Sorry, but my news server is running about 24 hours behind. I had previously suggested that cilantro has a copper taste to it, but that is not necessarily a bad thing. I think it tastes pretty good in the right proportion.
> Sorry, but my news server is running about 24 hours behind. > I had previously suggested that cilantro has a copper taste to it, but > that > is not necessarily a bad thing. I think it tastes pretty good in the right > proportion.
I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro tastes like stinkbugs smell.
In article <QFMKi.1872$yh3.850@trndny01>, "deja.blues" <deja.bl...@gmail.com> wrote:
>"Dave Smith" <adavidsm...@sympatico.ca> wrote in message >news:46FAFF72.941ECE6E@sympatico.ca... >> Sorry, but my news server is running about 24 hours behind. >> I had previously suggested that cilantro has a copper taste to it, but >> that >> is not necessarily a bad thing. I think it tastes pretty good in the right >> proportion.
>I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro tastes >like stinkbugs smell.
Yep. That's what the mate I mentioned a day or two ago reckons too.
> >> I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro > >> tastes > >> like stinkbugs smell.
> > I feel sorry for those of you who don't like cilantro.
> All the tasty food in the world, cilantro is not missed.
Pity. Some of the best things I have ever tasted have had cilantro. In fact, the very best, tastiest meal I ever had in a restaurant had it, and it was in the perfect proportion to the other ingredients. I savoured every bite of that meal and was praising it all the way home and for the next few days. That was more than 5 years ago and I still think about how good it was. Some of my favourite recipes have cilantro in them, like curried chicken with coconut milk, and stir fried shrimp with pasta.
> >> > is not necessarily a bad thing. I think it tastes pretty good in the > >> > right > >> > proportion.
> >> I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro > >> tastes > >> like stinkbugs smell.
> > I feel sorry for those of you who don't like cilantro.
> All the tasty food in the world, cilantro is not missed.
> nancy
I can't describe what puts me off about Cilantro, I just know I don't care for that particular flavor. Other herbs I don't have a problem with. But more than a leaf or two of cilantro is way too much for me. I like the way it LOOKS as a garnish, and I always think it's going to taste better than it does.
> On Sep 27, 9:47 am, "Nancy Young" <rjy...@comcast.net> wrote: >> "Dave Smith" <adavidsm...@sympatico.ca> wrote >> > I feel sorry for those of you who don't like cilantro.
>> All the tasty food in the world, cilantro is not missed. > I can't describe what puts me off about Cilantro, I just know I don't > care for that particular flavor. Other herbs I don't have a problem > with. But more than a leaf or two of cilantro is way too much for me. > I like the way it LOOKS as a garnish, and I always think it's going to > taste better than it does.
Seems like restaurants/tv chefs were putting the stuff on everything and anything for a while there. Before that, seems no dish was complete until they topped it with mango salsa. Luckily the cilantro craze seems to be fading.
It's pretty stuff, but then again maybe it's because it looks like parsley, which I like. I'll tolerate a minor bit of cilantro, but too much of it and the whole dish is lousy with it. Overpowering.
Not a good thing when you taste like soap, of course.
On Sep 27, 11:48 pm, Goomba38 <Goomb...@comcast.net> wrote:
> mom0f4boys wrote: > > Black bean soup would be so BLAH without fresh cilantro on top.
> Same with guacamole! It needs to be mixed in though, not just put on > top. I like cilantro :)
The soup also needs a dollop of sour cream, and some diced tomatoes. That's it - I have to make black bean soup tomorrow. Wow, alot of cilantro-dislikers! The only herb I sort of dislike is oregano.
> On Sep 27, 11:48 pm, Goomba38 <Goomb...@comcast.net> wrote: >> mom0f4boys wrote: >> > Black bean soup would be so BLAH without fresh cilantro on top.
>> Same with guacamole! It needs to be mixed in though, not just put on >> top. I like cilantro :)
> The soup also needs a dollop of sour cream, and some diced tomatoes. > That's it - I have to make black bean soup tomorrow. > Wow, alot of cilantro-dislikers! The only herb I sort of dislike > is oregano.
You can substitute quite well marjoram. Oregano is a little strong for me, and most of the time I will substitute marjoram. But today I made chili and used oregano. Even though I used a goodly portion, it didn't overpower it as usual because I used so much of cumin and jalapenos and it just blended in nicely.
