d4g4h4

That's a good point. Lots of things taste very strange when tried for
the first time.

As for the coriander seed, I'm reminded that this is actually a food
with three major components- all distinctive. The seed, the ground seed,
and the herb. You could take "dried" (i.e. not fresh) ground coriander
and dried coriander leaf as less flavoursome subsets of the latter two.
The whole and ground seed are closer to each other than the fresh leaf,
but they're certainly not the same.

--
(*) ... of the royal duchy of city south and deansgate
http://www.davidhorne.net - real address on website
"Abominable, loyal, blind, apparently subservient."
Pres. Carter on Pres. Blair- May, 2007

phil c.

I think all we can do is to give things a fair trial. Then if we still
really, really don't like them, just give up. Life's too short. I
can't think of any common foods I really dislike but I expect I could
be tested to my limits if I tried hard enough.

I suppose, for comparison, mace and nutmeg differ from each other -
but certainly not to the same degree as the corianders.

I find dried coriander leaf very lacking in flavour. Frozen is fine
for flavour though, obviously, with more limited uses than fresh. It
seems odd that parsley is so robust, as herbs go, for drying or long
cooking but its relative coriander's flavour is so delicate and easily
obliterated. If cooking it, I always add it very near the end.
--
Phil C.

s viemeister

Pork, lamb, sometimes beef. Not generally on its own - I use it
together with other things - the other things depending on what I have
on hand, and the inspiration of the moment.

Sheila

d4g4h4

I'm the same- I can't think of anything that I really dislike- sometimes
I don't like things _prepared_ a particular way, but that's different.


I agree with you that dried coriander is pretty flavourless. As for the
fresh, I often add it after the rest of the dish has cooked. I usually
don't start preparing it (i.e. removing the leaves from the stems) until
everything else is under way. Even with ceviche (which I mentioned in
another post) which is a marinated dish, not cooked, it's best to add
the coriander later.

--
(*) ... of the royal duchy of city south and deansgate
http://www.davidhorne.net - real address on website
"Abominable, loyal, blind, apparently subservient."
Pres. Carter on Pres. Blair- May, 2007

ophelia

Hmm these days when I get home from work there isn't a lot of time for
inspiration, but I will keep that in mind Thank you

phil c.

Have you tried black cardamom? I used to make garam masala with it.
Powerful stuff. You may prefer carbolic soap.
--
Phil C.

elaine jones

Quoting from message <c1vc73lj8h4b2qvmu44vohnuq67p9tg04n@4ax.com>
posted on 18 Jun 2007 by Phil C.
I would like to add:


I like black cardamom - very different from the green one.

Frequently heat it in the oil when I'm starting a curry.

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giusi

For me it is most frequently beans.

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