Does Cilantro Taste Like Crap, Or Is It Just Me?

[lmalave]

A couple of things I can't stand:

Bananas: Even the smell makes me shudder. Which is weird, as I loved them when I was a kid.
Coconut: Raw, fresh coconut is great. Cooked coconut is vile and should be outlawed.
Cauliflower: Evil, evil stuff.

Edit: Thanks bartleby - aniseed is bad too.

??? I really, really, really don't get your coconut thing. My favorite dessert, other than Dulce de Leche, is coconut candy. Which is basically just boiling grated coconut in sugar water until the water boils away and you end up with a caramelized goop. Then when it cools it hardens and can be molded into bar shapes. YUMMMMMMMM!!!

 

[njmac]

Last I heard, they THINK it's LIKELY a gene that causes people to taste soap instead of cilantro. I don't think it's definitive yet that it is genetic, although there is certainly more there than some people just not liking it.

well, 15 years ago, cilantro tasted like soap to me. Now I love it. I doubt its a gene thing but I'm no scientist.

 

[lmalave]

well, 15 years ago, cilantro tasted like soap to me. Now I love it. I doubt its a gene thing but I'm no scientist.

I used to hate beets and now I think they're great. (borscht - YUM!) I'm still not a fan of peas, though I can tolerate them a lot more now.

 

[mactastic]

well, 15 years ago, cilantro tasted like soap to me. Now I love it. I doubt its a gene thing but I'm no scientist.

That's why I wanted to clarify the assertion, made early on in the thread, that we know it's genetic. Like I said, last I heard that was the most likely explanation, but it was far from certain.

 

[Cube54]

It makes me gag if I smell it. I can't even have it near me. My mom seems to like it, she cooks batches of it to eat. It's so terrible when she cooks it cause the smell fills up the whole house. What are some foods you guys can't stand? Not just dislike but can't have it anywhere near you cause of the smell? Durians are pretty bad too but not as bad as cilantro (coriander for non-US).

This is strange to me. Perhaps it's what your mother is cooking it in/with. May I suggest that you post here the receipe she uses (ask her?). It may not be 'it' but I must admit I've never had fried Cilantro.


Now being a Scottie I must admit to a fond love of 'kippers'. So I can take it all

 

[mactastic]

And for all the people who are claiming to hate certain vegetables, I wonder for how many of you it's an issue of never having had Vegetable X cooked properly -- or rather not cooked improperly. If you boil your broccoli for 20 minutes, it's gonna suck. That why I hated a lot of vegetables growing up, my mom had a habit of cooking the crap out of everything.

For example, brussel sprouts. Tons of people claim to hate them, but I've converted everyone who has tried mine. Simply slice them in half lengthwise, heat some butter in a pan, saute some slivered garlic in the butter until the garlic starts to brown. Place brussel sprouts cut-side down into butter, and saute for about 5 minutes. Add a couple tablespoons of water, cover and allow to steam for another 5 minutes. Uncover, and cook until water is gone, bottoms of sprouts are brown and carmelized, and a knife can be inserted into the sprouts with ease.

Same concept with broccoli. Prepare, removing florets to a bowl and using a vegetable peeler or sharp knife to remove outer layer from stalk. Slice stalk on a sharp bias. Put some butter in a (preferrably non-stick) pan, saute stalk slices for two minutes. Add florets. Saute another two minutes. Add two tablespoons of water mixed with a little salt and pepper. Cover, steam for two minutes. Uncover and let cook for a final two minutes. Remove from pan to a bowl. Add 3-4 tablespoons of butter to now-empty pan. Swirl as it melts, allowing butter to become "browned" and starting to smell nutty. Return broccoli to pan and toss to coat. Serve immediately.

 

[azzurri000]

There's only one thing I really can't stand and no-one has mentioned it so far, which surprises me: cooked cabbage. Even the smell makes me gag. Ugh! Raw, in coleslaw is fine, just don't bring the cooked stuff near me.

I'm definitely with you there.

I'm not sure if this counts, as it is fish, but the smell of tuna seriously makes me gag.

