I like cilantro in salsa, but in a lot of other dishes it tastes like grass.

Restaurants seem to be adding more and more decorative herbs like cilantro
to their dishes. California Pizza Kitchen puts cilantro on all of their BBQ
chicken pizzas. The Cheesecake Factory puts it in their white rice. The
Cheesecake Factory also adds a handful of basil to their Chicken Marsala.
You can't even taste the Marsala wine.

All these herbs are turning me off of my favorite restaurants.


W. Pooh (AKA Winnie P.)

On Wed, 22 Jun 2011 14:46:09 -0400, "Christopher M."
> wrote:

> I like cilantro in salsa, but in a lot of other dishes it tastes like grass.
>
> Restaurants seem to be adding more and more decorative herbs like cilantro
> to their dishes. California Pizza Kitchen puts cilantro on all of their BBQ
> chicken pizzas. The Cheesecake Factory puts it in their white rice. The
> Cheesecake Factory also adds a handful of basil to their Chicken Marsala.
> You can't even taste the Marsala wine.
>
> All these herbs are turning me off of my favorite restaurants.
>
Those are your *favorite* restaurants? Expand your horizons!

--

Today's mighty oak is just yesterday's nut that held its ground.

"Christopher M." > wrote in message
...
>I like cilantro in salsa, but in a lot of other dishes it tastes like
>grass.
>
> Restaurants seem to be adding more and more decorative herbs like cilantro
> to their dishes. California Pizza Kitchen puts cilantro on all of their
> BBQ chicken pizzas. The Cheesecake Factory puts it in their white rice.
> The Cheesecake Factory also adds a handful of basil to their Chicken
> Marsala. You can't even taste the Marsala wine.
>
> All these herbs are turning me off of my favorite restaurants.

I would not call that a decorative herb. And I happen to like it. What
I've noticed here is a lot of parsley thrown over the top of the food. My
daughter ordered something that came that way and she couldn't eat it. I
can't remember what it was but she has ordered it before and since and it
didn't come with all the parsley.

On 6/22/2011 2:46 PM, Christopher M. wrote:
> I like cilantro in salsa, but in a lot of other dishes it tastes like grass.
>
> Restaurants seem to be adding more and more decorative herbs like cilantro
> to their dishes. California Pizza Kitchen puts cilantro on all of their BBQ
> chicken pizzas. The Cheesecake Factory puts it in their white rice. The
> Cheesecake Factory also adds a handful of basil to their Chicken Marsala.
> You can't even taste the Marsala wine.
>
> All these herbs are turning me off of my favorite restaurants.
>
>
> W. Pooh (AKA Winnie P.)
>
>
How would you know if something was wrong at the industrial places you
mentioned?

On Jun 22, 2:08*pm, "Julie Bove" > wrote:
> "Christopher M." > wrote in message
>
> ...
>
> >I like cilantro in salsa, but in a lot of other dishes it tastes like
> >grass.
>
> > Restaurants seem to be adding more and more decorative herbs like cilantro
> > to their dishes. California Pizza Kitchen puts cilantro on all of their
> > BBQ chicken pizzas. The Cheesecake Factory puts it in their white rice.
> > The Cheesecake Factory also adds a handful of basil to their Chicken
> > Marsala. You can't even taste the Marsala wine.
>
> > All these herbs are turning me off of my favorite restaurants.
>
> I would not call that a decorative herb. *And I happen to like it. *What
> I've noticed here is a lot of parsley thrown over the top of the food. *My
> daughter ordered something that came that way and she couldn't eat it. *I
> can't remember what it was but she has ordered it before and since and it
> didn't come with all the parsley.

What's really bad is the use of curly parsley which tastes very
bitter. This immediately ruins the taste.

"Julie Bove" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>>I like cilantro in salsa, but in a lot of other dishes it tastes like
>>grass.
>>
>> Restaurants seem to be adding more and more decorative herbs like
>> cilantro to their dishes. California Pizza Kitchen puts cilantro on all
>> of their BBQ chicken pizzas. The Cheesecake Factory puts it in their
>> white rice. The Cheesecake Factory also adds a handful of basil to their
>> Chicken Marsala. You can't even taste the Marsala wine.
>>
>> All these herbs are turning me off of my favorite restaurants.
>
> I would not call that a decorative herb. And I happen to like it. What
> I've noticed here is a lot of parsley thrown over the top of the food. My
> daughter ordered something that came that way and she couldn't eat it. I
> can't remember what it was but she has ordered it before and since and it
> didn't come with all the parsley.

