FabSwingers.com > Forums > The Lounge > Coriander
Coriander
Jump to: Newest in thread
| |||
| |||
| |||
 | |||
| |||
| |||
| |||
 | |||
| |||
| |||
"Big yes from me. Huge no from the Mr " You have impeccable taste xx | |||
| |||
 | |||
| |||
| |||
| |||
| |||
| |||
"Yes" I couldn’t agree more xxxx | |||
"I can take it or leaf it." There had to be one who said it !! | |||
| |||
"Love coriander! My favourite herb! " In a curry it’s amazing xx | |||
"I can take it or leaf it. There had to be one who said it !!" You herbed it here first! | |||
| |||
| |||
| |||
| |||
"They take the mick out of me at work as I put it on almost EVERYTHING. They even hung some In place of mistletoe at Xmas in the staff room "Same here xxx you can never have enough in my opinion! And coriander! | |||
"Apparently, there is a small portion of the population for whom coriander actually tastes differently … something about how their tastebuds process the flavours. So for those people, coriander dominates and ruins a dish. " Aye. Dish soap. | |||
| |||
| |||
| |||
| |||
"I actually use it added to a beef stock sauce which also contains whisky, honey, pepper, ginger, and pinch of ground nutmeg, as a base on which to serve a "Highland Cottage pie," and also cooked in the chicken stock which has all the above ingredients, before adding the double cream to complete another Scottish dish called, "Chicken Bonnie Prince Charlie." I've never had any complaints yet form invited guests. " I’ve screenshot that. Sounds grand. GG x | |||
"I actually use it added to a beef stock sauce which also contains whisky, honey, pepper, ginger, and pinch of ground nutmeg, as a base on which to serve a "Highland Cottage pie," and also cooked in the chicken stock which has all the above ingredients, before adding the double cream to complete another Scottish dish called, "Chicken Bonnie Prince Charlie." I've never had any complaints yet form invited guests. I’ve screenshot that. Sounds grand. GG x" You are very welcome, let me know if you want the quantities involved, and method of cooking. I'm not Catholic but I kinda like to observe the solemnity of not eating meat on Friday, so tonight is pan fried salmon accompanied by a sauce consisting of shallots, spring onions, ginger and sliced garlic, stir fried for one minute to release the flavours, and a tin of chopped tomatoes, with ground pepper, salt, soye sauce, and fino sherry to taste, served with boiled white rice. Message me if you want the quantities and method on that if it's to your liking. | |||
| |||
| |||
| |||
"Will depend on those who have the gene that makes it taste soapy." Woah there! Soapy coriander spunk? Or have I missed a thread here? | |||
| |||
| |||
"Will depend on those who have the gene that makes it taste soapy." I had something else that tasted soapy yesterday | |||
