Thank you! I am looking forward to this to an unreasonable degree-- my mom watched that particular BBC version SO MANY TIMES when I was younger, it's basically burned into my brain.
I find celery to be the perfect vessel for nearly any dip. It's not quite flavorless, but it has a very versatile flavor that pairs favorably with a wide variety of other flavors
I like celery, but the celery I get up here started becoming really bitter, so I stopped eating it, which is a bummer as it was the vegetable I'd be most likely to eat as a snack.
In my experience if you have a sharp-flavored celery, it was likely allowed to grow a bit too long before harvesting. This can be solved by cutting off the end and sticking it in a cup of mild sugar water for about 20 minutes. (the water technique is also a good way to firm up celery that has started to wilt)
This is probably the most important bit of advice I have ever received on the internet.
Celery is one of those things that contains a foul tasting compound only some people can taste, so for some people it's going to be gross no matter how you prepare it
Yeah in the us coriander is ground, dried powder, cilantro is when it's in the herb form
I've been watching a lot of SortedFood and my favorite UK term that we dont use here is Aubergine for Eggplant
The etymology for aubergine is interesting
Whereas eggplant was coined in English, most of the diverse other European names for the plant derive from the Arabic word bāḏinjān (Arabic: باذنجان).[23] Bāḏinjān is itself a loan-word in Arabic, whose earliest traceable origins lie in the Dravidian languages.
...
All the aubergine-type names have the same origin, in the Dravidian languages. Modern descendants of this ancient Dravidian word include Malayalam vaṟutina and Tamil vaṟutuṇai.
The Dravidian word was borrowed into the Indic languages, giving ancient forms such as Sanskrit and Pali vātiṅ-gaṇa (alongside Sanskrit vātigama) and Prakrit vāiṃaṇa. According to the entry brinjal in the Oxford English Dictionary, the Sanskrit word vātin-gāna denoted 'the class (that removes) the wind-disorder (windy humour)': that is, vātin-gāna came to be the name for egg-plants because they were thought to cure flatulence.
Here, Coriander is the seed, Cilantro is the leaf, both from the same plant. Cilantro can be fresh, dried, or ground, while Coriander I've only been able to find dried or ground.
Psykoma on
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Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
Celery is delicious it's like peppery crunch-water
I love Mexican food so long as it doesn't have the terrible herb in it, which is frankly a lot easier to get than y'all are making it out to be. Cilantro brings out some weird essentialism in people that I don't like.
If you say you don't like it everyone just immediately assumes you've got a genetic abnormality, and acts like it must be impossible for you to eat an entire enthnogroup's food. It's annoying
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
I find cilantro to have a very strange and overpowering soap-esque flavour which attacks my palate from the rear
I think you're using it wrong it doesn't go in the butt
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jaziekBad at everythingAnd mad about it.Registered Userregular
uh huh
I don't think it tastes like soap, it just doesn't taste particularly good, and yeah, it can easily overpower everything else on the plate if you use too much.
I stopped listening to punch up the jam because I just didn’t have podcast time for it but every time I hear the “now listen to this” bit in you make my dreams I snort laughing.
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Thank you! I am looking forward to this to an unreasonable degree-- my mom watched that particular BBC version SO MANY TIMES when I was younger, it's basically burned into my brain.
I'm exhausted
Now this Richard Energy fellow, would you describe him as a small man? Or is he on the larger side?
Celery is one of those things that contains a foul tasting compound only some people can taste, so for some people it's going to be gross no matter how you prepare it
I dont know how you eat any Asian or Mexican food!
Yeah in the us coriander is ground, dried powder, cilantro is when it's in the herb form
I've been watching a lot of SortedFood and my favorite UK term that we dont use here is Aubergine for Eggplant
The etymology for aubergine is interesting
Peppery??
hey podcast food thread I had some great guac last night, full of delicious cilantro.
Yeah if there's a lot of large stems of it in something I'll typically separate a few of the stems out because it overwhelms.
If you say you don't like it everyone just immediately assumes you've got a genetic abnormality, and acts like it must be impossible for you to eat an entire enthnogroup's food. It's annoying
I think you're using it wrong it doesn't go in the butt
I don't think it tastes like soap, it just doesn't taste particularly good, and yeah, it can easily overpower everything else on the plate if you use too much.
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