Es porque en Español, se dice cilantro, o culantro en Centroamerica. (It’s because in Spanish, one says cilantro, or culantro in Central America.) Feel free to call it what you’ve always called it, and I shall as well.
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Cucumber for your G&T, and celery for your Bloody Mary.
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Not really a shell – it’s not hard and it doesn’t completely cover the seed. (Plus the nutmeg seed itself has a shell.) I agree the flavors are different. The outer fruit of the nutmeg is used in candy and beverages, and has a distinct taste from the other two.
How dare you?
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“And I’m not paying. If your cooks can’t follow very simple and basic instructions, then I can’t trust them to not actually poison or sicken me with terrible food handling practices.”
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It would be cool to see such a nutmeg tree in person. Must travel more!
I get those, but only if the cilantro is old or dried. When quite fresh, it’s lovely.
I once tried to dry cilantro for use later on, since it’s hard to use up all that cilantro before it goes bad. It didn’t work out.
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When referring to the seeds yes. Otherwise it’s Fucking Cilantro.
Now go back to your damned boiled meat.
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You know to me, cilantro doesn’t really taste soapy. More of a chemical taste, spicy in a bad, sticky way. Not like dirt either. Mushrooms taste like dirt and I love them.
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Did you know nutmeg eaten in high amounts causes psychedelic trips?
A friend of mine once joked, you could always tell a Nutmeg addict, because they always smelled like Christmas Cookies.
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It also can lead to liver damage, and is one of the least pleasant MAOIs one could choose to use.
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Oh, I dare. I’m bringing that devil fruit down.
(The trees can stay, they are rad.)
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You and me buddy, some day. You and me. We will Duke it out over medieval English cookery one page at a time. Bring an appetite.
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As long as there’s stag, I’ll be there.
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Use the stem only. My SO used to be a hater. “That filthy nasty soap weed”…but we discovered that the soap taste mostly in the leaves.
He’ll actually buy Cilantro now to make salsas and Thai Curries.
But he’ll go all Moticia Adams on it…trimming all the leaf bits leaving only the stems. Which are chopped very fine and not over done in salsa.
It’s still easy to over do it…but it’a happy compromise in this household.
I also have heard that in classic Thai cooking the roots are used for the best dishes and the leaf is discarded.
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Cilantro does not bother me. Tarragon tastes and feels like soap in my mouth. Too much jalopeno or other really spicy pepper tastes extremely bitter to me. People love to really pour it on in chili or whatever to outdo each other on the heat. I get the heat. Sometimes my face turns red and I sweat if it is really strong but that’s not what bothers me. I think the dish is ruined because of the overwhelming bitterness under the heat.
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I don’t like the taste if I just eat it raw by itself but it’s essential in some dishes.
I’m just going to take the position that people who don’t like it don’t understand good food and probably can’t taste much beyond spaghetti-Os anyway. And anyone who thinks they actually have a reaction to it is experiencing psychosomatic effects brought on by their fear of anything different.
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I’m sure your judgment is far superior to the science of chemistry and genetics.
Bah, what do a bunch of knowledgeable scientists know anyway? Your assumptions and guesswork totally is worth the same as a PhD, amirite?
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The roots are a binder in most Thai curries… it’s a subtle flavour, playing the same role as coconut mass in other curries.
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I guess the truthiness of my gut destroys not only green, leafy vegetables but also the highfalutin theories of fancy-pants, tea-sipping college boys.
