Wow, I sure hope I can describe this, Shanghai Joe - D'oh! - I mean, PapaJoe8. Someone here recently posted a picture of a salad with made with celery strips, olives, and salami. The celery strips in that salad resemble mine.
Basically, I first make celery sticks, and then cut lengthwise down each celery stick several times, creating strips. The number of lengthwise cuts you make determines the width of each strip. You can make them as wide or as thin as you like. I really prefer these over celery sticks, but that's just me.
To de-string the celery sticks (before making strips), I use a paring knife (or other small knife) to cut in a downward motion just inside of the strings at the top of the celery stick, going around the "U" shape of the stick, creating a series of tabs. Then I take the tabs of string and just strip them off by hand in a downward motion. Hey, does this make sense? I've never explained this before. It's easier to demonstrate, I gar-on-tee.
Before serving, and if I have the extra time, I refrigerate them another couple of hours, and they turn out super-crispy.
By the way, for the purposes of celery strips, if the celery is super-fresh and cold to start with, you may not need to remove the strings. Just experiment with a couple. The older the celery is, the more ornery the strings. Kinda like people!
<message edited by MellowRoast on Sat, 11/27/10 5:59 PM>