One of the most maligned vegetables on the dinner table used to be one of it’s brightest stars! Simon and Shawn wind through the stages of grief and discuss all things celery. Hey, it’s not all gloom and doom!
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Music by John Palmer
Show notes and Shout Outs:
Amazon Classics: https://www.amazon.ca/b?ie=UTF8&node=17278410011
Ethiopian Honey Wine: https://www.atlasobscura.com/foods/tej-ethiopian-honey-wine
Braised Celery and Tomato: https://www.saveur.com/article/Recipes/Sedano-e-Pomodori-Brasati-Braised-Celery-and-Tomato/
Celery Leaf Gremolata: https://tanthillfarm.com/2015/03/22/leaf-celery-gremolata/
Some Things In Life are Inevitable – Leftover Celery Is One of Them: https://www.bonappetit.com/story/leftover-celery-recipes
Formis Sur un Buche: https://en.wikipedia.org/wiki/Ants_on_a_log
Dr. Brown’s Cel-Ray Soda: https://www.seriouseats.com/dr-browns-cel-ray-celery-soda-history
Brundo Spice Company: https://www.brundo.com/
The Comet Is Coming: https://www.thecometiscoming.co.uk/
Seriously… Google “Celery Vase” it’s pretty fascinating!
If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles.