Parsley

[Thomas]

With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.

She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.

[itsjoan...@webtv.net]

On Tuesday, April 9, 2019 at 5:08:16 PM UTC-5, Thomas wrote:
>
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>

Meatloaf, chicken pot pie, pork roast, the list is endless.

[Ed Pawlowski]

On 4/9/2019 6:08 PM, Thomas wrote:
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>

You can lay out the parsley on a tray and warm the oven to dry it.
Fresh can be mixed with a lot of thins, add to cooked veggies, mixed
with burgers, potatoes.

The peppers here are coming from Mexico right now. NJ won't be
producing for a few months yet.

[Julie Bove]

"Thomas" <cano...@yahoo.com> wrote in message
news:17278f6a-c032-403a...@googlegroups.com...

That's cheap for bell peppers! I add parsley to everything. Salads such as
tuna, potato, pasta, even green salads. Can add to pretty much any
casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
work best IMO. If they are large, cut them in chunks. Once cooked/heated
through, drain them and add butter, snipped parsley, and pepper. Can also
snip on top of a baked potato. Also nice with roasted or boiled carrots.

[Cindy Hamilton]

On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.

Put sprigs in a salad. Salad greens don't have to be 100% lettuce.

Make tabouli. You can make tabouli with roasted
cauliflower instead of bulgur, which might be easier for you to find.

Cindy Hamilton

[Janet]

In article <17278f6a-c032-403a...@googlegroups.com>,
cano...@yahoo.com says...

The parsley is one bunch.
I use parsley in soups but it is usually a dehy. What can I do special
with fresh before it decays?

I'd probably make kedgeree.

other ideas

https://www.thekitchn.com/10-delicious-ways-to-use-up-a-bunch-of-
parsley-246217

Janet UK

[Christ...@deathtochristianity.pl]

On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), Thomas <cano...@yahoo.com>
wrote:

>With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
>She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.

parsley is very overrated

--

____/~~~sine qua non~~~\____

[Cindy Hamilton]

You're entitled to your opinion. In my view, parsley is
underrated.

Cindy Hamilton

[U.S. Janet B.]

If it wasn't for the mint I would make tabouli. I really like mint,
just not in those quantities. I just want to find a bit of mint
occasionally, not have a mouthful every bite. To me it is like having
every bite full of something like rosemary.
Janet US

[U.S. Janet B.]

I agree. Especially if you grow your own parsley. Straight from the
garden it is a real taste treat.
Janet US

[Dave Smith]

True, and it is possible to use too much parsley.

[Cindy Hamilton]

Leave the mint out or reduce it. My husband doesn't like it,
so I use just a teeny bit and mince it very finely.

Cindy Hamilton

[notbob]

On 4/10/2019 8:53 AM, U.S. Janet B. wrote:

> I agree. Especially if you grow your own parsley. Straight from the
> garden it is a real taste treat.

"Parsley" is what got me started on "organic".

Regular flat Italian parsley and reg cilantro taste almost the same in
the produce section of most sprmkts. It was "organic parsley" that got
me started into "organic".

I'm sure most of you know the story, as I've repeated it often enough.
Try the "organic" offerings (if yer fave store has 'em), as organic is
NOT always the best choice. ;)

nb

[Gary]

"U.S. Janet B." wrote:
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.

Several years ago, I made a potato salad and used way too much
dill. I used dried vs fresh and I got the equivalent wrong. OMG,
it was awful. I haven't used any dill ever since. lol

[Gary]

Thomas wrote:
>
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.

Before the fresh parsley rots, freeze it or dehydrate it. No need
to waste it.

[U.S. Janet B.]

On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton

o.k., but then, is it really tabouli? ;-)

[Cindy Hamilton]

I can always tell the difference between parsley and cilantro
at the grocery store. Either your grocery store sucks, or your
taste buds require greater stimulation than mine.

Cindy Hamilton

[Cindy Hamilton]

I like fresh dill, but not dried. My favorite use for fresh dill
is to chop some up and add it when I marinate leftover grilled
salmon in a lemon vinaigrette.

Cindy Hamilton

[Cindy Hamilton]

Sure. There are jillions of tabouli recipes without mint.

Authentic? Who cares.

Now we can debate whether tabouli is a parsley salad with bulgur
or a bulgur salad with parsley.

Cindy Hamilton

[Dave Smith]

Stay away from the Baltic countries. Dill is often the main ingredient
in dishes. Where some people might garnish boiled potatoes with a bit of
dill they would toss a big bunch of it into the cooking water.

