tag:blogger.com,1999:blog-4543389752792247888.post2626720661764666335..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Salmon "Chops" with Celery and Black TrufflesUnknownnoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-4543389752792247888.post-88012334016579734952008-01-23T18:55:00.000-05:002008-01-23T18:55:00.000-05:00Ooooo, I love me some fennel. That's a great sugg...Ooooo, I love me some fennel. That's a great suggestion. Thanks Chris.<BR/><BR/>And congrats to everyone who got the Brian Boitano/South Park reference. <BR/><BR/>Still hating celery, though, no matter what some of you say. So THERE. :PCarol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-13913145114601311112008-01-22T13:33:00.000-05:002008-01-22T13:33:00.000-05:00The main problems with celery, I think, are (1) it...The main problems with celery, I think, are (1) it has a subtle flavor that can quickly get bitter and not play well with other foods (sort of like endive), and (2) it has all those strings. Usually you just dice the hell out of it and cook it in mirepoix, of course, but if it's a main ingredient you have these problems. To solve #1, you use a very good recipe, like Keller's. To solve #2, you need to do the cutting thing he talks about but doesn't explain as clearly as he might. So I'll try.<BR/><BR/>Hold the celery stalk curved-side up in your off-hand, with the base part away from you. Take a paring knife in your good hand, blade up. Now cut most of the way through the last 1/4 inch or so of the celery stalk by putting your thumb on top and squeezing, sort of like cutting a banana onto your cereal. Don't cut all the way through: once you have just a little bit left, pull the knife and the celery cut-off bit toward you over the top, removing a whole bunch of strings. Now do it again, but a little to one side, and again on the other side, and so on. In the end, you should have a stalk that is pretty much square on the end (instead of flared, the way it comes) and has very few tough strings. If you do this with about 10 stalks of celery in a row, using a very sharp paring knife, you will see that it is very fast and clean. Oh -- and throw all the trimmings into a tupperware and freeze them, along with onion and most everything else trimmings, for the next time you make stock.<BR/><BR/>Incidentally, if you really hate celery, you could try fennel stalks instead, as they have a similar texture and an interesting flavor of their own. But then, lots of people hate fennel too. Sigh.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-33489819808688955032008-01-14T23:46:00.000-05:002008-01-14T23:46:00.000-05:00Words cannot express how much I love this blog. I ...Words cannot express how much I love this blog. I started reading around July, so I'm going back to the older posts. Like a previous poster said, I'm too pussy to try these myself so this is vicarious culinary paradise. You are hysterical, and I love the pics (especially the one of the dog begging you for cheese). <BR/><BR/><B>RUN IT</B>, bitch!!!!! *z-formation snap*<BR/><BR/>LMAOAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-62592467118879646702008-01-14T20:01:00.000-05:002008-01-14T20:01:00.000-05:00Hey,Carole so I've had a really crappy weekend and...Hey,<BR/>Carole so I've had a really crappy weekend and would really love it if you would post something new. Ok, thanks!<BR/>CaitlynCaitlynhttps://www.blogger.com/profile/08444388118425326713noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-40519330576939747622008-01-13T14:13:00.000-05:002008-01-13T14:13:00.000-05:00celery should die. gross.celery should die. gross.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56943255486466455982008-01-12T17:52:00.000-05:002008-01-12T17:52:00.000-05:00Congrats on your award! This is such a good idea!...Congrats on your award! This is such a good idea!KELLYhttps://www.blogger.com/profile/06855543273804405134noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50847713328895336692008-01-12T01:48:00.000-05:002008-01-12T01:48:00.000-05:00I had no idea so many people hated celery. And he...I had no idea so many people hated celery. And here I thought I was one of a few. Thank you for outing all of the celery haters. No longer will I feel guilty for picking the celery out of things, as I am not alone. My mother won't guilt me (anymore) into eating celery. I will point her directly to this blog post in my defense. You have liberated me! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-45603625884547647692008-01-11T15:50:00.000-05:002008-01-11T15:50:00.000-05:00I dunno, I liked last week's celery that had been ...I dunno, I liked last week's celery that had been doused repeatedly in chicken fat and butter as it roasted with carrots and onion under a chicken (but maybe a pencil eraser would have tasted good that way).<BR/><BR/>Ditto about liking the "crunch" in tuna.<BR/><BR/>Also, I'll defend restaurant salmon as being a "gateway fish" for picky eaters... :)Hillaryhttps://www.blogger.com/profile/14026722314412997694noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-25827329736259247322008-01-11T14:28:00.000-05:002008-01-11T14:28:00.000-05:00Will you stop it with the celery hate? I suppose y...Will you stop it with the celery hate? I suppose you eat your tuna, chicken or even salmon salad with not crunch at all. You think celeriac is related to peaches, and yu'd rather hunt up and mince a water chestnut than be seen with the dreaded c-word.<BR/><BR/>Well, nertz. Celery is a noble veg. The palest inner stems are the best for snacking and the greenest the best for cooking. And if you want you can strip away the strings from the tough outer stalks and then the rest is much tastier.<BR/><BR/>It's als cheap-cheap-cheap, makes a great soup ingredient and keeps forever in your fridge.<BR/><BR/>You ought to give celery another chance!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89115853965519268912008-01-11T07:32:00.000-05:002008-01-11T07:32:00.000-05:00exquisite! and i'm a celery lover, so it's perfec...exquisite! and i'm a celery lover, so it's perfect.sarahsouthhttps://www.blogger.com/profile/10691702835259335593noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-21904532051197645042008-01-10T18:37:00.000-05:002008-01-10T18:37:00.000-05:00Somewhere Brian Boitano is crying like a little gi...Somewhere Brian Boitano is crying like a little girl because you're such a hater.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-23095816284896380662008-01-10T17:42:00.000-05:002008-01-10T17:42:00.000-05:00Your salmon looked absolutely gorgeous! Was it coo...Your salmon looked absolutely gorgeous! Was it cooked all the way through? I'm not a huge fan of celery and can't even remember the last time I bought it. But sometimes it adds a great flavor to mashed potatoes (I boil it with the potatoes, but then remove it before mashing)Olgahttps://www.blogger.com/profile/14272849981052077296noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29558469299864366542008-01-10T17:22:00.000-05:002008-01-10T17:22:00.000-05:00Wow. I've spent about...40 collective hours on the...Wow. I've spent about...40 collective hours on the phone and/or driving up to Yountville to get reservations (and succeeded 3 times!), but the idea of attempting to cook anything out of that book scares the bejeezus out of me. I doff my toque to you.ljlkchttps://www.blogger.com/profile/13575110610449378405noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29743847731535872282008-01-10T15:36:00.000-05:002008-01-10T15:36:00.000-05:00i really dislike celery too -- i think it's the on...i really dislike celery too -- i think it's the only vegetable i don't love! but to me, celery root isn't any better -- the rest of this dish looks wonderful though! the salmon looks so beautiful, even raw!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-59110716247615648572008-01-10T15:18:00.000-05:002008-01-10T15:18:00.000-05:00I love celery! I will stand tall and be the light...I love celery! I will stand tall and be the lightning rod of dissent!<BR/><BR/>I love your site, too...I think this is my first time commenting, but I have read through your archives.<BR/>You are an inspiration, and a damn funny one to boot!<BR/><BR/>Celery will grow on you. I have faith.Stephhttps://www.blogger.com/profile/10998700965688959938noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-23541830710696151882008-01-10T11:13:00.000-05:002008-01-10T11:13:00.000-05:00All you celery haters... It's cause celery can't c...All you celery haters... It's cause celery can't cry. If it could get all teary, it'd be winning vegetable primaries left and right... what? Oh right. Ahem. Celery.<BR/><BR/>I'm all for it, actually. I bet it was just right with the truffle.