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Discussion in 'Bad Dog Cafe' started by BigDaddyLH, Mar 11, 2016.
Cilantro smells like pencil shavings to me. But I still like it in my burritos!
Parsley, sage, rosemary & thyme. Plus basil & oregano.
Well this has been an interesting thread!
My top five:
To me, cilantro doesn't taste soapy; if anything it's minty-herbal
The quotes below are all from posts before yours...
My 5 faves would be;
Corriander / cilantro
I guess when it comes to cilantro I'm obviously in complete denial...
I can see some de-sensitising therapy coming your way...
Gain, tone, and volume
Onion, garlic, cumin, cilantro, and whatever chili pepper or blackening seasoning suits that day.
Persian black limes - great in meaty stews, especially lamb, mutton or game
Trassi - Shrimp paste, or Anchovies as a good alternative
Sumach - sprinkeled on humus, peanut butter, or grilled cheese.
Umami - self made flavour developed by dry oilless frying (caramelizing) a soffritto
Black salt : Kala Namak - Salt was excluded from the list, but this stuff is different, and quiet unique.
Can't stand cilantro, don't mind corriander seed though, it belongs to the list of stables with cumin, cardamom, chilie, capers.........
Rosemary, parsley, basil, Thyme and garlic.
Fresh crushed Garlic
Badia Complete Seasoning
Montreal Steak Seasoning
My favourite herb is Purple Kush.
Favourite Herb is Alpert -What a Wonderful World,this could be.
Dried spices = garlic, parsley, cayenne pepper, furikake, basil, oregano. I can't live without garlic and furikake.
Fresh herbs and spices = garlic, Italian parsley, basil, rosemary, chives, mint. I use these almost daily.
I use white pepper and green peppercorns whole or ground for special flavor also.
Secret weapon: Turmeric
Garlic, cilantro, lime, thyme and basil. All fresh. (And a lot of other spices too.)
It took me quite a while to get friends with cilantro (a.k.a. coriander), but now I use it a lot. Good thing no-one in the family belongs to the unlucky 15%.
2. Chili Powder
3. McCormick's Montreal Steak Seasoning
4. Bay Seasoning
Crushed red pepper
I count parsley, bay and thyme as my French derived trinity. Three yet one.
Saffron is big in my life although not as an everyday thing.
Fennel and it's herbal cousin tarragon. We love seafood.
Basil is beloved; for salad and pesto.
Vermouth for deglazing, from Julia Child.