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Post by Scrapbrat on Jul 4, 2014 16:30:34 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. Would LOVE to have your marinated lentil and quinoa salad recipe!!
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Post by ktdoesntscrap on Jul 4, 2014 16:33:06 GMT
Last thing I would add.. is I do notice that a lot of chefs tend to use flat leaf parsley and not the curly stuff, which is what I use and I prefer the texture of flat leaf.
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caro
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Post by caro on Jul 4, 2014 16:39:55 GMT
Fresh flat leaf has a nice flavor but dried does not.
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Post by justkallie on Jul 4, 2014 17:05:15 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. I watch the channel fairly regularly - but not every day, and I can swear I haven't seen it from either of them yet - they haven't been showing their old shows, though - only the new ones, so that may be why, but who knows. There has been a real push for more fusion and ethnic cooking, so that may have something to do with it. FWIW - I am really enjoying Jaime's 15 Minute Meals - although that might have to be with the throwback Nenah Chery "Buffalo Stance" song that plays at the beginning and end credits!!!
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Post by Deleted on Jul 4, 2014 17:43:48 GMT
Parsley is very healthy, it's full of vitamins especially Vitamin A & C. It's used to balance other flavours out usually, in addition to tossing it on top of a dish. It's mildly bitter and the Italian flat leaf is a much stronger flavour than the curly one. I like parsley:) Did you know that if you've had a garlic heavy meal and you chew and eat a sprig of parsley your breath won't stink so much the following day ![](http://stevengale.smugmug.com/Other/Peasmilies/i-v9P6jMF/0/O/laugh.gif) I've got all their cook books and there are tons of parsley recipes in both. So yes they do both use parsley.
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Post by lurkingsince2001 on Jul 4, 2014 17:52:44 GMT
I have had parsley ruin my blackened chicken fettuccine alfredo so I'm gonna say, yes it has a flavor and it's not always a good one. I try to be more careful which brand I buy (it is dried).
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Post by justkallie on Jul 4, 2014 17:53:04 GMT
Parsley is very healthy, it's full of vitamins especially Vitamin A & C. It's used to balance other flavours out usually, in addition to tossing it on top of a dish. It's mildly bitter and the Italian flat leaf is a much stronger flavour than the curly one. I like parsley:) Did you know that if you've had a garlic heavy meal and you chew and eat a sprig of parsley your breath won't stink so much the following day ![](http://stevengale.smugmug.com/Other/Peasmilies/i-v9P6jMF/0/O/laugh.gif) I've got all their cook books and there are tons of parsley recipes in both. So yes they do both use parsley. Please see that I said 'see' - I don't own either of their books and I was making an off the cuff remarks based on the programs I can currently watching when I happen to catch them. ETA: This just popped in my facebook feed - there is a genetic reason if you hate cilantro/coriander - reasoniamhere.com/2013/09/24/why-10-of-the-population-hates-cilantro-and-the-rest-doesnt-know-any-better/
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Post by Deleted on Jul 4, 2014 17:53:15 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. Orange juice carton incident? I'm intrigued... ![:D](//storage.proboards.com/forum/images/smiley/grin.png)
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Post by Deleted on Jul 4, 2014 18:03:26 GMT
Parsley is very healthy, it's full of vitamins especially Vitamin A & C. It's used to balance other flavours out usually, in addition to tossing it on top of a dish. It's mildly bitter and the Italian flat leaf is a much stronger flavour than the curly one. I like parsley:) Did you know that if you've had a garlic heavy meal and you chew and eat a sprig of parsley your breath won't stink so much the following day ![](http://stevengale.smugmug.com/Other/Peasmilies/i-v9P6jMF/0/O/laugh.gif) I've got all their cook books and there are tons of parsley recipes in both. So yes they do both use parsley. Please see that I said 'see' - I don't own either of their books and I was making an off the cuff remarks based on the programs I can currently watching when I happen to catch them. ETA: This just popped in my facebook feed - there is a genetic reason if you hate cilantro/coriander - reasoniamhere.com/2013/09/24/why-10-of-the-population-hates-cilantro-and-the-rest-doesnt-know-any-better/No problem, yes I did see that you put " see" and I was just casually, off the cuff, informing you that they do in fact use parsley. Nothing more! I would also mention that JO has also published a book based on the 15min recipes incase you would be interested in following up what you've watched.
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Post by creativegirl on Jul 4, 2014 18:14:41 GMT
I notice the flavor. I had an Asian salad from togo's and they use parsley on it instead of cilantro (not by accident, that's how they have it on the menu). It was very noticeable- I couldn't get over how it changed the flavor completely.
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Post by Zee on Jul 4, 2014 18:22:53 GMT
Giada uses flat leaf (Italian) parsley fairly often, and I grow it every summer to use in many Italian dishes. It most definitely has a distinctive flavor. I also substitute it for cilantro in Asian dishes. I only like cilantro in fresh salsa. Curly parsley isn't really worth adding except as a visual garnish and I don't bother with dried flakes.
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Post by hosschick on Jul 4, 2014 18:28:36 GMT
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! Thanks, maybe I'll branch (or should I say 'sprig') out a little. ![;)](//storage.proboards.com/5645536/images/Q_m8lDOvc_3Le3r1GKdf.jpg) I like Nigella but can't say that I've actually tried many of her recipes.
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Post by krispin41 on Jul 4, 2014 18:44:07 GMT
My Dad adds it (fresh) to his smoothies. I am "eh" on the flavor. I can take it or leave it.
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Dalai Mama
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Post by Dalai Mama on Jul 4, 2014 18:52:31 GMT
I think parsley has a lot of flavour. I can't imagine what tabbouleh would taste like without it.
