I can’t eat jalapeños (intolerance or something) so here are some other good pineapple combos worth trying.

• Regular sauce, pineapple, feta, optional artichoke
• Sweeter sauce, pineapple, pepperoni, banana peppers
• BBQ sauce, pineapple, roasted chicken (or meatballs!), red onion
• Pesto sauce, pineapple, sausage, and roasted red peppers (my favorite!)

I’m annoyed that I know exactly what you’re talking about and now it irritates me all over again lol

Sure, I’m familiar with mirepoix and I know my capabilities in a kitchen.

I’m asking why practically every soup recipe or chef or manufacturer includes it. Before this thread I didn’t think anyone had a better-than-neutral opinion of celery.

I find a bit of soy sauce works well if a soup needs more umami.

Yep I enjoy truffles and lamb. Don’t recall if I’ve tried those other two items but mushrooms in general are nice.

No allergy.

If you don’t like that flavor just leave it out when you make it

I do. But that doesn’t help me with soups from a restaurant or a can. I would enjoy so many more from a menu or grocery if they weren’t loaded with celery.

Ngl, that one made me snicker

Yep. If you’ve ever tried Old Bay seasoning, it’s the dominant flavor in that. Apologies to the state of Maryland, but I find it foul.

Of course you could also just bite into a stalk, you’ll taste it.

think at some point you may need to admit that this post is essentially “I don’t like this thing, why does everyone else?”

That’s true of a lot of things. My question is why it’s so extraordinarily prevalent. Onions I understand as they are very dynamic. But I have a friend who hates onions 🤷

I don’t understand why you seem to struggle so much with the idea that others don’t share it.

I don’t. Simple as that. But then again maybe I’m stupid on this topic, which is why I posted in this community.

Personally I think garlic is absolute magic, but I can 100% accept that others may not like it the same way, and some may be violently repelled by it. 🤷‍♂️

Totally agreed, garlic is awesome, but I know some people out there may hate it. And some like it but can’t eat it due to IBS.

Yep and when those onion sugars caramelize, which adds a ton of flavor complexity. That one makes immediate sense to me. I actually like to add onions at various stages of soupmaking (for some recipes) so you get a variety of pungency and sweetness.

Celery though? I taste the same flavor whether it’s raw or cooked to mush.

If “some people like it” then I would expect it in some soups. But it seems to be present in the vast majority of them, like to a disproportionate degree.

Maybe a better way of saying it is that a set of bricks is not a house. The organization and methodology makes data more than just a collection of assorted incidents. That applies even in social sciences.

I grew up eating it raw with peanut butter

I did too. Sometimes people would call it “ants on a log” and stick a few raisins on top. The celery crunch was nice but I always wanted maximum PB to cover the flavor. Later I realized it was way better without the celery at all, like just on bread (as PB&J of course).

Anyway, I’ve definitely crossed the dozen threshold. Probably ten dozen. I’m always picking it out of my meal when I try a new Chinese dish.

I believe the saying is: The plural of anecdote is not data.

Haha, right on. Cheers for a digital window outside our local bubbles, friend 🍻

I guess? My soup tastes like soup (according to my partner anyway) without any celery.

But she had a canned soup earlier today and she didn’t notice the celery. I took one bite and noticed it immediately. So this may be at least half true.

That’s the kind of answer I was looking for, thanks!

I wonder how much pectin is in peppers? I usually think of it coming from fruit and botanically those technically are.

As with many food things you can blame the french.

Been waiting for that answer lol

If all it comes down to just a matter of taste, that’s fine I guess. But before this thread I don’t think I’d ever heard anyone say they like celery in a dish or seek it out or appreciate its flavor or anything.

But so are alliums? (garlic, leeks, shallots, etc) Those can be amazing in soup.

I appreciate that large chunks are easy to avoid… but that taste lingers, ew.