Posts you had second thought about and decided not to post - put them here

I have a prawn curry recipe that starts with you roasting green peppers. I was dubious but it's very nice. I don't enjoy them that much otherwise. Kebabs etc also ok.

xps yeah i've used black mustard seed a lot in e.g. saag aloo and various dals, i like it a lot but haven't really cooked with the yellow variety. for indian recipes that call for roughly equal parts coriander, cumin and/or mustard seed, i usually half the amount of coriander or skip it entirely. the exception was for Madhur Jaffrey's chana masala spice which is excellent (i usually prefer Julie Sahni's recipes), i got addicted to that blend briefly and used it in everything but the coriander in it started making me feel ill.

fgti thanks i am always looking for vegan recipes that are unusual or different, this one looks easy and cheap enough to risk it with the coriander so i'll give it a try

green peppers in southeast Asian curries are great too.

Try it and tell me how it goes! Important to dry roast the seeds and grind them in a mortar (or a spare pepper shaker etc) it’s a magical flavour esp w carrots

fuck it ahma start posting again

Feel bad for the poor bastards for whom cilantro/coriander tastes like soap.

― papal hotwife (milo z), Tuesday, September 13, 2022 7:11 AM (fourteen hours ago) bookmarkflaglink

i think i'm actually one of these people but i like it anyway.

from what i understand if you are one of those people it's virtually impossible to like it anyway -- my gf is one and if cilantro even brushed something she ate, it's like it was rubbed with an actual bar of soap. it's overwhelming apparently.

trying to decide if it would be worse to be one of those people for whom cilantro (coriander leaves for non-US ilxors) taste like soap or be color blind ... i feel #blessed that i am neither

cilantro tastes like butt hair

yeah, delicious

I don't mind it if it's used very sparingly. It's rarely used sparingly at all.

Nah I could eat cilantro by the spoonful

Well look it's a tricky area to shave

good job I often season my butt hair with spices and fresh herbs! Corilantro is divine.

Cilantro not traditionally used in Cuban food -- marinades make it unnecessary -- but I don't at all mind it in the right circumstances.

hate green peppers, severely colour-blind, like coriander.

there are some mediocre curries I make that almost achieve complete redemption by adding shredded coriander and lime juice

lol calzino -- I have definitely made mediocre curries redeemed by cilantro and lime

It is good to see forks

what is everyone's fave green lentil dish or recipe? They are versatile and fun to experiment with, but just looking for some cooking discipline here!

I use green lentils to make fake meat pies. Yum. I was into getting the Puy lentils for it but aero shamed me for it— “Puy” is indicative of the gentrifying kind of vegetarianism

The recipe is basically the Delia Smith “fake pork pot pie” recipe but I triple the amount of sage and add fennel seeds to the sauté. The result has the same flavour profile as Beyond Meat, but tastes better and fresher.

I skip her crumbly English pastry method and do Quebec tourtiere instead for it

And serve it with ketchup

I like the idea of a Bombay Potatoes

I think green lentils, if they're not overcooked, can serve as a base for a vegetable salad

https://www.feastingathome.com/lentil-salad-with-spring-veggies/

Xp explain the puy lentils bit?!

Idk! I think they just associated them with overpriced veg boîtes or something. They are nice when cooked to doneness and made into a salad. Superfluous when they’re effectively the base for a meat pie

Green lentil soup spiked with lots of lemon is one of the best soups imo

Oh ok, I’m not aware of that, they are just French lentils that taste nice! They are a protected origin product so if they’re more expensive that’s why. But they are legit different in taste and texture iirc?

Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. The variety is the same, but since they are grown in this distinct place (which has volcanic soil) the taste is slightly different — it's even more peppery and flinty.

ah I see why the Puy lentils are more suited to fake meat flavours

Side note: when I was in Chicago I was reading a thing about deep dish pizza on here and aero specifically recommended the deep dish pizza called The Lou at Lou Malnatis, which was amazing, so I take his food opinions seriously!

Yes, fgti, i did wonder if i've just been roasting the coriander improperly. I dry roast and grind it of course, just not sure i've got the heat level and timing down. The recipe you linked said it'll pop like mustard seed when it's done, which hasn't been my experience.

I usually use French/green lentils to make adas polow which is basically Persian kichari topped with dates and raisins. this recipe is very similar to the way i make it (family recipe) except i mix in 2/3rds bunch of chopped fresh mint with the rice before steaming it.

I really like mediterranean style *red* lentil soup spiked with lots of lemon!

For a while I was doing a green split pea curry with lots of cumin seeds, spinach and a can of coconut cream and the combination of cilantro and lime put it over the top.

That sounds fuckin delicious

Thx ymp

tbh i spent 5 minutes more than i shd have last night trying to work out some of these analogies in my head and my only conclusion was that analogies are very bad and unhelpful for me

(re JLG. posted here to avoid derail rather than for snark)

from what i understand if you are one of those people it's virtually impossible to like it anyway -- my gf is one and if cilantro even brushed something she ate, it's like it was rubbed with an actual bar of soap. it's overwhelming apparently.

― Kompakt Total Landscaping (Will M.), Tuesday, September 13, 2022 1:35 PM (yesterday) bookmarkflaglink

not the case here - sometimes it’s fine, sometimes it’s very soapy, usually somewhere in between (so most of the time it’s “it’s a bit soapy yeah but not enough to stop me from eating this otherwise delicious tacos”)

Theres a part if me that’s like “define ‘soapy’”? Weird perfumey floral soap taste? Or like, weird slick stinging mouthfeel taste?

I’m so thankful I enjoy cilantro so much it’s so available and POW! for me.

I used to really hate cilantro, soapy taste etc, but a few years ago my attitude changed and I'm cool with it now. I honestly don't know if my chemistry changed, if I acclimated myself to the taste after occasional exposure, or I just talked myself into a new attitude, but it sure works on tacos el pastor.

i did cilantro conversion therapy and i'm committed to being a cilantro eater for the rest of my life, upright before god

I don't understand either, because I don't know what soap tastes like. Maybe I'd like it if I tried it especially if it tastes like cilantro.

https://i.imgur.com/G8xjEoN.jpg

WmC, does it still taste soapy to you and you're just cool with it or does it taste different now?

I'd say I can still pick up a faint soapiness but it's more vegetal now. It's slightly soapy in a way that works in the usual dishes where I encounter it (tacos, pho).

it's a good day to bite into a bar of soap and recalibrate

I went to a takeaway snack shop once and everything tasted like soap, made me feel pretty sick too, wouldn't recommend

eating soap in a motel 6 is the ultimate staycation detox event

weird, this morning a guy sitting next to me in the subway said the same thing, unprompted

I nodded

that guy was just hoping you'd respond with something related to cilantro. because his cilantro story is incredibly good

everywhere he goes, he contrives new reasons to talk about soap, which is of course just the bait for his cilantro story

what if cilantro DOES taste like soap and some ppl just don’t have the soap receptors, poor suckers

Isn't that how asparagus pee works?