Awful, awful trash. If I see it in a recipe I disregard it entirely because clearly the author has defective taste buds and cannot be trusted. Don't hate me for being right.
Awful, awful trash. If I see it in a recipe I disregard it entirely because clearly the author has defective taste buds and cannot be trusted. Don't hate me for being right.
Also, not all cilantro has to taste soapy
I'm a soap person, but grew up with cilantro so I don't find it gag-inducing. However I don't particularly like it either, it's just "okay"
But when I grew my own cilantro, it tasted amazingly zesty and tangy and great.
I grew it again, this time not from garden store seed, but from the coriander seeds you find at the supermarket. It tasted soapy. It was also a lot more "floppy" in structure, the zesty cilantro was more crisp and structurally sound.
There are tons of varieties of plants, the ones you get in the supermarket are ALWAYS the cheapest and most mass producable which are always at the expense of flavor
Looks play a large role as well. It has to look good on the shelves, taste doesn't matter when you have nothing else to buy anyway. Tomatos, for example. Why do all the modern commercial varieties taste watery and lack sugar? Well, there's a mutation that lets tomatos ripen in a uniform red, but it comes at the expense of flavor because these plants are worse at photosynthesis and because they produce less of some chemicals that are important for the taste. But people don't want to buy tomatos with green shoulders, or with yellow, cracked skin around the stem because all that photosynthesizing caused oxidative stress. So all the commercial tomato cultivars today are bred for a nice, uniform bright red color to look delicious, but taste like crap.
yeah I agree, but looks are at least a crapshoot--the best tasting fruit usually does look somewhat good, at least for sweet fruits.
a perfectly ripe bartlet pear is solid yellow, a perfect mango is solid orange. they use artificial ripening gas on unripe fruits, and this results in them getting even redder than normal, better looking but tasteless. so colorful, but not too colorful
for stuff like mangoes and apples, a lack of green is definitely good, it means it's ripe. For apples in particular, the best ones I've had have always been more colorful and pinker than usual, although the shapes were often odd and they had warts and welts.
idk much about tomatoes, I know some tomatoes are naturally green
Oh yeah, I got the Cilantro Yummy gene but I’ve noticed the difference between stuff from the grocery store and, say, the farmers market, or home grown. (My first attempt I accidentally let it flower tho and that was a mistake - but I know from experience now the point you cultivate it deffos makes a difference.)
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