That's a shame. Some people are even allergic to these herbs.


W. Pooh (AKA Winnie P.)

Helpful person wrote:
> On Jun 22, 2:08 pm, "Julie Bove" > wrote:
>> "Christopher M." > wrote in message
>>
>> ...
>>
>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>> like grass.
>>
>>> Restaurants seem to be adding more and more decorative herbs like
>>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>>> their white rice. The Cheesecake Factory also adds a handful of
>>> basil to their Chicken Marsala. You can't even taste the Marsala
>>> wine.
>>
>>> All these herbs are turning me off of my favorite restaurants.
>>
>> I would not call that a decorative herb. And I happen to like it.
>> What I've noticed here is a lot of parsley thrown over the top of
>> the food. My daughter ordered something that came that way and she
>> couldn't eat it. I can't remember what it was but she has ordered it
>> before and since and it didn't come with all the parsley.
>
> What's really bad is the use of curly parsley which tastes very
> bitter. This immediately ruins the taste.

Thanks for the info. I won't be using any curly parsley in my St. Patrick's
Day mashed potatoes.


W. Pooh (AKA Winnie P.)

On Jun 22, 7:20*pm, "Christopher M." > wrote:
> Helpful person wrote:
> > On Jun 22, 2:08 pm, "Julie Bove" > wrote:
> >> "Christopher M." > wrote in message
>
> ...
>
> >>> I like cilantro in salsa, but in a lot of other dishes it tastes
> >>> like grass.
>
> >>> Restaurants seem to be adding more and more decorative herbs like
> >>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
> >>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
> >>> their white rice. The Cheesecake Factory also adds a handful of
> >>> basil to their Chicken Marsala. You can't even taste the Marsala
> >>> wine.
>
> >>> All these herbs are turning me off of my favorite restaurants.
>
> >> I would not call that a decorative herb. And I happen to like it.
> >> What I've noticed here is a lot of parsley thrown over the top of
> >> the food. My daughter ordered something that came that way and she
> >> couldn't eat it. I can't remember what it was but she has ordered it
> >> before and since and it didn't come with all the parsley.
>
> > What's really bad is the use of curly parsley which tastes very
> > bitter. *This immediately ruins the taste.
>
> Thanks for the info. I won't be using any curly parsley in my St. Patrick's
> Day mashed potatoes.
>
> W. Pooh (AKA Winnie P.)

I don't find curly parsley bitter at all. In fact I prefer it over
the flat leaf, which has no flavor at all, IMHO.

On Jun 22, 2:46*pm, "Christopher M." > wrote:
> I like cilantro in salsa, but in a lot of other dishes it tastes like grass.
>
> Restaurants seem to be adding more and more decorative herbs like cilantro
> to their dishes. California Pizza Kitchen puts cilantro on all of their BBQ
> chicken pizzas. The Cheesecake Factory puts it in their white rice. The
> Cheesecake Factory also adds a handful of basil to their Chicken Marsala.
> You can't even taste the Marsala wine.
>
> All these herbs are turning me off of my favorite restaurants.
>
> W. Pooh (AKA Winnie P.)

I don't like cilantro, but I do like parsley. (I prefer curly.) In any
case, if the decorations are sprigs, not flakes, can't you just push
them aside?

Jerry
--
Engineering is the art of making what you want from things you can get.

Jerry Avins wrote:
> On Jun 22, 2:46 pm, "Christopher M." > wrote:
>> I like cilantro in salsa, but in a lot of other dishes it tastes
>> like grass.
>>
>> Restaurants seem to be adding more and more decorative herbs like
>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>> their white rice. The Cheesecake Factory also adds a handful of
>> basil to their Chicken Marsala. You can't even taste the Marsala
>> wine.
>>
>> All these herbs are turning me off of my favorite restaurants.
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't like cilantro, but I do like parsley. (I prefer curly.) In any
> case, if the decorations are sprigs, not flakes, can't you just push
> them aside?

No.


