 minutes, or fresh
earlier.

Chemiker wrote:

[binaries in newsgroups]
> In some parts of the world this is not a problem.
>
> (Yes, we use broad band. No by-the-minute charge.)
>
> I could post the biggest images in the world and
> you who live in the *enlightened* world would never
> see them.
>
> Sorry to have offended you.

There was no offense taken. I've had broadband since many years. It is
not a question of bandwidth but of redundant storage of terabytes of
data. It is what causes ISPs to either restrict access to text groups
only or to abandon Usenet altogether. Why not post a link to a picture
on a Web site instead?

> SWMBO says:
>
> Brown meat. Add dried Lipton onion soup mix, 2 TBS Hungarian paprika,
> 1/2 tsp. marjoram, 4-6 cloves of smashed garlic, and, Add splash
> Kitchen Bouquet (basically, a caramel browning liquid, akin to
> Maggi), add beef broth (1/2 cup) and red wine to cover, in this case
> Australian Shiraz. (can use burgurdy, shraz or zin). deGlaze iron
> skillet and transfer to Le Creuset before adding wine. Simmer covered
> 1 hr. Add veggie: onions, red potatoes, carrots, celery (or celeric)
> and/or peppers. Salt a little. (I like to salt at table) Bouquet Garni
> of your favorite herbs or flat parsley, chives, oregano. Cook 1-1 1/2
> hour longer May add canned mushrooms last 20 minutes, or fresh
> earlier.

Thanks to SWMBO and you. I wondered about the liquid, of which there
appeared rather a lot in one of the pics, though not in the plated
presentation.

Victor

On Thu, 4 Jun 2009 18:21:13 +0200, Victor Sack >
wrote:

>Chemiker wrote:
>
>[binaries in newsgroups]
>> In some parts of the world this is not a problem.

>Thanks to SWMBO and you. I wondered about the liquid, of which there
>appeared rather a lot in one of the pics, though not in the plated
>presentation.

Ah! Even so, one begins to understand (apologies to "the 10th
victim".)

We are generous while making the sauce/gravy, or whatever word one
would choose to use. Sometimes there is too much. <G> imagine that.

We serve when the textures of the meat and vegetables are proper.
Extra sauce can be used (1) when serving the meal with Czech
dumplings, (2) Serving over Haluski, (3) Serving over (day-old)
bread slices, or (4) reserving to the fridge and using it with
bread or noodles as a light snack, or incorporating it into
another dish, much as one would use sauce espagnol.

There's just too much flavor there to waste. In this case, there
was also meat left over and a bit of veg. We blended the sauce and
veggies, added the meat, and froze it. Think swichkova. I've eaten
more than one midnight meal from the microwave of this stuff served
over toast or English muffin. (Pups usually get me up 2-3 times every
night so they can run a security inspection of our back yard....)

They are diligent, in that respect.

Alex, who has also served this sauce with couscous.

Pros't, Victor!