Spouse and I are on opposite ends of the spectrum with green olives. I do enjoy black and especially kalamata olives, though.

Cilantro is a hit-or-miss with the soapiness. Might it be that the flavor component is stronger in some plants than in others? Did learn at class the other day that if cooking with cilantro, the stems actually have more flavor than the leaves. Who knew? So when making arroz verde, save the leaves for garnishing other things and liquify the stems into the cooking liquid.
 
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