Mmm…sauerkraut. Thanks. Now I want the one pirogi me sprog will not eat.
Whomever uptread claimed that pirogi is bland is very wrong; pirogi is a dill and garlic delivery device.
@Grey_Devil: Once the cilantro is cleaned and dry, you can wrap it in paper towel, then tin foil, place in freezer bag, then into the freezer. To use, unwrap and chop off what you need (without thawing). Also works for storing dill for a while.
That wasn’t what I was disputing, just that it was a permanent state of affairs.
I’d say that having a mutation where someone has a high sensitivity to the taste of cilantro as a fairly permanent thing. That sensitivity doesn’t go away. Its possible that someone with that mutation can grow to tolerate it but it seems like an uphill battle not worth doing.
Just because something has a strong flavour doesn’t mean it’s an intolerable flavour, many things taste bad/weird on first try, often just exposing yourself more to it cures the aversion. I’ve heard people describe it as a soapy taste, and that’s a flavour I get from it myself, I just never had a problem with it.
Also, my original point was to eat the fresh seeds as well, to see if that helps with appreciating the taste.
From experience, I know that perception of taste, and maybe even taste reception, can change over time.
But “Just eat more of it” ous recipe for disaster, and an excerpt from the back book of education.
As for the genetic component, I don’t see why you doubt the possibility. Would you like to tell why?
Personally, I think it makes much sense.
I don’t, see above ^^^
Curry isn’t a dish. It’s a category of dishes and a technique. In India and most curry making places, little that we label “curry” is named that. The dishes each have their own names, And they are all curries.
Curry as a singular usually chicken dish is more of a British thing. And it’s the Brits that spread it to the Caribbean and some other places. Curry powder is more of a modern convenience product like chili powder. Making it easier to make a Brit style curry without access to all the spices.
But dismissing it is dismissing it’s own rich culinary history. Japanese curry for example is based in British naval stews. And Japanese curry powder is a localised version of the British product. Which is why the methods used look a lot more like European stews and gravies than Indian cooking.
In other words curry powder is for something. It’s just not for making Indian food.
fascinating.
I watched from the sidelines (and occasionally, tasted) while a bunch of Roman-era recreationists tried for years to research how to properly make authentic garum.
Eventually they decided that nước mắm is the same thing.
Last I heard they were working on trying to prove that Asian fish sauce originated with Europeans… but I lost track of those guys a long time ago.
My friend is fond of saying that he’s afraid he’s one of those people to whom cilantro tastes like soap … and that he secretly likes the taste of soap.
I have thought about that, there’s no way to know for sure unless i took a genetic test. But i do like cilantro as long as it doesn’t overpower the meal, this is from someone who was a notorious picky eater and hated cilantro. I’ve grown to appreciate the flavor that it adds to meals as long as its done well.
Weirder still, one of the cilantros I don’t mind at all, but the others taste like soap.
i am lucky in that my family is open to almost anything i’m willing to try except seafood. i’d eat fish once a week but i can only drag it into the menu about 4 times a year.from unusual seasoning blends (saffron with cherries in vanilla custard garnished with black sea salt as an example) to restrained uses of capsaicin-laden peppers to create one of a kind flavor profiles, they’ve been up for it. i’ve even played with molecular gastronomy-- this is mandarin orange and yogurt noodles, with chocolate yogurt meatballs, and a rasberry-strawberry marinara, garnished with toasted coconut “parmesan.”
I don’t have any magic recipe for basil success. This is only the second year I’ve tried.
This is what I did.
Soil was dark rich stuff provided by Fred Meyer in their spring planting event. (I started out with two containers, six plants; all but one was beaten to death by torrential rains. The tallest one in that photo is the survivior; it was down to ONE LEAF at one point but look at it now!)
The deck on the back of the house faces south. It gets sunlight for a good chunk of the day. It has hardly rained since June, so LOTS of sunlight.
I have a container of plant food. Blue crystals you mix in with water. I doubled the dose (two tablesspoons in one gallon rather than two as I recall) and water the plants with that mix once a week.
I water every morning.
Note that those plants had about 2/3 of their leaves removed last month, when I made pesto sauce. They popped right back! I’ll strip it again when family visits in a week, then again late next month when rainy season starts and the plants are doomed anyway.
I’m not sure why you’d need chemical analysis. Its literally just dehydrated garlic that’s been ground up. Dehydrating is usually handled by persistent low heat. So its just a big jar of cooked garlic. If you buy small quantities of a decent brand and watch the dates that’s what it’ll taste like. Lightly roasted garlic. Just as Onion powder tastes of lightly caramelized onions for the same reasons.
Oh maaaaaaaan the fermentation is what makes things taste interesting and makes one’s guts all happy. I know good ferments (pickles) take a while to make. If you have the time though, nothing is simpler. I promise.
https://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1603586288/
Second edition!
Better yet!
I love homemade miso, especially farm-style miso (which is a bit like chunky peanut butter to the “city” miso of smooth peanut butter). You are lucky! Did you know that every miso tastes a little bit different because some of the culture isn’t just the airborne wild yeasts–it’s also on the skin (hands) of the person who makes the miso? It’s a thing. Look it up. Some families prefer if one person specifically does the miso because it tastes best after that person handles it.
Apart from gomasio (which is a condiment), most strongly-flavored Asian salty pickley stuff (umeboshi and kimchi and Chinese pickled hot mustard greens and the dried salted shrimp powders of southweat Asia) are for making rice a bit less bland. Salted pickled plums (with the perilla leaf please!) and miso are considered especially good for you when you are ill. A mug of hot water, a tiny bit of miso (or umeboshi paste) and a comfy chair when the head cold or flu knocks you flat. I prefer either of those to chicken soup.
Natto is not nearly as challenging as Chinese “stinky tofu,” which I have eaten and it is tasty. For the uninitiated, it’s not quite as fragrant as Limburger cheese, but it’s visually… well… unusual:
Oregano oil does have some sexual uses, but it is not for the faint-hearted.
It falls under category of “must try, but need time”. My interest is already piqued.
My uncle in-law’s homemade miso is definitely chunky style. A bit less salty than store bought and of course doesn’t have bonito stocked mixed in like many of them. Always a highlight of my once every visits to the in-laws every two years or so.
Miso soup in a Japanese household is meant to be like their version of chicken soup in a Jewish household. Every one adds their own special flair and ingredients to it. In the wintertime I use miso soup for cooking various kinds of veggies: cabbage, carrots, sweet potatoes, or onions. Sometimes adding thin sliced pork belly for a rich body. If that doesn’t cure what ails you, then just sign the DNR order now.
As for stinky tofu, I am going down to NYC’s Chinatown tomorrow afternoon for work. You have me looking up the best places to find it down there. I am definitely going to give it a try if I can.
Chinatown ice cream factory sometimes has stinky tofu, natto, and durian ice cream.
