Stressed out
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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!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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!
Jonathon It is definitely genetic. Small percentage of the population perceive it as a soapy taste at best. For these people it is a very real thing, not just a preference. And the post I did about Tex-Mex was me joking around. Whenever I cater, I always offer both options, both with and without.
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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!! -
Jonathon It is definitely genetic. Small percentage of the population perceive it as a soapy taste at best. For these people it is a very real thing, not just a preference. And the post I did about Tex-Mex was me joking around. Whenever I cater, I always offer both options, both with and without.
Chef Well, I just do not know about that for certain. My Dad hated the stuff. What he thought it tasted & smelled like might be too rough to mention. It was rough. As far as I know, no other family members would have hated it so much & we all had our fair of Tex Mex, Mex, CaliMex, AriMex, New Mex, you name it, we have an opinion or can tell a difference. On the other hand, my Dad’s brother, an uncle, absolutely loved the stuff. Dad could never figure it out & good thing they were close. Me, I am honestly middle of the road. I use it in several dishes, but could just as well do without & sort of have some substitutes. As far as I know, this is all across the board for both families, back through my grandparents. Although, my Moms side, probably did not have as much experience with it across the board as my Dad’s did.
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Wayne2020 I love that orange/citrus aroma that coriander gives off when toasting in a pan!
Joe Hell Coriander is Fantastic, especially mixed with the wonderful Earthy taste & aroma of Comino.
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From ENCYCLOPEDIA BRITANNICA for everyone’s entertainment for tonight!
Cilantro (aka the leaves of the coriander plant) is a tasty herb to most people. A pleasing combination of flavors reminiscent of parsley and citrus, the herb is a common ingredient in many cuisines around the world. However, some people find cilantro revolting, including, famously, the chef Julia Child. Of course some of this dislike may come down to simple preference, but for those cilantro-haters for whom the plant tastes like soap, the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves. This genetic quirk is usually only found in a small percent of the population, though it varies geographically. Interestingly, places where cilantro is especially popular, such as Central America and India, have fewer people with these genes, which might explain how the herb was able to become such a mainstay in those regions. East Asians have the highest incidence of this variation, with some studies showing that nearly 20% of the population experiences soapy-tasting cilantro.
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I think I have learned more about cilantro than I think I needed but that is one thing I like about Meatgistics there is a wealth of information and many great people willing to share.
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Chef I was going to post that very same bit. A lot of that research came out of Cornell.
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