W. Pooh (AKA Winnie P.)

Christopher M. > wrote:

>Restaurants seem to be adding more and more decorative herbs like cilantro
>to their dishes. California Pizza Kitchen puts cilantro on all of their BBQ
>chicken pizzas. The Cheesecake Factory puts it in their white rice. The
>Cheesecake Factory also adds a handful of basil to their Chicken Marsala.
>You can't even taste the Marsala wine.
>
>All these herbs are turning me off of my favorite restaurants.

Chain restaurant types go to industry conventions where they
share what they think are the latest cool trends. This must
be one of them.

Steve

On Wed, 22 Jun 2011 22:20:32 -0400, "Christopher M."
> wrote:

> I won't be using any curly parsley in my St. Patrick's
> Day mashed potatoes.

Oh, good heavens! Curly parsley tastes no worse and no better than
flat parsley. HP needs to get over it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 22 Jun 2011 19:31:08 -0700 (PDT), ImStillMags
> wrote:

> I don't find curly parsley bitter at all. In fact I prefer it over
> the flat leaf, which has no flavor at all, IMHO.

LOL! Thank you. I think flat leaf is tasteless too. I've planted
both and decided that I preferred curly parsley, so that's what I use.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 22 Jun 2011 22:19:18 -0400, "Christopher M."
> wrote:

> Some people are even allergic to these herbs.

If that's the case, then they need to find out if it's being used or
better yet, they shouldn't eat out.

--

Today's mighty oak is just yesterday's nut that held its ground.

Helpful person wrote:
> On Jun 22, 2:08 pm, "Julie Bove" > wrote:
>> "Christopher M." > wrote in message
>>
>> ...
>>
>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>> like grass.
>>
>>> Restaurants seem to be adding more and more decorative herbs like
>>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>>> their white rice. The Cheesecake Factory also adds a handful of
>>> basil to their Chicken Marsala. You can't even taste the Marsala
>>> wine.
>>
>>> All these herbs are turning me off of my favorite restaurants.
>>
>> I would not call that a decorative herb. And I happen to like it.
>> What I've noticed here is a lot of parsley thrown over the top of
>> the food. My daughter ordered something that came that way and she
>> couldn't eat it. I can't remember what it was but she has ordered it
>> before and since and it didn't come with all the parsley.
>
> What's really bad is the use of curly parsley which tastes very
> bitter. This immediately ruins the taste.

Parsley doesn't taste bitter to me. It tastes sweet! I used to love it
when it was common to get a sprig on your plate. I would always eat it
last. Haven't seen any sprigs like that for many years.

ImStillMags wrote:
> On Jun 22, 7:20 pm, "Christopher M." > wrote:
>> Helpful person wrote:
>>> On Jun 22, 2:08 pm, "Julie Bove" > wrote:
>>>> "Christopher M." > wrote in message
>>
>>>> ...
>>
>>>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>>>> like grass.
>>
>>>>> Restaurants seem to be adding more and more decorative herbs like
>>>>> cilantro to their dishes. California Pizza Kitchen puts cilantro
>>>>> on all of their BBQ chicken pizzas. The Cheesecake Factory puts
>>>>> it in their white rice. The Cheesecake Factory also adds a
>>>>> handful of basil to their Chicken Marsala. You can't even taste
>>>>> the Marsala wine.
>>
>>>>> All these herbs are turning me off of my favorite restaurants.
>>
>>>> I would not call that a decorative herb. And I happen to like it.
>>>> What I've noticed here is a lot of parsley thrown over the top of
>>>> the food. My daughter ordered something that came that way and she
>>>> couldn't eat it. I can't remember what it was but she has ordered
>>>> it before and since and it didn't come with all the parsley.
>>
>>> What's really bad is the use of curly parsley which tastes very
>>> bitter. This immediately ruins the taste.
>>
>> Thanks for the info. I won't be using any curly parsley in my St.
>> Patrick's Day mashed potatoes.
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't find curly parsley bitter at all. In fact I prefer it over
> the flat leaf, which has no flavor at all, IMHO.