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Post by Deleted on Jul 4, 2014 18:54:18 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. Oooohh I feel sorry for you lol!! I loooove cilantro! I put it on scrambled eggs, omelets, anything mexican, grilled chicken, marinate chicken with cilantro and lime, or anything I can get away with!
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Post by Dalai Mama on Jul 4, 2014 19:02:00 GMT
Cilantro is used a lot in Indian, Chinese and Thai dishes too.
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wolfie
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Post by wolfie on Jul 4, 2014 19:33:58 GMT
I think it tastes medicinal. I like a good tabbouleh, but I won't add fresh parsley to my dishes, no matter how pretty it looks. And cilantro has to be very very minimal with jalapeno and lime for me to eat it.
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melissa
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Post by melissa on Jul 4, 2014 19:47:41 GMT
This is a pretty funny thread.
You can easily tell who is absolutely NOT a supertaster and who is. Wolfie is most definitely a supertaster. Sharlag and everyone else who thinks it has no taste is definitely not. LOL
Parsley has a bit of a bitter taste to it. I would never use parsley unless I was cooking for others.
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Post by AussieMeg on Jul 5, 2014 0:37:45 GMT
Fresh parsley most definitely adds flavour to a dish. I love it, and I have 2 varieties growing in my herb garden. Unfortunately DSO doesn't really like it so I have to go easy when adding it to dishes.
Oh, and the dried parsley flakes? Forget about it, you may as well be adding shredded cardboard to your dish!
ETA: Coriander - YUMYUMYUM!!!!! It is by far my most favorite herb. I use a ton of it especially in Thai and Vietnamese dishes. Even just in a salad to spruce it up a bit. YUM!
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paigepea
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Post by paigepea on Jul 6, 2014 16:06:02 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. Would LOVE to have your marinated lentil and quinoa salad recipe!! I'm sorry to say it's a made up recipe that I sometimes alter according to what I have at home. I cook quinoa in my rice cooker. i open a tin of lentils and drain/ rinse them. I put the, in the microwave for 1 minute. Heating them slightly makes them take the marinade easier. I then add a by of olive oil, balsamic vinegar, salt, pepper, curry powder, and cayenne pepper. I often add dried dill when I don't have fresh dill. I mix it up and then add finely chopped green onion and parsley, and some diced celery. If I'm in the mood I add halved grape tomatoes. Then I lit it sit for 20 minutes, and then I add it to the cooked quinoa. It's always a big hit and I love it - I can eat it for breakfast, lunch or dinner. I serve it for company regularly. I serve it for brunch when I also have bagels and smoked salmon, or at dinner when I'm serving BBQ salmon and grilled veggies. If I'm out of quinoa I use whole wheat couscous. If I'm out of lentils I use chick peas. If I want I use half lentils and half chick peas. Hope you try it. Paige.
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Post by paigepea on Jul 6, 2014 16:07:55 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! I haven't made it to the recipe board yet - but I added it here. P.
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Post by birdgate on Jul 6, 2014 17:00:23 GMT
I love parsley. Just bought some Italian parsley at my farmers' market yesterday to make falafel.
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Post by Dori~Mama~Bear on Jul 6, 2014 17:04:19 GMT
I am not sure about the taste change but I know that If I don't put it in my dogs canned food his farts are horrifying. When we do put it in his food which we usually always do he doesn't fart so bad and they stink less.
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conchita
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Post by conchita on Jul 6, 2014 17:23:51 GMT
I love parsley, fresh or dried. I use a lot of herbs and spices when I cook though.
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Post by tania7424 on Jul 6, 2014 17:30:24 GMT
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Post by Frazzled Mom on Jul 6, 2014 18:17:44 GMT
I definitely think it adds flavor. I only use fresh parsley and even DS17 ( a bit of a gourmand) has thanked me "for adding the green stuff" to Italian dishes. My alfredo wouldn't seem right without parsley and neither would tabbouleh. ![:drool:](//storage.proboards.com/5645536/images/je5sYA42O6Gc12IRDzCd.jpg)
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sharlag
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Post by sharlag on Jul 6, 2014 18:43:42 GMT
This is a pretty funny thread. You can easily tell who is absolutely NOT a supertaster and who is. Wolfie is most definitely a supertaster. Sharlag and everyone else who thinks it has no taste is definitely not. LOL Parsley has a bit of a bitter taste to it. I would never use parsley unless I was cooking for others. Thanks for the reject label.
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Post by birdgate on Jul 6, 2014 21:29:10 GMT
Interesting article. Being an 'A' I can enjoy cilantro. There are specific dishes I have to have cilantro with and they are spicy Mexican and Vietnamese dishes. I think cilantro compliments hot spicy food and citrus.
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paget
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Post by paget on Jul 6, 2014 21:31:22 GMT
I think it does have subtle flavor.
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melissa
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Post by melissa on Jul 6, 2014 21:52:14 GMT
This is a pretty funny thread. You can easily tell who is absolutely NOT a supertaster and who is. Wolfie is most definitely a supertaster. Sharlag and everyone else who thinks it has no taste is definitely not. LOL Parsley has a bit of a bitter taste to it. I would never use parsley unless I was cooking for others. Thanks for the reject label. Ahh.. but it is MUCH better to not be a supertaster! You can eat so many more things and spicier foods are not repulsive to you. My husband made a new recipe this summer- a teriyaki sauce with ginger. He said it only had a little bit and didn't really even think about it. I had no idea that he had put ginger in the sauce. All I know is that I took one bite of the salmon, spit it out and had to fight the wave of nausea that kept hitting me for the next 15-20 minutes until I completely got the taste out of my mouth. See.. much better to just enjoy food!
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