That's one reason why some of the folks here don't like sharing recipes--they're tired of people doing stupid things to the recipe and then blaming them because it doesn't work.

As for the reviewer, I'd suggest a different hobby. :)

That's such a sore spot with bloggers and food shows. I remember when America's Test Kitchen posted a recipe, and someone slammed it, even though they subbed the meat for shrimp and other changes. Christopher Kimball slammed him/her and rightly so.

Yeah. It'd be like me saying, I wanted a lower calorie version, so I only thinned the peanut butter with some yogurt and added some spices. Even if it was a reasonable "sauce" that tasted good, I wouldn't post a review of the recipe since I'd changed vital portions of the recipe. Once you get to a certain point when changing, and it's too far gone to refer back to the original, you don't get to claim you made the recipe. They deserve to be slammed when they go beyond.

I love celery (go through two stalks a week), and so I'd be suspicious of anyone who slams celery from the beginning.

I've read that raw celery has negative calories, meaning that it uses more calories to eat it than it provides. I generally cook celery, however, and it goes into a lot of dishes that I make. I frequently combine bell pepper (red, green, or yellow) and onion with celery when cooking. I substitute celery leaves for parsley when I do not have parsley, and I look for intact celery stalks (especially at farmers' markets) so that I will get as many leaves as possible. I should probably grow it myself, and then I could harvest outer stalks as needed, possibly.

I would never put peanut butter on celery, but then I'm not keen on peanut butter.

I should probably grow it myself,

Yes! If you can. Homegrown celery is amazing compared to any commercially grown. But it has a much stronger flavor, so it's not as good for providing bulk in recipes.

You could have had "Ants on a log", peanut butter on celery with raisins down the center!

Sue

In southern California, celery is primarily a winter crop but can be grown in the summer if very near the coast but usually further north. I'm less than three miles from the beach, and so I should be able to grow it at any time, but I will see if I can get some seeds to start. I'll have to grow it in a large pot, as I have poor soil in my yard. Normally it does not get below 40° in my back yard, and so I won't have to worry about frost. The center of the yard (where I have a fountain) gets colder than the areas next to the walls, and so I would keep it near a wall, probably next to the house, where I have my chili plants and herbs. I would grow it mainly as a convenience. I grow chilies because I cannot get chocolate Habanero chilies in the market and almost never see them in farmers' markets. I've gotten huge roots from parsley that I've grown that resembled celery.

I do like blue cheese on celery - I'll have to try it mixed with cottage cheese.

Herbed goat cheese thinned with a bit of non-fat Greek yogurt is good. Quick just with a fork smash.

Lars, I love celery. I grow it as a micro green all Winter, in the garden and as a 'parsley' on the kitchen deck herb garden. Seeds are terribly slow to germinate though.

The deck celery I start from a good organic knob end. Usually I start a few as some do better than others. Just in water until a small head forms, then into a pot.. This past summer, one grew a tremendous head of thin stalks and leaves.

At least a few hundred from the one single knob. Clipped all summer and it kept sending out new shoots. Added to everything and cut all of it for a leek veg stock before the frost hit a few weeks ago. The weather warmed a bit and it has now started to put up another thick cluster. It survived below freezing temps. Probably due to the variety. Wish I knew. Hopefully my local market will use the same supplier next Spring.

This reminded me to check and change the water on one I started week before last...I try and change the water every few days. Don't listen to nay-sayers. This one was 2 1/2ft tall and three ft across. Checked and miss a few stalks having clipped it in the dark after hearing the frost warnings.

I doubt these will do well indoors but you have the climate to grow year round.

In the pic is one of the survivor stalks I just pulled. I just chop the whole thing and use it as celery 'chives'. Great flavor.

I never knew you could sprout celery like that. I have some good organic celery right now, and so I'll try that. I might try sprouting celery seeds indoors as well. I generally try to germinate chili seeds around February (if I remember), but this year I'll be out of down the last part of February, and so I'll have to wait until March. The chocolate Habanero seeds take 4-6 weeks to germinate, but the plants live for more than a year and produce for a long time. It will be interesting to see what celery will do for me. This will also be a good way for me to avoid pesticides that are used on commercial celery.

ROTFL!!! Rob, that's a good one! Peanuts minced in butter? Like cookie butter? Are you sure it wasn't a joke? "Save your time and do not make this" I take to mean not to make what the commenter did, rather than the original recipe--though that sounds almost as horrid.

I've often found improvements to an online recipe in the comments, but they're usually for details on method that the originator didn't include, or perhaps mention of a too sweet/too hot or similar, that is a difference in taste. Or even, tried the same marinade on chicken and it was great. So I do value comments. Usually. :)

Thanks for the guffaw!

Love celery. Eat it almost daily with Trader Joe's sriracha hummus.

I love hummus. That's a great suggestion!

That recipe 'review' reminds me of a Ken M comment...

https://gizmodo.com/ken-m-is-the-most-epic-troll-on-the-internet-1739028329

Coming a bit late to this... That "review" sounds like a joke. I think because people are always commenting on how folks completely change the recipe then complain about it, someone decided to post an extreme version of that, maybe tongue-in-cheek. I find it hard to believe that someone would actually mash peanuts into butter and add cheddar and 2 cups(!) of Splenda.

May? Is that you? Hello! It really really didn't look tongue in cheek. I hope it is though.

Ya! It is I! A long time ago, they blocked gardenweb here at work and since I'm not on my home computer much, I just sort of quit reading and posting. For some reason, and I discovered this quite by accident, houzz is *not* blocked. So, here I am again! :) I did miss y'all!!!

Hello!! waving