I hate Cilantro thread because why not?
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@error I can't fathom why anyone would want to get the taste of olives out of their mouth. You should put them into your mouth.
@accalia or you could cleanse your palate with more olives. Mmmm.
Candied ginger's good too, though.
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@anotherusername said in I hate Cilantro thread because why not?:
You should put them into your mouth.
@accalia or you could cleanse your palate with more olives. Mmmm.
You hate me.
Candied ginger's good too, though.
I like that.
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@Karla said in I hate Cilantro thread because why not?:
I like that.
You like putting it in your mouth?
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@anotherusername said in I hate Cilantro thread because why not?:
Black olives are delicious. And green olives.
Good kalamata olives (which are a sort of brownish-purplish colour) are much better. I suppose you could call them black, but they're their own thing. And I really adore them.
I also like cilantro.
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@Karla said in I hate Cilantro thread because why not?:
I hated half of the food at Thanksgiving. Now I miss what was traditional in my family as my MIL's dinner is a little sparse. Which is funny because she's Hispanic and you'd think Hispanics would like spicier food.
Some Hispanics do. It's a cultural thing more than anything; please remember that not everything "south of the border" is Mexico.
For example, when I lived in Argentina I learned that Argentines' mouths will start to burn if you so much as add a moderate amount of black pepper to food. Their neighbors from Chile and Bolivia, on the other hand, are the opposite extreme; they regularly consume stuff so hot it would choke a dragon. :o
@Scarlet_Manuka said in I hate Cilantro thread because why not?:
@asdf There are too many olives :)
And I like olive them.
@anotherusername said in I hate Cilantro thread because why not?:
@error no. Black olives are delicious. And green olives. And green olives with garlic stuffed in them. And green olives with onion stuffed in them. And green olives with cheese stuffed in them. And ...
So you like olive them too! :D
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@anotherusername said in I hate Cilantro thread because why not?:
@Karla said in I hate Cilantro thread because why not?:
I like that.
You like putting it in your mouth?
I'm pretty sure we've established that already.
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@masonwheeler said in I hate Cilantro thread because why not?:
@Karla said in I hate Cilantro thread because why not?:
I hated half of the food at Thanksgiving. Now I miss what was traditional in my family as my MIL's dinner is a little sparse. Which is funny because she's Hispanic and you'd think Hispanics would like spicier food.
Some Hispanics do. It's a cultural thing more than anything; please remember that not everything "south of the border" is Mexico.
Where I grew up the majority of Hispanics were from Puerto Rico. I live in a Dominican neighborhood. There is a Cuban restaurant nearby.
My default is NOT Mexican.
She cooks bland for American food.
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@dkf said in I hate Cilantro thread because why not?:
Good kalamata olives (which are a sort of brownish-purplish colour) are much better. I suppose you could call them black
Most people we call black are actually brown as well, so it's only consistent.
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@asdf I wonder... asafoetida (called hing in Indian cuisine) when sauteed smells and tasted like a mix of garlic and onions, and is often used by Jains to get around religious prohibitions on eating root vegetables (because uprooting the plant kills it), and by some Brahmin sub-castes due to specific taboos on those as well. It is pretty common in Indian food in general, because it is both strong and inexpensive; it is usually used sparingly, because of it's notoriously strong odor ("asafoetidia" means "foul-smelling resin" in Latin, though the 'asa' part is a transliteration from Farsi), but a little of it is common in anything that might otherwise have garlic or onions, and sauteeing it mellows it out a great deal. I'm not sure if it is in any curries, but I would hardly be surprised if it were.
My thoughts are a) that your friend who dislikes onion (or someone who disliked garlic) might find asafoetida to be a palatable substitute, and conversely, b) that hing might be one of the ingredients Karla finds unpleasant in Indian curries.
EDIT: If I had looked a little further down that page, I would have seen the link to chaat masala, which has hing as a primary ingredient. The pages on curry and curry powder also mentions hing being part of some curries, though not as a defining ingredient.
