http://www.recfoodcooking.com/
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Tue, 01 Jul 2008 21:24:56 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/


woohoooo! I get the prize! I'll take the #14 copper small, it's the
retro look.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote:

> On Tue, 01 Jul 2008 21:24:56 +0200, ChattyCathy
> > wrote:
>
>>http://www.recfoodcooking.com/
>
>
> woohoooo! I get the prize! I'll take the #14 copper small, it's the
> retro look.
>
>
It's yours ;-)
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

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".

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.

gloria p

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.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:
> http://www.recfoodcooking.com/

I have heard that there are some people who can't stand the taste of
cilantro. Their taste buds interpret it differently or something like
that. Me, I love the stuff. I won't have beans a la Charro without gobs
of cilantro.

It's on my shopping list for making a batch of pico do gallo for a 4th
of July party.

For the next one, how about which kind of parsley? I only use Italian
flat-leaf for cooking and the curly stuff for decoration or maybe in soup.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> I have heard that there are some people who can't stand the taste of
> cilantro. Their taste buds interpret it differently or something like
> that. Me, I love the stuff. I won't have beans a la Charro without gobs
> of cilantro.
>
> It's on my shopping list for making a batch of pico do gallo for a 4th
> of July party.
>
> For the next one, how about which kind of parsley? I only use Italian
> flat-leaf for cooking and the curly stuff for decoration or maybe in soup.
>

Thanks for the idea. I will do a survey about that in the near future.

BTW, did you ever get the email I sent you?

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Janet Wilder > wrote in
:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> I have heard that there are some people who can't stand the taste of
> cilantro. Their taste buds interpret it differently or something like
> that. Me, I love the stuff. I won't have beans a la Charro without
> gobs of cilantro.
>
> It's on my shopping list for making a batch of pico do gallo for a 4th
> of July party.
>
> For the next one, how about which kind of parsley? I only use Italian
> flat-leaf for cooking and the curly stuff for decoration or maybe in
> soup.
>

What's your pico de gallo recipe? It seems the recipe changes from place
to place...some recipes for it have hicama in it and other stuff mine
recipe doesn't use. So I am interested in your version.

@@@@@ Now You're Cooking! Export Format

Pico De Gallo Salsa

none

2 or 3 serrano or jalapeno chiles,; stems & seeds removed,
1 or 2 bell peppers (red, green, yellow); your choice chopped
1 large red onion, finely chopped
4 medium roma tomatoes, finely chopped
3 cloves garlic, finely chopped; or more
1/4 bunch finely chopped cilantro
juice of 1 fresh lime

Finely chop the garlic and cilantro. Chop the other ingredients a lot or
a little. To make a chunky to your choice Salsa.

Squeeze the juice of the lime over the combined ingredients. Be sure hot
peppers are seeded and the white parts has been removed. A little salt
doesn't hurt.


Yield: 1batch/jarfull

Preparation Time: 00:20


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

Janet Wilder wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> I have heard that there are some people who can't stand the taste of
> cilantro.

Yeah, they're goofy.

<grinning, ducking, running>


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

ChattyCathy wrote on Tue, 01 Jul 2008 21:24:56 +0200:

> http://www.recfoodcooking.com/
> --
> Cheers
> Chatty Cathy

> Egg tastes better when it's not on your face...

Sometimes, cilantro can replace parsley but the taste of parsley is
usually smothered in recipes that call for cilantro.
--
A cilantro taster!
James Silverton
Potomac, Maryland

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

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.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Tue, 01 Jul 2008 19:58:41 GMT, "Michael \"Dog3\"" >
wrote:

>I don't think I'd ever substitute cilantro for parsley.

I almost said "never", but I have a pasta dish where I use cilantro
instead of parsley and it's delicious. Hmm. Haven't made that one in
a long time, think I will soon.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 1, 12:24�pm, ChattyCathy > wrote:

cilantro survey

I love it. I have occasionally substituted chopped celery
leaves for someone who doesn't care for cilantro. I've
tried to understand the soap taste criticism. If I take a
small amount of cilantro by itself, chew and taste it
thoroughly, I can begin to get a btt of soap taste, but
I still like cilantro.

hahabogus wrote:
> Janet Wilder > wrote in
> :
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com/
>> I have heard that there are some people who can't stand the taste of
>> cilantro. Their taste buds interpret it differently or something like
>> that. Me, I love the stuff. I won't have beans a la Charro without
>> gobs of cilantro.
>>
>> It's on my shopping list for making a batch of pico do gallo for a 4th
>> of July party.
>>
>> For the next one, how about which kind of parsley? I only use Italian
>> flat-leaf for cooking and the curly stuff for decoration or maybe in
>> soup.
>>
>
> What's your pico de gallo recipe? It seems the recipe changes from place
> to place...some recipes for it have hicama in it and other stuff mine
> recipe doesn't use. So I am interested in your version.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pico De Gallo Salsa
>
> none
>
> 2 or 3 serrano or jalapeno chiles,; stems & seeds removed,
> 1 or 2 bell peppers (red, green, yellow); your choice chopped
> 1 large red onion, finely chopped
> 4 medium roma tomatoes, finely chopped
> 3 cloves garlic, finely chopped; or more
> 1/4 bunch finely chopped cilantro
> juice of 1 fresh lime
>
> Finely chop the garlic and cilantro. Chop the other ingredients a lot or
> a little. To make a chunky to your choice Salsa.
>
> Squeeze the juice of the lime over the combined ingredients. Be sure hot
> peppers are seeded and the white parts has been removed. A little salt
> doesn't hurt.
>
>
> Yield: 1batch/jarfull
>
> Preparation Time: 00:20
>
>
> ** Exported from Now You're Cooking! v5.84 **

I don't think I'd like your recipe. To much extraneous stuff. Around
here we keep it very simple. Tomato, jalapeno, sweet onion, lime, salt
and cilantro. The famous Texas 1015 sweet onions are grown right here so
that's what we use. Most of the local restaurants make it the same way I
do, but they may use a heavier hand with the jalapenos.

