Skip to comments.Love it or Hate it: Where Do You Come Down on Kale, Beets, Okra, Brussels Sprouts and Cilantro?
Posted on 04/23/2014 4:14:50 PM PDT by nickcarraway
Cilantro was described as an aphrodisiac in the Arabian Nights, but that fact fails to impress those who hate it with a passion.
Cilantro was described as an aphrodisiac in "The Arabian Nights," but that fact fails to impress those who hate it with a passion.
Julia Child famously told Larry King that it has a "dead taste," and she would pick it out of a dish "and throw it on the floor." The pro-cilantro crowd is just as vocal, if not as descriptive. You can find the debate anywhere you find cilantro and the people who meticulously pick it out of their food.
We explore the adoration and hatred of this herb, and some other divisive foods, in our latest edition of Love It, Hate It. To get started, we asked staff writers Joan Morris and Martha Ross to square off on cilantro.
(Excerpt) Read more at mercurynews.com ...
“Where Do You Come Down on Kale, Beets, Okra, Brussels Sprouts and Cilantro?”
Hate, like, like, depends on how it’s cooked, love.
Cilantro blows. Any dish you make with it is better off without it . . . not that I have a strong opinion, or anything.
Julia CHild didn’t like pesto sauce?
Hate them all!!
Kale = Hate, Beets = like, but have to be canned like mom use to make, Okra = Tried it once, liked it, would eat it again, Brussel Sprouts = love ‘em. Cilantro = use it in cooking once in a blue moon. Okay.
Cilantro - dishwashing soap tastes the same and has a longer shelf-life.
I ran across a claim a year or two that liking or disliking cilantro was actually genetically determined.
I eat and enjoy all those foods if cooked well, although I don't see okra much. Brussels Sprouts can be really yummy if cooked with bacon. Course, that true of a lot of foods.
Okra- LOVE...esp pickled
Brussel Sprouts- love
Love Beets, wife likes Okra, we both love Brussels Sprouts, especially the Ruth’s Chris recipe:
ROASTED BRUSSEL SPROUTS
Ruth Chris Steak House Copycat Recipe
1 lb. fresh Brussels Sprouts (not frozen)
1 tablespoon vegetable oil
3-4 slices of applewood smoked bacon, cut into 1/2 inch pieces
1 1/2 teaspoons apple cider vinegar
1 1/2 tablespoons maple syrup
1/2 teaspoon salt, plus more as needed
ground black pepper for seasoning
Bring a medium-sized pot of water to a boil and salt generously. Trim the bottom end of Brussels sprouts, and pull off the outer dark leaves. Halve through the core. Add Brussels sprouts to boiling water and cook, uncovered, until tender - about 7 minutes. While Brussels sprouts are boiling, add the oil and bacon to a large skillet (I prefer cast iron), and cook over medium heat, stirring occasionally until the bacon is crispy. When Brussels sprouts are tender, drain and rinse under cold running water. Remove the bacon with a slotted spoon and set aside.
Increase heat to medium high. Add the Brussels sprouts to the skillet and cook, stirring occasionally, for 5 minutes. After five minutes, sprouts will start to brown a little. Add apple cider vinegar and stir. Cook an additional 4 minutes. After 4 minutes, add maple syrup. Continue stirring until edges of sprouts are brown and crispy (about 2-3 additional minutes.) Add bacon. Salt and pepper to taste. Serve warm.
I say: “Kale to the Chef.”
Pesto is basil (and garlic, and olive oil), not cilantro.
Kale is a decorative garden plant
Brussel spouts sautéed in bacon fat are awesome.
Cilantro is a a weed.
I like Brussels sprouts when served as a side with a little butter to pork chops or baked chicken. Lambert’s Cafe in my little home town does fried okra right; the only way I’ll eat it. That’s about it.
Beets are wrong.
When it was during the time it was growing, Mother used to serve fried okra just about every dinner (that is lunch for you Yankees). It goes very well with stewed white peas which was another regular for her. The peas were always cooked with chunks of pork or pork skin to add flavor. Other than Brussels sprouts I don’t think I have ever had any of the others.
Only if you're using rancid meat. ;)
Cilantro is the finest addition to salsa that can be found.
Lightweight food amateurs just go away.
Flamers, just blow it out your derriere.
It's nothing more than sheer desperation that a country, in an attempt for global notoriety, is only known for its sprouts..........
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