 

[mactastic]

I'm definitely with you there.

I'm not sure if this counts, as it is fish, but the smell of tuna seriously makes me gag.

Tuna as in the stuff that comes out of a can? Or tuna as in sashimi-grade ahi?

 

[azzurri000]

Tuna as in the stuff that comes out of a can? Or tuna as in sashimi-grade ahi?

Canned tuna, as I've never seen or smelled the other stuff. Oh, the smell! ICK ICK ICK.

 

[mactastic]

Canned tuna, as I've never seen or smelled the other stuff. Oh, the smell! ICK ICK ICK.

Well, in all fairness, that's like saying steak is horrible because you've eaten at Arby's.

 

[Cube54]

Well, in all fairness, that's like saying steak is horrible because you've eaten at Arby's.

The only person I've met (or is the meat) Tuna with Mercury & Mad Cow Meat is okay to eat?

Be sure to toss on extra salted melted butter to what ever you eat

 

[katie ta achoo]

Cilantro is pretty much my favorite leafy green substance.

In fact, one of my favorite foods is Vietnamese sandwiches precisely because they pile on the cilantro like it's lettuce. Yum.

I didn't know that those vietnamese sandwiches were called Givral sandwiches... so I go to the givral sandwich shop,and I thought the guy's name was Mr. Givral.

I had been calling him Mr. Givral for about 3 years.

 

[zwida]

For example, brussel sprouts. Tons of people claim to hate them, but I've converted everyone who has tried mine. Simply slice them in half lengthwise, heat some butter in a pan, saute some slivered garlic in the butter until the garlic starts to brown. Place brussel sprouts cut-side down into butter, and saute for about 5 minutes. Add a couple tablespoons of water, cover and allow to steam for another 5 minutes. Uncover, and cook until water is gone, bottoms of sprouts are brown and carmelized, and a knife can be inserted into the sprouts with ease.

Same concept with broccoli. Prepare, removing florets to a bowl and using a vegetable peeler or sharp knife to remove outer layer from stalk. Slice stalk on a sharp bias. Put some butter in a (preferrably non-stick) pan, saute stalk slices for two minutes. Add florets. Saute another two minutes. Add two tablespoons of water mixed with a little salt and pepper. Cover, steam for two minutes. Uncover and let cook for a final two minutes. Remove from pan to a bowl. Add 3-4 tablespoons of butter to now-empty pan. Swirl as it melts, allowing butter to become "browned" and starting to smell nutty. Return broccoli to pan and toss to coat. Serve immediately.

Seems like a pretty safe bet that damned near anything cooked in this manner will taste delicious...

[...heads off to kitchen to brown some stuff in butter and garlic...]

 

[kretzy]

I didn't know that those vietnamese sandwiches were called Givral sandwiches... so I go to the givral sandwich shop,and I thought the guy's name was Mr. Givral.

I had been calling him Mr. Givral for about 3 years.

But that reminds me that one of my favourite things to put coriander in is Vietnamese rice-paper rolls. I could live off those things.

 

[Kingsly]

It makes me gag if I smell it. I can't even have it near me. My mom seems to like it, she cooks batches of it to eat. It's so terrible when she cooks it cause the smell fills up the whole house. What are some foods you guys can't stand? Not just dislike but can't have it anywhere near you cause of the smell? Durians are pretty bad too but not as bad as cilantro (coriander for non-US).

I commonly eat cilantro. Straight. I love the stuff.

 

[azzurri000]

Well, in all fairness, that's like saying steak is horrible because you've eaten at Arby's.

Ok, fair enough, but I'm only talking about the canned stuff.

I've smelled various types of canned tuna, and they all smell terrible to me.

 

[medea]

Mold is fungus.

"Mold is a type of fungi which utilizes organic material to live and thrive. This means that all molds are in fact fungi, however all fungi are not molds!"

 

[Sesshi]

I eat pretty much anything that's put in front of me. I have only one major dislike and that's more a psychological thing. I'm sure I could eat it, but it brings back rather horrific memories. Many people have an aversion to cilantro, it's not unusual.

