cilantro

Apparently I have green on the brain with St. Patrick’s Day coming up, so on that note – how cilantro ever made it mainstream is another one of life’s little mysteries – especially when you wrap your head around it’s controversial reputation. Whether we agree or not, (and I absolutely, unequivocally do not) cilantro is on the not-so-short-list of foods we love to hate – other honourable mentions often include sardines, eggplant, blue cheeses, black licorice, liver, okra, wasabi, beets, oysters, tripe – ok, ok, I’ll stop.

red lentil coconut curry soup

I suppose there’s nothing we can do about a genetic predisposition to love certain foods or well, wonder why others are even considered edible  – so with that in mind – I LOVE CILANTRO! It belongs anywhere and everywhere – curry would be lost without it, as would tacos, burritos, salsas, salad rolls – it doesn’t need to overpower a dish, (which is a common misconception) – it just slides right in taking it to the front of the queue like a groupie at a rock concert. Anyway, I’m perfectly aware that your DNA will decide if you love it or hate it so I won’t go on – because my DNA says we’ve got a backstage pass to all things cilantro. So you can imagine how it pains me to point out that the Queen of French cuisine herself – yes Julia – was a a staunch member of the can’t-stand-cilantro crowd, so much so, that she told Larry King that she would “pick it out if I saw it and throw it on the floor.” Now that’s a bit dramatic, but like I said, you either love it or you don’t. So in an attempt to bridge the gap – this is for all the cilantro lovers out there, as well as those who long to know what all the fuss is about.

read it – get yourself some serious know-how

watch it – class is in session – videos await

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