sharlag
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I like my artsy with a little bit of fartsy.
Posts: 6,574
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Jul 4, 2014 13:36:51 GMT
Whenever I watch cooking shows, I wonder why they bother adding it.
Can *YOU* tell a difference, if you're a parsley-adding cook? Is it worth it to buy and chop and include?
( I KNOW-- a super controversial thread first thing in the morning, right? THAT'S HOW I ROLL!!)
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Post by ScrapsontheRocks on Jul 4, 2014 13:43:27 GMT
My husband is the cook, lucky me, he adds parsley to dishes. He is not a huge fan of fripperies like tasteless garnishes, but now that I think about it, parsley does not have a very strong taste. Subtle, anyone?
What are you cooking?
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katybee
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Jun 25, 2014 23:25:39 GMT
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Post by katybee on Jul 4, 2014 13:44:10 GMT
I HATE parsley. So I definitely think it has a flavor. I leave it out of everything...
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grinningcat
Pearl Clutcher
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Jun 26, 2014 13:06:35 GMT
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Post by grinningcat on Jul 4, 2014 13:44:13 GMT
Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley.
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Post by Merge on Jul 4, 2014 13:45:20 GMT
I think chopped fresh parsley adds a nice fresh flavor to cooked foods. I don't usually bother with it for everyday meals, though.
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Post by hop2 on Jul 4, 2014 13:48:12 GMT
Parsley is an herb and has properties and benefits other than taste. But it does have a taste, not bold or overpowering but it's there. Sometimes I think it's added to a dish or recipe to counteract some if the 'properties' in the other ingredients ![;)](//storage.proboards.com/5645536/images/Q_m8lDOvc_3Le3r1GKdf.jpg)
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Deleted
Posts: 0
Jul 6, 2024 21:24:18 GMT
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Post by Deleted on Jul 4, 2014 13:49:34 GMT
"Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley."
That's exactly how I feel. (Have to learn how to do everything all over again on this board - no idea how to do quotes! Or if I'm even posting this correctly.
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Post by Bridget in MD on Jul 4, 2014 13:53:01 GMT
I thought it was just to add color!?
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Post by SockMonkey on Jul 4, 2014 13:53:14 GMT
I think it absolutely has a flavor if it's fresh. If it's dried parsley, it just is...flakes. But I love fresh flat leaf parsley in lots of dishes (quinoa, lentil soup, pastas, etc.).
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Post by ScrapsontheRocks on Jul 4, 2014 13:53:36 GMT
"Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley." That's exactly how I feel. (Have to learn how to do everything all over again on this board - no idea how to do quotes! Or if I'm even posting this correctly. hi, there, crankypea! your first post came straight through. The quote button is top-right on every post (desktop. not sure where you are posting from).
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sharlag
Drama Llama
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I like my artsy with a little bit of fartsy.
Posts: 6,574
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Jul 4, 2014 13:57:34 GMT
My husband is the cook, lucky me, he adds parsley to dishes. He is not a huge fan of fripperies like tasteless garnishes, but now that I think about it, parsley does not have a very strong taste. Subtle, anyone? What are you cooking? I'm just watching a cooking show and wondering for the umpteenth time why they bother with parsley. Maybe my taste buds aren't discriminating enough to appreciate it.
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Deleted
Posts: 0
Jul 6, 2024 21:24:18 GMT
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Post by Deleted on Jul 4, 2014 14:03:16 GMT
"Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley." That's exactly how I feel. (Have to learn how to do everything all over again on this board - no idea how to do quotes! Or if I'm even posting this correctly. hi, there, crankypea! your first post came straight through. The quote button is top-right on every post (desktop. not sure where you are posting from). Ah - thanks, SoR! ![:yourock:](//storage.proboards.com/5645536/images/uuBdK340jrf62u5OH_qF.jpg) <-- also enjoying the new smiley options!
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Deleted
Posts: 0
Jul 6, 2024 21:24:18 GMT
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Post by Deleted on Jul 4, 2014 14:03:17 GMT
Fresh parsley has flavor. I don't care for the curly kind, but I use Italian parsley a lot and it's a great way to finish a dish with a bright, clean flavor.
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anniebygaslight
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Jun 28, 2014 14:08:19 GMT
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Post by anniebygaslight on Jul 4, 2014 14:03:25 GMT
I love parsley. My fish pie would be nought without without it.
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gloryjoy
Pearl Clutcher
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Jun 26, 2014 12:35:32 GMT
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Post by gloryjoy on Jul 4, 2014 14:03:27 GMT
It's taste is very subtle.
I will admit I use it more for the pop of color it adds to a dish versus it's taste.
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Post by ScrapsontheRocks on Jul 4, 2014 14:04:56 GMT
My husband is the cook, lucky me, he adds parsley to dishes. He is not a huge fan of fripperies like tasteless garnishes, but now that I think about it, parsley does not have a very strong taste. Subtle, anyone? What are you cooking? I'm just watching a cooking show and wondering for the umpteenth time why they bother with parsley. Maybe my taste buds aren't discriminating enough to appreciate it. I am with you on the cooking shows. I hold their ever-increasing popularity responsible for the dishes where appearance trumps taste. I know we eat with our eyes and all that jazz, but give me flavour and I will overlook quite a bit of, for eg, fingerprints, too few colours on the plate & so forth.