[Dave Smith]

Flat leaf parsley and cilantro look a lot alike. I pick it and and
smell it. The smell is quite different.

[Dave Smith]

On 2019-04-10 12:45 p.m., Cindy Hamilton wrote:

> I like fresh dill, but not dried. My favorite use for fresh dill
> is to chop some up and add it when I marinate leftover grilled
> salmon in a lemon vinaigrette.
>

I always grow lots of dill in the garden. We usually grill salmon at
least once a week and like to put some fresh dill on top while it is
cooking.

[notbob]

On 4/10/2019 10:59 AM, Dave Smith wrote:

> Flat leaf parsley and cilantro look a lot alike.

Agree!

I've actually corrected my produce guy when he had them wrong. I
"taste" 'em. I went "organic" when flat leaf parsley was "10X" more
flavorful than regular parsley. ;)

nb

[U.S. Janet B.]

I am not successful with growing dill -- mostly because of the way our
season goes. Cold and then blazing hot. What I do is buy the bunch
that is available at my supermarket in late summer. I fold it in
half, and first roll up in plastic wrap and then in foil and the
freeze. When I want some dill I grab the frozen stuff and mince what
I want off of the fronds and then re-wrap and put it back in the
freezer. Much more satisfactory than the dried stuff.
Janet US

[Christ...@deathtochristianity.pl]

On Wed, 10 Apr 2019 08:53:03 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

I do grow my own. I give most of it away... it is just so unneeded,
does very little in the way of changing the flavor

[Christ...@deathtochristianity.pl]

There is always the 3rd option... he lives in an area when the people
are idiots and take stuff of the shelf just to touch it and then just
put it back where ever and they get intermingled

[Cindy Hamilton]

Anybody who can't tell cilantro from flat-leaf parsley just
isn't trying. The leaves are noticeably different to anyone
who isn't completely oblivious.

Cindy Hamilton

[Jinx the Minx]

Agreed.

[Dave Smith]

On 2019-04-10 1:19 p.m., U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 13:00:36 -0400, Dave Smith

>> I always grow lots of dill in the garden. We usually grill salmon at
>> least once a week and like to put some fresh dill on top while it is
>> cooking.
>
> I am not successful with growing dill -- mostly because of the way our
> season goes. Cold and then blazing hot. What I do is buy the bunch
> that is available at my supermarket in late summer. I fold it in
> half, and first roll up in plastic wrap and then in foil and the
> freeze. When I want some dill I grab the frozen stuff and mince what
> I want off of the fronds and then re-wrap and put it back in the
> freezer. Much more satisfactory than the dried stuff.

I have no problem growing it. We have sandy loam, winter temperatures
that rarely go below -0 F and summers in the 80s. My only problem is
that the stuff I grow looks different from the stuff I buy. It is a
paler green and much less lush looking. It tastes the same. I have to
remember to trim it back frequently to stop it from bolting.

[Christ...@deathtochristianity.pl]

On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton

Notice where I said the word idiots...
>
>Cindy Hamilton

[Cindy Hamilton]

I noticed. The people who put the stuff back in the wrong
place might not be the idiots who can't tell one from the other.
They might just be lazy jerks.

It's the responsibility of the buyer to make sure he's getting
what he intended, regardless of how badly stocked something it.

Cindy Hamilton

[Bruce]

On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton

Is that in your constitution?

[Thomas]

Thanks for all suggestions. I am going with the Persian herb frittata found in Janet's link.
Freezing was also in mind as suggested.

Side note on dill. We grow (it grows) beautifully. My pickle recipe made it into Taste of Home hardcover cookbook. Nothing special but here it is.

Half tsp mckormic pickle spice
1 cup vinegar
1 third cup kosher salt
1 half cup sugar
2 q water
Ton of trimmed dill
Half ton of garlic
Kirbys cut in 4 or 6 pcs

You know the rest. Simmer 20, cool for 10, dump into jars with kirbys in them.

My 24 hour pickles.

[Gary]

Dave Smith wrote:
>
> I have no problem growing it. We have sandy loam, winter temperatures
> that rarely go below -0 F and summers in the 80s. My only problem is
> that the stuff I grow looks different from the stuff I buy. It is a
> paler green and much less lush looking. It tastes the same.

Sounds like a fertilizer issue to me.
I think it's higher nitrogen count that promotes leaf growth?

