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Celery, Toma and :?:

Celery, Toma and :?:
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  • Celery, Toma and :?:

    Post #1 - February 16th, 2006, 8:52 am
    Post #1 - February 16th, 2006, 8:52 am Post #1 - February 16th, 2006, 8:52 am
    Anyone see yesterday's Today show? My wife, the Condiment Queen, got inspired by a recipe, and then forgot a key ingredient. It was a Piedmont based salad with celery, toma cheese, and a third (equal) ingredient. If you do not have the exact recipe, I'd take a good suggestion for a third ingredient as we now have in the bungalow, the cheese and the celery.

    Rob
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #2 - February 16th, 2006, 9:04 am
    Post #2 - February 16th, 2006, 9:04 am Post #2 - February 16th, 2006, 9:04 am
    which cheese did you buy for 'Toma'? Toma is the word for round (as in cheese, as in tomme in french) and I noticed when searching for a recipe on the today show that they didn't specify which - and if you go here, you will see that there are many different kinds of Toma available - Toma Piemontese, for example.

    I went to this website but couldn't find the recipe you were looking for (I was very very curious).
    CONNOISSEUR, n. A specialist who knows everything about something and nothing about anything else.
    -Ambrose Bierce, The Devil's Dictionary

    www.cakeandcommerce.com
  • Post #3 - February 16th, 2006, 9:10 am
    Post #3 - February 16th, 2006, 9:10 am Post #3 - February 16th, 2006, 9:10 am
    Queijo wrote:which cheese did you buy for 'Toma'? Toma is the word for round (as in cheese, as in tomme in french) and I noticed when searching for a recipe on the today show that they didn't specify which - and if you go here, you will see that there are many different kinds of Toma available - Toma Piemontese, for example.

    I went to this website but couldn't find the recipe you were looking for (I was very very curious).


    Interesting points. We were at the great Joseph's Italian deli on the far NW side of Chicago yesterday, and we actually picked up to toma's. One was aged and tastes a bit like a mild provolone; the other is a fresh cheese and we have not opened it.

    Yea, I already checked out the Today show web site. The only thing I wonder, is perhaps there is a lag time between the show and when they publish the recipes, because it seemed like there are no recipes from yesterday.
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #4 - February 16th, 2006, 9:15 am
    Post #4 - February 16th, 2006, 9:15 am Post #4 - February 16th, 2006, 9:15 am
    Was it walnuts?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #5 - February 16th, 2006, 9:20 am
    Post #5 - February 16th, 2006, 9:20 am Post #5 - February 16th, 2006, 9:20 am
    Tomato?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #6 - February 16th, 2006, 11:38 am
    Post #6 - February 16th, 2006, 11:38 am Post #6 - February 16th, 2006, 11:38 am
    gleam wrote:Was it walnuts?


    No, but the suggestion prompted Ms. VI to remember the answer:

    hazelnuts (yea, obvious now, huh, very Piedmontese, no?)
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #7 - February 16th, 2006, 1:33 pm
    Post #7 - February 16th, 2006, 1:33 pm Post #7 - February 16th, 2006, 1:33 pm
    Glad I could help at least a little bit :)

    If you track down a full recipe, I'd love to see it.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #8 - November 3rd, 2021, 4:09 pm
    Post #8 - November 3rd, 2021, 4:09 pm Post #8 - November 3rd, 2021, 4:09 pm
    Hi,

    My sister blessed me with an excess amount of celery. I went in search of recipes using celery and found this list from epicurious.

    The very first recipe was for an Iranian Khoresh-e Karafs. Epicurious's recipe featured mushrooms, though I sought out a version using lamb. I wove in spices used in a Cook's Illustrated for no-Sear Lamb or beef and chickpea stew. While looking around the internet I found an article and recipe on Khoresh Karafs
    (Lamb and Celery Stew)
    written by Cynthia.

    I am cooking it today with the thought it will taste better tomorrow. It will also allow me to concentrate on making the crispy rice chelo.

    The house just smells so great!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - November 5th, 2021, 6:09 pm
    Post #9 - November 5th, 2021, 6:09 pm Post #9 - November 5th, 2021, 6:09 pm
    I was behind someone in line at the grocery a few years ago. They were buying what had to have been 30 bunches piled up on the checkout belt and nothing else. I mentioned it to someone, coworker or friend, I forget, and they said it was probably for a celery juice cleanse.

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