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paigepea
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Jun 26, 2014 4:28:55 GMT
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Post by paigepea on Jul 4, 2014 14:52:54 GMT
I add fresh parsley to almost everything - curly or flat. It adds so much and it's so good for you.
I love it in my homemade hummus and in my marinated lentil and quinoa salad especially - it works well in any small chopped salad, like Tabouli. I also add it to cream soups.
Paige.
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Post by SockMonkey on Jul 4, 2014 14:54:23 GMT
I add fresh parsley to almost everything - curly or flat. It adds so much and it's so good for you. I love it in my homemade hummus and in my marinated lentil and quinoa salad especially - it works well in any small chopped salad, like Tabouli. I also add it to cream soups. Paige. Gurrrrl. You wanna post that lentil/quinoa salad recipe up on that Recipe board? That sounds yummy!
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akathy
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Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Jul 4, 2014 14:55:37 GMT
Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley. I agree.
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joelise
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Jul 1, 2014 6:33:14 GMT
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Post by joelise on Jul 4, 2014 14:58:54 GMT
I use parsley a lot. I definitely notice the flavour when I use it. I chop it up and add it to soups, sauces, stews etc. I prefer the texture of the flat leaf parsley rather than the curly. It is a very good source of vitamins and minerals.
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Post by justkallie on Jul 4, 2014 15:05:18 GMT
What is very interesting over here is that instead of Parsley as a finishing herb, they oftentimes use leafy coriander (cilantro), which has a much stronger, albeit completely different, flavor. I haven't asked why, as parsley is still available as well, but I swear every cooking show has them finishing with this.
As for parsley, I really notice its absence in heavier dishes - risottos, paellas, red meat or heavy cream dishes - I really think it helps 'lighten' the flavor and that is where I think its value lies.
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Post by hosschick on Jul 4, 2014 15:15:46 GMT
What is very interesting over here is that instead of Parsley as a finishing herb, they oftentimes use leafy coriander (cilantro), which has a much stronger, albeit completely different, flavor. May I ask where you are? I love cilantro and use quite a bit of it, but I typically only use it for Mexican-type dishes. I think fresh parsley has quite a bit of flavor and I usually have some on hand. I like to keep a bunch in a glass of water in my fridge. The dried stuff I just think adds color though.
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Jili
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Jun 26, 2014 1:26:48 GMT
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Post by Jili on Jul 4, 2014 15:22:26 GMT
Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley. Absolutely! I personally feel that the flat leaf parsley is far superior to the curly. And I will not even bother buying the dried flakes. They have no taste at all.
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Deleted
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Jul 6, 2024 21:24:18 GMT
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Post by Deleted on Jul 4, 2014 15:28:13 GMT
I think parsley does have a flavour, and I do not care for it. I also can't eat cilantro, at all. Soapy, soapy.
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Post by justkallie on Jul 4, 2014 15:28:29 GMT
What is very interesting over here is that instead of Parsley as a finishing herb, they oftentimes use leafy coriander (cilantro), which has a much stronger, albeit completely different, flavor. May I ask where you are? I love cilantro and use quite a bit of it, but I typically only use it for Mexican-type dishes. I think fresh parsley has quite a bit of flavor and I usually have some on hand. I like to keep a bunch in a glass of water in my fridge. The dried stuff I just think adds color though. Somewhere in the "Old World" - but I will say if you want to get some ideas, go to www.foodnetwork.co.uk - I would say half the chefs on there (not the American ones you already know) use coriander (cilantro) in place of parsley. Especially Nigella Lawson and Jamie Oliver - not sure I have seen either touch parsley yet... And if you do a recipe search, search for coriander - they don't bother changing the name of the herb to differentiate it from the spice since they come from the same plant!
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Post by whipea on Jul 4, 2014 15:37:16 GMT
Parsley, Oregano, Basil or any flaky green/brown/black herbs or spices are disgusting. I cannot stand the sight or taste of specks or flakes of things in my food. I know, real mature. I think this reverts to a childhood indecent when as a joke someone put fresh ground pepper in my milk. It sank near the bottom of the glass and I chugged the milk and got a big gulp of pepper milk. Threw-up all over the table.
Another major contributor was orange juice carton incident but I will save that for another post. So, to this day no specks or flakes in food for me.
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Post by ktdoesntscrap on Jul 4, 2014 16:24:18 GMT
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Post by justkallie on Jul 4, 2014 16:25:59 GMT
So she does use it - only as a main ingredient, not a throw away topper!!! Although I think partly the reason she uses coriander so much is that is sounds so much sexier than parsley!
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Post by Scrapbrat on Jul 4, 2014 16:27:57 GMT
Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley. i agree with this. It adds a fresh green flavor. I actually think it is very vaguely lemony.
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Post by ktdoesntscrap on Jul 4, 2014 16:29:06 GMT
I would not want to argue but they are two of my favorite cooks and I have a lot of their cook books, and they both use it. Most of my books are from when I lived in the what did you call it the "Old World" and that has been a few years, so perhaps they are not using it as much.
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