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Mar 30, 2017 20:57
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Mar 30, 2017 21:10
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SUPERMAN'S GAL PAL posted:Was anyone slow to discover the cilantro=soap thing? It never bothered me when a small amount was in a dish, but then I got a salad where the raw sprigs were part of the mix and was so confused. Now I can pick out the taste unless there's very little or it's part of something that offsets it, like salsa. I started using small amounts in cooking and I thought I had soap residue or something in my pots at first.
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Mar 30, 2017 21:28
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First time I had a burrito with it, I noticed it.  Seems like I'm missing out, since everybody else seems to like it.
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Mar 30, 2017 21:31
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Here is an article I think you lads would like And this one is my favourite, although I may have posted it before
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Mar 30, 2017 22:35
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BlankIsBeautiful posted:I grow a 4ftx4ft patch of cilantro in my veggie garden (along with basil, and dill), and I can definitely say there's a point where "too much cilantro" is achieved. My wife likes a ton of it, and it's usually just too "cilantro-y" for me. Personally, I like the byproduct better, Coriander. Now there's a spice I can get behind. For St Patrick's Day last year we got a corned beef pack that just had the brisket marinating in the spices, and it just had way too much coriander seed. This year the spices were in a separate pack, so I could grind up the seed, and that was much better.
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Mar 31, 2017 00:28
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Somebody has a new favorite as of 02:16 on Mar 31, 2017 |
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Mar 31, 2017 01:20
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Fleta Mcgurn posted:My husband doesn't have the cilantro soap gene, but he does think there is such a thing as too much cilantro.
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Mar 31, 2017 01:33
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A cakeroach! (still would)
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Mar 31, 2017 01:39
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whiteyfats posted:First time I had a burrito with it, I noticed it. I think, if i were to describe it poorly, it tastes similar to parsley and citrus put together, or like a more sour/tangy coriander. I don't know if the people who have the cilantro gene get the same reaction from parsley, but maybe try that. Also, there was a researcher who taught himself to like it after some research on the neurological aspect of it. http://www.nytimes.com/2010/04/14/dining/14curious.html
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Mar 31, 2017 01:55
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whiteyfats posted:First time I had a burrito with it, I noticed it. There are people who don't give two shits either way about cilantro, they just dont talk about cilantro all the time.
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Mar 31, 2017 02:00
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Mar 31, 2017 02:44
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Olive Garden tonight! posted:Even I, an ally of pineapple on pizza, cannot defend pineapple in burrito. Pineapple is a traditional component of tacos al pastor, and burritos al pastor are also a thing which is good and tasty.
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Mar 31, 2017 02:53
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Tiggum posted:Well, he's entirely correct. It's a strong flavour and a little goes a long way. It's nice, but you don't need much of it before it overwhelms the other ingredients. NO I REFUSE TO ACCEPT THIS
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Mar 31, 2017 03:03
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Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too.
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Mar 31, 2017 03:04
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Ranter posted:Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too. NO YOU CAN gently caress OFF SIR!!!! I love raw jalapenos.
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Mar 31, 2017 03:14
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Ranter posted:Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too. Are you TRYING to start a war here!?!
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Mar 31, 2017 03:15
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In the US, Cilantro is the leaves, and Coriander the seeds, right? We just call it all Coriander which is dumb now I think about it.
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Mar 31, 2017 03:21
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I love the contrast between the idealized picture and the actual picture. Reminds me of Falling Down. (skip to 4:05) quote:See, this is what I'm talking about. Turn around, look at that [pointing to menu picture]. You see what I mean? It's plump, it's juicy, it's 3 inches thick. Now look at this sorry, miserable, squashed thing [holding up burger]. https://youtu.be/XkwQ6EjLdMQ?t=245
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Mar 31, 2017 03:23
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GRINDCORE MEGGIDO posted:In the US, Cilantro is the leaves, and Coriander the seeds, right? It's not dumb, Americans are dumb. Cilantro is the plant, Cilantro Seeds are the seeds. They don't call Tomato seeds "Jazberwazzits".
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Mar 31, 2017 03:24
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when you eat tomatoes and poo poo jazberwazzits
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Mar 31, 2017 03:25
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GRINDCORE MEGGIDO posted:In the US, Cilantro is the leaves, and Coriander the seeds, right? Yeah. It is the superior system since the two parts have different flavors and uses. Like mace/nutmeg but more distinct.
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Mar 31, 2017 03:31
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Ranter posted:It's not dumb, Americans are dumb. Cilantro is the plant, Cilantro Seeds are the seeds. They don't call Tomato seeds "Jazberwazzits". Some menus here might use the generic term "Coriander" - they don't always specify leaves or seeds. You can usually tell from context, but not always. Recipes will always recognise this and be clear. Just language from non - cooks and menus get a bit weird. I like the US system better. GRINDCORE MEGGIDO has a new favorite as of 04:04 on Mar 31, 2017 |
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Mar 31, 2017 03:33
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GRINDCORE MEGGIDO posted:In the US, Cilantro is the leaves, and Coriander the seeds, right? The reason for this is that coriander seed is used in English (and European) cooking, so we called it "coriander" in the US from back when we were still British colonies. Cilantro leaves became popular in the US via Mexican cooking, so we use the Spanish name. This confuses US restaurateurs from India and Pakistan who learned British English and would logically call it "coriander leaf" on their menus, but people seem to be coming around to "coriander leaf/cilantro" on Indian menus at least in Boston and New York. I'm sure it cuts down on cilantro-impaired people complaining their dish tastes soapy.
