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Old 12-30-2011, 07:25 PM   #11
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Mint or Basil would work well.
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Old 12-31-2011, 08:16 PM   #12
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Thanks one & all. Appreciate the replies; this is a great site. Am going for the Chinese parsley option; I live in an very diverse area of a very culturally diverse city so I'm sure I can get around here.
HAPPY NEW YEAR!
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Old 01-01-2012, 07:57 AM   #13
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Supposedly, for people who don't like cilantro (which I love), Italian parsley (flat-leaf parsley) is the 1st option when subbing something for cilantro.
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Old 01-01-2012, 08:09 AM   #14
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Eileen, I have not read the entire line, but in the US, Chinese parsley IS cilantro. If you don't like it but want the color, regular parsley is your answer.
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Old 01-01-2012, 12:46 PM   #15
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Parsley or mint? Mint is good in salsa. Maybe a combination of mint and basil?
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Old 01-01-2012, 12:46 PM   #16
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love love love the cilantro, ever since i first got my first sniff of it about 15 years ago. the pungent, intoxicating aroma of cilantro had me transfixed even before i had my first taste of it. i started buying bouquets of cilantro (in order to inhale their smell more often) and displayed them in water glasses in the kitchen and dining area--and sometimes in my bedroom too. i didn't immediately know how to cook with cilantro, but eventually loved this remarkable herb for its flavor as well. it is so hard for me to understand anyone having an aversion to cilantro, which in my my eyes (and nose and mouth) is such a delightfully inspired and richly endowed wonder of nature....:)
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Old 01-01-2012, 01:00 PM   #17
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I'm the same way. I could eat a salad of cilantro. I sometimes bring home Thai or Indian takeout and add my own extra cilantro to it. I adore the stuff.

I do understand, though, how some people might not like it. It has a very pronounced pungent flavor, which not everyone would find palatable. For me, I wasnt a huge fan to begin with but it's grown on me over time.
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Old 01-01-2012, 01:01 PM   #18
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Quote:
Originally Posted by vitauta View Post
love love love the cilantro, ever since i first got my first sniff of it about 15 years ago. the pungent, intoxicating aroma of cilantro had me transfixed even before i had my first taste of it. i started buying bouquets of cilantro (in order to inhale their smell more often) and displayed them in water glasses in the kitchen and dining area--and sometimes in my bedroom too. i didn't immediately know how to cook with cilantro, but eventually loved this remarkable herb for its flavor as well. it is so hard for me to understand anyone having an aversion to cilantro, which in my my eyes (and nose and mouth) is such a delightfully inspired and richly endowed wonder of nature....:)
You sound like me with tarragon. I don't like cilantro. But, funny thing, I feel about the same way about coriander seeds as I do about tarragon.
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Old 01-01-2012, 01:03 PM   #19
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I like cilantro. My wife does not. Fresh parsley is always good in just about everything. A good compromise.
It sure is. I am not sure it is possible to put too much parsley I mentioned that to someone once and she said that her mother had put too much parsley in some potato salad. I asked how it tasted. She said, "Fine, but it was awfully green."
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Old 01-04-2013, 04:34 PM   #20
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It's a pretty common herb. I'm almost 100% certain you have it in Australia, where it's most likely called by one of its other names: Coriander (the leaves, not the seeds) or Chinese Parsley.

There is no substitute for the flavor.

It's hard to go anywhere in Australia and avoid coriander. IMHO restaurants here put it in everything and it annoys me as I don't like it :).

It's available everywhere.
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