Looked it up:

"Nitrogen regulates the growth of stems and leafy green foliage.
Feeding your plants with a fertilizer high in nitrogen promotes
rapid growth in leaves and stems. The plants that benefit the
most from nitrogen are grasses, herbs and leafy vegetables."

[Cindy Hamilton]

Just common sense.

Cindy Hamilton

[Christ...@deathtochristianity.pl]

On Thu, 11 Apr 2019 05:10:24 +1000, Bruce <br...@invalid.invalid>

wrote:

>On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
><angelica...@yahoo.com> wrote:
>
>>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, Christ...@deathtochristianity.pl wrote:
>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, Christ...@deathtochristianity.pl wrote:
>>> >>
>>> >> There is always the 3rd option... he lives in an area when the people
>>> >> are idiots and take stuff of the shelf just to touch it and then just
>>> >> put it back where ever and they get intermingled
>>> >
>>> >Anybody who can't tell cilantro from flat-leaf parsley just
>>> >isn't trying. The leaves are noticeably different to anyone
>>> >who isn't completely oblivious.
>>>
>>> Notice where I said the word idiots...
>>
>>I noticed. The people who put the stuff back in the wrong
>>place might not be the idiots who can't tell one from the other.
>>They might just be lazy jerks.
>>
>>It's the responsibility of the buyer to make sure he's getting
>>what he intended, regardless of how badly stocked something it.
>
>Is that in your constitution?

Article 512 section 7 sub section b paragraph 3 sub paragraph L2
sentence 54 words 8-12 "Idiots should never leave their homes"

--

Christians are far too stupid to be classified as stupid

[Bruce]

The streets would be rather empty if that was enforced.

>Christians are far too stupid to be classified as stupid

Your atheism is a belief, so you're a believer.

[Christ...@deathtochristianity.pl]

On Thu, 11 Apr 2019 06:27:39 +1000, Bruce <br...@invalid.invalid>

Oh so incorrect.... Atheism is in fact a lack of belief.

What you are saying the same as having no belief in santa claus is a
belief

[Bruce]

On Wed, 10 Apr 2019 15:48:32 -0500,

We're like ants that spend their entire lives in a bucket. But we all
have theories about what's outside of the bucket and why the bucket is
there in the first place. All those theories are beliefs.

[Ed Pawlowski]

Atheism is just a different belief but killerboy won't admit he is no
different than millions of others. What is important to him is calling
attention to himself.

[Bruce]

Yes, atheists tend to think that what they belief isn't a belief, but
based on facts. As if they have all the facts.

>What is important to him is calling attention to himself.

He has calmed down a lot compared to his rambunctious entrance,
though.

[Christ...@deathtochristianity.pl]

On Thu, 11 Apr 2019 07:06:18 +1000, Bruce <br...@invalid.invalid>

you are correct, so what you are saying is that santa claus is real? I
am aware that theists believe in santa claus but do you have to bring
it up?

[Christ...@deathtochristianity.pl]

On Thu, 11 Apr 2019 07:34:40 +1000, Bruce <br...@invalid.invalid>

wrote:

>On Wed, 10 Apr 2019 17:28:42 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>
>>On 4/10/2019 5:06 PM, Bruce wrote:
>>> On Wed, 10 Apr 2019 15:48:32 -0500,
>>> Christ...@deathtochristianity.pl wrote:
>>>
>>>> On Thu, 11 Apr 2019 06:27:39 +1000, Bruce <br...@invalid.invalid>
>>>> wrote:
>>>>
>>>>> On Wed, 10 Apr 2019 15:11:42 -0500,
>>>>> Christ...@deathtochristianity.pl wrote:
>>>>>
>>>>>> Christians are far too stupid to be classified as stupid
>>>>>
>>>>> Your atheism is a belief, so you're a believer.
>>>>
>>>> Oh so incorrect.... Atheism is in fact a lack of belief.
>>>
>>> We're like ants that spend their entire lives in a bucket. But we all
>>> have theories about what's outside of the bucket and why the bucket is
>>> there in the first place. All those theories are beliefs.
>>>
>>
>>Atheism is just a different belief but killerboy won't admit he is no
>>different than millions of others.
>
>Yes, atheists tend to think that what they belief isn't a belief, but
>based on facts. As if they have all the facts.
>
>>What is important to him is calling attention to himself.
>
>He has calmed down a lot compared to his rambunctious entrance,
>though.