I did use a dollop of sour cream too. :-)) Dee Dee
Bobo Bonobo® wrote: > On Sep 27, 10:48 pm, Goomba38 <Goomb...@comcast.net> wrote: >> mom0f4boys wrote: >>> Black bean soup would be so BLAH without fresh cilantro on top. >> Same with guacamole! It needs to be mixed in though, not just put on >> top. I like cilantro :)
> But when you mix it in, you render the guac distasteful to many, and > nearly inedible to some others.
> --Bryan
Thankfully no one I know or have served it to have ever said they had a problem with cilantro? They all seem to keep digging into the stuff until it's gone... I bring it to work all the time and it gets raves and is gobbled up post haste!
* Exported from MasterCook *
Guacamole
Recipe By :Rick Bayless, "Mexico, One Plate at a Time" Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Ethnic Mexican
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jalapeno -- or 2 serranos 1/2 medium white onion -- finely chopped 6 ounces tomatoes -- (1 med or 2 plum) 1/4 cup coarse chopped cilantro 3 medium-large ripe avocados salt lime juice -- 1-2 Tablespoons
Notes: -Fresh hot green chiles to taste (about 2 serranos or 1 jalepeno, stemmed) - tomatoes-you want these ripe, though absolute red ripeness isn't as important here as it is, say, for chopped salsa
Roast the chiles: lay the chiles in a small ungreased skillet set over medium heat. Turn them every minute or so till they have softened. 5-10 min. Mash them into a coarse puree, using mortar or finely chop them. Place in large bowl. Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with the chiles. Chop the tomatoes into small bits (skin seeds and all is my preference). You should have a scant cup. Add to the bowl along with the cilantro. Avocados: To cut the avocado in half you have to negotiate the large egg sized pit in the middle. Make a cut down the length of 1 avocado straight through to the pit. Continue cutting all the way around the pit until you wind up where you started. twist the two halves in opposite directions and pull apart. Scoop the pit out (the hueso, or bone, in Spanish) with a spoon. Scoop out the avocado flesh from the skin and add to the bowl. Using an old fashioned potato masher or the back of a large spoon to mash the flesh into a coarse pulp, mixing in other ingredients as you go. Taste for seasoning and season with salt, usually a scant teaspoon, then add some of the lime juice and taste again. Continue seasoning with lime until it has enough zip for you. Cover with plastic wrap, placing it on direct surface and refrigerate until ready to serve.
> On Sep 27, 10:48 pm, Goomba38 <Goomb...@comcast.net> wrote: >> mom0f4boys wrote: >> > Black bean soup would be so BLAH without fresh cilantro on top.
>> Same with guacamole! It needs to be mixed in though, not just put on >> top. I like cilantro :)
> But when you mix it in, you render the guac distasteful to many, and > nearly inedible to some others.
I ordered guacamole at a restaurant once, this stuff was just gorgeous, turned out to be *loaded* with cilantro. The guac was so good I ignored the soap flavor. Next time I know to ask if it comes in the no-soap version.
Nancy Young wrote: > I ordered guacamole at a restaurant once, this stuff was just > gorgeous, turned out to be *loaded* with cilantro. The guac > was so good I ignored the soap flavor. Next time I know to ask > if it comes in the no-soap version.
> nancy
Last year, I ordered guacamole in Mexico. It was served with the avocados in the molcajete, and the other ingredients were on the side. You added as much or as little of the ingredients as you wanted.
When I make it at home, this is what I put in guacamole:
Avocados Onion, chopped Roma tomatoes, seeded & chopped Lime juice Garlic, minced Cilantro, optional salt
>> I ordered guacamole at a restaurant once, this stuff was just >> gorgeous, turned out to be *loaded* with cilantro. The guac >> was so good I ignored the soap flavor. Next time I know to ask >> if it comes in the no-soap version.
>> nancy
> Last year, I ordered guacamole in Mexico. It was served with the avocados > in the molcajete, and the other ingredients were on the side. You added as > much or as little of the ingredients as you wanted.
