The great Cilantro Shortage of 2013...

I love it but I can understand why some don't.

I never ate it as a child but I bet I would have hated it.

I never ate parsley in big amounts and I don't think I know anyone who has. Does it really taste like cilantro?

"Does it really taste like cilantro?"

only if you add soap flakes...

I like parsley as an ingredient in lots of things.

it's like kale with less crunch and more flavor...

jever try kale, just barely wilted , then covered with Kens Lime salad dressing. Fresh ground pepper and you've got some half good eatin

I guess I've have to try larger quantitites of parsley.

I always thought it was just about tasteless.

You and I both, Doc.

(Btw, welcome to A2k!)

Thanks!

thanx, but it looks like the closest one is a good 90 minute drive...

not even close, according to these taste buds.
i've never been a big parsley fan...

the only real use I've ever found for kale was in high school when I worked for the pie hut.

we used it to cover the ice on the salad bar.

made for a nicer appearance...

My theory is this is relative to tongue receptors, why some can't tolerate cilantro at all.

I'm untrustworthy on taste, since I have a remarkably little sense of smell, have been tested at UCI on it. But I insist I can taste. If I could taste any better, I'd be whale sized. But .. I know I miss stuff.

The other parsley lover besides me on a2k is Thomas, who also likes tabbouleh, or last I read.
edit, oh, wait, Rockhead likes it too.

Well then, just leave the dill out of the pot.

I too have a weak sense of smell but I do not feel any deficit in my taste enjoyment. I may have few taste buds which is why, I am told, I enjoy and/tolerate very hot chili peppers.
I also enjoy most red table wines, even two buck Chuck's--save a lot of $$$$.

some people like a bright, light hint of dill v a strong hit of it

is that a problem?

I was busy cooking kale (it's what's available and not dreadful in my market some part of the year) in a pot of simmering water one sunny day, to use for veggie tarts, when for some reason after I took the kale out, I kept simmering the water. I had had some salt in there in the first place, not very much. The juice at the end tasted better than the kale to me. Good for a kind of bouillion, or to add to soup.

Tried it on purpose, and added too much salt and threw the stuff out.

Yes. They offer them in big bushels right next to the parsley. They look a lot like parsley, too. So unless you have already done so, I suggest you check out the parsley section and closely examine the labels. Some of what you think is parsley may well be cilantro.

YAAsss, When we over here grow Coriander, we call it Cilantro when it is green and leafy, but when we get the seed and grind them into a fine powder, then we call it Coriander.

The grown seeds taste and SMELL nothing like the stuff you get in bottles at the grocery.

Put the whole seeds in a bit of hot oil until they begin to pop, then press a chicken breast which has been pounded a bit flat into them. Turn down the heat and let saute for about five minutes, flip it over, sprinkle with a mixture of chili powder, cumin and red pepper flakes and let cook another five minutes.
Covered, uncovered ummmm, it doesn't seem to matter.
Put the skillet in the oven at 350°F for the final 15 minutes.
Let rest, then slice really thin.

Put the slices on salad. Put the slices in a sandwich with Pepper Jack Cheese , Tomatoes and lettuce. Put the slices next to a nice pile of yellow rice and some black beans.

Joe(So good)Nation

I use a similar technique when I make chicken Cordon Bleu, except that I use peppercorns instead of coriander. The Swiss cheese and thinly-sliced ham is for when the chicken breasts are in the oven. Serve with a garlic-cum-pesto sauce. Or any other good sauce you're adept at concocting.

Lustig (achesschmechtsogut!)Andrei

This will sound dumb - do you just use those store bought already skinned and boned chicken breasts? (Somehow I've stayed away from those.) Keep the skin on and flatten them with a kitchen, um, hammer thing? Buy bone in chicken breasts and do your own de-boning (we used to make chicken supremes that way, but that's another story - they were quickly sauteed in butter).

Osso, I buy whatever is the best deal on any given shopping trip. If the price is right on a skinned and boned chicken breast, I'll get it; it's a convenience that saves me some labor. If that's too dear, I'll get regular breasts, skin them and de-bone them myself and make a broth from the skin and bones. (Nothing gets thrown away at Chez Andrei if it still has nutritional value!)

Lustig (I'mcheapaboutlotsofotherthingstoo) Andrrei

Both your and JoeN's recipes sounded really good to me.