Nice pasta that, isn't it Roy:)Quote:
Originally Posted by Roy S
Marco.
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Nice pasta that, isn't it Roy:)Quote:
Originally Posted by Roy S
Marco.
My new favourite I think Marco.Quote:
Originally Posted by Marco
We popped into an Aldis in Walton/Frinton to get some flowers & a bottle of scotch as we were visiting my other halves 96(!) year old aunt & I spotted this, it's excellent.
I wasn't cooking for you bro. But basically when mixed in they taste great IMHO. Love coriander, me.Quote:
Originally Posted by Marco
Fish n chips is one of my favs...So I'd scoff Grants food, no problem...I adore that chicken Katsu...and that looks nicely presented too....Corriander is a bit of a marmite type affair...You love it...or you hate it...I love the stuff, stalks and all...so probably would have mixed some into the curry sauce too...HA!
So do I, bro (particularly when blended into Asian-based sauces, especially curries), but when used 'raw' like that, just a few leaves sprinkled on top of an accompanying dish, not the whole plant!:eyebrows:Quote:
Originally Posted by User211
Anyway, as long as you enjoyed it. I love what the Americans call coriander: 'Cilantro'... Cool name:)
Marco.
A huge bunch a fresh, uncooked coriander in a bowl of ramen is awesome too.
Wagamama know this. And they have also cottoned on to kimchi, which is massive in ramen.
Katsu is really easy to make. And seriously nice.
Katsu version 2 will be better.
It's also great cold with no rice. In all honesty that wholegrain quiona rice had too strong a taste. Just plain white rice is best I reckon.
It's not the flavour I dislike dude, far from it, as I *love* coriander, but rather the texture/consistency... In that respect, I find bunches of dry coriander leaves as unpalatable and hard to digest/get down as flat-leaf parsley, which some folk cover food with.Quote:
Originally Posted by User211
However, if you don't have that problem, then fill yer boots!:cool:
Marco.
No way is it as hard to cope with as flat leaf parsley. Stir it in and it softens quickly.
Anyway, you need to concentrate less on coriander and more on photography.;)
BTW tonight's supper.
https://uploads.tapatalk-cdn.com/201...c15d76688c.jpg
Yesh, but it 'softens' even more when it's been blended into a sauce!:DQuote:
Originally Posted by User211
I feel much the same with Italian cooking, and the use of fresh basil in a tomato pasta sauce. Do I want it IN the sauce, to flavour it? Most definitely yes. Do I want it torn into strips, or whole, sprinkled on top of the finished pasta dish, to chew on? No, do I fuck:lol:;)
Anyway, just yankin' yer chain, bro...
Marco.