The Cooking Thread

[AHPP]

Fresh parsely is such an easy touch to make things better. 
 

About to do a pheasant curry. Imagine that. 

Edited Saturday at 19:53 by AHPP

[Mesterh]

Does anyone eve use coriander in their cooking? I only ask as it tasted fckin vile, its fairy liquid in herb form.

 

Its at the opposite end of the spectrum of salt.

 

 

[Mark Bolam]

I used 1/2tsp in the Shawarma tonight.

 

It’s not my go-to on the spice rack, like.

[5thelement]

5 minutes ago, Mesterh said:

Does anyone eve use coriander in their cooking? I only ask as it tasted fckin vile, its fairy liquid in herb form.

 

Its at the opposite end of the spectrum of salt.

 

 

I have it in just about everything, especially Mexican dishes. I have to grow it here as it’s not in favour with the French pallet and hard to source.

[peds]

1 hour ago, Mark Bolam said:

Asparagus wrapped in Parma ham again, a la Peds this time, although I didn’t peel the stalks.

Par boiling them first was a definite improvement.

 

Fair play to you, good stuff. Yeah, blanching (the technical term for wot I dun described) seems like a bit of a faff, but it can be a hugely important step for a lot of things. 

 

34 minutes ago, Mesterh said:

Does anyone eve use coriander in their cooking? I only ask as it tasted fckin vile, its fairy liquid in herb form.

 

Roughly 10% of people have the coriander-soap-taste gene, and to be honest, you are all a real hassle at dinner parties. Sure, I'll leave the coriander out of the guacamole. How about I chop off my toes for you as well?

[Mesterh]

Yuk!

Tastes like dishwater to me, I steer away from anything that has even bee prepared within  10 miles of a coriander shrub.

I like the French just a little more today 

 

 

[Mark Bolam]

I might even try peeling the stalks next time, but I was starving after shooting!

[Mesterh]

5 minutes ago, peds said:

 

Fair play to you, good stuff. Yeah, blanching (the technical term for wot I dun described) seems like a bit of a faff, but it can be a hugely important step for a lot of things. 

 

 

Roughly 10% of people have the coriander-soap-taste gene, and to be honest, you are all a real hassle at dinner parties. Sure, I'll leave the coriander out of the guacamole. How about I chop off my toes for you as well?

No problem as I dont really do dinner parties, especially the ones that server up fairly liquid disguised as a herb.

 

[AHPP]

I don't mind coriander in food but a field of it growing is repulsive.

[sime42]

27 minutes ago, Mark Bolam said:

I might even try peeling the stalks next time, but I was starving after shooting!

 

What Coriander stalks? Good luck with that!

 

 

Interesting one is Coriander. For myself I found it to be an acquired taste. The first few times I had fresh leaves I completely had the soap experience, couldn't understand how anyone could like it. Didn't take long though before I got to like it, now I love it. Especially in Thai or Indian stuff. Not that we have it very often as it's bastard hard to grow successfully here!

 

There also a big difference between fresh leaf and  coriander dried seeds. The latter is far softer and less soapy.