Agreed! I kept buying the flat leaf after having heard and read from
countless sources that the flat leaf had more flavor. I just don't think
so.

sf wrote:
> On Wed, 22 Jun 2011 22:20:32 -0400, "Christopher M."
> > wrote:
>
>> I won't be using any curly parsley in my St. Patrick's
>> Day mashed potatoes.
>
> Oh, good heavens! Curly parsley tastes no worse and no better than
> flat parsley. HP needs to get over it.

I love parsley in my mashed potatoes. Also green onions.

Christopher M. wrote:
> "Julie Bove" > wrote in message
> ...
>>
>> "Christopher M." > wrote in message
>> ...
>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>> like grass.
>>>
>>> Restaurants seem to be adding more and more decorative herbs like
>>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>>> their white rice. The Cheesecake Factory also adds a handful of
>>> basil to their Chicken Marsala. You can't even taste the Marsala
>>> wine. All these herbs are turning me off of my favorite restaurants.
>>
>> I would not call that a decorative herb. And I happen to like it. What
>> I've noticed here is a lot of parsley thrown over the top of
>> the food. My daughter ordered something that came that way and she
>> couldn't eat it. I can't remember what it was but she has ordered
>> it before and since and it didn't come with all the parsley.
>
> That's a shame. Some people are even allergic to these herbs.

True but those people undoubedtly would be careful with what they order. I
used to know a Latino waitress with a severe cilantro allergy. She had to
ask about everything she ordered.

Jerry Avins wrote:
> On Jun 22, 2:46 pm, "Christopher M." > wrote:
>> I like cilantro in salsa, but in a lot of other dishes it tastes
>> like grass.
>>
>> Restaurants seem to be adding more and more decorative herbs like
>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>> their white rice. The Cheesecake Factory also adds a handful of
>> basil to their Chicken Marsala. You can't even taste the Marsala
>> wine.
>>
>> All these herbs are turning me off of my favorite restaurants.
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't like cilantro, but I do like parsley. (I prefer curly.) In any
> case, if the decorations are sprigs, not flakes, can't you just push
> them aside?

What they did to my daughter's plate was use what appeared to be the dried,
chopped and just doused the plate with it. The plate and all the food was
green.

There was a Mexican place on Cape Cod called Igauana's that used what I
assumed was chopped flat leaf parsley around the edges of the plate. I
suppose it could have been cilantro. I don't think any ever really got into
the food. They used these HUGE plates with a thick rim around them and that
is where they put the chopped green stuff. Always bugged the peewaddins out
of my husband because he couldn't see the point of it.

On Wed, 22 Jun 2011 15:35:32 -0700 (PDT), Helpful person
> wrote:

snip
>
>What's really bad is the use of curly parsley which tastes very
>bitter. This immediately ruins the taste.
Curled parsley is sweeter than Italian parsley. You probably got some
that was poorly kept and was going sour. I chew the stems of curled
parsley all the time because it is so sweet.
Don't let the TV chefs get you saddled with their current fads.
Janet US

On Jun 22, 11:04*pm, "Christopher M." >
wrote:
> Jerry Avins wrote:
> > On Jun 22, 2:46 pm, "Christopher M." > wrote:
> >> I like cilantro in salsa, but in a lot of other dishes it tastes
> >> like grass.
>
> >> Restaurants seem to be adding more and more decorative herbs like
> >> cilantro to their dishes. California Pizza Kitchen puts cilantro on
> >> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
> >> their white rice. The Cheesecake Factory also adds a handful of
> >> basil to their Chicken Marsala. You can't even taste the Marsala
> >> wine.
>
> >> All these herbs are turning me off of my favorite restaurants.
>
> >> W. Pooh (AKA Winnie P.)
>
> > I don't like cilantro, but I do like parsley. (I prefer curly.) In any
> > case, if the decorations are sprigs, not flakes, can't you just push
> > them aside?
>
> No.
>
> W. Pooh (AKA Winnie P.)

Why not?

Jerry
--
Engineering is the art of making what you want from things you can get.

Julie Bove wrote:
> ImStillMags wrote:

>> I don't find curly parsley bitter at all. In fact I prefer it over
>> the flat leaf, which has no flavor at all, IMHO.
>
> Agreed! I kept buying the flat leaf after having heard and read from
> countless sources that the flat leaf had more flavor. I just don't think
> so.
>
Perhaps you're not using enough of it to be able to relish the flavor? I
find flat to be much tastier for my uses than the curly. We use a LOT of
parsley, unlike some who think a small sprinkle is going to make much of
a difference.

On Wed, 22 Jun 2011 14:08:58 -0700, Julie Bove wrote:

> "Christopher M." > wrote in message
> ...
>>I like cilantro in salsa, but in a lot of other dishes it tastes like
>>grass.
>>
>> Restaurants seem to be adding more and more decorative herbs like cilantro
>> to their dishes. California Pizza Kitchen puts cilantro on all of their
>> BBQ chicken pizzas. The Cheesecake Factory puts it in their white rice.
>> The Cheesecake Factory also adds a handful of basil to their Chicken
>> Marsala. You can't even taste the Marsala wine.
>>
>> All these herbs are turning me off of my favorite restaurants.
>
> I would not call that a decorative herb. And I happen to like it. What
> I've noticed here is a lot of parsley thrown over the top of the food. My
> daughter ordered something that came that way and she couldn't eat it. I
> can't remember what it was but she has ordered it before and since and it
> didn't come with all the parsley.

if it's not cooked with the food but merely 'thrown over the top' i fail to
see the problem. it's not going to impart any flavor - just discard it.

or is she 'the vegetables must not touch the meat' type?

your pal,
blake

On Jun 22, 3:35*pm, Helpful person > wrote:
>
> What's really bad is the use of curly parsley which tastes very
> bitter. *This immediately ruins the taste.

Wow. I opened a can of worms here. For those people who like the
taste of an item that is generally accepted (by the conoscenti) to be
poor, that's OK.

On Jun 23, 1:24*pm, Goomba > wrote:
> Julie Bove wrote:
> > ImStillMags wrote:
> >> I don't find curly parsley bitter at all. * In fact I prefer it over
> >> the flat leaf, which has no flavor at all, IMHO.
>
> > Agreed! *I kept buying the flat leaf after having heard and read from
> > countless sources that the flat leaf had more flavor. *I just don't think
> > so.
>
> Perhaps you're not using enough of it to be able to relish the flavor? I
> find flat to be much tastier for my uses than the curly. We use a LOT of
> parsley, unlike some who think a small sprinkle is going to make much of
> a difference.

Tabouli, anyone?

Jerry
--
Engineering is the art of making what you want from things you can get.

Jerry Avins wrote:
> On Jun 22, 11:04 pm, "Christopher M." >
> wrote:
>> Jerry Avins wrote:
>>> On Jun 22, 2:46 pm, "Christopher M." >
>>> wrote:
>>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>>> like grass.
>>
>>>> Restaurants seem to be adding more and more decorative herbs like
>>>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>>>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>>>> their white rice. The Cheesecake Factory also adds a handful of
>>>> basil to their Chicken Marsala. You can't even taste the Marsala
>>>> wine.
>>
>>>> All these herbs are turning me off of my favorite restaurants.
>>
>>>> W. Pooh (AKA Winnie P.)
>>
>>> I don't like cilantro, but I do like parsley. (I prefer curly.) In
>>> any case, if the decorations are sprigs, not flakes, can't you just
>>> push them aside?
>>
>> No.
>>
>> W. Pooh (AKA Winnie P.)
>
> Why not?

flakes


W. Pooh (AKA Winnie P.)

Julie Bove wrote:
> Christopher M. wrote:
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Christopher M." > wrote in message
>>> ...
>>>> I like cilantro in salsa, but in a lot of other dishes it tastes
>>>> like grass.
>>>>
>>>> Restaurants seem to be adding more and more decorative herbs like
>>>> cilantro to their dishes. California Pizza Kitchen puts cilantro on
>>>> all of their BBQ chicken pizzas. The Cheesecake Factory puts it in
>>>> their white rice. The Cheesecake Factory also adds a handful of
>>>> basil to their Chicken Marsala. You can't even taste the Marsala
>>>> wine. All these herbs are turning me off of my favorite
>>>> restaurants.
>>>
>>> I would not call that a decorative herb. And I happen to like it.
>>> What I've noticed here is a lot of parsley thrown over the top of
>>> the food. My daughter ordered something that came that way and she
>>> couldn't eat it. I can't remember what it was but she has ordered
>>> it before and since and it didn't come with all the parsley.
>>
>> That's a shame. Some people are even allergic to these herbs.
>
> True but those people undoubedtly would be careful with what they
> order. I used to know a Latino waitress with a severe cilantro
> allergy. She had to ask about everything she ordered.

