Which confirms that people who don’t like cilantro are, in fact, mutants.
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Of the X-Men variety of course.
I worked at an Applebee’s once upon a time and hated the pico because of the cilantro. I really miss it in things now if it’s not there. I actually started growing more because I’m starting to like it and it goes to seed all the time on me so I time the plantings so they are spaced out a bit.
We order Thai takeout at least once a month from the local spot. Gotten it prolly 50+ times over the years and every time is perfect. Except recently the wife’s pad see ew sorta smelt like burnt cigarettes and tasted funky. If you burn soy sauce do you get that smell/tatse? I don’t really want to test it out in my own kitchen.
I’m hoping this was a one off situation because they’re good people and otherwise great food.
I’ve got a local Thai place like that except the variance is way higher. Like 1 out of 10 times there is something very wrong with one item. The rest of the time it’s so good, I just accept the 1/10 as the cost of doing business.
Oh yeah I’m certainly going to continue to order from them. I’m not usually a fan of fried spring rolls or wontons or the like but this place lightly fries them, not greasy at all, with all fresh spices/veggies that it’s unreal good. My normal go to order recently has been the Thai mango curry with chicken or shrimp.
Do you like basil and or parsley?
I know a place that bakes eggrolls instead of frying them, so you get a crispy texture without the oil.
You know the seed is coriander? Good shit in it’s own right.
I didn’t a few years ago but I do now. I never save it but I should though. I usually let it go and hope the seeds germinate.
Love all herbs except cilantro.
I mix olive oil, lime juice, soy sauce, minced garlic, and finely chopped cilantro together, dump it over a couple of fillets on aluminum foil no more than 10 minutes before cooking and then bbq on high for ~12 minutes. Temp gets up to 550 degrees or so and I pull it as soon as the flesh springs back when poked. Skin sticks to the foil for easy serving and leftovers get mixed with mayo and eaten with crackers or as sandwiches. Started cooking it this way in the 90’s and haven’t tried another method since. Always gets rave reviews.
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The French Vodka is legit.
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In a lot of the world, the leaves are also called coriander by English speakers.
Has anyone tried anything with culantro in it? I’ve read about it, but never seen it for sale anywhere. Apparently, it’s like cilantro turned up to 11. I’m more curious than I am expecting it will taste great.
Culantro is served as garnish for pho at better viet owned shops here, sold under saran wrap at T&T and Chinatown bodegas. It’s like romaine mixed with cilantro.
I didn’t cook this, but there are extenuating circumstances. It’s my 10th anniversary. Normally would go out for a nice meal with my wife, but not possible this year. Luckily Daniel is delivering now. Probably the best delivery meal of my life.
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I don’t know if anyone else watched top chef this season but it’s the best season of all time in my opinion. Worth watching.
I just posted my thoughts in the teevee thread.
No spoilers please