> When I make it at home, this is what I put in guacamole:
> Avocados > Onion, chopped > Roma tomatoes, seeded & chopped > Lime juice > Garlic, minced > Cilantro, optional > salt
> Becca
Becca, I do the same as you; but sometimes I do leave out the onion, sometimes I do leave out the garlic, sometimes I do leave out both. But I always use lime juice. I love cilantro, and will add it, but in guacamole, the pieces, or little pieces will catch in my throat. Does that happen to anyone else? Very annoying. Dee Dee
On Fri, 28 Sep 2007 09:07:31 -0400, Goomba38 <Goomb...@comcast.net> wrote:
>Thankfully no one I know or have served it to have ever said they had a >problem with cilantro? They all seem to keep digging into the stuff >until it's gone... >I bring it to work all the time and it gets raves and is gobbled up post >haste!
I never encountered this soap thingie either until I started reading this group. Guac and salsa are both lacking unless they have cilantro in them.
Becca wrote: > When I make it at home, this is what I put in guacamole:
> Avocados > Onion, chopped > Roma tomatoes, seeded & chopped > Lime juice > Garlic, minced > Cilantro, optional > salt
> Becca
I've not ever put garlic in my guacamole before. I'm just not sure how I'll feel about it there and don't want to risk a batch to try. I love garlic..it isn't that. I just don't equate it to guac. I'm also pretty slack about seeding my roma tomatoes and add plenty along with the onion. More than the recipe I started with suggests. I also add one jalapeno per avocado and sometimes it is still mild and other times I get a incredible burn. But I love that burn anyway.
>> When I make it at home, this is what I put in guacamole:
>> Avocados >> Onion, chopped >> Roma tomatoes, seeded & chopped >> Lime juice >> Garlic, minced >> Cilantro, optional >> salt
>> Becca
>I've not ever put garlic in my guacamole before. I'm just not sure how >I'll feel about it there and don't want to risk a batch to try. I love >garlic..it isn't that. I just don't equate it to guac.
If you have any of Rich Bayless' books, he puts all the above into guacamole, including chiles. Out here, if you don't put chiles into it, it is a wimpy guacamole.
And garlic is incredibly good in it. It gives it that extra oomph ...that takes it over the top. At least in my opinion.
>I can't describe what puts me off about Cilantro, I just know I don't >care for that particular flavor.
I love cilantro, but i feel that way about tarragon. I seared some scallops last week and made a tarragon cream sauce.
The licorice taste made me think of the time in college when I got horribly drunk on Uzo. That licorice aversion came rushing back when I tasted the tarragon.
>>I can't describe what puts me off about Cilantro, I just know I don't >>care for that particular flavor.
> I love cilantro, but i feel that way about tarragon. > I seared some scallops last week and made a tarragon cream sauce.
> The licorice taste made me think of the time in college when I got > horribly drunk on Uzo. That licorice aversion came rushing back when > I tasted the tarragon.
I discovered Uzo on a Greek cruise. I'm glad I didn't get sick on it. I have a bottle here that I bought at least a year ago, but not opened, waiting to buy a bottle of Ricard Patis to compare it to. They are now both sitting here. Liquor doesn't inspire me.
(Also discovered retsina (sp?) on that trip, but haven't had it for years either.)
> If you have any of Rich Bayless' books, he puts all the above into > guacamole, including chiles. Out here, if you don't put chiles into > it, it is a wimpy guacamole.
> And garlic is incredibly good in it. It gives it that extra oomph > ...that takes it over the top. At least in my opinion.
> Christine
I use his recipe from "Mexico, One Plate at a Time" cookbook and the guacamole recipe doesn't include garlic. Honest. :) I posted it earlier today.
On Fri, 28 Sep 2007 21:22:10 -0400, Goomba38 <Goomb...@comcast.net> wrote:
>Christine Dabney wrote:
>> If you have any of Rich Bayless' books, he puts all the above into >> guacamole, including chiles. Out here, if you don't put chiles into >> it, it is a wimpy guacamole.
>> And garlic is incredibly good in it. It gives it that extra oomph >> ...that takes it over the top. At least in my opinion.
>> Christine
>I use his recipe from "Mexico, One Plate at a Time" cookbook and the >guacamole recipe doesn't include garlic. Honest. :) I posted it earlier >today.
I have quite a few of his books. I might use the recipe from his book, Rick Bayless's Kitchen. I will have to go look now. ;)
Some of the folks on eGullet have been cooking from his book, Everyday Mexican. The food sounds really good. Have you seen that book? I think it is on my list to buy soon.....
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