Foodies
 

I need a non-bacon, non-what-am-I-eating-or-about-to-eat thread for food stuff, so this is my spot.

NOM - Cilantro

The new bacon?

Click here instead: http://tinyurl.com/c2eoba

The real URL name might be NSFW, as well as some of the language - otherwise, I'd say it's safe. Just sayin'...

I love cilantro. LOVE it. totally num-yummy!

I prefer Coriander. ;) :p

Just FYI, LoT broke your URL because it astrecized the F word.

You may have all my cilantro. I don't like it.

I love cilantro, I make a mean chimichurri (not cross posting here) dinner tonight is grilled chicken kabobs marinated in chimuchurri. Unless it's too hot to eat (or cook)

I don't like cilantro either but Gary loves the stuff! He wants fajitas full of cilantro for dinner, as a matterof fact. I have been getting fresh bunches of cilantro for $.50 lately, seems like quite a deal!

I'm one of those people for whom cilantro tastes like soap. No likey soap.

I like it.

But I love fresh Basil!!

Not the new bacon....but still good!

I like it in things sometimes, but not in abundance. I do like this cilantro lime dip stuff we get at the market. That is some good stuff.

Does it taste that way to you in small amounts and with other foods?

A mouthful of just cilantro, soap. Infused into dishes, awesomeness.

In my own experience, people fall into one of two categories, well maybe three:

Love it, hate it, meh.

But, I don't think it will overtake bacon. I mean, really...

That said I am in the Love it category. Much of family, including J, hates cilantro.

I've had dishes where I can't really tell it is there and it can certainly be overpowered by other flavors (which is also true, though, of actual soap). So if it is just a component of a dish I won't refuse it but I avoid it if I can.

This is yummy.

I love how some people think cilantro tastes like soap and some people love it. Thankfully, I'm in the latter category. It is my favorite herb.

And LB, as far as I understand, they call it coriander here, too - only when it's in seed/ground seed form.

"Careful with your coriander, that's what makes the gravy grander..."

Soap? Really?

I used to hate cilantro, now I am in the 'meh' camp.

Fresh basil is quite nice, I agree with RStar.

My dad is allergic to cilantro. My mom used to think he was just fibbing and he didn't like it... until she bought that by accident instead of flat leaf parsley.

She made stuffing and practically poisoned him with the first bite or two.

Just how she cut it all up and didn't realize it was cilantro I have no idea. I guess a person smells what they expect to?


I do love basil though... what's that toasted bread with the tomato, garlic, basil, olive oil topping. OMG! To die for. I could easily make a meal out of that. AND I don't like tomatoes. (okay - I like them in stuff like that and salsa - but never on a sandwich or burger.)

You know what else I really like? Pineapple, cantelope and honeydew melon all cut up and served together. That's a really yummy combination and looks pretty too.

Sweeney Todd/Mrs. Lovett reference?

Bruschetta.

I like basil in cooked stuff, less fond of it as a raw leaf.

I do like cilantro, actually.

Also, I love the captions for her photos. Especially the one that says, "Cilantro goes great with EVERYTHING. EVEN ABORTIONS."

ROFL

Funny link now that I can click to it. :)

Chimichurri Sauce

1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
3 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin (I use whole cumin)
1/2 teaspoon salt

Blend all of this in a food processor, taste for saltiness/hotness and then use as a marinade for kabobs or on a grilled steak. Over rice, out of the bowl, it's great stuff.

That sounds delish and I'm going to try it this weekend.

Wolfette has chosen this recipe for her Argentinian Dish for her project at school. Going to marinade beef strips, serve over rice and have extra sauce on the side. Can hardly wait to try this, I'm a big fan of Chimichurri!

Stoat made this wonderful beef pie tonight with asparagus and holandaise and mashed potatoes. I am a very happy girl at the moment and I'm NOT letting them go back to Australia let alone the HoJos.

Did he use cilantro in it?

No cilantro.

I love roasted garlic but it sure smells up the house!

For all you Foodies in Southern California, remember that the annual Disney's California Food & Wine Festival takes place April 24 to June 7, 2009 at Disney's California Adventure.

I am hoping to see the cooking demos and autograph sessions with some favorite Food Network celebrity chefs, like Robert Irvine ("Dinner: Impossible"), Cat Cora ("Iron Chef America"), Guy Fieri ("Diners, Drive-ins and Dives" and "Guy's Big Bite") and Keegan Gerhard ("Food Network Challenge").

I keep reading the name of this thread as foodles.

I love Robert Irvine. I'm so glad they brought him back for DI.

Couldn't decide whether or not to post this here or in the Twitter thread, but I think it has more to do with food:

List of Street Food Vendor Carts/Trucks Using Twitter

From Serious Eats blog.

To add: The Korean Taco Cart people got rave reviews from a trusted pal.

I had this great grilled chicken burrito for lunch. Mmm Mmm! It was tasty! You should all be jealous because it was THAT good. ;)

Snapshots from South Korea: Fried Things on Sticks

The potato tornado. Nuff said.

Beanzawave!

World's smallest microwave (USB-powered, no less) unveiled in the UK.

I totally want a Beanzawave!

I know the cilantro discussion has crested and fallen, but I will mention, though I don't utterly hate it (it's fine in moderation in certain dishes), I resent it a lot. I love Mexican food, but I want it to taste like it did when I was a youngster. Cilantro completely took over all American Mexican cuisine sometime in the last two decades, and it makes me very sad. Even in my native New Mexico, lots of restaurants have decided to go with the trendiness and cilantro-ize what used to be to-die-for chile based sauces and salsas. It's just wrong. Give me back my traditional Mex and let the cilantro fans have a new category all their own.

Gad, I want an enchilada right now.

Potato tornado... awesome.

I've had something very similar to the Potato Tornado at the Central Florida Fair. (Main difference - no stick) It was heaven until it made me sick later in the day.

Had to come back and say I had something similar to the Potato Tornado mentioned above: Ribbon Fries



(If that image breaks, I'll post a new one tomorrow, or something)

Was a bit much, and I expect that the potato tornado would be much less greasy.


In other foodie news, up until an Iron Chef episode about a year ago, I'd never head of opah. Looked cool, but hey... I'm in Utah. What are the chances I'd ever see opah here, and have it actually be remotely fresh?

Well, turns out that we've got a brand new fish monger that wants to give norther Utah what it hasn't really had before. Fresh. Fish.

I was turned onto this new establishment by a friend that is a pescatarian (yeah... she eats only fish). Needless to say, she has issue with the lack of quality out here and was happily surprised by this place. She even brought in some peel and eat shrimps she'd cooked up. Oh yeah... I noticed that I've only had shrimp that good off the Gulf of Mexico. No funny taste, no nuthin' but shrimpy goodness... so I had to try it myself.

Guess what I saw today when I dropped by there for the first time. Three guesses, and the first two don't count:

Opah.

I decided to crust it with crushed almond and panko bread crumbs, sear it with some peanut oil and a little fresh garlic.

Oh. My. God.

Not sure I've had fish this good in a long time... not even in California. Maybe in Florida, but I'm not even sure of that.

I love opah.

Maybe The Secret really works. Thanks Oprah.

I'd forgotten about the Potato Tornado mention here. But last month we had one at the Alameda County Fair. It was ok. The primary appeal was not the potato but the extensive condiment bar for self-flavoring it.

Had Sea Bass covered in a Pineapple/Coconut sauce last night at a Restaurant here in La Quinta (The Cliffhouse)....now to find a recipe to copy that wonderful taste. Any ideas out there?