Hearts of Palm canned, I use in green salad
or in a shrimp heart of palm remoulade....
I cut mine in circles not julienne.
texture slight ever so slight resistance....
Celeriac....slaw or remoulade...peel (cut off funky outer part) and shred. Great with Creole food in a salad.
Naked Women shopping????!!! could be dangerous as we lean over the freezer section.
Raw blue crabs huh, yep that would be one of mine pickled raw blue crab.
Parsley....oh darlin, flat leaf parsley finishes off alot of my dishes hot as well as cold. I love the way it cuts the fatty flavors, it makes things come alive like a squirt of lemon. Tabouli is a huge user, celery root slaw with carrots, parsley, red pepper and mustard dressing....oh gee in creole, jambayla, chicken fricasse,stews, soups etc......just right at the end of cooking chop up a handful and throw it in the pot.
I once tried the weirdest spikey oval yellow fruit with glow in the dark green seedy goo...not sure what was up with it, but it lacked flavor.
how do you cook with live snails....how do you clean um?
cooking with all your senses.....