Love it. I do like celery though. I'm all for juicing too - carrots. beets, ginger and celery.

Careful. One day you get called funny, the next you're pathetic.

The reason it's so cheap is because it's rubbish and has no nutritional value what so ever. The Australians (from what I've seen) seem to have an obsession of the stuff and they put it in everything and it's rank Raw with some salt it's ok or dipping it in some dips is ok too. Cooked is foul and should be avoided at all costs. I'm surprised they haven't come up with a meal of beetroot and celery, that would truly finish me off.

Next......

So you won't be trying the Liver Flush juice I suggested above, then?

Sorry, hadn't read that. Not sure about flushing the liver, might empty the stomach though

One way or another, it surely will.

Being a staunch Chelsea fan, it's only real use is to thrown at the oppositions fans




You may have to be a bit of a football fan to get that one.

I believe that colonel Von Strom in Allo Allo had an unorthodox use for celery when taking the waitresses upstairs for extracurricular activities. Is this what you were wanting?

, , say no more <g>.

Italians use a lot of celery as mentioned before in soups and bolognese sauce.

A mixture of finely chopped carrot, onion and celery lightly fried in olive oil is the base starting point for most soups and sauces. I think the celery is there more for the flavour it gives than anything else.

Anytime I make minestrone or bolognese sauce I always make the biggest pan full and then freeze.

It's also quite nice lightly boiled to make it go a bit softer - left to cool and then mixed up with a bit of onion and cooked chicken pieces and mayo or some other salad dressing. A bit like potatoe salad but with celery and chicken and whatever else one wants to add.

And thats the thing. <Dons white lab coat and thick glasses> Not trying to sound toooo technical, but celery has a negative calorific value, which means that the body spends more energy digesting it than is gained from it. So, you can eat yourself thin!

On a more cullinary tract, its used mainly in English cooking for making stocks. Put bones from roasts (chicken, lamb, beef, etc) in a big pan with celery, carrots, onion, top with water, bring to boil and simmer for a few hours. Stock base which can then be used for gravy/soups/stews/etc.

Not much help when its 45 degrees though

I'd rather eat my own nuts than celery

I'd pay money to see someone do that. Do you prepare them yourself?

Would that be a nut cutlet?

what are you suggesting? I am referring to my macadamias in the garden

You best be careful that you dont get sunburnt!

I'd rather get sunburnt than eat celery

Would that make them dry-roasted nuts?