Thanks for the info - I will have to try that - I just get frustrated
because I always get a good crop of cilantro but it's usually too
early....and when I plant a second batch it doesn't seem to do as well as
the first.

Problem with a big garden is that when it starts being very productive it's
too hot to do much gardening. I live in central California and it can be
hit 108 degrees or more here in the summer - ugh. Great for the habaneros -
not so great for humans.

Thanks again - Melissa


"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "MelissaD" >
> :
>
>> Just curious since I have a big veggie garden where cilantro is one of
>> many herbs....I always seem to plant everything as early as possible -
>> when I have the time and it's not 100+ degrees, but I find the
>> cilantro goes to seed rather quickly - do you just keep sowing new
>> seeds every few weeks or wait until late in the summer so it's ready
>> when the hot peppers are? Thanks
>> MelissaD
>
> I keep it trimmed to keep it from going to seed. I also control it's
> spread. I'm not sure if it's going to come back this year after the cold
> temps we've had this winter. My oregano may not make it back either ;(
>
> Michael
> --
> Medicine for a bad day:
>
> http://i18.tinypic.com/2lbool2.jpg
> ~To email remove "foodie" ...

Anim8rFSK wrote:
>
> In article >,
> Nick > wrote:
>
> > Laurie wrote:
> >
> > > Anim8rFSK wrote:
> > >>
> > >> In article 1>,
> > >> "Michael \"Dog3\" Lonergan" > wrote:
> > >>
> > >>> "Default User" >
> > >>> :
> > >>>
> > >>>>
> > >>>> Flay is a well-educated, well-trained, a respected chef and
> > >>>> successful restauranteur. People don't seem to want to accept
> > >>>> that, because they don't like his personality, but it's the way it
> > >>>> is.
> > >>>>
> > >>>> He simply wouldn't have held the positions that he did over his
> > >>>> career, or been able to develop the restaurants that that he did,
> > >>>> if he couldn't cook.
> > >>>
> > >>> I agree Brian. It's no secret that I find Flay obnoxious, pompous
> > >>> and a horse's ass to boot. I just don't like him. OTOH, I would
> > >>> certainly enjoy his food if I didn't have to look at him or hear
> > >>> his voice
> > >>
> > >> I wouldn't. He seems to drown stuff in cilantro*, and his lobster
> > >> on Iron Chef was just plain cooked wrong.
> > >>
> > >> Anybody that can ruin lobster doesn't get near a stove again in my
> > >> book.
> > >>
> > >> *a friend of mine says cilantro is for people that never outgrew
> > >> eating library paste.
> > >
> > > How insulting that is to library paste! I'd rather eat
> > > library paste (or almost anything else on earth) than even one tiny
> > > shred of cilantro.
> > >
> >
> > As Bobby would say, (and has indeed said) "Try it again."
> >
> > No thanks.
>
> heh, exactly.

Oh sure, I'll try it again for Bobby, if he holds my hair back
and mops up afterwards! :0~~~

In article >,
Laurie > wrote:

> Anim8rFSK wrote:
> >
> > In article >,
> > Nick > wrote:
> >
> > > Laurie wrote:
> > >
> > > > Anim8rFSK wrote:
> > > >>
> > > >> In article 1>,
> > > >> "Michael \"Dog3\" Lonergan" > wrote:
> > > >>
> > > >>> "Default User" >
> > > >>> :
> > > >>>
> > > >>>>
> > > >>>> Flay is a well-educated, well-trained, a respected chef and
> > > >>>> successful restauranteur. People don't seem to want to accept
> > > >>>> that, because they don't like his personality, but it's the way it
> > > >>>> is.
> > > >>>>
> > > >>>> He simply wouldn't have held the positions that he did over his
> > > >>>> career, or been able to develop the restaurants that that he did,
> > > >>>> if he couldn't cook.
> > > >>>
> > > >>> I agree Brian. It's no secret that I find Flay obnoxious, pompous
> > > >>> and a horse's ass to boot. I just don't like him. OTOH, I would
> > > >>> certainly enjoy his food if I didn't have to look at him or hear
> > > >>> his voice
> > > >>
> > > >> I wouldn't. He seems to drown stuff in cilantro*, and his lobster
> > > >> on Iron Chef was just plain cooked wrong.
> > > >>
> > > >> Anybody that can ruin lobster doesn't get near a stove again in my
> > > >> book.
> > > >>
> > > >> *a friend of mine says cilantro is for people that never outgrew
> > > >> eating library paste.
> > > >
> > > > How insulting that is to library paste! I'd rather eat
> > > > library paste (or almost anything else on earth) than even one tiny
> > > > shred of cilantro.
> > > >
> > >
> > > As Bobby would say, (and has indeed said) "Try it again."
> > >
> > > No thanks.
> >
> > heh, exactly.
>
> Oh sure, I'll try it again for Bobby, if he holds my hair back
> and mops up afterwards! :0~~~

Heh, I bet he gets that a lot!

