Comments on: Homemade Celery Salt http://www.modernbeet.com/archives/269 Thoughtful Eating: Sustainable, seasonal, local food Mon, 23 Jan 2012 21:37:25 -0700 hourly 1 http://wordpress.org/?v=3.0.4 By: James http://www.modernbeet.com/archives/269/comment-page-1#comment-64360 James Tue, 05 Jul 2011 19:58:30 +0000 http://www.modernbeet.com/archives/269#comment-64360 Um.....celery salt is made with celery seed or lovage and salt. The seed or lovage is ground and mixed with the salt. This recipe is NOT celery salt. It may be good, but it is misnamed. Um…..celery salt is made with celery seed or lovage and salt. The seed or lovage is ground and mixed with the salt. This recipe is NOT celery salt. It may be good, but it is misnamed.

]]> By: Miko http://www.modernbeet.com/archives/269/comment-page-1#comment-64035 Miko Wed, 20 Apr 2011 20:24:31 +0000 http://www.modernbeet.com/archives/269#comment-64035 Hi'ya, Came across your blog whilst rummaging for preserved orange recipe but hopped to the celery salt after seeing the picture, yum! Going to run to the store and try to get my hands on celery root... may have to wait for next season? Oh yes, breakfast ritual. Mine is all about the tea and soft boiled eggs. Whole leaf tea with a dollop of honey and pure eire cream. Eggs from my hens, but I only leave it in simmering water for 5 minutes. Will try your version of 6 minutes... as long as the yolk appears goopy & lovely, I'm happy. Thanks for sharing! Hi’ya, Came across your blog whilst rummaging for preserved orange recipe but hopped to the celery salt after seeing the picture, yum! Going to run to the store and try to get my hands on celery root… may have to wait for next season?

Oh yes, breakfast ritual. Mine is all about the tea and soft boiled eggs. Whole leaf tea with a dollop of honey and pure eire cream. Eggs from my hens, but I only leave it in simmering water for 5 minutes. Will try your version of 6 minutes… as long as the yolk appears goopy & lovely, I’m happy. Thanks for sharing!

]]> By: Kim http://www.modernbeet.com/archives/269/comment-page-1#comment-64005 Kim Mon, 21 Feb 2011 10:57:41 +0000 http://www.modernbeet.com/archives/269#comment-64005 Where did you get those pretty blue jars? Where did you get those pretty blue jars?

]]> By: k.e. http://www.modernbeet.com/archives/269/comment-page-1#comment-63940 k.e. Tue, 02 Nov 2010 23:27:46 +0000 http://www.modernbeet.com/archives/269#comment-63940 A pleasure. I forgot to check exactly, but my guess is about two hours. At one point when mostly dry but uneven, since the borders dried earlier, I used a spatula to re-scatter it a little. I left it in the switched -off oven to cool during the night, since it was late already. In texture it looks very much like yours, but greenish. The taste -and aroma-, much better than salts I have bought. I read that commercial celery salt, is salt with the seeds. But getting seeds is more improbable here, at least for now. (I'm in Guatemala now, by the way). Ah, and I used normal salt since I haven't found coarse salt yet. :( I arrived less than a month ago, so I'm still in the discovery process. Regards, Karin A pleasure. I forgot to check exactly, but my guess is about two hours. At one point when mostly dry but uneven, since the borders dried earlier, I used a spatula to re-scatter it a little. I left it in the switched -off oven to cool during the night, since it was late already.
In texture it looks very much like yours, but greenish. The taste -and aroma-, much better than salts I have bought. I read that commercial celery salt, is salt with the seeds. But getting seeds is more improbable here, at least for now. (I’m in Guatemala now, by the way). Ah, and I used normal salt since I haven’t found coarse salt yet. :( I arrived less than a month ago, so I’m still in the discovery process.
Regards,
Karin

]]> By: Jen http://www.modernbeet.com/archives/269/comment-page-1#comment-63938 Jen Tue, 02 Nov 2010 19:22:52 +0000 http://www.modernbeet.com/archives/269#comment-63938 k.e. - thanks for sharing! Did the celery mush take long to dry? did the result taste strongly of celery? Another approach might be to grind up celery seeds and mix it with salt (maybe a 4:1 salt to celery seed ratio) k.e. – thanks for sharing! Did the celery mush take long to dry? did the result taste strongly of celery? Another approach might be to grind up celery seeds and mix it with salt (maybe a 4:1 salt to celery seed ratio)

]]> By: k.e. http://www.modernbeet.com/archives/269/comment-page-1#comment-63937 k.e. Tue, 02 Nov 2010 14:27:45 +0000 http://www.modernbeet.com/archives/269#comment-63937 Thanks for this one. I was unable to get celery salt in my new living place and remembered this article. They don't have bulb celeriac here either, but celery stalks. I ground them with the mini-processor first and mixed the result with salt, which makes the whole immediately get very wet and mushy, so I scattered the mush on a tray without putting it into the refrigerator and dried it as in your recipe. When dry and cool I passed it again through the processor and it came out very nice I must say. I follow your blog, long time ago and enjoy it very much. Thanks for this one. I was unable to get celery salt in my new living place and remembered this article. They don’t have bulb celeriac here either, but celery stalks. I ground them with the mini-processor first and mixed the result with salt, which makes the whole immediately get very wet and mushy, so I scattered the mush on a tray without putting it into the refrigerator and dried it as in your recipe. When dry and cool I passed it again through the processor and it came out very nice I must say.
I follow your blog, long time ago and enjoy it very much.

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