LOL... so you are in fact saying santa claus is real. good to know you
feel that way.

You and the other guy are theists. YOU DO NOT KNOW what it is like to
live without fairies. I do and you would not believe how funny it is
to see other people that are so adamant that their particular fairies
are in fact real, all the while not even realizing that they are in
fact saying that all fairies are real.

[Bruce]

On Wed, 10 Apr 2019 18:02:07 -0500,
Christ...@deathtochristianity.pl wrote:

>LOL... so you are in fact saying santa claus is real. good to know you
>feel that way.
>
>You and the other guy are theists. YOU DO NOT KNOW what it is like to
>live without fairies. I do and you would not believe how funny it is
>to see other people that are so adamant that their particular fairies
>are in fact real, all the while not even realizing that they are in
>fact saying that all fairies are real.

I'm not a theist. I keep all options open because I don't know. You,
on the contrary, are a believer. You believe in atheism. That's fine,
but it's not a reason to act or feel superior.

[U.S. Janet B.]

maybe you are growing a different variety?

[jmcquown]

On 4/10/2019 10:59 AM, Dave Smith wrote:

> On 2019-04-10 10:53 a.m., U.S. Janet B. wrote:

>> On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>>
>>
>>> You're entitled to your opinion.  In my view, parsley is
>>> underrated.
>>>
>>> Cindy Hamilton
>>

>> I agree.  Especially if you grow your own parsley. Straight from the
>> garden it is a real taste treat.
>

> True, and it is possible to use too much parsley.
>
I suppose. Everyone knows I don't grow my own parsley or herbs, not
even in pots on the patio. But depending upon the dish there's no
complaint on my end about adding some fresh parsley to a dish. n A
little... not overwhelming. I suppose the amount depends on what recipe
the OP thinks contains too much.

I buy supermarket parsley and air dry it on the kitchen table on paper
towels (with some waxed paper underneath). I crumble it and add it to a
plastic shaker bottle, for situations where I might need a quick
application of crumbled parsley added to a sauce or soup. Works a
treat! No dehydrator or oven needed. Just let it air dry.

Fresh parsley... I don't usually have it on hand but I can understand
why someone would buy, chop and freeze it to have on hand. To add to
soup or stock or pilaf or... well, lots of things. :)

Jill

[itsjoan...@webtv.net]

On Wednesday, April 10, 2019 at 11:44:25 AM UTC-5, Cindy Hamilton wrote:
>
> On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
> >
> > Regular flat Italian parsley and reg cilantro taste almost the same in
> > the produce section of most sprmkts. It was "organic parsley" that got
> > me started into "organic".
> >

> > nb
>
> I can always tell the difference between parsley and cilantro
> at the grocery store. Either your grocery store sucks, or your
> taste buds require greater stimulation than mine.
>
> Cindy Hamilton
>

Boy, howdy! Cilantro may be green but it certainly doesn't taste anything
like parsley. Nasty stuff to me; as Ina Garten says about cilantro "not
now, not ever."

[Bruce]

It's a crazy flavour, but I like it.

[Leonard Blaisdell]

In article <100fe608-f0d4-480b...@googlegroups.com>,

Cindy Hamilton <angelica...@yahoo.com> wrote:

> I can always tell the difference between parsley and cilantro
> at the grocery store. Either your grocery store sucks, or your
> taste buds require greater stimulation than mine.

I always buy curly leaf parsely, so I don't confuse it with cilantro,
and neither does the neophyte produce clerk. Both have their uses. I
don't prepare anything where one complements the other.

leo

[jmcquown]

I'm one of those people who thinks cilantro tastes like soap. So no way
amd I going to add chopped (or dried) cilantro to anything. Parsley is
a whole different thing. :)

Jill

[itsjoan...@webtv.net]

There is no "I kinda like it" or "it's ok" camp. It's one of those things
you either love it or you hate it. I'm in the hate it camp.

[itsjoan...@webtv.net]

Do you ever watch "The Pioneer Woman" on the cooking channel?? Yes, you can
choose to leave it out if you don't like it, but I swear the woman puts
cilantro in/on e.v.e.r.y.t.h.i.n.g. Yuck.