<BR/><BR/>Nice lookin' piece of fish, btw. Yay Blacksalt! They'll never let you down.Helenhttps://www.blogger.com/profile/17941830011398931723noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50099019754076295202008-01-10T06:53:00.000-05:002008-01-10T06:53:00.000-05:00Poor celery... let it be!Great, GREAT blog... I'm ...Poor celery... let it be!<BR/>Great, GREAT blog... I'm a long time lurker.<BR/>I always wonder how many recipes are left? I admire your patience to try recipes from Keller, congrats!<BR/><BR/>Sil-BsAsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53187675311822663272008-01-10T02:18:00.000-05:002008-01-10T02:18:00.000-05:00so, when i was growing up in oviedo, fla., it repr...so, when i was growing up in oviedo, fla., it represented itself as the "celery capital of the world." and there certainly were fields of the stuff all over the place, and my friend's dad did some work at the "pre-cooler," which, apparently, is a big building where they store celery before the train takes it away to the parts of the world that AREN'T a celery capital. so before typing this comment, i did a quick google on "celery capital" and got several hits, none of them oviedo. clearly, they are all wrong. paramus? arvada? kalamazoo? pretenders all. <BR/><BR/>i remember being devastated when i learned that celery wasn't actually negatively caloric. i had based my entire weight-loss program around that belief. sigh.<BR/><BR/>that said, if you don't like celery, what on earth do you dip in your leftover bleu cheese after the wings are gone?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-14341037398232313082008-01-09T22:26:00.000-05:002008-01-09T22:26:00.000-05:00Celery!?!?!? HAAAAAAAAATE! And I couldn't care ...Celery!?!?!? HAAAAAAAAATE! And I couldn't care less about the stringiness: it's the revolting flavor that gets me. Pollutes everything it touches.Karenhttps://www.blogger.com/profile/01288100796201737845noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29957689845783683712008-01-09T20:23:00.000-05:002008-01-09T20:23:00.000-05:00Great post. I still haven't made anything from th...Great post. I still haven't made anything from this book, but I'm raring to go. And we are lovers of celery. It appears the only on this planet. :/kellypeahttps://www.blogger.com/profile/13266678780105919817noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22513025227498020242008-01-09T16:20:00.000-05:002008-01-09T16:20:00.000-05:00Celery lost its allure when I stopped slopping pea...Celery lost its allure when I stopped slopping peanut butter on it as a kid. Though as I "mature" I've come back to it like a lot of other foods with a stronger appreciation -- it is better than iceberg lettuce as a food, right? <BR/><BR/>I hope a "Very Special" edition is not like a "very special" edition of Facts of Life where some tragic life lesson must be learned - unless it involves the long-awaited butchering. Then I'm all for it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73304596724319933672008-01-09T15:57:00.000-05:002008-01-09T15:57:00.000-05:00I seem to recall a dish from mastering the art of ...I seem to recall a dish from mastering the art of french cooking that had braised celery in a cream sauce. That was pretty good. All soft and none of the super green celery flavor.viewer zerohttps://www.blogger.com/profile/15181698656472646531noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67556882402717341602008-01-09T13:28:00.000-05:002008-01-09T13:28:00.000-05:00Why do I feel so bad for a vegetable right now?Why do I feel so bad for a vegetable right now?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1932255855061516392008-01-09T13:19:00.000-05:002008-01-09T13:19:00.000-05:00I don't HATE celery. I use it in shrimp creole an...I don't HATE celery. I use it in shrimp creole and in Marcella's Bolognese sauce. But I don't exactly EAT celery, if you know what I mean. I basically find it to be innocuous, not imposing. In any case, this recipe does look glorious.Victoriahttps://www.blogger.com/profile/12069825275231321637noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-5273589618895178922008-01-09T13:05:00.000-05:002008-01-09T13:05:00.000-05:00You're keeping Up Next a secret?! Dang. You'd be...You're keeping Up Next a secret?! Dang. You'd better post the next one soon, girl! I can't wait.<BR/><BR/>As for celery...hey, it brought beautiful color and crunch to the party. Please don't hate it. I love the pre- and post-blanch photos, by the way. What a pop of color after the blanch.Anonymousnoreply@blogger.com