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TreeFrog

Beach Fanatic

If you don't like cilantro, fine.

That just leaves more for me!  :D

If you don&#039;t like cilantro, fine. 
 
That just leaves more for me! 😀

HD Lady

Lynnie

SoWal Insider

Me three.  I do have a friend who suffers from this strange phenomenon that it tastes like soap?  Strange, I tell you!

[quote="TreeFrog, post: 660277"]If you don't like cilantro, fine.

That just leaves more for me!  :D[/quote]i loves cilantro!!!!

<blockquote class="xfBb-quote" data-name="TreeFrog">If you don&#039;t like cilantro, fine. 
 
That just leaves more for me! 😀</blockquote>i loves cilantro!!!!

NotDeadYet

I love it too. :wub:

Here is my favorite cilantro recipe. Recreated after many tries - now tastes just like the soup from a family-owned Mexican joint that opened in 1929. My parents ate there during the depression and I grew up eating this soup. But they never gave away their recipes. A friend and I tried to make it many times and this is, finally, it. 

   Albondigas (Mexican Meatball) Soup
   
  Ingredients

   
  One pound lean ground beef 
  Two big onions
  Three or four teaspoons of finely minced jalapeno 

  Two garlic cloves
  One can stewed tomatoes (Del Monte Original Recipe with celery, onions and green pepper is the best)
  One bunch each fresh cilantro and Italian parsley 

  Red pepper flakes 

  Cumin 

  1/3 cup bread crumbs

  One egg
  Salt
     
  Method:
   
  Place ground beef in a big mixing bowl.
  Slice onions into thin rings. Finely chop enough of these to make ? cup. Put the chopped onions in the bowl with the meat and put the remaining onion rings in a soup pot.
  Mince the garlic cloves very finely. Divide in two ? put half in the meat mix and half in the soup pot.
  Mince up three or four teaspoons of jalapeno. Add one to the meat mix and the rest to the soup pot.
  Wash the cilantro and parsley. Strip the leaves from the stems, mostly, and cut up them up.  You want about one cup of each, packed down in the cup, sort of. Place half of each in the meat mix and the other half in the soup pot. 
  Add the bread crumbs and the egg to the meat mix.
  Salt ? ? teaspoon in meat mix, ? teaspoon in soup mix
  Red pepper flakes ? ? teaspoon each in meat mix and soup pot
  Add 1/8 teaspoon cumin to soup pot only
   
  Add the can of tomatoes and six cups of water to the soup pot, turn on medium heat. While the soup is heating up, make the meatballs.
  Mix all ingredients thoroughly with your hands. Roll them into small balls (makes 25-30) and place them on a plate until soup is simmering. Then drop them one by one into the soup, slowly enough that the soup stays hot as you go. Return soup to simmer, and simmer slowly 1 ? to 2 hours. 
  Taste after an hour or so and if you think it needs it, add more salt and/or red pepper, and black pepper if you want it.

  This soup is much better the next day. Refrigerating the whole amount in a big bowl overnight also gives you the opportunity to skim off the congealed fat the next day. Even though the recipe calls for lean beef, since the meatballs are not precooked, all the fat ends up in the soup and might be more than you like. Leftovers, if you have any, freeze well.

I love it too. :wub: 
 
Here is my favorite cilantro recipe. Recreated after many tries - now tastes just like the soup from a family-owned Mexican joint that opened in 1929. My parents ate there during the depression and I grew up eating this soup. But they never gave away their recipes. A friend and I tried to make it many times and this is, finally, it. 
 
 Albondigas (Mexican Meatball) Soup 
 
 Ingredients 
 
 
 One pound lean ground beef 
 Two big onions 
 Three or four teaspoons of finely minced jalapeno 
 
 Two garlic cloves 
 One can stewed tomatoes (Del Monte Original Recipe with celery, onions and green pepper is the best) 
 One bunch each fresh cilantro and Italian parsley 
 
 Red pepper flakes 
 
 Cumin 
 
 1/3 cup bread crumbs 
 
 One egg 
 Salt 
 
 Method: 
 
 Place ground beef in a big mixing bowl. 
 Slice onions into thin rings. Finely chop enough of these to make ? cup. Put the chopped onions in the bowl with the meat and put the remaining onion rings in a soup pot. 
 Mince the garlic cloves very finely. Divide in two ? put half in the meat mix and half in the soup pot. 
 Mince up three or four teaspoons of jalapeno. Add one to the meat mix and the rest to the soup pot. 
 Wash the cilantro and parsley. Strip the leaves from the stems, mostly, and cut up them up. You want about one cup of each, packed down in the cup, sort of. Place half of each in the meat mix and the other half in the soup pot. 
 Add the bread crumbs and the egg to the meat mix. 
 Salt ? ? teaspoon in meat mix, ? teaspoon in soup mix 
 Red pepper flakes ? ? teaspoon each in meat mix and soup pot 
 Add 1/8 teaspoon cumin to soup pot only 
 
 Add the can of tomatoes and six cups of water to the soup pot, turn on medium heat. While the soup is heating up, make the meatballs. 
 Mix all ingredients thoroughly with your hands. Roll them into small balls (makes 25-30) and place them on a plate until soup is simmering. Then drop them one by one into the soup, slowly enough that the soup stays hot as you go. Return soup to simmer, and simmer slowly 1 ? to 2 hours. 
 Taste after an hour or so and if you think it needs it, add more salt and/or red pepper, and black pepper if you want it. 
 