[Bruce]

On Wed, 10 Apr 2019 19:42:04 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, April 10, 2019 at 8:56:12 PM UTC-5, Bruce wrote:
>>
>> On Wed, 10 Apr 2019 18:52:06 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Boy, howdy! Cilantro may be green but it certainly doesn't taste anything
>> >like parsley. Nasty stuff to me; as Ina Garten says about cilantro "not
>> >now, not ever."
>>
>> It's a crazy flavour, but I like it.
>>
>There is no "I kinda like it" or "it's ok" camp. It's one of those things
>you either love it or you hate it. I'm in the hate it camp.

So no Brussels sprouts with a sprinkling of coriander for you.

[itsjoan...@webtv.net]

Coriander is a whole 'nother story. It is the seed of cilantro but thankfully
it tastes NOTHING like that foul weed. It has a distinct lemon taste and a
heavenly fragrance.

[Bruce]

On Wed, 10 Apr 2019 19:55:21 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, April 10, 2019 at 9:47:29 PM UTC-5, Bruce wrote:
>>
>> On Wed, 10 Apr 2019 19:42:04 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >There is no "I kinda like it" or "it's ok" camp. It's one of those things
>> >you either love it or you hate it. I'm in the hate it camp.
>>
>> So no Brussels sprouts with a sprinkling of coriander for you.
>>
>Coriander is a whole 'nother story. It is the seed of cilantro but thankfully
>it tastes NOTHING like that foul weed. It has a distinct lemon taste and a
>heavenly fragrance.

Oh, I forgot you call the leaves cilantro and the seeds coriander. We
call the leaves coriander and the seeds coriander seeds, I think.

[graham]

While I agree with you about cilantro, parsley to me has never been more
than a decorative herb, its flavour so inconsequential that drying it
would be a waste of time.
There must be genetic markers to match up with people's likes and
dislikes of some herbs just as some lack the gene to smell asparagus pee.

[U.S. Janet B.]

On Wed, 10 Apr 2019 21:48:50 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I think parsley is a bit like lemon. You add a smidge at the end and
it really kicks up the flavor of the dish.
Janet US

[U.S. Janet B.]

On Wed, 10 Apr 2019 18:52:06 -0700 (PDT), "itsjoan...@webtv.net"

she does, doesn't she ;-) She's adamant about that, the one thing she
does not like,will not use.
Janet US

[U.S. Janet B.]

On Wed, 10 Apr 2019 23:39:24 -0400, jmcquown <j_mc...@comcast.net>
wrote:

when I first tried it (cilantro) I disliked it and thought it had a
bad taste. But I wanted to be authentic so I tried it again and again
and now I miss it if not in certain dishes. I do certainly understand
your distaste for it though.
Janet US

[U.S. Janet B.]

I beg to differ. She does not put cilantro in everything. She puts
heavy cream in everything.
Janet US

[U.S. Janet B.]

I think you're right about the markers. Because to me, the curly
parsley is very fragrant and tasty. In fact, I pick it and chew on
the stems because they are sweet and herby.
In contrast, I can taste nothing in store bought parsley of either
kind. I also notice a difference between those herbs grown outdoors
in the wind and weather and sun. They are far more fragrant and tasty
than even the same varieties that I grow on my window sill indoors in
the winter.
Janet US

[Bruce]

On Wed, 10 Apr 2019 22:15:43 -0600, graham <g.st...@shaw.ca> wrote:

Isn't there a big difference between curly parsley (mainly for looks)
and flat leaf parsley (for the flavour)?

[itsjoan...@webtv.net]

She also has that hot sauce bottle grafted to her hand.

[graham]

It looks as if my thyme plant has survived our terribly cold winter as I
buried it under a lot of snow. another herb that I grow is French
tarragon that is very fragrant. Last fall, I cut it back in readiness
for winter and my organic waste bin still smells of that distinctive,
aniseedy smell. I have rosemary and oregano in the kitchen but the
former is never better than straggly.

[Gary]

Christ...@deathtochristianity.pl wrote:
>
> ... so what you are saying is that santa claus is real? I

> am aware that theists believe in santa claus but do you have to bring
> it up?

Hey, back off pal. Don't you go dissing Santa unless you still
use a coal-burning stove for heat. ;)

[jmcquown]

On 4/10/2019 5:28 PM, Ed Pawlowski wrote:
> On 4/10/2019 5:06 PM, Bruce wrote:
>> On Wed, 10 Apr 2019 15:48:32 -0500,
>> Christ...@deathtochristianity.pl wrote:
>>
>>>> Your atheism is a belief, so you're a believer.
>>>
>>> Oh so incorrect.... Atheism is in fact a lack of belief.
>>
>> We're like ants that spend their entire lives in a bucket. But we all
>> have theories about what's outside of the bucket and why the bucket is
>> there in the first place. All those theories are beliefs.
>>
>
> Atheism is just a different belief but killerboy won't admit he is no

> different than millions of others. What is important to him is calling
> attention to himself.
>
>
Bingo!

