Sheldon wrote:

> On Sun, 07 May 2017 19:46:32 GMT, Wayne Boatwright
> > wrote:
>
> >On Sun 07 May 2017 08:04:25a, cshenk told us...
> >
> >> U.S. Janet B. wrote in rec.food.cooking:
> >>
> >>>
> >>> I'm doing fish sandwiches tonight on bollio rolls. I've finely
> >>> shredded cabbage and iceberg lettuce and tossed them together. I
> >>> am really tempted to toss a tiny bit of cilantro in either with
> >>> the lettuce/cabbage or with some mayo/sour cream. I really don't
> >>> have any other fresh herbs right now except some green onions or
> >>> some dill that I froze.. Would you do the cilantro or if you had
> >>> your choice, which of the other two? Further thoughts for the
> >>> future, please. Thanks
> >>> Janet US
> >>
> >> Hi Janet, Is bollio a shape and general type of crusty white or is
> >> it specific to a mexian version of a french similar bread?
> >> Internet checks seem to indicate either can be right.
> >
> >A bolillo or pan francés is a type of savory bread traditionally made
> >in Mexico. It is a variation of the baguette, but shorter in length
> >and is often baked in a stone oven.
>
> Hijacked and posted verbatim without a citation:
> https://en.wikipedia.org/wiki/Bolillo


"Everything old is new again..."

Remember when the puke would post "My sweet mother's/grandmother's old southron receipts", which were simply recipes he'd copied from the internet...


--
Best
Greg

On 5/8/2017 9:58 AM, The Greatest! wrote:
> My sweet mother's/grandmother
>
Remember Granny hog head?

http://imgur.com/a/rh3An LOL!

On 2017-05-08 9:35 AM, notbob wrote:
> On 2017-05-08, Wayne Boatwright > wrote:
>
>> Every time I've bought flat leaf parsley it had very little flavor
>> and was always limp or wilted. It didn't matter what store stocked
>> it.
>
> So it would seem.
>
> We get organic parsley often enough that is not an issue. It's NOT
> sopping wet and dripping parsley juice into the adjacent cilantro
> mess, like almost all non-organic parsley piles. In fact, it even
> stays fresh in my refrigerator crisper drawer for longer than one day,
> before rotting. Would you believe at least a week!? I actually used
> ALL of my last parsley bunch!
>

That's why I like growing my own parsley. It costs about the same for a
plant as it does for a bunch in the store. It does well in my garden and
usually makes it through the winter unscathed.

On Mon, 8 May 2017 06:58:43 -0700 (PDT), "The Greatest!"
> wrote:

>Sheldon wrote:
>
>> On Sun, 07 May 2017 19:46:32 GMT, Wayne Boatwright
>> > wrote:
>>
>> >On Sun 07 May 2017 08:04:25a, cshenk told us...
>> >
>> >> U.S. Janet B. wrote in rec.food.cooking:
>> >>
>> >>>
>> >>> I'm doing fish sandwiches tonight on bollio rolls. I've finely
>> >>> shredded cabbage and iceberg lettuce and tossed them together. I
>> >>> am really tempted to toss a tiny bit of cilantro in either with
>> >>> the lettuce/cabbage or with some mayo/sour cream. I really don't
>> >>> have any other fresh herbs right now except some green onions or
>> >>> some dill that I froze.. Would you do the cilantro or if you had
>> >>> your choice, which of the other two? Further thoughts for the
>> >>> future, please. Thanks
>> >>> Janet US
>> >>
>> >> Hi Janet, Is bollio a shape and general type of crusty white or is
>> >> it specific to a mexian version of a french similar bread?
>> >> Internet checks seem to indicate either can be right.
>> >
>> >A bolillo or pan francés is a type of savory bread traditionally made
>> >in Mexico. It is a variation of the baguette, but shorter in length
>> >and is often baked in a stone oven.
>>
>> Hijacked and posted verbatim without a citation:
>> https://en.wikipedia.org/wiki/Bolillo
>
>
>"Everything old is new again..."
>
>Remember when the puke would post "My sweet mother's/grandmother's old southron receipts",
>which were simply recipes he'd copied from the internet...

Often.

On Monday, May 8, 2017 at 9:36:00 AM UTC-4, notbob wrote:
> On 2017-05-08, Wayne Boatwright > wrote:
>
> > Every time I've bought flat leaf parsley it had very little flavor
> > and was always limp or wilted. It didn't matter what store stocked
> > it.
>
> So it would seem.
>
> We get organic parsley often enough that is not an issue. It's NOT
> sopping wet and dripping parsley juice into the adjacent cilantro
> mess, like almost all non-organic parsley piles. In fact, it even
> stays fresh in my refrigerator crisper drawer for longer than one day,
> before rotting. Would you believe at least a week!? I actually used
> ALL of my last parsley bunch!
>
> nb

What kind of low-rent ******** do you shop at? I can get
store-bought parsley to last a couple of weeks in my
fridge. Maybe it's the way you store it. I unbundle
it and lightly roll it up in a dry paper towel, then put
it in a plastic bag. Enough water transfers from the parsley
(they use those sprayers at the grocery store) to dampen
the paper towel and keep the parsley fresh.