"Anim8rFSK" > wrote in message
...
> In article > ,
> "donGoliano" > wrote:
>
>> "Kyle" > wrote in message
>> ups.com...
>> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
>> >> "Default User" > wrote in message
>> >>
>> >> ...> Laurie wrote:
>> >>
>> >> >> Anim8rFSK wrote:
>> >>
>> >> >> > *a friend of mine says cilantro is for people that never outgrew
>> >> >> > eating library paste.
>> >>
>> >> >> How insulting that is to library paste! I'd rather eat
>> >> >> library paste (or almost anything else on earth) than even one tiny
>> >> >> shred of cilantro.
>> >>
>> >> > You're entitled to your opinion. Many others disagree.
>> >>
>> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
>> >> died
>> >> and gone to heaven. Love the stuff.
>> >
>> > One of my favorite Chinese places serves a mind-blowing "Pork with
>> > Cilantro."
>> >
>> Now, *that* sounds good. You got a recipe?
>
> Take pork
> Put every bit of cilantro you have on it
> Throw away in an airtight container
> Order pizza

LOL I take it you're not an admirer.

"Kyle" > wrote in message
oups.com...
> On Feb 23, 1:14 pm, "donGoliano" > wrote:
>> "Kyle" > wrote in message
>>
>> ups.com...
>>
>>
>>
>> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
>> >> "Default User" > wrote in message
>>
>> ...> Laurie wrote:
>>
>> >> >> Anim8rFSK wrote:
>>
>> >> >> > *a friend of mine says cilantro is for people that never outgrew
>> >> >> > eating library paste.
>>
>> >> >> How insulting that is to library paste! I'd rather eat
>> >> >> library paste (or almost anything else on earth) than even one tiny
>> >> >> shred of cilantro.
>>
>> >> > You're entitled to your opinion. Many others disagree.
>>
>> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
>> >> died
>> >> and gone to heaven. Love the stuff.
>>
>> > One of my favorite Chinese places serves a mind-blowing "Pork with
>> > Cilantro."
>>
>> Now, *that* sounds good. You got a recipe?-
>
> It's got thinly sliced, extremely tender pork, cilantro, slices of
> bamboo shoot, and garlic -- that's what I can identify. This chef
> seems to have some secrets, though. Devotees of the dish talk about
> its addictive, and even tranquilizing effects!

While munching on a raw carrot, yesterday, I noticed a cilantro-like flavor.
I Wiki'd 'em and found that they both share these characteristics:

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae

These are the differences:

Carrot:
Genus: Daucus
Species: D. carota

Cilantro (Coriander)
Genus: Coriandrum
Species: C. sativum

You learn something new every day.

"Kyle" > wrote in message
oups.com...
> On Feb 23, 1:14 pm, "donGoliano" > wrote:
>> "Kyle" > wrote in message
>>
>> ups.com...
>>
>>
>>
>> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
>> >> "Default User" > wrote in message
>>
>> ...> Laurie wrote:
>>
>> >> >> Anim8rFSK wrote:
>>
>> >> >> > *a friend of mine says cilantro is for people that never outgrew
>> >> >> > eating library paste.
>>
>> >> >> How insulting that is to library paste! I'd rather eat
>> >> >> library paste (or almost anything else on earth) than even one tiny
>> >> >> shred of cilantro.
>>
>> >> > You're entitled to your opinion. Many others disagree.
>>
>> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
>> >> died
>> >> and gone to heaven. Love the stuff.
>>
>> > One of my favorite Chinese places serves a mind-blowing "Pork with
>> > Cilantro."
>>
>> Now, *that* sounds good. You got a recipe?-
>
> It's got thinly sliced, extremely tender pork, cilantro, slices of
> bamboo shoot, and garlic -- that's what I can identify. This chef
> seems to have some secrets, though. Devotees of the dish talk about
> its addictive, and even tranquilizing effects!

Did it look anything like this?
http://yumbrosia.com/wp-content/uplo...20cilantro.jpg

If so, I'm on a mission. From what I've read, so far, it seems it's a
Peking dish.

On Feb 24, 5:27 pm, "donGoliano" > wrote:
> "Kyle" > wrote in message
>
> oups.com...
>
>
>
>
>
> > On Feb 23, 1:14 pm, "donGoliano" > wrote:
> >> "Kyle" > wrote in message
>
> roups.com...
>
> >> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
> >> >> "Default User" > wrote in message
>
> >> ...> Laurie wrote:
>
> >> >> >> Anim8rFSK wrote:
>
> >> >> >> > *a friend of mine says cilantro is for people that never outgrew
> >> >> >> > eating library paste.
>
> >> >> >> How insulting that is to library paste! I'd rather eat
> >> >> >> library paste (or almost anything else on earth) than even one tiny
> >> >> >> shred of cilantro.
>
> >> >> > You're entitled to your opinion. Many others disagree.
>
> >> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
> >> >> died
> >> >> and gone to heaven. Love the stuff.
>
> >> > One of my favorite Chinese places serves a mind-blowing "Pork with
> >> > Cilantro."
>
> >> Now, *that* sounds good. You got a recipe?-
>
> > It's got thinly sliced, extremely tender pork, cilantro, slices of
> > bamboo shoot, and garlic -- that's what I can identify. This chef
> > seems to have some secrets, though. Devotees of the dish talk about
> > its addictive, and even tranquilizing effects!
>
> Did it look anything like this?http://yumbrosia.com/wp-content/uplo...with%20cilantr...
>
> If so, I'm on a mission. From what I've read, so far, it seems it's a
> Peking dish.- Hide quoted text -
>
> - Show quoted text -

Yes! That's the dish! Good job. Peking dishes are what this
restaurant specializes in.

I'll take a look at that site.

On Feb 24, 5:27 pm, "donGoliano" > wrote:
> "Kyle" > wrote in message
>
> oups.com...
>
>
>
>
>
> > On Feb 23, 1:14 pm, "donGoliano" > wrote:
> >> "Kyle" > wrote in message
>
> roups.com...
>
> >> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
> >> >> "Default User" > wrote in message
>
> >> ...> Laurie wrote:
>
> >> >> >> Anim8rFSK wrote:
>
> >> >> >> > *a friend of mine says cilantro is for people that never outgrew
> >> >> >> > eating library paste.
>
> >> >> >> How insulting that is to library paste! I'd rather eat
> >> >> >> library paste (or almost anything else on earth) than even one tiny
> >> >> >> shred of cilantro.
>
> >> >> > You're entitled to your opinion. Many others disagree.
>
> >> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
> >> >> died
> >> >> and gone to heaven. Love the stuff.
>
> >> > One of my favorite Chinese places serves a mind-blowing "Pork with
> >> > Cilantro."
>
> >> Now, *that* sounds good. You got a recipe?-
>
> > It's got thinly sliced, extremely tender pork, cilantro, slices of
> > bamboo shoot, and garlic -- that's what I can identify. This chef
> > seems to have some secrets, though. Devotees of the dish talk about
> > its addictive, and even tranquilizing effects!
>
> Did it look anything like this?http://yumbrosia.com/wp-content/uplo...with%20cilantr...
>
> If so, I'm on a mission. From what I've read, so far, it seems it's a
> Peking dish.- Hide quoted text -
>
> - Show quoted text -

Wow. Not only is that the dish, but the person who did that blog
enjoyed the dish precisely where I do: Qingdao Garden in North
Cambridge. I'll have to try their Eggplant Peking Syle.