Jill

[Roy]

On Tuesday, April 9, 2019 at 7:50:02 PM UTC-6, Julie Bove wrote:
> "Thomas" <cano...@yahoo.com> wrote in message
> news:17278f6a-c032-403a...@googlegroups.com...
> With shrooms my friend brought tons of other. Bell peppers, green onions,
> spinach and parsley. The parsley is one bunch. I use parsley in soups but it
> is usually a dehy. What can I do special with fresh before it decays? I
> trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>
> That's cheap for bell peppers! I add parsley to everything. Salads such as
> tuna, potato, pasta, even green salads. Can add to pretty much any
> casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
> whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
> work best IMO. If they are large, cut them in chunks. Once cooked/heated
> through, drain them and add butter, snipped parsley, and pepper. Can also
> snip on top of a baked potato. Also nice with roasted or boiled carrots.

Never was fond of parsley but really like "turnip rooted parsley" in soups and stews. A bit neutral in flavor but goes well with "swedes" and carrots.
===

[Dave Smith]

I like it. I liked it the first time I tried it. My wife did not like it
at first, then she was okay with it, and now she loves it. In fact, she
asked me to do that Thai curried chicken with coconut milk last night
and it has quite a bit of cilantro in it.

[Dave Smith]

I like it. I think it tastes like copper.

[Dave Smith]

On 2019-04-11 12:15 a.m., graham wrote:

> While I agree with you about cilantro, parsley to me has never been more
> than a decorative herb, its flavour so inconsequential that drying it
> would be a waste of time.
> There must be genetic markers to match up with people's likes and
> dislikes of some herbs just as some lack the gene to smell asparagus pee.

Perhaps some people taste it more than others or some varieties of fresh
parsley are stronger tasting than others. I grow it in my garden and one
time I added too much to some chicken soup and I found it overpowering.
I have also had Italian meatballs with too much parsley.

[Dave Smith]

Do not follow the lead of Emeril Lagasse who seems to think that if a
little is a good a lot will be better.

[U.S. Janet B.]

On Wed, 10 Apr 2019 22:40:18 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, April 10, 2019 at 11:21:17 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Wed, 10 Apr 2019 19:45:24 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Do you ever watch "The Pioneer Woman" on the cooking channel?? Yes, you can
>> >choose to leave it out if you don't like it, but I swear the woman puts
>> >cilantro in/on e.v.e.r.y.t.h.i.n.g. Yuck.
>>
>> I beg to differ. She does not put cilantro in everything. She puts
>> heavy cream in everything.
>> Janet US
>>
>She also has that hot sauce bottle grafted to her hand.

yes, that one always surprises me. It isn't a Tex-Mex flavor. It's
just vinegar and hot.

[U.S. Janet B.]

You can also ruin the taste of soup and stew by adding too many
carrots. Their sweetness can overpower a dish.

[Christ...@deathtochristianity.pl]

Dude, santa has all the best tech. It is after all santa... DoH!

--

____/~~~sine qua non~~~\____

[Gary]

"U.S. Janet B." wrote:
>
> You can also ruin the taste of soup and stew by adding too many
> carrots. Their sweetness can overpower a dish.

Very true. Too much of a good thing deal.

[jmcquown]

Nope, I don't watch her show. Something about her annoys me. I never
watched long enough to notice how much cilantro she piles on. Is she
trying to mask the taste of crappy food?

As with everything, moderation is key.

Jill

[jmcquown]

ROFL! I haven't heard about asparagus pee in decades. Sorry, but I
don't sit around sniffing my urine, I just get up and flush the toilet.
Never noticed a smell after eating asparagus.

Curley parsley is good for decorating a plate but it does have flavour.
Flat leaf parsley is different. Tastes different from the curley.

Jill

[penm...@aol.com]

On Wed, 10 Apr 2019 18:52:06 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Wednesday, April 10, 2019 at 11:44:25 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
>> >
>> > Regular flat Italian parsley and reg cilantro taste almost the same in
>> > the produce section of most sprmkts. It was "organic parsley" that got
>> > me started into "organic".
>> >
>> > nb
>>
>> I can always tell the difference between parsley and cilantro
>> at the grocery store. Either your grocery store sucks, or your
>> taste buds require greater stimulation than mine.
>>
>> Cindy Hamilton
>>
>Boy, howdy! Cilantro may be green but it certainly doesn't taste anything
>like parsley. Nasty stuff to me; as Ina Garten says about cilantro "not
>now, not ever."

