Gravy's Cooking Thread
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BrutulTM
Good, bad, I'm the guy with the gun.
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I'm down for some raw celery in either egg or potato salad as long as it's chopped very fine.
And yeah, celery is part of both french mirepoix and cajun trinity as an aromatic in which case it definitely contributes to the flavor.
And yeah, celery is part of both french mirepoix and cajun trinity as an aromatic in which case it definitely contributes to the flavor.
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See, that's my question. I know what raw celery tastes like, which is not much at all. Is it actually adding much or anything to a dish?
I posit that if celery had flavor worth a damn, more people would eat it raw in spite of its terrible flossy texture.
Big_w_powah
Trakanon Raider
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Mrs. Gravy
Quite Saucy
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I like it in tuna salad or ham salad or nekid raw, or with peanut butter on it or as an accompaniment to a lime in a bloody mary.
My dad uses it in his dressing (stuffing, not in the turkey) ....love the aroma of onions and celery sauteeing. I use it in almost every soup I make.
My dad uses it in his dressing (stuffing, not in the turkey) ....love the aroma of onions and celery sauteeing. I use it in almost every soup I make.
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Big_w_powah
Trakanon Raider
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Celery is like a cleric--Goddamn effective, and usually pretty nice and refreshing.
Carrots are like a shaman--Extra benefit, but not quite as effective
Carrots are like a shaman--Extra benefit, but not quite as effective
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Lanx
<Prior Amod>
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I mean look at it, natures perfect shove, also it's texture "holds" onto more dip/sauce, when a carrot is like fucking natures teflon, shit just slides off of it, especially true if you're eating baby carrots (uncut). And you can be chomping on celery forever, but you can only take in so many carrots b4 your skin starts to change color cuz of too much beta carotene/Vitamin A.
Probably why vegetarians look and smell weird.
Fogel
Mr. Poopybutthole
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Back to cookies! This is an amazing coconut macaroon recipe, as 95% of macaroon recipes are "mix various amounts of coconut with various amounts of condensed milk". Heresy I say! This one uses egg whites, cream of coconut (check the goya/spanish isle!) and light corn syrup.
These are naked, but what I'll usually do for christmas is make a few batches, and make variations with added almonds, or spread milk/dark chocolate on the bottom.
1 cup - Cream of coconut
4 Egg whites
2 Tablespoon - Light corn syrup
2 teaspoon - Vanilla
1/2 teaspoon - Salt
3 cups - Sweetened coconut
3 cups - Unsweetened coconut
Mix the 3 cups of sweetened/unsweetened coconut together in a large bowl, break up any large pieces. Whisk everything else together until well blended, then pour into the coconut and mix until evenly moistened. Make tablespoon size mounds on parchment paper lined cookie sheets. Bake 375 degrees for 15-20 minutes. Add almonds before baking if wanted, spread chocolate on bottoms after baking and cooled if desired.
Pro tip: If you use my chocolate chip recipe earlier posted, each batch generates an egg white which can be used for the macaroons.
These are naked, but what I'll usually do for christmas is make a few batches, and make variations with added almonds, or spread milk/dark chocolate on the bottom.
1 cup - Cream of coconut
4 Egg whites
2 Tablespoon - Light corn syrup
2 teaspoon - Vanilla
1/2 teaspoon - Salt
3 cups - Sweetened coconut
3 cups - Unsweetened coconut
Mix the 3 cups of sweetened/unsweetened coconut together in a large bowl, break up any large pieces. Whisk everything else together until well blended, then pour into the coconut and mix until evenly moistened. Make tablespoon size mounds on parchment paper lined cookie sheets. Bake 375 degrees for 15-20 minutes. Add almonds before baking if wanted, spread chocolate on bottoms after baking and cooled if desired.
Pro tip: If you use my chocolate chip recipe earlier posted, each batch generates an egg white which can be used for the macaroons.