do some people have an aversion to corilantro?
A number of people genuinely think it tastes like soap! I think it's a genetic thing?
I love coriander but my genetic issue is I literally can never tell if I am buying a bunch of coriander or parsley from the corner shop and always have to ask the guy if I have the right kind.
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 09:34 (three years ago) link
they do look pretty much look the same. I didn't know that, there is something heavenly about the aroma of fresh coriander to me.
― calzino, Wednesday, 29 July 2020 09:37 (three years ago) link
My issue isn't really genetic I am just shit at telling the difference between different smells it seems. But the "coriander=soap" thing is totally a real thing.
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 10:01 (three years ago) link
I had it for many years but either it's fading or I'm finding dishes where soap is an appropriate flavor.
― Irritable Baal (WmC), Wednesday, 29 July 2020 12:04 (three years ago) link
I once bought parsley thinking it was cilantro/coriander. Now if I'm unsure, I sniff it and there's no mistaking one's scent for the other's.
― A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 15:39 (three years ago) link
Yeah, it's a source of constant hilarity to my partner that I cannoy successfully purchase coriander unaided
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 16:13 (three years ago) link
Let's get back to pesto, I came home from vacay and my basil has gone BONKERS and now I need to use a lot of it, really fast. I tried using an immersion blender last year and I hated the texture. Do I need a mortar to make this really work?
― There's more Italy than necessary. (in orbit), Wednesday, 29 July 2020 16:38 (three years ago) link
I make a lot of pesto and always cut the basil up with scissors, stalks and all, then use a hand blender when it and all other ingredients are in the bowl. Comes out fine. I also have a 350ml Kenwood blade mixer, and still cut up basil and parsley before putting them in to chop.
― santa clause four (suzy), Wednesday, 29 July 2020 16:44 (three years ago) link
I use a food processor. I can see where using an immersion blender would be challenging.
― mom tossed in kimchee (quincie), Wednesday, 29 July 2020 18:31 (three years ago) link
Mortar and pestle is the way to go imo
― Temporary Erogenous Zone (jim in vancouver), Wednesday, 29 July 2020 21:23 (three years ago) link
there is something that scans like missed monetising in late period capitalism about how you can get a decent granite mortar and pestle for like 12 quid or whatever, it will last you a lifetime and looks and feels so great. When do they start charging a hundred quid for them!
― calzino, Wednesday, 29 July 2020 21:27 (three years ago) link
when they make ones that will text you
― A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 21:52 (three years ago) link
have a marble mortar and pestle, I love it and it wasn’t expensive either, but it doesn't feel big enough to process a significant volume of pesto, so I use a food processor like quincie
― Dan S, Wednesday, 29 July 2020 22:02 (three years ago) link
I guess arugula can be a little bitter, but it is also nutty and peppery and I can imagine it would be good in pesto
― Dan S, Wednesday, 29 July 2020 23:33 (three years ago) link
https://food52.com/shop/products/724-natural-stone-mortar-pestleI meannnnn
― There's more Italy than necessary. (in orbit), Thursday, 30 July 2020 11:53 (three years ago) link
I'm here for the mortar and pestle talk (I don't like macaroni & cheese). I thought I read that marble wasn't a good material, but I dunno. What's a good material, and also, what size should I get? I'm cooking more South Asian these days and want to grind my own spice mixes & also make curries.
At present I make pesto in the food processor & it seems good to me.
― Joey Corona (Euler), Thursday, 30 July 2020 12:06 (three years ago) link
i think the idea is that crushing bursts more of the plant cells than the shearing you get from a food processor, right? it's just a matter of degrees though, you end up with the same flavor, one's just a bit stronger
― ciderpress, Thursday, 30 July 2020 12:12 (three years ago) link
I *do* like mac and cheese and I want to make mac and cheese for work lunches next week. show me your best recipes!!
― the quar on drugs (Simon H.), Thursday, 30 July 2020 12:22 (three years ago) link
my 4-5" marble mortar and pestle was $25 at sur la table but I think you can get them cheaper. I use it for grinding small quantities of nuts and spices and it works great and is easily cleaned with soap and water.
Since I stopped grinding my own coffee beans I use my coffee grinder for larger quantities of spices, it saves a lot of time
― Dan S, Thursday, 30 July 2020 16:21 (three years ago) link