To me cilantro tastes like soap.
But I love parsely and much prefer the curly leaf variety; goes very
well in egg salad and omelets, can't make chicken stock without it.
I grow my own parsley, two plants just outside the back door, just
steps from the kitchen, two plants produce plenty, a constant supply
all summer. I add a fistful of leaves to tossed salads, the stems get
ground into meat loaf.

[Gary]

Bruce wrote:

>
> On Wed, 10 Apr 2019 19:42:04 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> >On Wednesday, April 10, 2019 at 8:56:12 PM UTC-5, Bruce wrote:
> >>

> >> On Wed, 10 Apr 2019 18:52:06 -0700 (PDT), "itsjoan...@webtv.net"
> >> <itsjoan...@webtv.net> wrote:
> >>
> >> >Boy, howdy! Cilantro may be green but it certainly doesn't taste anything
> >> >like parsley. Nasty stuff to me; as Ina Garten says about cilantro "not
> >> >now, not ever."
> >>

> >> It's a crazy flavour, but I like it.
> >>
> >There is no "I kinda like it" or "it's ok" camp. It's one of those things
> >you either love it or you hate it. I'm in the hate it camp.
>

> So no Brussels sprouts with a sprinkling of coriander for you.

;-D Good one!

[Gary]

"U.S. Janet B." wrote:
>
> when I first tried it (cilantro) I disliked it and thought it had a
> bad taste. But I wanted to be authentic so I tried it again and again
> and now I miss it if not in certain dishes. I do certainly understand
> your distaste for it though.

I've heard that the dislikes describe taste as eating soap.
If that was your first opinion, odd that you would try again.
Some people DO have TIAD, ya know.
I would try once, then never again if it tasted of soap...arrghh!

[Gary]

"itsjoan...@webtv.net" wrote:
> <Pioneer Woman>

> She also has that hot sauce bottle grafted to her hand.

I've watched a few times but often avoid. She does have some good
recipe ideas but the sappy family stories added is annoying.
Worst thing though is that GD silly 24/7 smile on her face EVERY
SINGLE MOMENT AS SHE COOKS ANY DAMN THING! ARRGHHH!

Her *constant* grin is equally annoying to me as that GIANT full
teeth grin that Giada always shows.

[jmcquown]

What does copper taste like?

Jill

[U.S. Janet B.]

I watch specifically for the kids and the ranch. Family stuff doesn't
bother me. I know you've said before you don't like smiles even
though the producer is telling her smile, smile, smile.
Don't you find it interesting how a ranching family teaches the kids
how to work and take over one day?

[U.S. Janet B.]

On Thu, 11 Apr 2019 13:58:50 -0400, jmcquown <j_mc...@comcast.net>
wrote:

No crappy food. She has lots of practical ideas for food for families
and regular folks.
I guess I just don't get annoyed by a lot of people. I save it for
the men who run shopping carts up my ankles because they are
oblivious. The same guys that can't drive.

[U.S. Janet B.]

On Thu, 11 Apr 2019 14:04:42 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I only grow curly leafed parsley because it has so much more flavor
than the flat leaf. Flat leaf has a very grassy flavor

[jmcquown]

Thankfully I don't run into that. The shopping cart thing.

Jill

[jmcquown]

I agree with that wholeheartedly! Carrots are sweet, which is one
reasonI don't add a lot of them to soups or stews. I like a little
carrot but not a lot.

Jill

[jmcquown]

That's a good description, Janet. Grassy. Curley parsley is slightly
sweet. Used as a breath freshener in some cultures. And, as you
mentioned elsewhere in the thread, like a little splash of lemon it just
brightens up a dish when added at the end. :)

Jill

[jmcquown]

I can't answer for JanetB but I don't follow Emeril. I add herbs and
spices to taste, not because someone on television says I should.

I agree with her. A little bit of parsley. A little bit of lemon. Too
much of anything can quickly destroy a dish.

