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i just learned something about cilantro... |
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Margi Cintrano 
Master Chef 
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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 Posted: 09 April 2012 at 08:25 |
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@ Aspen Hill,
Good afternoon. I enjoy fresh cilantro in cuisines as previously mentioned in the regional cuisines of Mexico, Thailand, India and Peru ...
Haas Guacamole especially ...
Do you employ cilantro herb in a specific dish ?
Look forward to hearing from you.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 10 April 2012 at 02:56 |
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The specific dishes I make that absolutely require cilantro (yes, stems too) are chimichurri, pico de gallo, and Thai cucumber salad.
I'm sure there may be a few more that slip my mind at present. on edit..almost forgot...I could not make my ceviche' without it either
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Go ahead...play with your food!
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 02 June 2012 at 21:35 |
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I'm one of those people that could eat a bunch of cilantro, and enjoy it.. I have no problems as far as the flavour.
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pitrow
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Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087 |
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Posted: 04 June 2012 at 09:56 |
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I must be one of the strange haters. It doesn't taste soapy at all to me, but I just don't care for the taste of it. I find it quite over powering in most dishes, to the point that it's all I can taste, and I don't particularly care for it's taste. However that's not to say that I won't eat it. My wife makes a pretty mean salsa with lots of cilantro in it, and I can eat tons of that. But if it were up to me, I would leave it out.
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Addtotaste
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Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 05 June 2012 at 01:29 |
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I like cilantro or we call it coriander in South Africa. The only time I cannot stand it is when it's mixed with lentils. For me once you do that it's as if the lentils were cooked in pool water.
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Check out some more recipes and reviews - www.addtotaste.co.za
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 05 June 2012 at 02:19 |
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Interesting. You call both the seeds and the green bits coriander?
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ChrisFlanders
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Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
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Posted: 05 June 2012 at 05:24 |
There's a little logic in it as leaves and seeds come from the same plant. Cilantro is simply spanish for coriander. It may have everything to do with who introduced the plant first. Even in my country, fresh coriander is known here and there as "maroccan parsely", presumably referring to the people that first introduced the plant over here.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 05 June 2012 at 06:05 |
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Might be logical, Chris. Or it just might be the North American penchant for giving different forms of a thing different names. The same way, for instance, that dried poblano peppers transmute into ancho peppers.
Could also be that for a long time Americans did not cook with the seeds. So when foods calling for them became popular, we just went with coriander, rather than calling it cilantro seeds, cuz that's what the recipes specified.
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Squirrel
Scullery Servant 
Joined: 03 May 2012 Location: Georgia Status: Offline Points: 3 |
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Posted: 25 July 2012 at 09:32 |
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Funny thing is I hated it for years and all of a sudden, I love the stuff. Maybe the thing about your taste buds changing is true. I have four plants growing.
 I like to harvest the seed heads for the coriander. Love that stuff too. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 25 July 2012 at 09:44 |
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love coriander ~ that alone would make it worth growing cilantro.
interestingly, when i made Salat al-Jazar recently, i cut the coriander in half, and didn't hate it at all - it seemed to work very well with the other flavours, so maybe it's just a matter of what it's going with?
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gonefishin
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Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 16 March 2015 at 14:07 |
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In addition to using the leaves and the roots, it's also desirable to use the roots...if you can find it!
I didn't try cilantro until I was in my teens, at first I didn't care for it much...but now I can't imagine not having it in certain foods...Love it!
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Enjoy The Food!
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drinks
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Joined: 19 September 2014 Location: male Status: Offline Points: 372 |
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Posted: 25 March 2015 at 14:10 |
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Oooh, just nasty,looks so similar to flat leaf parsley, tastes so different.
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Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 26 March 2015 at 11:43 |
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I had actually forgotten about this post.
Thank you every body for all your replies. I have honestly found, that CILANTRO is best suited for THAI, PERUVIAN, MOROCCAN, MEXICAN AND INDIAN CUISINES. Chef Dave Hoser, is definitely correct with the specific dishes he mentioned above. It seems to be quite a controversial herb. Many love it as I do, and many have a grand detest for it .. However, in tiny amounts it fufills the flavor quotas in the 4 mentioned cuisines. Thank you once again. Have a wonderful Easter / Passover / Spring Break Holiday Vacation .. |
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AK1 wrote: