Ooooh that is only a few blocks from where I need to go for work. Thanks!
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I suffered from soapy cilantro syndrome and avoided it for years. Then my living situation became such that I could not escape cilantro. Now, it doesn’t taste soapy to me anymore. It just doesn’t taste at all.
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Are you going to Scarborough Fair?
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I had stinky tofu in a spicy red soup and it was one of the best foods I ever ate. Then again, Taiwan probably had the best food of any country I have been to.
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This isn’t grass.
What? - It’s oregano.
How can you tell?
I’m a catering student.
Oh how I miss Spaced. And this was the best episode.
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I deliberately didn’t mention sage…
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I find if you toast the seeds, the fibrousness is much less of an issue. It’s quite nice baked into bread for example. Used sparingly mind you.
Cilantro still tastes soapy to me. But I’ve found something about fish sauce makes that go away. So south east Asian food I don’t mind it. And I’ve been slipping fish sauce into other dishes that use it.
oh, sure. I mean that’s you’re supposed to do with them, but if you eat them fresh you get a totally different taste, it’s a big burst of orangyness, with a hint of lemon.
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True, and very nice it is too.
As a kid we only ate potatoes diced and boiled…on super rare occasion dad would make shoestring fries with the Fry Daddy.
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Growing up my mom loved cooking food overladen with veggies, they weren’t canned or anything. Freshly made for whatever meal so it’s not anything egregious but as a picky child i just could not bring myself to eat much. Amusingly i now mostly eat vegetarian, which was a development that happened after i started living on my own.
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My mother’s everyday recipe:
Cook meat until well done. Cook another 15 minutes to kill all the germs.
Open a can of vegetables. Boil 15 minutes to kill all the germs. Drain, top with breadcrumbs fried in bacon grease.
I learned to cook in self-defense.
ETA: And I make a wonderful chicken pot pie that my son-in-law won’t touch, because it’s pot pie.
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Garlic powder, as far as I am aware, is produced by freeze-drying and grounding, not over low persistent heat. Cooking garlic is (often, if not most of the time) done with other ingredients, or in water. Completely different medium, different solvents. The chemistry differs a lot. Also, polymerisation occurs under heat but not while freeze-drying. Additionally, splitting the cells open, bringing into contact the contents of the vacuole with cell plasma (and thus proteins) does change the chemistry of Alliaceae juice quite a lot, as you know.
Processing matters a lot in food chemistry. =)
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The taste is really strong for me. It’s like someone grabbed the Dawn dishwashing liquid off the sink and liberally squeezed it into the food using both hands.
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Yes. Totally, that’s uhh… cilantro you’re tasting in your food. Ignore the bubbles.
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Put it on your tongue. It tastes like cooked garlic. Better garlic and onion powders are specifically dehydrated rather than freeze dried. Least ways based on what the labeling says.
I would have thought heat-based dehydration would give you very different results compared to either frying or roasting garlic (which are both pretty different from one another, the former being much stronger and more bitter, the latter being a lot more subtle and sweet), the temperatures involved are a lot lower. I’d expect it to be different again to fresh garlic of course. I’ve not used it much, aside from a few times with indian spice mixes but mostly with with bbq dry rubs and fried chicken. Never tasted the powder by itself, the scent is usually pungent enough though, and definitely more like raw than cooked garlic from that angle. I couldn’t tell you whether the stuff I use was freeze dried or dehydrated. Tasting a ground spice rarely gives you a good indication on what the finished article is going to taste like either, especially when you’re combining lots of different flavours.
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If you put it in a jar with a few inches of water, and put a plastic bag over it with a rubber band (sealing the bag to the jar), it lasts a long long time in the fridge. I routinely get 4 weeks out of mine now.
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Thanks! I’m going to try for a herb garden in my new place in a few months.
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