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

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

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).

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

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