 This soup is much better the next day. Refrigerating the whole amount in a big bowl overnight also gives you the opportunity to skim off the congealed fat the next day. Even though the recipe calls for lean beef, since the meatballs are not precooked, all the fat ends up in the soup and might be more than you like. Leftovers, if you have any, freeze well.

bluecat

SoWal Expert

Mango

Cilantro contains a natural chemical called Linalool, which is used commercially in soap, shampoos, cleaning products....if someone tastes buds or smell is super sensitive, it will taste like soap. 

Cilantro also is a great chelating agent if you have metals in your body, like mercury amalgams. Some people really feel ill from it as it binds to any metals in the brain and makes it way out of your body. 

There you go....your soap answer. :wave:

Cilantro contains a natural chemical called Linalool, which is used commercially in soap, shampoos, cleaning products....if someone tastes buds or smell is super sensitive, it will taste like soap. 
 
Cilantro also is a great chelating agent if you have metals in your body, like mercury amalgams. Some people really feel ill from it as it binds to any metals in the brain and makes it way out of your body. 
 
There you go....your soap answer. :wave:

Kurt

Admin

jensieblue

Thanks for the recipes...I am growing cilantro for the first time, and salsa was all I knew to use it in..can't wait to make the soup..Thanks again

Thanks for the recipes...I am growing cilantro for the first time, and salsa was all I knew to use it in..can&#039;t wait to make the soup..Thanks again

Gypsea

I'm a cilantro lover and the soup recipe looks great!

I&#039;m a cilantro lover and the soup recipe looks great!

All this talk about Cilantro remided me of the salsa they used to have at Luna del Mar.  Does anyone remember it?  It was a green salsa and it was wonderful.  Wish I had the recipe.

steele mama

I think cilantro tastes like plastic and I prefer to not have it in my food. However, I do eat it as it seems to be in every recipe under the sun at present. : )

Susan Horn

[quote="Mango, post: 660444"]Cilantro contains a natural chemical called Linalool, which is used commercially in soap, shampoos, cleaning products....if someone tastes buds or smell is super sensitive, it will taste like soap. 
 
Cilantro also is a great chelating agent if you have metals in your body, like mercury amalgams. Some people really feel ill from it as it binds to any metals in the brain and makes it way out of your body. 
 
There you go....your soap answer. :wave:[/quote]
 
If you take some chlorella tablets before or along with cilantro, it helps with the chelation, they say.  Thre are even recipes all over the internet for cilantro pesto with ingredients containing nutrients that support this chelation.  I eat some most days and it's really tasty.  Especially with some of Moonlight Microfarms' broccoli sprouts (also helpful in body's self-cleaning process).

<blockquote class="xfBb-quote" data-name="Mango">Cilantro contains a natural chemical called Linalool, which is used commercially in soap, shampoos, cleaning products....if someone tastes buds or smell is super sensitive, it will taste like soap. 
 
Cilantro also is a great chelating agent if you have metals in your body, like mercury amalgams. Some people really feel ill from it as it binds to any metals in the brain and makes it way out of your body. 
 
There you go....your soap answer. :wave:</blockquote> 
If you take some chlorella tablets before or along with cilantro, it helps with the chelation, they say. Thre are even recipes all over the internet for cilantro pesto with ingredients containing nutrients that support this chelation. I eat some most days and it&#039;s really tasty. Especially with some of Moonlight Microfarms&#039; broccoli sprouts (also helpful in body&#039;s self-cleaning process).

[url=http://www.nytimes.com/2010/04/14/dining/14curious.html?src=me&ref=homepage]The Curious Cook - Why Cilantro Tastes Like Soap, for Some - NYTimes.com[/url]  By HAROLD McGEE
Published: April 13, 2010

FOOD partisanship doesn?t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters.

Culinary sophistication is no guarantee of immunity from cilantrophobia. In a television interview in 2002, Larry King asked Julia Child which foods she hated. She responded: ?Cilantro and arugula I don?t like at all. They?re both green herbs, they have kind of a dead taste to me.?

?So you would never order it?? Mr. King asked.

?Never,? she responded. ?I would pick it out if I saw it and throw it on the floor.?

<a href="http://www.nytimes.com/2010/04/14/dining/14curious.html?src=me&amp;ref=homepage" target="_blank" class="link link--external" rel="nofollow ugc noopener">The Curious Cook - Why Cilantro Tastes Like Soap, for Some - NYTimes.com</a> By HAROLD McGEE 
Published: April 13, 2010 
 
FOOD partisanship doesn?t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters. 
 
Culinary sophistication is no guarantee of immunity from cilantrophobia. In a television interview in 2002, Larry King asked Julia Child which foods she hated. She responded: ?Cilantro and arugula I don?t like at all. They?re both green herbs, they have kind of a dead taste to me.? 
 
?So you would never order it?? Mr. King asked. 
 
?Never,? she responded. ?I would pick it out if I saw it and throw it on the floor.?

Cilantro!

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