I seem to recall someone on RFC saying that they couldn't get cilantro +
roots in their neck of the woods...

Well, we're able to do that - so we bought some at a local market
today

http://www.recfoodcooking.com/pics/cr.html

--
Cheers
Chatty Cathy

ChattyCathy wrote on Fri, 23 Oct 2009 20:07:28 +0200:

> Well, we're able to do that - so we bought some at a local
> market today

> http://www.recfoodcooking.com/pics/cr.html

You are lucky! Sometimes I see them in markets catering to Thai and
Vietnamese people but not consistently. There is a great marinade for
chicken that uses them. Cilantro stem and leaves are just not the same.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ChattyCathy wrote:
> I seem to recall someone on RFC saying that they couldn't get cilantro +
> roots in their neck of the woods...
>
> Well, we're able to do that - so we bought some at a local market
> today
>
> http://www.recfoodcooking.com/pics/cr.html
>
I've said that. Lucky you!

--
Jean B.

ChattyCathy > wrote in news:JhmEm.10468$86.7859
@newsfe15.iad:

> I seem to recall someone on RFC saying that they couldn't get cilantro +
> roots in their neck of the woods...
>
> Well, we're able to do that - so we bought some at a local market
> today
>
> http://www.recfoodcooking.com/pics/cr.html
>


Nice fresh looking bunch!!

That's the *only* way we buy it over here.

I'll often give them a damn good wash and chop *very* finely and use in a
stir fry, or even chuck them into a Thai red curry or similar. I have used
them in the past as part of a marinade/inclusion in chicken recipes.


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Feranija <feranija@net...> wrote in
:

> PeterL wrote:
>> Nice fresh looking bunch!!
>>
>> That's the *only* way we buy it over here.
>>
>> I'll often give them a damn good wash and chop *very* finely and use in
>> a stir fry, or even chuck them into a Thai red curry or similar. I have
>> used them in the past as part of a marinade/inclusion in chicken
>> recipes.
>
> Unbelievable how many people like cilantro. Am I the only one who
> finds a taste of cilantro leaves repellently disgusting ?
>



Don't tell me......... you think it tastes like soap, right??


I *love* it mixed through the hot steamed rice we have with a curry.....
YUM!!

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Fri, 23 Oct 2009 14:40:29 -0700, Feranija <feranija@net...> wrote:

>Unbelievable how many people like cilantro.

Many of us adore it.

>Am I the only one who finds a taste of cilantro leaves repellently disgusting ?

No.


--
I love cooking with wine.
Sometimes I even put it in the food.

Feranija <feranija@net...> wrote in -
september.org:

> PeterL wrote:
>> Feranija <feranija@net...> wrote in
>>
>>> Unbelievable how many people like cilantro. Am I the only one who
>>> finds a taste of cilantro leaves repellently disgusting ?
>>>
>>
>>
>>
>> Don't tell me......... you think it tastes like soap, right??
>
>
> Not at all; to be honest to me it tastes like something rotten with
> traces of putrid moshus.




Which just does to show that one man's trash, is another man's treasure.



>
>
>> I *love* it mixed through the hot steamed rice we have with a
curry.....
>> YUM!!
>>
>



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Reading from news:rec.food.cooking,
Feranija <feranija@net...> posted:

> PeterL wrote:
> > Nice fresh looking bunch!!
> >
> > That's the *only* way we buy it over here.
> >
> > I'll often give them a damn good wash and chop *very* finely and use in a
> > stir fry, or even chuck them into a Thai red curry or similar. I have used
> > them in the past as part of a marinade/inclusion in chicken recipes.
>
> Unbelievable how many people like cilantro. Am I the only one who
> finds a taste of cilantro leaves repellently disgusting ?

I love cilantro in certain foods. I can't make a good salsa for dipping
chips without cilantro. I usually go with:

1 28 oz can of whole, peeled tomatoes (Red Gold works nicely for me)
1/4 tsp crushed red pepper
1/3 of a bunch of cilantro, chopped
1/2 to 1 tsp of salt

Optional:

1 tsp of vinegar


Put it all in a blender and liquefy until smooth. Pour into a glass
container and refrigerate overnight. The stuff will not taste right right
after it comes out of the blender. The cilantro and pepper needs time to
"mature" in the dip before it will taste right.

As far as I'm concerned, less is more when it comes to the Mexican-style
hot sauce. Adding onions, green peppers, jalapenos, chili powder, etc...
to this just causes it to be too much. Plus, I like mine to be smooth. I
don't like chunks of cooked-to-death tomato in my dip.

As for the vinegar, I can take it or leave it.


Damaeus

Reading from news:rec.food.cooking,
PeterL > posted:

> Feranija <feranija@net...> wrote in
> :
>
> > Unbelievable how many people like cilantro. Am I the only one who
> > finds a taste of cilantro leaves repellently disgusting ?
>
> Don't tell me......... you think it tastes like soap, right??

I like the smell of cilantro, even if it does resemble a musty dishrag. It
also reminds me of the smell of those stagnant ponds and asphalt at places
like Six Flags over Texas.

Damaeus