Cilantro Survey

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Cheers, Phred.

--
[email hidden]

deja.blues said:

Quoted message said:

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.

"Dave Smith" <[email hidden]> wrote

Quoted message said:

deja.blues said:

Quoted message said:

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

Nancy Young said:

Quoted message said:

Quoted message said:

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.

Nancy Young said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

deja.blues said:

> 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

Agreed! Like one little plant is going to make a huge difference in my
life. Sorry!

Jill

Black bean soup would be so BLAH without fresh cilantro on top.

Nancy Young said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

"deja.blues" wrote:

Quoted message said:

Quoted message said:

> is not necessarily a bad thing. I think it tastes pretty good in the
> right
> proportion.

Quoted message said:

Quoted message said:

I think it tastes like rancid soap. Ever smell a stinkbug? Cilantro
tastes
like stinkbugs smell.

Quoted message said:

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.

Melissa

"Shiral" <[email hidden]> wrote

Quoted message said:

Nancy Young said:

"Dave Smith" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

I feel sorry for those of you who don't like cilantro.

All the tasty food in the world, cilantro is not missed.

Quoted message said:

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.

nancy

mom0f4boys said:

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 🙂

Goomba38 said:

mom0f4boys said:

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.

"mom0f4boys" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goomba38 said:

mom0f4boys said:

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

Goomba38 said:

mom0f4boys said:

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

Bobo Bonobo® said:

Goomba38 said:

mom0f4boys said:

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.

"Bobo Bonobo®" <[email hidden]> wrote

Quoted message said:

Goomba38 said:

mom0f4boys said:

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

Nancy Young said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nancy Young said:

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 <[email hidden]>

Quoted message said:

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.

Lou

Becca said:

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.