Generally speaking, curry contains turmeric, cumin, methi (fenugreek), coriander, and some kind of chili pepper (presumably a variety of mustards and true peppers were used before chilis were brought to India), but there are literally dozens if not hundreds of types of curry in India alone (Indian cuisine is at least as diverse as that of Europe as a whole, and different regions have completely different dishes), and as understand it, spices as diverse as vanilla, ginger, cacao, and curry leaves - which ironically enough are almost never found in curries outside of Sri Lanka and southern India because it doesn't travel well - have been used.
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@asdf said in I hate Cilantro thread because why not?:
@dkf said in I hate Cilantro thread because why not?:
Good kalamata olives (which are a sort of brownish-purplish colour) are much better. I suppose you could call them black
Most people we call black are actually brown as well, so it's only consistent.
It's probably a disadvantage to know enough French to know what pinot noir and pinot grigio actually mean. (And if your Spanish is up to snuff, sangria sounds pretty damn disgusting too.)
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@ScholRLEA said in I hate Cilantro thread because why not?:
My thoughts are a) that your friend who dislikes onion (or someone who disliked garlic) might find asafoetida to be a palatable substitute
Hmā¦ I'll definitely try that when I get the chance.
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@da-Doctah said in I hate Cilantro thread because why not?:
It's probably a disadvantage to know enough French to know what pinot noir and pinot grigio actually mean. (And if your Spanish is up to snuff, sangria sounds pretty damn disgusting too.)
Lots of animals drink blood! Drinking pine cones - black, grey, or otherwise - not so much.
And then there is botrytization... not that regular fermentation is much different.
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@masonwheeler said in I hate Cilantro thread because why not?:
when I lived in Argentina I learned that Argentines' mouths will start to burn if you so much as add a moderate amount of black pepper to food
I would appreciate greatly if you could share your favorite Argentinian recipes >.>
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Milanesas: Super-thin breaded fried steaks. Slice the steak as thin as you can, coat it with a bread-crumb-and-egg mixture and fry it in a sarten (skillet)
Empanadas: Small meat pies. Find a recipe for flour tortillas, mix in some baking powder (you want the tapas (shells) to rise and poof up a bit) and make the raw tapas about half as big around as a flour tortilla. Then cut up ground beef and mix with fillers (ground hard-boiled egg, diced green olives, and raisins are popular) and seasoning to taste, and place a couple heaping spoonfuls of the mixture in the center of each tapa. Fold them over, then start at one corner of the folded tapa and pinch the corner up and back over itself. Continue around the rim, pinching and folding, until the whole thing is sealed, then bake. The finished product should look like this, and be delicious:
Other popular fillings include chicken, and ham-and-cheese. (Vegetarian? I'm not sure they exist in Argentina. At all.) :PAsado: Argentine barbecue, sort of. To do this in the traditional style requires an asador, a brick-oven-style grill that everyone has in their backyard. Not exaggerating. They look like this:
Which also shows you how you load up the grill. The meat is prepared very simply: you get large cuts of meat and add sal grueso (coarse salt) to either side, then toss it on the grill, turning it over as appropriate until it's ready to serve. The meat is generally served with sodas and salad. It's also common to grill up chicken and sausages, as shown in the picture, but the main attraction is always the beef. Barbecue sauce is unknown, but it's common to add chimichurri for those who don't want to just eat the meat as-is. Best enjoyed with as many family members, friends, and neighbors as you can invite over.Dulce de leche: This is the go-to sweetener for Argentina. It's prepared by mixing sugar and milk and boiling until the whole thing turns to caramel sauce. By varying the sugar/milk ratio, you can get consistencies anywhere from "pancake syrup" to "cake frosting," which are among the things dulce de leche is used for. (The more sugar, the thicker the resulting dulce will be.) Preparing this requires lots and lots of stirring over a hot, boiling pot. Some people reportedly cheat by covering the bottom of the pot in marbles, which the agitation produced by the boiling will cause to move around and stir it up for you. I can't personally say whether this technique is effective or not.
Alfajores: An alfajor (inb4 as someone realizes that it's pronounced exactly like someone saying "alpha whore" with a Spanish accent) is an Argentine sandwich cookie made from two shortbread cookies with a dulce de leche filling. (Very thick dulce is used for this.) They tend to be about as big around as a soda can, and are frequently coated all over in chocolate for extra deliciousness. If not, it's common to roll the exposed dulce layer around in shredded coconut. Premium alfajores mix all sorts of subtle flavors into the dough, such as vanilla, honey, and lemon.