Looks good. Recipe?

donGoliano wrote:
>
>
> Did it look anything like this?
> http://yumbrosia.com/wp-content/uplo...20cilantro.jpg
>
> If so, I'm on a mission. From what I've read, so far, it seems it's a
> Peking dish.
>
>

In article >,
"donGoliano" > wrote:

> "Anim8rFSK" > wrote in message
> ...
> > In article > ,
> > "donGoliano" > wrote:
> >
> >> "Kyle" > wrote in message
> >> ups.com...
> >> > On Feb 21, 12:48 pm, "donGoliano" > wrote:
> >> >> "Default User" > wrote in message
> >> >>
> >> >> ...> Laurie wrote:
> >> >>
> >> >> >> Anim8rFSK wrote:
> >> >>
> >> >> >> > *a friend of mine says cilantro is for people that never outgrew
> >> >> >> > eating library paste.
> >> >>
> >> >> >> How insulting that is to library paste! I'd rather eat
> >> >> >> library paste (or almost anything else on earth) than even one tiny
> >> >> >> shred of cilantro.
> >> >>
> >> >> > You're entitled to your opinion. Many others disagree.
> >> >>
> >> >> When I first tasted cilantro on a chicharron(sp?) taco, I thought I'd
> >> >> died
> >> >> and gone to heaven. Love the stuff.
> >> >
> >> > One of my favorite Chinese places serves a mind-blowing "Pork with
> >> > Cilantro."
> >> >
> >> Now, *that* sounds good. You got a recipe?
> >
> > Take pork
> > Put every bit of cilantro you have on it
> > Throw away in an airtight container
> > Order pizza
>
> LOL I take it you're not an admirer.

not really, no

Although you DID make me hungry for Chinese

So we called Sesame Inn, and they were of course closed, despite the
menu saying OPEN SEVEN DAYS A WEEK FOR LUNCH AND DINNER.

Sigh.

"Dennis" > wrote in message
...

> donGoliano wrote:
>
> Did it look anything like this?
> http://yumbrosia.com/wp-content/uplo...20cilantro.jpg
>
> If so, I'm on a mission. From what I've read, so far, it seems it's a
> Peking dish.
>
>> Looks good. Recipe?
>>

I found this in The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
(inherited the book from an ailing aunt, almost 2 years ago, and this is the
first time I've ever opened it.) Googled the recipe and Voila!!



Use the bamboo shoot variation then add as much fresh cilantro as you'd like
after removing from heat.



Goliano



--



Basic Braised Pork



2 pounds pork

2 scallion stalks

2 slice fresh ginger root

2 1/2 tablespoon oil

2 1/2 cup water

1/2 cup soy sauce

1 teaspoon salt

1 tablespoon sugar



1. Cut pork in 1-inch cubes. Cut scallion stalks in 1-inch sections. Slice
ginger root.



2. Heat oil in a heavy pan; then brown scallions and ginger lightly. Add
pork and brown quickly on all sides.



3. Meanwhile boil water in another pan, then add to pork with soy sauce and
salt. Simmer, covered, 1 hour, turning meat several times for even cooking
and coloring.



4. Add sugar. Cook 30 minutes more, turning once again.



NOTE: This dish may be served hot or cold. If served hot, vegetables may be
added (see Variations below). To serve cold, simmer pork until very tender,
then chill with its sauce in a square mold. Slice and serve with the jellied
sauce.



VARIATIONS:

For the white sugar, substitute brown sugar.

In step 2, add with scallions and ginger 1 or 2 garlic cloves, crushed.

In step 3, add to pork 1 or 2 cloves star anise; or 2 tablespoons sherry; or
1/4 pound pine nuts, shelled.



During the last 30 minutes of cooking add:

1 or 2 cups bamboo shoots, cut in 1-inch cubes

2 or 3 bean curd cakes, diced or sliced

1 pound round cabbage, cubed. (When cabbage turns a rich red after 10
minutes of cooking, add 6 dried black mushrooms (soaked) and 1/4 cup dried
shrimp (soaked), plus the mushroom-soaking water. Bring to a boil again,
then simmer, covered, 2O minutes more.)

4 Cups Chinese lettuce, cut in 1-inch sections

4 eggs, hardboiled first, then shelled. (To serve: cut eggs in half; arrange
on top of pork cubes.)

1/4 cup dried fish (haddock or squid), diced

1 Chinese turnip, peeled and cut in 1-inch cubes



During the last 15 minutes of cooking add:

1/2 pound fresh chestnuts, cut in half, parboiled and shelled

1 cup dried black mushrooms (soaked)

1/2 pound string beans, stemmed but left whole

"donGoliano" > wrote in message
. ..
>
> "Dennis" > wrote in message
> ...
>
>> donGoliano wrote:
>>
>> Did it look anything like this?
>> http://yumbrosia.com/wp-content/uplo...20cilantro.jpg
>>
>> If so, I'm on a mission. From what I've read, so far, it seems it's a
>> Peking dish.
>>
>>> Looks good. Recipe?
>>>
>
> I found this in The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
> (inherited the book from an ailing aunt, almost 2 years ago, and this is
> the first time I've ever opened it.) Googled the recipe and Voila!!
>