 

[SamIchi]

This is strange to me. Perhaps it's what your mother is cooking it in/with. May I suggest that you post here the receipe she uses (ask her?). It may not be 'it' but I must admit I've never had fried Cilantro.


Now being a Scottie I must admit to a fond love of 'kippers'. So I can take it all

She just boils it, probably with a little oil. It's defenitely just cilantro I can't stand it. I can taste the smallest hint of it in any food, it's soooo terrible.

 

[Ish]

For example, brussel sprouts. Tons of people claim to hate them, but I've converted everyone who has tried mine. Simply slice them in half lengthwise, heat some butter in a pan, saute some slivered garlic in the butter until the garlic starts to brown. Place brussel sprouts cut-side down into butter, and saute for about 5 minutes. Add a couple tablespoons of water, cover and allow to steam for another 5 minutes. Uncover, and cook until water is gone, bottoms of sprouts are brown and carmelized, and a knife can be inserted into the sprouts with ease.

Same concept with broccoli. Prepare, removing florets to a bowl and using a vegetable peeler or sharp knife to remove outer layer from stalk. Slice stalk on a sharp bias. Put some butter in a (preferrably non-stick) pan, saute stalk slices for two minutes. Add florets. Saute another two minutes. Add two tablespoons of water mixed with a little salt and pepper. Cover, steam for two minutes. Uncover and let cook for a final two minutes. Remove from pan to a bowl. Add 3-4 tablespoons of butter to now-empty pan. Swirl as it melts, allowing butter to become "browned" and starting to smell nutty. Return broccoli to pan and toss to coat. Serve immediately.

Sounds great! Are you inviting us round to dinner?

 

[Ish]

Same here. I like the taste – tomato sauces and soups are all great stuff – but the texture of the things... ugh. Fruit of the devil.

I also cannot stand mushrooms, which are basically mould.

Do you like black pudding?

 

[mactastic]

Ok, fair enough, but I'm only talking about the canned stuff.

I've smelled various types of canned tuna, and they all smell terrible to me.

I remember the first time I found out that tuna didn't have to come from a can... A seared bit of tuna is every bit as good as a rare fillet mignon.

And you can eat sashimi raw, even better!

Seems like a pretty safe bet that damned near anything cooked in this manner will taste delicious...

[...heads off to kitchen to brown some stuff in butter and garlic...]

You should see how I cook green beans!

 

[Marble]

I like everything, but I have a real fondness for fresh vegetables. Cilantro is definitely in there, as is fresh garlic even! Fennel, horseradish, anything that pure is divine!

 

[BrianSalts]

i dont like papaya and canteloupe... they have a gasoline/fumes taste to it.

And cucumber tastes like chapsticks.

 

[MrSmith]

...brussel sprouts. Tons of people claim to hate them, but I've converted everyone who has tried mine. Simply slice them in half lengthwise, heat some butter in a pan, saute some slivered garlic in the butter until the garlic starts to brown. Place brussel sprouts cut-side down into butter, and saute for about 5 minutes. Add a couple tablespoons of water, cover and allow to steam for another 5 minutes. Uncover, and cook until water is gone, bottoms of sprouts are brown and carmelized, and a knife can be inserted into the sprouts with ease.

Same concept with broccoli. Prepare, removing florets to a bowl and using a vegetable peeler or sharp knife to remove outer layer from stalk. Slice stalk on a sharp bias. Put some butter in a (preferrably non-stick) pan, saute stalk slices for two minutes. Add florets. Saute another two minutes. Add two tablespoons of water mixed with a little salt and pepper. Cover, steam for two minutes. Uncover and let cook for a final two minutes. Remove from pan to a bowl. Add 3-4 tablespoons of butter to now-empty pan. Swirl as it melts, allowing butter to become "browned" and starting to smell nutty. Return broccoli to pan and toss to coat. Serve immediately.

Alriiiiight! Nice one. There just aren't enough recipes on MR. I'll be trying this asap.

When I say "I'll"....