Cindy Hamilton

On 5/7/2017 11:08 PM, Cheri wrote:
> "U.S. Janet B." > wrote

>> Cilantro tastes like soap to me when I first tried it, but no more.

> I don't use it, but tastes do change. I like some things now that I
> hated before.

Cilantro originally tasted like soap to me. I had it in a couple
of things I liked well enough to ignore the soap taste and now
it doesn't taste that way to me.

It's not a matter of tastes changing like when you're little,
lemon is way too tart but you like things more tart as you
get older. If cilantro still tasted like soap to me, I wouldn't
like it at all. Like liver. I still don't like it all these
years later because it still tastes like liver.

nancy

"Nancy Young" > wrote in message
news
> On 5/7/2017 11:08 PM, Cheri wrote:
>> "U.S. Janet B." > wrote
>
>>> Cilantro tastes like soap to me when I first tried it, but no more.
>
>> I don't use it, but tastes do change. I like some things now that I
>> hated before.
>
> Cilantro originally tasted like soap to me. I had it in a couple
> of things I liked well enough to ignore the soap taste and now
> it doesn't taste that way to me.
>
> It's not a matter of tastes changing like when you're little,
> lemon is way too tart but you like things more tart as you
> get older. If cilantro still tasted like soap to me, I wouldn't
> like it at all. Like liver. I still don't like it all these
> years later because it still tastes like liver.
>
> nancy

Well, there are things I hated as a child and into adulthood which I like
very much now, cucumbers come to mind, anchovies are another. A couple of
things I never got over hating...any kind of sweet potato cooked any way,
and beets.

Cheri

JBurns wrote in rec.food.cooking:

> On Sun, 07 May 2017 10:18:05 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Sat, 6 May 2017 22:20:45 -0700, "Cheri" >
> >> wrote:
> >>
> >> > wrote in message
> >> > ...
> >> >> On Sat, 6 May 2017 17:25:28 -0700, "Cheri" >
> >> >> wrote:
> >> > >
> >> >>>"U.S. Janet B." > wrote in message
> >> > > > ...
> >> > > > >
> >> >>>> I'm doing fish sandwiches tonight on bollio rolls. I've
> finely >> >>>> shredded cabbage and iceberg lettuce and tossed them
> together. >> I am >>>> really tempted to toss a tiny bit of cilantro
> in either >> with the >>>> lettuce/cabbage or with some mayo/sour
> cream. I really >> don't have any >>>> other fresh herbs right now
> except some green >> onions or some dill that >>>> I froze.. Would
> you do the cilantro or >> if you had your choice, which >>>> of the
> other two? Further >> thoughts for the future, please. >>>> Thanks
> >> >>>> Janet US
> >> > > >
> >> > > >
> >> > > > I would add the green onions and some dill, but not cilantro
> >> > > > (that's a personal aversion.)
> >> > > >
> >> > > > Cheri
> >> > >
> >> >> Cilantro tastes like soap to me too.
> >> >
> >> >
> >> > That's exactly what the taste is to me.
> >>
> >> When people say they hate cilantro, they often attribute this food
> >> feeling to a soapy aftertaste. Thanks to a new video from SciShow,
> we >> finally know why cilantro tastes like soap for some 4-14
> percent of >> the population.
> >>
> >> "How cilantro tastes to you has a lot to do with your genes," says
> >> SciShow's Hank Green. He explains that after conducting a few
> separate >> studies, scientists were able to pin down most cilantro
> haters as >> people with a shared group of olfactory-receptor genes,
> called OR6A2, >> that pick up on the smell of aldehyde chemicals.
> Aldehyde chemicals >> are found in both cilantro and soap. Uh, yummy?
> >>
> >> If you are one of those anti-cilantro folks, at least you know that
> >> it's not really your fault and you can blame your parents. To avoid
> >> that soapy taste in your dishes, we suggest swapping parsley for
> >> cilantro.
> >>
> <http://www.huffingtonpost.com.au/ent...o-taste-bad-li
> >> ke-soap_n_7653808>
> >
> > Yup. I found out when living in San Diego and eating at a
> > restraunt, that I am a soap taster for cilantro and it will not go
> > away (after turning 2 dishes back where i said the dishes wre not
> > washed right and still had soap on them). They'd seen it before and
> > made me a cilantro free dish and warned me of something i had not
> > known I had.
> >
> > If i *have to* I can tolerate eating a little soap in my food, but
> > that's only to be polite to the cook at a friend's house. I'll
> > push it around and eat mostly anything else that doesn't taste like
> > soap, then tell them it was delicious but I'm full...
>
> People often do not realise that if you chop it finely it will put the
> flavour in every mouthful of the dish. I usually just pick leaves and
> add to the dish at the end. That way you get a punch of flavour only
> when you get one of the leaves. It is also easier to avoid for those
> who do not like it. Most in my house do not like it so I just pick
> some leaves and use them on my serving.
>
> JB
>

That works very well for me. Along with Liver, Collard and Turnip
greens, I'm really tired of people telling me 'oh, you just havent had
a dish with cilantro done right, try mine and you will love it'. Nope,
I won't love it.