Sorry about the spacing on that last post.

donGoliano wrote on Sun, 25 Feb 2007 16:58:57 GMT:


d> "donGoliano" > wrote in message
d> . ..
??>>
??>> "Dennis" > wrote in message
??>> ...
??>>
??>>> donGoliano wrote:
??>>>
??>>> Did it look anything like this?
??>>>
http://yumbrosia.com/wp-content/uplo...20cilantro.jpg
??>>>
??>>> If so, I'm on a mission. From what I've read, so far, it
??>>> seems it's a Peking dish.
??>>>
??>>>> Looks good. Recipe?
??>>>>
??>> I found this in The Thousand Recipe Chinese Cookbook by
??>> Gloria Bley Miller (inherited the book from an ailing
??>> aunt, almost 2 years ago, and this is the first time I've
??>> ever opened it.) Googled the recipe and Voila!!
??>>

Surprisingly enough the book is still in print. I saw a copy in
Barnes and Noble just the other day.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

wrote:

>I'm sure Bobby Flay's meals are memorable. You'd clearly remember
>whatever bathroom you ended up throwing up in.

I think you might be thinking of Sandra Lee or Robin Miller.

In article >,
Ubiquitous > wrote:

> wrote:
>
> >I'm sure Bobby Flay's meals are memorable. You'd clearly remember
> >whatever bathroom you ended up throwing up in.
>
> I think you might be thinking of Sandra Lee or Robin Miller.

I'm gonna say this out loud:

I'd rather eat Sandra Lee's cooking than Bobby Flay's slop.

Anim8rFSK wrote:


> I'd rather eat Sandra Lee's cooking than Bobby Flay's slop.

But you're irrational on this subject.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

> *a friend of mine says cilantro is for people that never outgrew eating
> library paste.


It is commonly known among cooks that cilantro is either loved or
hated (like lamb or mutton). There's no halfway about it. Some
people's taste buds make it taste like soap - to others, it's just
terrific. I wouldn't take someone else's word for it, myself.

Actually, I think Flay uses a lot more varieties of chilis than
anything else - I haven't noticed he overdoes the cilantro.

N.

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> Anim8rFSK > news:ANIM8Rfsk-
> :
>
> > In article >,
> > Ubiquitous > wrote:
> >
> >> wrote:
> >>
> >> >I'm sure Bobby Flay's meals are memorable. You'd clearly remember
> >> >whatever bathroom you ended up throwing up in.
> >>
> >> I think you might be thinking of Sandra Lee or Robin Miller.
> >
> > I'm gonna say this out loud:
> >
> > I'd rather eat Sandra Lee's cooking than Bobby Flay's slop.
>
> You must be confused. There is no comparison and I don't even like Bobby
> Flay that much. Some of his recipes are very good. If you want Sandra
> Lee, open a can of Spaghettios.

Spaghettios over Flays incorrectly cooked texmex crap any day of the
week.

Anim8rFSK wrote:

> In article 1>,
> "Michael \"Dog3\" Lonergan" > wrote:
>
> > Anim8rFSK > news:ANIM8Rfsk-
> > :
> >
> > > In article >,
> > > Ubiquitous > wrote:
> > >
> > >> wrote:
> > >>
> > >> >I'm sure Bobby Flay's meals are memorable. You'd clearly
> > remember >> >whatever bathroom you ended up throwing up in.
> > >>
> > >> I think you might be thinking of Sandra Lee or Robin Miller.
> > >
> > > I'm gonna say this out loud:
> > >
> > > I'd rather eat Sandra Lee's cooking than Bobby Flay's slop.
> >
> > You must be confused. There is no comparison and I don't even like
> > Bobby Flay that much. Some of his recipes are very good. If you
> > want Sandra Lee, open a can of Spaghettios.
>
> Spaghettios over Flays incorrectly cooked texmex crap any day of the
> week.

As I said, irrational. He doesn't cook Tex-Mex basically at all. Some
of what he cooks is Southwestern, as in New Mexico and the like. Much
of what he prepares on Boy Meets Grill isn't that style at all.

You don't like him, so you make up bullshit about his food. Just admit
it.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)