I think it's generally unhealthy to eat large amounts of anything. I don't
think that people, hundreds of years ago, would typically add handfuls of
herbs to their dishes. Not only that, but there's pesticides to think about.

Pesto, made with basil, doesn't agree with me.


W. Pooh (AKA Winnie P.)

Julie Bove wrote:
> sf wrote:
>> On Wed, 22 Jun 2011 22:20:32 -0400, "Christopher M."
>> > wrote:
>>
>>> I won't be using any curly parsley in my St. Patrick's
>>> Day mashed potatoes.
>>
>> Oh, good heavens! Curly parsley tastes no worse and no better than
>> flat parsley. HP needs to get over it.
>
> I love parsley in my mashed potatoes. Also green onions.

I love chives.


W. Pooh (AKA Winnie P.)

Doug Freyburger wrote:
> Christopher M. wrote:
>>
>> All these herbs are turning me off of my favorite restaurants.
>
> You got me at the expression "decorative herbs". Almost always they
> are added for the flavor. That puts you in a minority here on a
> foodie group. You don't like food that has more flavor in my
> perspective.

Most chefs will tell you that people, outside of China, typically eat
cilantro only in salsa. Cilantro has a very grassy taste.


W. Pooh (AKA Winnie P.)

On Thu, 23 Jun 2011 18:34:35 -0400, "Christopher M."
> wrote:


>I don't think that people, hundreds of years ago, would typically add handfuls of
>herbs to their dishes.

The ancient Egyptians were known to have used Dill, fenugreek,
parsley, thyme, white and black pepper in their cooking, 3,000 years
ago.

There are countless examples of ancient peoples using herbs for
cooking.

Perhaps I misunderstood you.

On 23/06/2011 9:42 PM, Landon wrote:
> On Thu, 23 Jun 2011 18:34:35 -0400, "Christopher M."
> > wrote:
>
>
>> I don't think that people, hundreds of years ago, would typically add handfuls of
>> herbs to their dishes.
>
> The ancient Egyptians were known to have used Dill, fenugreek,
> parsley, thyme, white and black pepper in their cooking, 3,000 years
> ago.
>
> There are countless examples of ancient peoples using herbs for
> cooking.
>
> Perhaps I misunderstood you.

Maybe you misunderstood the part about adding handfulls of herbs to
their dishes.

Janet Bostwick wrote:
>
> Do you remember Kraft Spaghetti in a box. It's made for people who
> don't like food that tastes of something herby or spicy. Kraft is
> right on the money with it, understanding that there is a great group
> of people that don't like experimenting with food and don't like
> flavors that are anything but bland.

And they especially don't like having a wet diaper.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Christopher M." > wrote:
>
>> Doug Freyburger wrote:
>> > Christopher M. wrote:
>> >>
>> >> All these herbs are turning me off of my favorite restaurants.
>> >
>> > You got me at the expression "decorative herbs". Almost always they
>> > are added for the flavor. That puts you in a minority here on a
>> > foodie group. You don't like food that has more flavor in my
>> > perspective.
>>
>> Most chefs will tell you that people, outside of China, typically eat
>> cilantro only in salsa. Cilantro has a very grassy taste.
>
> Oh, and Puerto Rico, the Dominican Republic and other places like
> that. That's just thinking of the "native" cuisine, too, it doesn't
> even begin to consider places like England and the US that have borrowed
> their cuisine from so many other places in the world.

Thank you. Very interesting.


W. Pooh (AKA Winnie P.)

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Christopher M." > wrote:
>
>> I think it's generally unhealthy to eat large amounts of anything. I
>> don't
>> think that people, hundreds of years ago, would typically add handfuls of
>> herbs to their dishes. Not only that, but there's pesticides to think
>> about.
>>
>> Pesto, made with basil, doesn't agree with me.
>
> You are just weird, I think. Herbs grow prolifically. People have
> always made generous use of them, AFAIK. If you are unable to remove
> herbs that you don't like or ask for them not to be included, or better,
> read the menu and see what might be included, that is not anyone else's
> problem but yours.

Go **** yourself.


W. Pooh (AKA Winnie P.)

"Christopher M." > ha scritto nel messaggio

> Go **** yourself.
>
>
> W. Pooh (AKA Winnie P.)

Officially moved to "why bother" category.

On Thu, 23 Jun 2011 17:40:00 -0600, Janet Bostwick
> wrote:

> Do you remember Kraft Spaghetti in a box. It's made for people who
> don't like food that tastes of something herby or spicy. Kraft is
> right on the money with it, understanding that there is a great group
> of people that don't like experimenting with food and don't like
> flavors that are anything but bland.

Kraft Spaghetti was another once a week meal when I was a kid. I'll
give mom some credit and acknowledge that she added browned hamburger,
dried oregano and garlic powder to jazz it up a bit. Those were the
days before we could buy fresh mushrooms in the grocery store and
canned mushrooms never sullied the sauce. Unlike Chung King Chow Mein
and most of the Swanson TV Dinners, at least it was something I liked.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Thu, 23 Jun 2011 17:40:00 -0600, Janet Bostwick
> > wrote:
>
>> Do you remember Kraft Spaghetti in a box. It's made for people who
>> don't like food that tastes of something herby or spicy. Kraft is
>> right on the money with it, understanding that there is a great group
>> of people that don't like experimenting with food and don't like
>> flavors that are anything but bland.
>
> Kraft Spaghetti was another once a week meal when I was a kid. I'll
> give mom some credit and acknowledge that she added browned hamburger,
> dried oregano and garlic powder to jazz it up a bit. Those were the
> days before we could buy fresh mushrooms in the grocery store and
> canned mushrooms never sullied the sauce. Unlike Chung King Chow Mein
> and most of the Swanson TV Dinners, at least it was something I liked.

Ugh. We had the Chung King quite often. No rice with it. My mom served it
over those greasy noodles that always tasted stale. We had the TV dinners
pretty often too. I did like a few of them.

Not sure what Kraft Spaghetti is. My mom made spaghetti sauce using a
packet. I'm not really sure what she did to it but it didn't have a lot of
flavor and the end result was some red solids and watery stuff. The first
time I made spaghetti sauce and served it to my brother, he thought
something was wrong with it because it didn't have the watery stuff. One
never knew how the pasta would come out. I remember once having a friend
over for dinner and all the spaghetti stuck together in a gummy mess. We
didn't have any spaghetti for a long time after that. My mom was afraid to
make it.

On Fri, 24 Jun 2011 00:38:43 -0700, sf > wrote:

>On Thu, 23 Jun 2011 17:40:00 -0600, Janet Bostwick
> wrote:
>
>> Do you remember Kraft Spaghetti in a box. It's made for people who
>> don't like food that tastes of something herby or spicy. Kraft is
>> right on the money with it, understanding that there is a great group
>> of people that don't like experimenting with food and don't like
>> flavors that are anything but bland.
>
>Kraft Spaghetti was another once a week meal when I was a kid. I'll
>give mom some credit and acknowledge that she added browned hamburger,
>dried oregano and garlic powder to jazz it up a bit. Those were the
>days before we could buy fresh mushrooms in the grocery store and
>canned mushrooms never sullied the sauce. Unlike Chung King Chow Mein
>and most of the Swanson TV Dinners, at least it was something I liked.

I liked it too. It was one of my first ventures into foreign food. I
think we just got the first pizza place in town. Frozen corn and peas
were a novelty. That was what it was like then. I tried more
different things, learned more and moved on as you did. Some people
just aren't able to do that.
Janet US

On Jun 23, 11:05*pm, Mark Thorson > wrote:
> Janet Bostwick wrote:
>
> > Do you remember Kraft Spaghetti in a box. *It's made for people who
> > don't like food that tastes of something herby or spicy. *Kraft is
> > right on the money with it, understanding that there is a great group
> > of people that don't like experimenting with food and don't like
> > flavors that are anything but bland.
>
> And they especially don't like having a wet diaper.

And I'm grateful I wasn't taking a sip of coffee when I read that.

Cindy Hamilton

The only things I've rendered nearly inedible involved too much sage
and too much curry powder. I go easy when using these and I don't
even have chili powder in the house. It's a taste I just don't care
for.