--

On Mon, 08 May 2017 07:27:16 GMT, Wayne Boatwright
> wrote:

>On Mon 08 May 2017 12:00:23a, JBurns told us...
>
>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
>>
>>>On 2017-05-07, U.S Janet B > wrote:
>>>
>>>> yeah, I've tried freezing cilantro when I have excess and it is
>>>> a total flop. No taste or smell left.
>>>
>>>Try some organic cilantro.
>>>
>>>I started buying organic cuz I could taste the difference.
>>>Regular cilantro and flat leaf parsely have become so flavorless
>>>and tasteless, over the yrs, I don't even bother, anymore. They
>>>put 'em right next to each other and it's no wonder, they taste
>>>almost the same. I even started usng curly parsely (garnish), jes
>>>to get some more parsely flavor.
>>>
>>>Then I discovered organic flat-leaf parsely. WOW! Parsely times
>>>ten!! Organic cilantro is similar in flavor intensity. If I
>>>can't find organic, I jes pass.
>>>
>>>If yer sprmkt doesn't carry any, try a health food store. Jes
>>>taste it.
>>>
>>>nb
>> I always use curly parsley simply because it does have a stronger
>> parsley flavour. I was the kid that always ate the parsley garnish
>> on my plate.
>>
>> JB
>>
>>
>
>I've always preferred curly parsley over flat leaf parsley for the
>stronger flavor and crisper texture. Every time I've bought flat
>leaf parsley it had very little flavor and was always limp or
>wilted. It didn't matter what store stocked it.

I always have parsley growing, the curly kind. There is no room in my
garden for that flat stuff. We have mild enough winters (no snow and
no frost) that herbs not only survive but grow, albeit slowly.

OT about snow. In July I am taking my granddaughters (age 8 & 9) to
visit my brother on the other side of the country (Canberra). He lives
a couple of hours away from the Snowy Mountain ski fields so we are
planning a couple of visits to the snow. Very exciting for two little
girls that have never seen snow.

JB

On Mon, 08 May 2017 17:06:54 -0500, "cshenk" > wrote:

>JBurns wrote in rec.food.cooking:
>
>> On Sun, 07 May 2017 10:18:05 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote in rec.food.cooking:
>> >
>> >> On Sat, 6 May 2017 22:20:45 -0700, "Cheri" >
>> >> wrote:
>> >>
>> >> > wrote in message
>> >> > ...
>> >> >> On Sat, 6 May 2017 17:25:28 -0700, "Cheri" >
>> >> >> wrote:
>> >> > >
>> >> >>>"U.S. Janet B." > wrote in message
>> >> > > > ...
>> >> > > > >
>> >> >>>> I'm doing fish sandwiches tonight on bollio rolls. I've
>> finely >> >>>> shredded cabbage and iceberg lettuce and tossed them
>> together. >> I am >>>> really tempted to toss a tiny bit of cilantro
>> in either >> with the >>>> lettuce/cabbage or with some mayo/sour
>> cream. I really >> don't have any >>>> other fresh herbs right now
>> except some green >> onions or some dill that >>>> I froze.. Would
>> you do the cilantro or >> if you had your choice, which >>>> of the
>> other two? Further >> thoughts for the future, please. >>>> Thanks
>> >> >>>> Janet US
>> >> > > >
>> >> > > >
>> >> > > > I would add the green onions and some dill, but not cilantro
>> >> > > > (that's a personal aversion.)
>> >> > > >
>> >> > > > Cheri
>> >> > >
>> >> >> Cilantro tastes like soap to me too.
>> >> >
>> >> >
>> >> > That's exactly what the taste is to me.
>> >>
>> >> When people say they hate cilantro, they often attribute this food
>> >> feeling to a soapy aftertaste. Thanks to a new video from SciShow,
>> we >> finally know why cilantro tastes like soap for some 4-14
>> percent of >> the population.
>> >>
>> >> "How cilantro tastes to you has a lot to do with your genes," says
>> >> SciShow's Hank Green. He explains that after conducting a few
>> separate >> studies, scientists were able to pin down most cilantro
>> haters as >> people with a shared group of olfactory-receptor genes,
>> called OR6A2, >> that pick up on the smell of aldehyde chemicals.
>> Aldehyde chemicals >> are found in both cilantro and soap. Uh, yummy?
>> >>
>> >> If you are one of those anti-cilantro folks, at least you know that
>> >> it's not really your fault and you can blame your parents. To avoid
>> >> that soapy taste in your dishes, we suggest swapping parsley for
>> >> cilantro.
>> >>
>> <http://www.huffingtonpost.com.au/ent...o-taste-bad-li
>> >> ke-soap_n_7653808>
>> >
>> > Yup. I found out when living in San Diego and eating at a
>> > restraunt, that I am a soap taster for cilantro and it will not go
>> > away (after turning 2 dishes back where i said the dishes wre not
>> > washed right and still had soap on them). They'd seen it before and
>> > made me a cilantro free dish and warned me of something i had not
>> > known I had.
>> >
>> > If i *have to* I can tolerate eating a little soap in my food, but
>> > that's only to be polite to the cook at a friend's house. I'll
>> > push it around and eat mostly anything else that doesn't taste like
>> > soap, then tell them it was delicious but I'm full...
>>
>> People often do not realise that if you chop it finely it will put the
>> flavour in every mouthful of the dish. I usually just pick leaves and
>> add to the dish at the end. That way you get a punch of flavour only
>> when you get one of the leaves. It is also easier to avoid for those
>> who do not like it. Most in my house do not like it so I just pick
>> some leaves and use them on my serving.
>>
>> JB
>>
>
>That works very well for me. Along with Liver, Collard and Turnip
>greens, I'm really tired of people telling me 'oh, you just havent had
>a dish with cilantro done right, try mine and you will love it'. Nope,
>I won't love it.