Detailed recipes (in English or Spanish) on making any of these things can be found with a bit of Googling.
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@masonwheeler said in I hate Cilantro thread because why not?:
Asado: Argentine barbecue, sort of. To do this in the traditional style requires an asador, a brick-oven-style grill that everyone has in their backyard. Not exaggerating
brb moving to Argentina... XD
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@anotherusername Black or Green?
#BlackOlivesMatter
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I've never met a Greek yogurt that I liked, and I really wish that it'd stop trying to convince people that it's a perfectly good substitute for sour cream and/or mayonnaise.
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@anotherusername said in I hate Cilantro thread because why not?:
I've never met a Greek yogurt that I liked, and I really wish that it'd stop trying to convince people that it's a perfectly good substitute for sour cream.
I don't like sour cream and think it's place in Mexican food is some horrible mistake. Along with cilantro.
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@karla I wasn't thinking all by itself so much as when it's used as a base in some creamy ranch-style dressing or a substitute for mayo in a potato salad or chicken salad. I actually can't remember ever having Greek yogurt by itself.
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@anotherusername said in I hate Cilantro thread because why not?:
I actually can't remember ever having Greek yogurt by itself.
I like it on stewed fruit. By the time the fruit is cooked, the sauce it is in is really quite sweet indeed (and a bit spicy too; plums are very good with some cinnamon and one clove), so the sharp richness of the greek yogurt is a nice contrast.
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@da-doctah said in I hate Cilantro thread because why not?:
And if your Spanish is up to snuff, sangria sounds pretty damn disgusting too.
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@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
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@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
It's fermented cream. You would absolutely eat cheese; this is simply cheese done differently.
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@pie_flavor said in I hate Cilantro thread because why not?:
@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
It's fermented cream. You would absolutely eat cheese; this is simply cheese done differently.
Cheese is done differently from other cheeses. I like some types of cheese and hate others.
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@karla said in I hate Cilantro thread because why not?:
@pie_flavor said in I hate Cilantro thread because why not?:
@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
It's fermented cream. You would absolutely eat cheese; this is simply cheese done differently.
Cheese is done differently from other cheeses. I like some types of cheese and hate others.
Right, but the stated point was that it's simply a horrible idea, and I'm saying that that's wrong. Personal dislike didn't come into it.
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@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
And yogurt?
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@anotherusername I don't eat sour yogurt.
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@masonwheeler all yogurt is sour yogurt until they add a ton of sugar to it.
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@anotherusername Be that as it may, I don't eat sour yogurt. :P
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@karla I still hold that all the best cheeses come from Holland.
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@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake. Along with cilantro.
ZOMG I love them both!
@masonwheeler said in I hate Cilantro thread because why not?:
I must agree with this. I mean, you wouldn't drink sour milk, right?
Experience beats sophistry!
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@pie_flavor said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
@pie_flavor said in I hate Cilantro thread because why not?:
@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
It's fermented cream. You would absolutely eat cheese; this is simply cheese done differently.
Cheese is done differently from other cheeses. I like some types of cheese and hate others.
Right, but the stated point was that it's simply a horrible idea, and I'm saying that that's wrong. Personal dislike didn't come into it.
Facts are a to .
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I think this is the appropriate thread for this, even after the @fbmac ing it received:
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I hate sweet and sour sauce. Just the vague smell puts me off.
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@sockpuppet7 said in I hate Cilantro thread because why not?:
https://www.huffpostbrasil.com/2015/06/24/why-does-cilantro-taste-bad-like-soap_n_7653808.html
Apparently according to Ancestry.com I should like cilantro. Though it does not taste like soap for me. It does say I am super sensitive to bitter tastes and not sensitive to savory tastes.
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@Karla said in I hate Cilantro thread because why not?:It does say I am super sensitive to bitter tastes and not sensitive to savory tastes.
"Savory" is kind of strange to be tied in with genetics, since it does not seem to have a clear scientific meaning.
The four basic tastes are (in no particular order) salty, sour, bitter and sweet. Umami was found to be a fifth taste relatively recently.
