Stressed out
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Jonathon That is exactly what I was thinking when I first read this, “It’s the Corona Business”, but I figured I had better keep my mouth shut. Dave
calldoctoday This has been going on for a long time. Just seems to be when I make spaghetti sauce. Taste comes back and I don’t lose it when making sausage or other foods. I think just the effort in making the sauce over two days and trying to get it right does something to me.
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calldoctoday This has been going on for a long time. Just seems to be when I make spaghetti sauce. Taste comes back and I don’t lose it when making sausage or other foods. I think just the effort in making the sauce over two days and trying to get it right does something to me.
bocephus Maybe it is so good & full of herbs & spices that it just stuns your taste buds for a bit. Spaghetti sauce can be very powerful & lots of tomato of course. Maybe it is the high acid content, unless you tone it down with some secret ingredients. I wish I could help you out there as the experience must be terrible, I cannot even imagine.
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twilliams I make spaghetti sauce in big batches and can it for personal use, I have to have my wife taste test it because my taste buds seem to take a vacation and I can’t taste anything. After opening a jar later and eating it tastes good and a lot of family members request it from me. Still haven’t figured out why my sense of taste goes away.
bocephus If you’ve had it for a long time, then you can remove the C19 edge. There’s actually science behind your dilemma. Bottom Line: It’s all in your taste receptors and it’s in your DNA. As an example: It’s the same reason some people hate cilantro and others are wild about it. It’s not good or bad. It’s just different for some and it appears you own it. Here’s one of many articles explaining the phenomena. https://blogs.scientificamerican.com/cocktail-party-physics/tasters-choice-why-i-hate-raw-tomatoes-and-you-dont/ . Note: Our little group researched “taste differences” because of a dividing line in the amount of heat that one can tolerate. Since we discovered the reason (outside of any medical issue), we only pick on others in the group because we like them. Not to be mean.
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bocephus If you’ve had it for a long time, then you can remove the C19 edge. There’s actually science behind your dilemma. Bottom Line: It’s all in your taste receptors and it’s in your DNA. As an example: It’s the same reason some people hate cilantro and others are wild about it. It’s not good or bad. It’s just different for some and it appears you own it. Here’s one of many articles explaining the phenomena. https://blogs.scientificamerican.com/cocktail-party-physics/tasters-choice-why-i-hate-raw-tomatoes-and-you-dont/ . Note: Our little group researched “taste differences” because of a dividing line in the amount of heat that one can tolerate. Since we discovered the reason (outside of any medical issue), we only pick on others in the group because we like them. Not to be mean.
zbigjeff I am also one that does not like cilantro. If it is in salsa that is all I taste.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
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My Dad could not stand Cilantro. You do not want to hear what he thought it tasted & smelled like. On the other hand, & you could hear him rave about how an uncle that he was very close to, absolutely loved it. He could not understand it.
calldoctoday So, there you have the rest of the story that’s scientifically supported. The bottom line is “know your audience”. Note: I just used cilantro as an example. There’s many other flavor enhancers that create the same reactions. Just adjust flavor profiles to meet YOUR or YOUR GROUP’s likes/dislikes and enjoy the journey.
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Cilantro is a good example of crowd considerations. I’m fine with it, but friends of mine have described it as soap, freezer burn, and some things I don’t care to repeat in mixed company.
I don’t use it much, so it’s not a big deal. However, when I do, it’s usually pretty easy to have a no-cilantro option. Just add the cilantro last, and reserve some of whatever you are making before adding the cilantro.
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Cilantro is a good example of crowd considerations. I’m fine with it, but friends of mine have described it as soap, freezer burn, and some things I don’t care to repeat in mixed company.
I don’t use it much, so it’s not a big deal. However, when I do, it’s usually pretty easy to have a no-cilantro option. Just add the cilantro last, and reserve some of whatever you are making before adding the cilantro.
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TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
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I would be run out of town if I didn’t use cilantro in Tex-Mex foods here in Texas. True, a small percentage of people have some different genes, but here they just don’t eat it because if they were to complain they would be hung up like a Piñata !
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adding some sugar can cut the acid in the sauce and make a different flavor
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TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!! -
ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!! -
Cilantro is great! Come at me bro!
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Joe Hell said in Stressed out:
Wayne2020 Tell us how you really feel! Lol
Just wanted to let you know that to those of us that cannot eat Cilantro (and there are many thousands of us), please do not shut us out…
In all seriousness, there are many great meals out there that I would like to sample but unfortunately cannot get past the cilantro flavoring.
The real kicker is that I thoroughly enjoy crushed coriander (the seed from the cilantro).
Thanks for letting me vent…
Oh, btw, the reason I was reading this thread was because I was a wedding photographer during the days of film only. The stress you all express in this thread is identical to the stress I felt working for the bride and groom in those days. I feel your pain there.
cheers!! -
craigrice We typically use finely grated carrot in our sauce for acid reduction. I also use baking soda in some things as well, but have to be careful with that when you are leaving it in & not rinsing it out due to flavor change.
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ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!!Wayne2020 This site allows opinions as long as it is kept clean and doesn’t attack other members, unless of course they are on team blue! Seriously though this topic has all been in good fun and shows that different people enjoy different flavors.
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ClaytonD said in Stressed out:
TexLaw life is too short to have to deal with non cilantro lovers. I would cycle those ‘friends’ out and surround yourself with culinary lovers of cilantro!
Heap wrong attitude and I hope to never eat one of your SillyAntro meals – oopps – meant to say seal-antro, er I mean cilantro.
That has to be by far the nastiest herb on either side of the Mississippi!! And the attitude restaurants have about not serving the dish without the putrid cilantro is just as unfathomable… Thank goodness there are people out there like TexLaw who are considerate of the people who can savor the cooking without the cilantro. For many of us, the only ones who force cilantro on the unsuspecting are those trying to mask imperfections in their cooking. Too salty? Add more cilantro. No flavor? Add more cilantro to give it some type of flavor. Not sure how this will be appreciated? Well there are folks who like the flavor of that rotten herb so just add more to hide all your imperfections in your cooking. Not sure if this is truly TexMex authentic? Heck, just add more cilantro and nobody will know the difference. Except those that cant stand it. Like trying to reswallow your acid reflux… yuppers, tasty indeed, huh?
Doubt this will be allowed to be published in this thread by here’s hoping!!Wayne2020 The reason I selected cilantro as a discussion point was for your very reason of dislike. For this seasoning and a number of others, there is a line in the stand stance. It was just to make a point that you need to keep your “audience” in mind when creating wonderfulness of any sort. The original topic was spag sauce and can’t taste it by bocephus. So, go and have another wonderful day while wowing others with YOUR taste.
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So, has anyone heard that the enjoyment of cilantro is genetic? From my understanding it comes down to three things. If you just don’t like it then its preference but if you taste decay or especially if you taste soap then it is a genetic thing that is passed down from one of your grandparents or parents, I can’t remember which!
We are all humans, some of us are just lucky enough to enjoy the loveliness that is cilantro!
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