I like it.
The word “celery” derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon, which means “king of the vegetables”.
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Im in the states with work - after a very long journey yesterday. Tucking into a massive breakfast here involving pancakes, eggs, potatoes, beef - the complete works. All washed down with rakes of coffee.
Glorious
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I didn’t know we had a king. I thought we were an autonomous collective.
I[quote=“tallback, post:12008, topic:7643, full:true”]
Im in the states with work - after a very long journey yesterday. Tucking into a massive breakfast here involving pancakes, eggs, potatoes, beef - the complete works. All washed down with rakes of coffee.
Glorious
[/quote]
Unreal.
If I am using celery in something it will be finely diced.
It looks like you’re boiling a pot of slugs and celery, bud. Maybe it’s just your photography skills that are lacking. I’m sure your pie was lovely.
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Cheers mate. I’ll buy more photogenic mushrooms the next I’m n lidl.
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Great stuff, pal. What’s the difference between cooking shin beef and other parts by the way?
Shin has a lot of connective tissue and collagen - this translates into massive flavour when cooked slowly for several hours.
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Shin is ideal for slow cooking. It contains a lot of connective tissue that turns to jelly over the course of the 3 hours imparting a delicious beef flavour to the dish.
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Informative rating.
So would you use it in a beef stew?
You would, it would be perfect in a stew being cooked very slowly at low heat.
Try this recipe from Hugh Fearnley-Whittingstall’s 3 Good Things book - Beef, Shallots and Tomato:
The star anise is phenomenal with the beef and tomatoes.
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You’re really upping the ante now moth, its notable only the Galway posters are posting anything above bog standard average.
What the fuck is with all the celery? Horrible shit altogether.
Thanks pal - whether or not my post gets a “nice post” will determine the culinary class we’ve got in these parts 
The true test will be if anyone tries the recipe and reports on their findings. This dish, to my mind, is one of the finest compliments you can pay the animal that died.
In the words of Darina Allen, “anyone can slap , steak on a pan, but at times when money is scarce, the forgotten skill is taking a piece of shin of beef or flap or ox heart and making something completely delicious from it”.
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I’ll definitely try it. I make boeuf bourguignon in the slow cooker, but the star anise is a new twist on a slow cooked beef dish. The only thing I use whole star anise in currently is a gin and tonic, and its definitely good in that.
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I use it in my spiced cranberry sauce too. Don’t ask me where the idea came from, or what possessed me - probably rushing it together one xmas - lashed in maple syrup in place of sugar too and some cinnamon sticks. It’s become a family favourite. Go figure!
Adrakhwala chops (spiced pork chops)
These lean pork chops, marinated with ginger, vinegar and chilli are cooked slowly in the oven until deliciously tender.
Serves: 4
Prep time: 15 minutes (plus marinating)
Cook time: 1 hour
Ingredients
1 tbsp peeled and finely grated ginger
1 tbsp peeled and finely grated garlic
2 tbsp vinegar
2 tsp mild or medium chilli powder
¼ tsp artificial sweetener
8 pork chops, all visible fat removed
Salt
Place the ginger, garlic, vinegar, chilli powder and sweetener in a small bowl and mix together.
Place the pork chops in a single layer in an ovenproof casserole dish. Spread the ginger mixture evenly over the chops, season with salt, cover and leave to marinate in the fridge overnight.
Preheat the oven to 180°C/160°C Fan/Gas 4. Pour 200 ml of water around the pork, cover tightly, and place in the oven and cook for 1 hour or until cooked through and tender. Remove from the oven and serve with the pan juices spooned over.
Accompany with big chunks of carrots and celery. I also had a few roast spuds covered with lemon zest and pepper.
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