For me it is Kale. Tastes like dirt and iron.

JB

On 2017-05-08 7:35 PM, JBurns wrote:
> On Mon, 08 May 2017 07:27:16 GMT, Wayne Boatwright
> > wrote:
>
>> On Mon 08 May 2017 12:00:23a, JBurns told us...
>>
>>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
>>>
>>>> On 2017-05-07, U.S Janet B > wrote:
>>>>
>>>>> yeah, I've tried freezing cilantro when I have excess and it is
>>>>> a total flop. No taste or smell left.
>>>>
>>>> Try some organic cilantro.
>>>>
>>>> I started buying organic cuz I could taste the difference.
>>>> Regular cilantro and flat leaf parsely have become so flavorless
>>>> and tasteless, over the yrs, I don't even bother, anymore. They
>>>> put 'em right next to each other and it's no wonder, they taste
>>>> almost the same. I even started usng curly parsely (garnish), jes
>>>> to get some more parsely flavor.
>>>>
>>>> Then I discovered organic flat-leaf parsely. WOW! Parsely times
>>>> ten!! Organic cilantro is similar in flavor intensity. If I
>>>> can't find organic, I jes pass.
>>>>
>>>> If yer sprmkt doesn't carry any, try a health food store. Jes
>>>> taste it.
>>>>
>>>> nb
>>> I always use curly parsley simply because it does have a stronger
>>> parsley flavour. I was the kid that always ate the parsley garnish
>>> on my plate.
>>>
>>> JB
>>>
>>>
>>
>> I've always preferred curly parsley over flat leaf parsley for the
>> stronger flavor and crisper texture. Every time I've bought flat
>> leaf parsley it had very little flavor and was always limp or
>> wilted. It didn't matter what store stocked it.
>
> I always have parsley growing, the curly kind. There is no room in my
> garden for that flat stuff. We have mild enough winters (no snow and
> no frost) that herbs not only survive but grow, albeit slowly.
>
> OT about snow. In July I am taking my granddaughters (age 8 & 9) to
> visit my brother on the other side of the country (Canberra). He lives
> a couple of hours away from the Snowy Mountain ski fields so we are
> planning a couple of visits to the snow. Very exciting for two little
> girls that have never seen snow.
>
> JB
>
I've just lived through another Canadian winter with about a foot of
snow in the back yard. I would prefer the century temperatures of a
Perth summer any time!
Graham

JBurns wrote in rec.food.cooking:

> On Mon, 08 May 2017 17:06:54 -0500, "cshenk" > wrote:
>
> > JBurns wrote in rec.food.cooking:
> >
> >> On Sun, 07 May 2017 10:18:05 -0500, "cshenk" >
> wrote: >>
> >> > Bruce wrote in rec.food.cooking:
> >> >
> >> >> On Sat, 6 May 2017 22:20:45 -0700, "Cheri" >
> >> >> wrote:
> >> >>
> >> >> > wrote in message
> >> >> > ...
> >> >> >> On Sat, 6 May 2017 17:25:28 -0700, "Cheri"
> > >> >> >> wrote:
> >> >> > >
> >> >> >>>"U.S. Janet B." > wrote in message
> >> >> > > > ...
> >> >> > > > >
> >> >> >>>> I'm doing fish sandwiches tonight on bollio rolls. I've
> >> finely >> >>>> shredded cabbage and iceberg lettuce and tossed them
> >> together. >> I am >>>> really tempted to toss a tiny bit of
> cilantro >> in either >> with the >>>> lettuce/cabbage or with some
> mayo/sour >> cream. I really >> don't have any >>>> other fresh
> herbs right now >> except some green >> onions or some dill that >>>>
> I froze.. Would >> you do the cilantro or >> if you had your choice,
> which >>>> of the >> other two? Further >> thoughts for the future,
> please. >>>> Thanks >> >> >>>> Janet US
> >> >> > > >
> >> >> > > >
> >> >> > > > I would add the green onions and some dill, but not
> cilantro >> >> > > > (that's a personal aversion.)
> >> >> > > >
> >> >> > > > Cheri
> >> >> > >
> >> >> >> Cilantro tastes like soap to me too.
> >> >> >
> >> >> >
> >> >> > That's exactly what the taste is to me.
> >> >>
> >> >> When people say they hate cilantro, they often attribute this
> food >> >> feeling to a soapy aftertaste. Thanks to a new video from
> SciShow, >> we >> finally know why cilantro tastes like soap for some
> 4-14 >> percent of >> the population.
> >> >>
> >> >> "How cilantro tastes to you has a lot to do with your genes,"
> says >> >> SciShow's Hank Green. He explains that after conducting a
> few >> separate >> studies, scientists were able to pin down most
> cilantro >> haters as >> people with a shared group of
> olfactory-receptor genes, >> called OR6A2, >> that pick up on the
> smell of aldehyde chemicals. >> Aldehyde chemicals >> are found in
> both cilantro and soap. Uh, yummy? >> >>
> >> >> If you are one of those anti-cilantro folks, at least you know
> that >> >> it's not really your fault and you can blame your parents.
> To avoid >> >> that soapy taste in your dishes, we suggest swapping
> parsley for >> >> cilantro.
> >> >>
> >>
> <http://www.huffingtonpost.com.au/ent...o-taste-bad-li
> >> >> ke-soap_n_7653808> >> >
> >> > Yup. I found out when living in San Diego and eating at a
> >> > restraunt, that I am a soap taster for cilantro and it will not
> go >> > away (after turning 2 dishes back where i said the dishes wre
> not >> > washed right and still had soap on them). They'd seen it
> before and >> > made me a cilantro free dish and warned me of
> something i had not >> > known I had.
> >> >
> >> > If i *have to* I can tolerate eating a little soap in my food,
> but >> > that's only to be polite to the cook at a friend's house.
> I'll >> > push it around and eat mostly anything else that doesn't
> taste like >> > soap, then tell them it was delicious but I'm full...
> >>
> >> People often do not realise that if you chop it finely it will put
> the >> flavour in every mouthful of the dish. I usually just pick
> leaves and >> add to the dish at the end. That way you get a punch of
> flavour only >> when you get one of the leaves. It is also easier to
> avoid for those >> who do not like it. Most in my house do not like
> it so I just pick >> some leaves and use them on my serving.
> >>
> >> JB
> >>
> >
> > That works very well for me. Along with Liver, Collard and Turnip
> > greens, I'm really tired of people telling me 'oh, you just havent
> > had a dish with cilantro done right, try mine and you will love
> > it'. Nope, I won't love it.
>
> For me it is Kale. Tastes like dirt and iron.
>
> JB

Not to fond of Kale here either but it's not on my slim 'off list'.

--

For me, it is asparagus, okra (fans are especially rabid about okra and how I just haven't had
it properly prepared yet) and turnips. Nope, they just won't ever taste good to me.

N.

On Mon, 8 May 2017 21:08:15 -0600, graham > wrote:

<snip>
>>>
>>> I've always preferred curly parsley over flat leaf parsley for the
>>> stronger flavor and crisper texture. Every time I've bought flat
>>> leaf parsley it had very little flavor and was always limp or
>>> wilted. It didn't matter what store stocked it.
>>
>> I always have parsley growing, the curly kind. There is no room in my
>> garden for that flat stuff. We have mild enough winters (no snow and
>> no frost) that herbs not only survive but grow, albeit slowly.
>>
>> OT about snow. In July I am taking my granddaughters (age 8 & 9) to
>> visit my brother on the other side of the country (Canberra). He lives
>> a couple of hours away from the Snowy Mountain ski fields so we are
>> planning a couple of visits to the snow. Very exciting for two little
>> girls that have never seen snow.
>>
>> JB
>>
>I've just lived through another Canadian winter with about a foot of
>snow in the back yard. I would prefer the century temperatures of a
>Perth summer any time!
>Graham

Me too. I don't really know how I am going to cope with the low temps.
I freeze when its gets down to 5C.

JB

On 5/8/2017 12:27 AM, Wayne Boatwright wrote:
> On Mon 08 May 2017 12:00:23a, JBurns told us...
>
>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
>>
>>> On 2017-05-07, U.S Janet B > wrote:
>>>
>>>> yeah, I've tried freezing cilantro when I have excess and it is
>>>> a total flop. No taste or smell left.
>>>
>>> Try some organic cilantro.
>>>
>>> I started buying organic cuz I could taste the difference.
>>> Regular cilantro and flat leaf parsely have become so flavorless
>>> and tasteless, over the yrs, I don't even bother, anymore. They
>>> put 'em right next to each other and it's no wonder, they taste
>>> almost the same. I even started usng curly parsely (garnish), jes
>>> to get some more parsely flavor.
>>>
>>> Then I discovered organic flat-leaf parsely. WOW! Parsely times
>>> ten!! Organic cilantro is similar in flavor intensity. If I
>>> can't find organic, I jes pass.
>>>
>>> If yer sprmkt doesn't carry any, try a health food store. Jes
>>> taste it.
>>>
>>> nb
>> I always use curly parsley simply because it does have a stronger
>> parsley flavour. I was the kid that always ate the parsley garnish
>> on my plate.
>>
>> JB
>>
>>
>
> I've always preferred curly parsley over flat leaf parsley for the
> stronger flavor and crisper texture. Every time I've bought flat
> leaf parsley it had very little flavor and was always limp or
> wilted. It didn't matter what store stocked it.
>


The rest of the world seems to think curly parsley has less flavor than
flat leaf parsley.

On 2017-05-09 8:52 PM, JBurns wrote:
> On Mon, 8 May 2017 21:08:15 -0600, graham > wrote:
>
> <snip>
>>>>
>>>> I've always preferred curly parsley over flat leaf parsley for the
>>>> stronger flavor and crisper texture. Every time I've bought flat
>>>> leaf parsley it had very little flavor and was always limp or
>>>> wilted. It didn't matter what store stocked it.
>>>
>>> I always have parsley growing, the curly kind. There is no room in my
>>> garden for that flat stuff. We have mild enough winters (no snow and
>>> no frost) that herbs not only survive but grow, albeit slowly.
>>>
>>> OT about snow. In July I am taking my granddaughters (age 8 & 9) to
>>> visit my brother on the other side of the country (Canberra). He lives
>>> a couple of hours away from the Snowy Mountain ski fields so we are
>>> planning a couple of visits to the snow. Very exciting for two little
>>> girls that have never seen snow.
>>>
>>> JB
>>>
>> I've just lived through another Canadian winter with about a foot of
>> snow in the back yard. I would prefer the century temperatures of a
>> Perth summer any time!
>> Graham
>
> Me too. I don't really know how I am going to cope with the low temps.
> I freeze when its gets down to 5C.
>
> JB
>
It got down to +3C a couple of times when I lived in Perth and I really
felt it. Now that temperature is shirtsleeves weather:-)
Graham

On 2017-05-09 9:03 PM, Taxed and Spent wrote:
> On 5/8/2017 12:27 AM, Wayne Boatwright wrote:
>> On Mon 08 May 2017 12:00:23a, JBurns told us...
>>
>>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
>>>
>>>> On 2017-05-07, U.S Janet B > wrote:
>>>>
>>>>> yeah, I've tried freezing cilantro when I have excess and it is
>>>>> a total flop. No taste or smell left.
>>>>
>>>> Try some organic cilantro.
>>>>
>>>> I started buying organic cuz I could taste the difference.
>>>> Regular cilantro and flat leaf parsely have become so flavorless
>>>> and tasteless, over the yrs, I don't even bother, anymore. They
>>>> put 'em right next to each other and it's no wonder, they taste
>>>> almost the same. I even started usng curly parsely (garnish), jes
>>>> to get some more parsely flavor.
>>>>
>>>> Then I discovered organic flat-leaf parsely. WOW! Parsely times
>>>> ten!! Organic cilantro is similar in flavor intensity. If I
>>>> can't find organic, I jes pass.
>>>>
>>>> If yer sprmkt doesn't carry any, try a health food store. Jes
>>>> taste it.
>>>>
>>>> nb
>>> I always use curly parsley simply because it does have a stronger
>>> parsley flavour. I was the kid that always ate the parsley garnish
>>> on my plate.
>>>
>>> JB
>>>
>>>
>>
>> I've always preferred curly parsley over flat leaf parsley for the
>> stronger flavor and crisper texture. Every time I've bought flat
>> leaf parsley it had very little flavor and was always limp or
>> wilted. It didn't matter what store stocked it.
>>
>
>
> The rest of the world seems to think curly parsley has less flavor than
> flat leaf parsley.

To me, parsley has bugger-all flavour and its only use is decorative:-(

"Wayne Boatwright" > wrote in message
9.44...
> On Tue 09 May 2017 08:03:29p, Taxed and Spent told us...

>> The rest of the world seems to think curly parsley has less flavor
>> than flat leaf parsley.
>
> Doesn't matter to me what the rest of the world thinks.

Amen!

Cheri

On 2017-05-10, graham > wrote:

> To me, parsley has bugger-all flavour and its only use is decorative:-(

Try and make Tabbouleh without it.

nb

On 2017-05-10 12:27 AM, graham wrote:
> On 2017-05-09 9:03 PM, Taxed and Spent wrote:
>> On 5/8/2017 12:27 AM, Wayne Boatwright wrote:
>>> On Mon 08 May 2017 12:00:23a, JBurns told us...
>>>
>>>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
>>>>
>>>>> On 2017-05-07, U.S Janet B > wrote:
>>>>>
>>>>>> yeah, I've tried freezing cilantro when I have excess and it is
>>>>>> a total flop. No taste or smell left.
>>>>>
>>>>> Try some organic cilantro.
>>>>>
>>>>> I started buying organic cuz I could taste the difference.
>>>>> Regular cilantro and flat leaf parsely have become so flavorless
>>>>> and tasteless, over the yrs, I don't even bother, anymore. They
>>>>> put 'em right next to each other and it's no wonder, they taste
>>>>> almost the same. I even started usng curly parsely (garnish), jes
>>>>> to get some more parsely flavor.
>>>>>
>>>>> Then I discovered organic flat-leaf parsely. WOW! Parsely times
>>>>> ten!! Organic cilantro is similar in flavor intensity. If I
>>>>> can't find organic, I jes pass.
>>>>>
>>>>> If yer sprmkt doesn't carry any, try a health food store. Jes
>>>>> taste it.
>>>>>
>>>>> nb
>>>> I always use curly parsley simply because it does have a stronger
>>>> parsley flavour. I was the kid that always ate the parsley garnish
>>>> on my plate.
>>>>
>>>> JB
>>>>
>>>>
>>>
>>> I've always preferred curly parsley over flat leaf parsley for the
>>> stronger flavor and crisper texture. Every time I've bought flat
>>> leaf parsley it had very little flavor and was always limp or
>>> wilted. It didn't matter what store stocked it.
>>>
>>
>>
>> The rest of the world seems to think curly parsley has less flavor than
>> flat leaf parsley.
>
> To me, parsley has bugger-all flavour and its only use is decorative:-(


That is what I used to think about parsley and celery, but then I had a
couple experiences with too much celery flavour or too much parsley.

On 2017-05-10 11:54 AM, Wayne Boatwright wrote:
> On Wed 10 May 2017 07:39:33a, notbob told us...
>
>> On 2017-05-10, graham > wrote:
>>
>>> To me, parsley has bugger-all flavour and its only use is
>>> decorative:-(
>>
>> Try and make Tabbouleh without it.
>>
>> nb
>>
>
> That's your opinion, not mine. I have _always_ made excellent
> Tabbouleh without it.



Tabbouleh.... hm.... I have one parsley plant that made it through
winter and a had some more I had started in the house. We had frost
warnings the last two night but it looked like a go to stick it in the
garden this morning. If I get a good crop of it I will make some,

On 2017-05-10 10:09 AM, Dave Smith wrote:
> On 2017-05-10 11:54 AM, Wayne Boatwright wrote:
>> On Wed 10 May 2017 07:39:33a, notbob told us...
>>
>>> On 2017-05-10, graham > wrote:
>>>
>>>> To me, parsley has bugger-all flavour and its only use is
>>>> decorative:-(
>>>
>>> Try and make Tabbouleh without it.
>>>
>>> nb
>>>
>>
>> That's your opinion, not mine. I have _always_ made excellent
>> Tabbouleh without it.
>

>
> Tabbouleh.... hm.... I have one parsley plant that made it through
> winter and a had some more I had started in the house. We had frost
> warnings the last two night but it looked like a go to stick it in the
> garden this morning. If I get a good crop of it I will make some,
>
>
Use it soon because it will go to seed this year! It's a biannual!

On 2017-05-10, Wayne Boatwright > wrote:

> That's your opinion, not mine. I have _always_ made excellent
> Tabbouleh without it.

Which, again, is an opinion.

Tabbouleh's five main solid ingredients are, "tomatoes, finely chopped
parsley, mint, bulgur, and onion". I can see eliminating the mint,
but not the parsley. After that, what is there? Tabbouleh without
parsley is like gumbo without the trinity. Basically, uneventful.

nb

On 2017-05-10, Wayne Boatwright > wrote:

> I didn't mean without parsley. I meant without flat leaf parsley. I
> always use curly parsley in my tabbouleh, along with mint.

My mistake. Sorry about that.

I buy Near East Tabbouleh mix cuz it has no. 1 bulgar. All the health
food stores (HFS), hereabouts, only sell the larger no. 2 bulgar. The
NE mix comes with dried parsley, but I always added fresh parsley.
Never tried it with mint and the NE mix does not include mint. I'll
hafta add some, next time I make a batch.

nb

On 2017-05-10, Wayne Boatwright > wrote:

> For me, mint makes a huge difference, especially if fresh.

I can imagine. I usta buy tabbouleh from a small local mkt. They
also made dolmas and fresh hummus. They did not include mint in their
tabbouleh, so it's understandable I'm clueless. I'll add it next
time, as I know mint is great in these kinda dishes.

nb



Side story...when I was in
> high school one of my best friends was Lebanese. His mother always
> made Tabboleh from scratch including fresh curly parsley and fresh
> mint. She wrote out her recipe for it, which was a very traditiional
> version. Her recipe included some minced green onion, and occasionally
> added cici beans, which she did say was not traditional.
>

On Wed, 10 May 2017 15:54:26 GMT, Wayne Boatwright
> wrote:

>On Wed 10 May 2017 07:39:33a, notbob told us...
>
>> On 2017-05-10, graham > wrote:
>>
>>> To me, parsley has bugger-all flavour and its only use is
>>> decorative:-(
>>
>> Try and make Tabbouleh without it.

Isn't that like making mashed potatoes without using potatoes?

