I’m on my phone and can’t check, but I think there’s a link to a celery soup recipe in the recent soup thread (maybe on the veg board?).
This is a good celery soup,recipe: http://food52.com/recipes/26523-jane-grigson-s-celery-soup
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This sounds VERY good. Do you think little kids would like this? The green might be a turnoff??? Got a couple of the grands coming next week.
It is very good. Jane Grigson is a master of good things. It’s not very green. Do you think a little paprika would divert them? I suppose the more inner pale stalks you use rather than the outer greener ones, the greater the chances of success.
All good advice. I think I’ll make it and the kiddos can eat something else if they wish. With wee ones, I do LCD (lowest common denominator) food in addition to OUR food 
Sandwich of deli turkey (really GOOD deli turkey), cheddar cheese, kale and avocado on toasted sourdough.
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If you don’t like Brassicaceae family then stay away from black radish as it can be quite sharp. North Sea shrimp (Crangon crangon) are common round here.
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They look like what we call “bay shrimp.” I find them rather flavorless.
North Sea shrimp have a distinct taste and colour (brown). Actually, they don’t taste much like other species.
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Aka granat. Memories of peeling those mofos on my grandma’s porch in Bremerhaven.
Serial PITA, but so worth it!
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The nearest decent Banh Mi is found in Brussels. Best Banh Mi in Europe is probably in Paris and I have eaten it in both cities. (FYI, France has the biggest Vietnamese community in Europe.)
No shredded carrots and daikon because I don’t have any in the house.
No garlicky pâté either. Meat is made in France (see my FYI above).
Here’s a link to Andrea Nguyen’s blog, this about banh mi. She has a book out that’s available as a kindle also. There are as many ways to make banh mi as you can possibly imagine.
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Yeah, I actually have that book of hers. We even chatted a bit on that wretched site when her book was COTM. I should have a peek in the book again, though.
Squid this sunday late lunch, with a marinade of lemongrass, curry, shallot, yuzu juice and nuoc nam. Sided with a cucumber salad.
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Lovely Banh Mi! I had never eaten a bad one in Vietnam.
Now you reminded me I still have the Vietnamese pâté in the fridge bought a while ago, in a store in Paris. I keep forgetting it in the fridge. Thank you!
I took her Asian dumpling class in SF perhaps three years ago. I have all her books and looking forward to her pho book next year. I make her pho bo recipe and it’s so good that I found the pho in Vietnam very inferior!
She has a Pho book coming? Why am I not surprised. It seems she does everything so well in her Vietnamese food repertoire. (duh…!)
I think the new Pho book is going to be fabulous. She’ll have regional Pho recipes in it I’m sure. I personally prefer southern Pho but I did enjoy Pho everywhere in Vietnam.
Nice squid! Nuoc mam and lemongrass go great together.
I also didn’t have any bad Banh Mi in Vietnam.
A couple of times flying back from Vancouver, Canada I had Vietnamee pâté in a cool box with ice cubes as hand baggage! That was before 9/11.
Check if you pâté is still good though…
