ChattyCathy wrote:

> Gloria P wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com/
>>
>>
>> IME cilantro cannot be substituted for parsley because the flavor is
>> unique, strong, and very different. OTOH, parsley can be subbed for
>> cilantro only if you want it for color because it doesn't add much
>> flavor except for a vague "green".
>
> I was think more along the lines of taste - but you're absolutely right if
> you just want something green...
>>
>> As far as cilantro tasting like soap, I used to think so for many years
>> until I got used to the flavor in Mexican and Thai cooking. Now I think
>> it has a distinctive flavor that I like in some foods.
>
> It's especially good with pork dishes, IMHO.

Coincidentally, I just substituted cilantro for oregano/basil, for lunch.

I was making the "Joe's Special" recipe that Wayne B. posted here in May,
but with sage sausage instead of ground beef. Wayne's recipe called
for oregano or basil, but I didn't think it would be needed with the
flavor of the sausage. For some reason, though, cilantro sounded good.
And it was.


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