"Stuff is eaten by dogs, broken by family and friends, sanded down by the wind, frozen by the mountains, lost by the prairie, burnt off by the sun, washed away by the rain. So you are left with dogs, family, friends, sun, rain, wind, prairie and mountains. What more do you want?"
Federico Calboli
I read someplace that chewing cilantro leaves will neutralize capsaicin. At a favorite Indian restaurant a little dish of pureed cilantro helps soothe the burn.
It's quite easy to hate cilantro when every hack with a dull knife trying to move food at yet another failing restaurant shovels the miserable weed into every dish like some sort of magic flavor bullet. I suppose technically it is since it takes roughly one atom of cilantro-497 to obscure any other flavor the dish might once have contained, but I don't think that's the effect the so-called chef was quite after.
I swear, I've eaten at more places where the cooks had a conversation along the lines of "Hey, Frank, this tastes like warmed over week old fish shit!" "Well let's put some cilantro in, that fixes everything from ketchup to herpes!" than should be legal.
Just to return the burrito he drove twenty miles! That's some true dedication to make a point (and get a new burrito).
I'll be completely honest, I've never had cilantro before, so I can't make a argument for or against it. However, I do find it interesting that such an herb is finding its way into more dishes.
7 comments:
Beats me.
I read someplace that chewing cilantro leaves will neutralize capsaicin. At a favorite Indian restaurant a little dish of pureed cilantro helps soothe the burn.
Also: cilantro kills salmonella.
No, Reid, the question is, how can anyone willingly consume fresh lawn clippings marinated in lysol?
The persistent claims from deluded cilantro-ingesting zombies that the weed has "antiseptic properties" does not aid the argument that it is "food."
It's quite easy to hate cilantro when every hack with a dull knife trying to move food at yet another failing restaurant shovels the miserable weed into every dish like some sort of magic flavor bullet. I suppose technically it is since it takes roughly one atom of cilantro-497 to obscure any other flavor the dish might once have contained, but I don't think that's the effect the so-called chef was quite after.
I swear, I've eaten at more places where the cooks had a conversation along the lines of "Hey, Frank, this tastes like warmed over week old fish shit!" "Well let's put some cilantro in, that fixes everything from ketchup to herpes!" than should be legal.
The first time I encountered it I was kind of put out. Now I like it on everything, including ice cream. (Not really.) But it's good.
Just to return the burrito he drove twenty miles! That's some true dedication to make a point (and get a new burrito).
I'll be completely honest, I've never had cilantro before, so I can't make a argument for or against it. However, I do find it interesting that such an herb is finding its way into more dishes.
Anything that tastes that much like a week old dirty dishrag smells needs to have antiseptic properties...
Obviously I touched a nerve here.
I have to say though, prior to seeing this article and hearing from you guys, I have never heard a person say they disliked it.
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