On Thu, 11 May 2017 05:06:30 +1000, Bruce >
wrote:

>On Wed, 10 May 2017 15:54:26 GMT, Wayne Boatwright
> wrote:
>
>>On Wed 10 May 2017 07:39:33a, notbob told us...
>>
>>> On 2017-05-10, graham > wrote:
>>>
>>>> To me, parsley has bugger-all flavour and its only use is
>>>> decorative:-(
>>>
>>> Try and make Tabbouleh without it.
>
>Isn't that like making mashed potatoes without using potatoes?

Oh sorry, I should have read further ahead.

On Wed, 10 May 2017 07:05:49 -0700, "Cheri" >
wrote:

>"Wayne Boatwright" > wrote in message
79.44...
>> On Tue 09 May 2017 08:03:29p, Taxed and Spent told us...
>
>>> The rest of the world seems to think curly parsley has less flavor
>>> than flat leaf parsley.
>>
>> Doesn't matter to me what the rest of the world thinks.
>
>Amen!

Each to their own, right Cheri?

On 2017-05-10 3:51 PM, Wayne Boatwright wrote:
> On Wed 10 May 2017 11:56:46a, notbob told us...

>> I can imagine. I usta buy tabbouleh from a small local mkt. They
>> also made dolmas and fresh hummus. They did not include mint in
>> their tabbouleh, so it's understandable I'm clueless. I'll add it
>> next time, as I know mint is great in these kinda dishes.
>>
>> nb
>
> Enjoy, nb!!! I have only made dolmas twice, but they were verey good.
> I often make hummus. It's a favorite of ours, usually roasted garlic.
>


I can't say I have ever been sufficiently impressed with dolmas to
bother trying to make them. Hummas is another matter..... now. I had a
number times, but always store made... not impressed. Then my son took
me to his favourite middle eastern place. I would not have bothered to
order it but he did. It was wonderful. It was good enough to try to make
at home, and it got me interested in making it at home. It always turns
out great.

I would have it more often but my wife tends to avoid legumes. She
recently had a series of allergy tests and was told not to eat pork or
fowl for a year, so she may be interested in trying a non meat protein
source for a while.

On Wed, 10 May 2017 06:25:57 GMT, Wayne Boatwright
> wrote:

> On Tue 09 May 2017 08:03:29p, Taxed and Spent told us...
>
> > On 5/8/2017 12:27 AM, Wayne Boatwright wrote:
> >> On Mon 08 May 2017 12:00:23a, JBurns told us...
> >>
> >>> On 7 May 2017 15:51:24 GMT, notbob > wrote:
> >>>
> >>>> On 2017-05-07, U.S Janet B > wrote:
> >>>>
> >>>>> yeah, I've tried freezing cilantro when I have excess and it
> >>>>> is a total flop. No taste or smell left.
> >>>>
> >>>> Try some organic cilantro.
> >>>>
> >>>> I started buying organic cuz I could taste the difference.
> >>>> Regular cilantro and flat leaf parsely have become so
> >>>> flavorless and tasteless, over the yrs, I don't even bother,
> >>>> anymore. They put 'em right next to each other and it's no
> >>>> wonder, they taste almost the same. I even started usng curly
> >>>> parsely (garnish), jes to get some more parsely flavor.
> >>>>
> >>>> Then I discovered organic flat-leaf parsely. WOW! Parsely
> >>>> times ten!! Organic cilantro is similar in flavor intensity.
> >>>> If I can't find organic, I jes pass.
> >>>>
> >>>> If yer sprmkt doesn't carry any, try a health food store. Jes
> >>>> taste it.
> >>>>
> >>>> nb
> >>> I always use curly parsley simply because it does have a
> >>> stronger parsley flavour. I was the kid that always ate the
> >>> parsley garnish on my plate.
> >>>
> >>> JB
> >>>
> >>>
> >>
> >> I've always preferred curly parsley over flat leaf parsley for
> >> the stronger flavor and crisper texture. Every time I've bought
> >> flat leaf parsley it had very little flavor and was always limp
> >> or wilted. It didn't matter what store stocked it.
> >>
> >
> >
> > The rest of the world seems to think curly parsley has less flavor
> > than flat leaf parsley.
>
> Doesn't matter to me what the rest of the world thinks.

I've never felt the love for flat leaf either. Love curly when it's
freshly cut (from my garden), but I don't always have a parsley plant.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 15 May 2017 04:40:43 GMT, Wayne Boatwright
> wrote:

>
> I can't grow a parsley plant, but the parsley I buy from my favorite
> market is always crisp and fresh. You can smell it just standing in
> front of it.

Sounds very fresh!



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 5/15/2017 5:03 PM, sf wrote:
> On Mon, 15 May 2017 04:40:43 GMT, Wayne Boatwright
> > wrote:
>
>>
>> I can't grow a parsley plant, but the parsley I buy from my favorite
>> market is always crisp and fresh. You can smell it just standing in
>> front of it.
>
> Sounds very fresh!
>
>
>
Car 54 where are you???