Hi Tom! This is seemingly a little random, but I'm working with the Food52 team on a new podcast, and would love to feature your question in one of our episodes. I've sent you an email with the details, but just in case that doesn't get through, I'd just like to ask if you'd be up to have a short online call to chat about this?
Hi Tom I'm in the same situation. If I use anything it's thinly sliced celery. Caramelizing it in butter does something beautiful. I'd be keen to hear other's ideas also.
Thank you Simone. I really appreciate your response and it is such a relief to actually find someone who understands. Ringo Starr is in the same situation but I guess I would never get a response from him.
Hi Simone! This is seemingly a little random, but I'm working with the Food52 team on a new podcast, and we're answering Tom's question on an episode of ours. We love your reply about using caramelised celery in place of onions, and would love to chat with you about this, and also any other solutions you've found since. I've sent you an email with the details, but just in case it goes unseen, would you be up to have a short online call to chat about this?
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I'd be keen to hear other's ideas also.