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Mar 31, 2017 03:37
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Would Ranter posted:Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too. SHUT UP! YOU'RE A DISGRACE TO THIS FAMILY! GO TO YOUR ROOM! Fleta Mcgurn posted:NO YOU CAN gently caress OFF SIR!!!! 
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Mar 31, 2017 03:40
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It's burgin' time! 
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AlbieQuirky posted:Cilantro leaves became popular in the US via Mexican cooking, so we use the Spanish name. Thanks for that, that explains it. I'll use silly amounts of the leaves in Indian food and haven't hit a limit yet. I don't have a picture but any curry with raisins in should be in this thread. GRINDCORE MEGGIDO has a new favorite as of 04:10 on Mar 31, 2017 |
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Mar 31, 2017 03:51
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Oh it's coriander leaves. They don't taste like soap to me but I'm not the biggest fan.
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Mar 31, 2017 04:00
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No peepza rules 
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Mar 31, 2017 07:50
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See, I have the genetic thing where cilantro tastes like soap. Luckily, I'm the kind of rear end in a top hat who orders malört on purpose, so I love it. Speaking of how gross I am: facebook recommended me this based on my viewing history http://www.iwashyoudry.com/2014/08/20/monkey-meat/?m It appears to be called Monkey Meat. Based on the comments (which you should at least skim), it can be any kind of processed pork chopped together with pickles, mayo, sometimes herbs or veg, and cheese (more often than makes sense). Still would. I am currently eating toast with mayo, sauerkraut, capers, and hot sauce.
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Mar 31, 2017 08:37
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Ranter posted:Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too. Who is putting raw jalapenos on a banh mi? They should be putting raw birds eye chillis on there instead. We have banh mi rules for a reason.
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Mar 31, 2017 09:01
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Bibliotechno Music posted:See, I have the genetic thing where cilantro tastes like soap. Luckily, I'm the kind of rear end in a top hat who orders malört on purpose, so I love it. Malort isn't nearly as bad as people make it out to be imo
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Mar 31, 2017 14:26
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Dabir posted:Oh it's coriander leaves.  It doesn't taste like soap to me but it's not a flavor I particularly like and it overpowers just about everything. It's like cumin in how much it just tramples other flavors.
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Mar 31, 2017 16:13
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Yawgmoth posted:
There is alot to be said for balance and moderation aka things most cooks don't understand
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Mar 31, 2017 17:09
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cyberia posted:Who is putting raw jalapenos on a banh mi? They should be putting raw birds eye chillis on there instead. We have banh mi rules for a reason. The Vietnamese population in Northern California (perhaps the rest of the USA too, I dunno). I'm Aussie and am used to thai birdseye in Vietnamese food too. They're way more delicious. In southern california are they using birdseye? I hope so. When they bring the plate of bean shoots and stuff with my Pho here, it's always disappointing to notice the lack of a vibrant red color. Bald Stalin has a new favorite as of 17:12 on Mar 31, 2017 |
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Mar 31, 2017 17:10
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Fleta Mcgurn posted:NO YOU CAN gently caress OFF SIR!!!! I'm planting (well, "planted" the seedlings look sweet) hot Thai peppers this year, and one Cayenne. We have enough preserved Jalapenos from last year to last through this season. Never tried the little Thai peppers, we'll see how they do. I do love me some heat, but not so much that it makes the skin on your lips come off. Here's an unidentifiable meat:  I think the thermometer is there so they can make absolutely sure it's not alive.
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Mar 31, 2017 17:35
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Is.. is that a pork meatloaf that was left covered?
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Mar 31, 2017 17:50
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BlankIsBeautiful posted:I'm planting (well, "planted" the seedlings look sweet) hot Thai peppers this year, and one Cayenne. We have enough preserved Jalapenos from last year to last through this season. Never tried the little Thai peppers, we'll see how they do. I do love me some heat, but not so much that it makes the skin on your lips come off. Here's an unidentifiable meat: Thai peppers are awesome. I grew them one year in my garden. I would add them to jars of pickles along with more cloves of garlic. I love garlicky spicy pickles. Thai peppers are just awesome on things, like chopped up on a bacon cheeseburger.
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Mar 31, 2017 17:57
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You can find them in Asian markets, sometimes fresh (but often green) but even more commonly in the freezer section. I buy a bag frozen, use 10 or so in a batch of laab, keep the rest in the freezer. A bag should run about $2.50. Fresh are better but for some reason they're picked green/yellow and finding deep red is rare.
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Mar 31, 2017 18:26
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Ranter posted:Is.. is that a pork meatloaf that was left covered? I dunno, but the sheer amount of grease is kind of stomach turning. I didn't think meatloaf produced that much grease.
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Mar 31, 2017 19:01
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| # ? Apr 19, 2024 12:53 |
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BlankIsBeautiful posted:I'm planting (well, "planted" the seedlings look sweet) hot Thai peppers this year, and one Cayenne. We have enough preserved Jalapenos from last year to last through this season. Never tried the little Thai peppers, we'll see how they do. I do love me some heat, but not so much that it makes the skin on your lips come off. Here's an unidentifiable meat: You fed him after midnight, didn't you? DIDN'T YOU
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Mar 31, 2017 19:11
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