I'm not a fan of cilantro. To me (and everyone else in my family), it tastes like dish soap.
Out here in the land of fruits and nuts, everybody is starting to use the stuff: Mexican restaurants, Chinese, the pho joint down the road... You ask for no cilantro, and a lot of the time we are told it's premixed with the sauce/spice blend/whatever.
Now, in very low doses, it may add some subtle flavor, maybe, but in quantities out here it's just soapy.
Meanwhile, I have no issues with parsley...as far as I can tell, it has no distinct flavor, but it sure does help my stomach to put a bunch of it into my tomato-based sauces.
Anyone here who can taste parsley?
Out here in the land of fruits and nuts, everybody is starting to use the stuff: Mexican restaurants, Chinese, the pho joint down the road... You ask for no cilantro, and a lot of the time we are told it's premixed with the sauce/spice blend/whatever.
Now, in very low doses, it may add some subtle flavor, maybe, but in quantities out here it's just soapy.
Meanwhile, I have no issues with parsley...as far as I can tell, it has no distinct flavor, but it sure does help my stomach to put a bunch of it into my tomato-based sauces.
Anyone here who can taste parsley?