* Exported from MasterCook *

Pico De Gallo

Recipe By :Janet Wilder
Serving Size : 12 Preparation Time :0:20
Categories : Sauces & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Roma tomatoes, peeled and seeded -- chopped
12 jalapenos, seeded, deveined and rinsed -- chopped
1 large sweet onion -- chopped
1/2 bunch cilantro -- rinsed & chopped
4 Mexican Key Limes -- freshly squeezed
salt -- to taste

Place tomatoes in boiling water for 15 seconds then dunk into cold
water. Remove skin.

Mix chopped tomato, jalapeno and onion. Add cilantro, lime juice and
salt. Drain in a strainer, if desired.

Cuisine:
"Mexican"-
NOTES : Serve with corn chips and margaritas.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

ChattyCathy wrote:
> Janet Wilder wrote:
>
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com/
>> I have heard that there are some people who can't stand the taste of
>> cilantro. Their taste buds interpret it differently or something like
>> that. Me, I love the stuff. I won't have beans a la Charro without gobs
>> of cilantro.
>>
>> It's on my shopping list for making a batch of pico do gallo for a 4th
>> of July party.
>>
>> For the next one, how about which kind of parsley? I only use Italian
>> flat-leaf for cooking and the curly stuff for decoration or maybe in soup.
>>
>
> Thanks for the idea. I will do a survey about that in the near future.
>
> BTW, did you ever get the email I sent you?
>
I did. I thought I responded. It wound up in the spam filter but for
some reason I couldn't bounce it back to Thunderbird. I tried to reply
through the spam catcher thing. Maybe that's why you didn't get it??

Thanks so much for the info. I did make it to the chat the other night
and had a lovely time. Everyone is so king and friendly.

J

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

ChattyCathy wrote:
>
> http://www.recfoodcooking.com/
> --
> Cheers
> Chatty Cathy
>

That's like substituting sugar for black pepper. The flavours are so
unrelated. While I don't care for chewing on coriander/cilantro leaves
(but like chewing on parsley), they do taste good in context.

"Janet Wilder"

> I have heard that there are some people who can't stand the taste of
> cilantro. Their taste buds interpret it differently or something like
> that. Me, I love the stuff. I won't have beans a la Charro without gobs of
> cilantro.

It is exactly like that. Tastebud difference. First time I had a dish with
cilantro I sent it back saying they left soap on the dishes on something.
The waiter just grinned and asked me if I'd ever had cilantro and I told him
'not that I know of but I like trying new things so add some please'. More
giggles and i found out the dish had it in there.

They made me a dish without any cilantro and it was great.

Janet Wilder wrote:

> ChattyCathy wrote:
>
>>
>> BTW, did you ever get the email I sent you?
>>
> I did. I thought I responded. It wound up in the spam filter but for
> some reason I couldn't bounce it back to Thunderbird. I tried to reply
> through the spam catcher thing. Maybe that's why you didn't get it??

Could be... Spam filters are a necessary evil, IMHO, because sometimes they
work 'too well' ;-) Have had to ask DH to 'whitelist' quite a few legit
emails that got trapped by our spam filters too... Oh, well, such is life.
>
> Thanks so much for the info. I did make it to the chat the other night
> and had a lovely time. Everyone is so king and friendly.
>
> J
>
No problem. Glad you had such a good time (but sorry I missed you).
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Tue, 01 Jul 2008 19:30:21 -0500, Janet Wilder
> wrote:

>
>I don't think I'd like your recipe. To much extraneous stuff. Around
>here we keep it very simple. Tomato, jalapeno, sweet onion, lime, salt
>and cilantro. The famous Texas 1015 sweet onions are grown right here so
>that's what we use. Most of the local restaurants make it the same way I
>do, but they may use a heavier hand with the jalapenos.
>
>* Exported from MasterCook *
>
> Pico De Gallo
>
>Recipe By :Janet Wilder
>Serving Size : 12 Preparation Time :0:20
>Categories : Sauces & Gravies
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 12 Roma tomatoes, peeled and seeded -- chopped
> 12 jalapenos, seeded, deveined and rinsed -- chopped

the restaurants have a *heavier* hand? must be hot stuff, indeed.

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:
> On Tue, 01 Jul 2008 19:30:21 -0500, Janet Wilder
> > wrote:
>
>> I don't think I'd like your recipe. To much extraneous stuff. Around
>> here we keep it very simple. Tomato, jalapeno, sweet onion, lime, salt
>> and cilantro. The famous Texas 1015 sweet onions are grown right here so
>> that's what we use. Most of the local restaurants make it the same way I
>> do, but they may use a heavier hand with the jalapenos.
>>
>> * Exported from MasterCook *
>>
>> Pico De Gallo
>>
>> Recipe By :Janet Wilder
>> Serving Size : 12 Preparation Time :0:20
>> Categories : Sauces & Gravies
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 12 Roma tomatoes, peeled and seeded -- chopped
>> 12 jalapenos, seeded, deveined and rinsed -- chopped
>
> the restaurants have a *heavier* hand? must be hot stuff, indeed.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

It is. They leave in the seeds, I think. I remove the seeds and
membranes so it's not as hot. Don't forget that most of the patrons of
the local restaurants are of Mexican descent and eat border food.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life