Jill

[jmcquown]

On 4/10/2019 10:55 PM, itsjoan...@webtv.net wrote:

> Coriander is a whole 'nother story. It is the seed of cilantro but thankfully
> it tastes NOTHING like that foul weed. It has a distinct lemon taste and a
> heavenly fragrance.
>
You may keep your cilantro/coriander seeds on Brussels Sprouts. Just
some butter, S&P please. I have been known to make a Brussels Sprouts
casserole but there was no cilantro or coriander involved.

A thick white sauce seasoned with a bit of thyme poured over the halved
Brussels Sprouts in a baking dish, topped with buttered breadcrumbs,
then baked.

Jill

[itsjoan...@webtv.net]

On Thursday, April 11, 2019 at 11:58:55 AM UTC-5, jmcquown wrote:
>
> On 4/10/2019 10:45 PM, itsjoan...@webtv.net wrote:
> >
> > Do you ever watch "The Pioneer Woman" on the cooking channel?? Yes, you can
> > choose to leave it out if you don't like it, but I swear the woman puts
> > cilantro in/on e.v.e.r.y.t.h.i.n.g. Yuck.
> >
> Nope, I don't watch her show. Something about her annoys me.
>

> Jill
>
It took a while for her to grow on me. I was put off at first by all the
grinning but she grew on me. But she's inspired me to cook only one or
two of her dishes so I don't know why I keep watching her as it's not for
the recipes.

[itsjoan...@webtv.net]

I was never impressed all the much with parsley until last year when I did a
pork roast. It needed 'something' so I put in a heaping tablespoon of dried
parsley and to my surprise, it really perked up the flavor.

[itsjoan...@webtv.net]

She had to grow on me, but Giada never has grown on me. The full chopper
grin all the back to the wisdom teeth and the bobble head just creep me out.

[Dave Smith]

Really? I thought that it was an annual topic here, usually starting at
this time of year because of the approaching asparagus season.

> Sorry, but I
> don't sit around sniffing my urine, I just get up and flush the toilet.
> Never noticed a smell after eating asparagus.

You usually don't have to go out of your way to smell it. Apparently
everyone's pee develops that smell when they eat asparagus, but some
people lack the ability to smell it. I wonder if there is a correlation
between being able to smell asparagus pea and cilantro tasting like soap.

[Dave Smith]

On 2019-04-11 2:41 p.m., U.S. Janet B. wrote:

> No crappy food. She has lots of practical ideas for food for families
> and regular folks.

I find the Pioneer Woman's recipes interesting.

> I guess I just don't get annoyed by a lot of people. I save it for
> the men who run shopping carts up my ankles because they are
> oblivious. The same guys that can't drive.

That's odd. I can only remember one guy clipping me ankles. It was only
a very gentle bump and when I looked back he apologized. It is usually
women who hit me in the ankles. One old babe did it four times.
I just looked back the first three times. The fourth time I just put by
put on the front of her cart and pushed it back a bit.
The best I ever saw was the very fat woman who decided to park her cart
in the choke point of an aisle and making a point of reading the labels
on every product in reach while cart traffic build up in both
directions. The lady behind her had less patience than I had and rammed
her cart into the woman's ankles, which got a very vocal response from
the blocker who whined about how it hurt. I smiled at the woman and
give her a thumbs up.

[Dave Smith]

Like cilantro ;-)

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message
news:ef0saelhsaq528hcc...@4ax.com...
> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>>On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
>>> With shrooms my friend brought tons of other. Bell peppers, green
>>> onions, spinach and parsley. The parsley is one bunch. I use parsley in
>>> soups but it is usually a dehy. What can I do special with fresh before
>>> it decays? I trimmed it out and have 2 cups not flattened or better.
>>>
>>> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in
>>> PA.
>>
>>Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>>
>>Make tabouli. You can make tabouli with roasted
>>cauliflower instead of bulgur, which might be easier for you to find.
>>
>>Cindy Hamilton
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.
> Janet US

I love tabouli but I really have to be in the mood for it. I only eat it
maybe once or twice a year.

[Cindy Hamilton]

Apparently not. I can smell asparagus pee and I love cilantro.

It does have a vaguely "soapy" flavor, and when I first encountered it
I didn't much like it. Repeated exposure fixed that.

Cindy Hamilton

[Bruce]

Sometimes one is aware that a flavour is strange, but one appreciates
it anyway. In my case that applies to cilantro and liquorice, for
instance.

[Dave Smith]

That was what I meant by the correlation. Jill hates cilantro and cannot
smell asparagus pee. I sure smell it and I like cilantro.