Edit: Okay, the taste of umami is sometimes translated as "savory", even though the word "savory" has a more varied usage in common parlance.
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@anotherusername said in I hate Cilantro thread because why not?:
Candied ginger's good too, though.
I've tried them. Twice.
I didn't like them the first time. I went ahead and tried them again just in case the first was a fluke. Nope.
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@anotherusername said in I hate Cilantro thread because why not?:
@karla I wasn't thinking all by itself so much as when it's used as a base in some creamy ranch-style dressing or a substitute for mayo in a potato salad or chicken salad. I actually can't remember ever having Greek yogurt by itself.
I like the strawberry Greek yogurt that I can get from Walmart. The vanilla flavor is okay. I don't like the plain kind, though.
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@jinpa said in I hate Cilantro thread because why not?:
"Savory" is kind of strange to be tied in with genetics, since it does not seem to have a clear scientific meaning.
You've already noted that it's umami for people allergic to the word āumamiā, but scientifically it appears to be all down to glutamate receptors, with glutamate (or glutamic acid) being a common component amino acid of protein.
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@masonwheeler said in I hate Cilantro thread because why not?:
@karla said in I hate Cilantro thread because why not?:
I don't like sour cream and think it's place in Mexican food is some horrible mistake.
I must agree with this. I mean, you wouldn't drink sour milk, right?
It's a regular breakfast item around these parts. The Swedish name is "filmjƶlk", but the german name is "Sauermilch" which literally translates to sour milk.
Fil and/or filmjƶlk has been translated to English as sour milk,[11] soured milk,[11][12] acidulated milk,[13] fermented milk,[14] and curdled milk,[15]
You normally eat it from a bowl though, since it's on the thick side but I do know some people that drink it.
Edit; Oh, old post. Well then, never mind me.
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@djls45 said in I hate Cilantro thread because why not?:
@anotherusername said in I hate Cilantro thread because why not?:
@karla I wasn't thinking all by itself so much as when it's used as a base in some creamy ranch-style dressing or a substitute for mayo in a potato salad or chicken salad. I actually can't remember ever having Greek yogurt by itself.
I like the strawberry Greek yogurt that I can get from Walmart. The vanilla flavor is okay. I don't like the plain kind, though.
When I think of Greek yogurt, I think of yogurt and honey, which is a very popular combination in Greece, though I've never been sure what the difference is in the yogurt itself between Greek and any other variety. In general, I like plain yogurt only insofar as I can make it not plain by mixing with something else, like honey (I like a lot of honey in mine ā 50:50 or more) or fruit, preferably pre-mixed, although I do like to use it as a low-fat substitute for sour cream in things like stroganoff.
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@HardwareGeek said in I hate Cilantro thread because why not?:
I've never been sure what the difference is in the yogurt itself between Greek and any other variety
The Greeks tend to like a particular high-fat yogurt. It makes it thicker without triggering it to set completely.
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@dkf "Greek" yogurt in the US is often just strained more, leaving it thicker, without the gelling agents used in cheap brands. Same stuff, just thicker.
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@HardwareGeek said in I hate Cilantro thread because why not?:
@djls45 said in I hate Cilantro thread because why not?:
@anotherusername said in I hate Cilantro thread because why not?:
@karla I wasn't thinking all by itself so much as when it's used as a base in some creamy ranch-style dressing or a substitute for mayo in a potato salad or chicken salad. I actually can't remember ever having Greek yogurt by itself.
I like the strawberry Greek yogurt that I can get from Walmart. The vanilla flavor is okay. I don't like the plain kind, though.
When I think of Greek yogurt, I think of yogurt and honey, which is a very popular combination in Greece, though I've never been sure what the difference is in the yogurt itself between Greek and any other variety. In general, I like plain yogurt only insofar as I can make it not plain by mixing with something else, like honey (I like a lot of honey in mine ā 50:50 or more) or fruit, preferably pre-mixed, although I do like to use it as a low-fat substitute for sour cream in things like stroganoff.
I mix plain full fat Greek yogurt with a no sugar flavored yogurt.
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@Carnage said in I hate Cilantro thread because why not?:
filmjƶlk