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Old 01-21-2006, 09:43 AM   #81
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Cilantro tastes like plastic on my tongue and papaya tastes EXACTLY like turpentine to me.

No one else in my family has the same experience of either, so I'm guessing that at least some things taste differently on different people's tongues, in addition to the other reasons for not liking particular ingredients.

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Old 01-21-2006, 07:47 PM   #82
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I think cilantro tastes like soap...can't stand it. I always sub Italian Parsley.

I also don't like fennel, tarragon, anise, or anything that tastes like licorice.
"Arghhhhh!"
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Old 01-21-2006, 08:11 PM   #83
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Connie, Amen, Amen, Amen!
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Old 01-21-2006, 08:25 PM   #84
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Quote:
Originally Posted by jkath
For some reason I just don't like cumin.

What would you recommend in it's place when I'm making a dish that calls for it? I do cook mexican food quite a bit, and usually omit it, but I'd like to replace it instead.

So what's the one you'd like to replace?
Same here, I hate cumin. I'd replace it with chili powder.
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Old 01-21-2006, 09:34 PM   #85
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Quote:
Originally Posted by amber
Same here, I hate cumin. I'd replace it with chili powder.
...but chili powder has cumin in it.
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Old 01-21-2006, 11:42 PM   #86
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I'm amazed at how many people who love to cook and eat absolutely HATE so many herbs & spices. No wonder it is so hard to cook to satisfy a group!!! Cilantro is the herb I most have to avoid with my guests (I tend to put it in a vase and invite cilantro lovers to partake themselves!!), and next down is any licorice-type flavor herb (anise, fennell, tarragon). The cumin-haters surprised me, I've always considered that pretty common. When I was in my 20s and first moved to Hawaii, I disliked cilantro; now there are many dishes I wouldn't imagine doing without it (fresh salsas, southeast Asian foods). Guess that's the definition of "acquired tastes".

The older I've gotten, and the more I've learned I'm "not supposed to" eat, the more I love all food. Perverse, isn't it?

Hint for "those pointy things" -- thyme and rosemary -- if you like the flavor but not the texture, cook with them, then take them out of the food. If you are using fresh, bundle them up and pull them out later. If using dried, a mesh tea diffuser works wonders.
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Old 01-22-2006, 04:13 AM   #87
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Quote:
Originally Posted by amber
Same here, I hate cumin. I'd replace it with chili powder.
I usually really like cumin, but a couple of weeks ago I bought a brand of soup from the health food store that I'd never had before. It was labled as "leek and potato" so I was not expecting a huge rush of cumin to hit my tongue but that was exactly what happened I hate wasting food but could only force myself to eat half a serving of it. Cumin was just not the taste I was expecting from such a normally mild and almost sweet soup. Now it's put me off cumin entirely, though I'm sure that will pass sooner or later
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Old 01-24-2006, 12:38 AM   #88
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Quote:
Originally Posted by Claire
Hint for "those pointy things" -- thyme and rosemary -- if you like the flavor but not the texture, cook with them, then take them out of the food. If you are using fresh, bundle them up and pull them out later. If using dried, a mesh tea diffuser works wonders.
great tip claire, thanks. if i want the flavor and not the spikes, i will tie them in a bundle with butchers twine, and the other end to the handle of the pot to make it easy to pull out.
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Old 01-24-2006, 01:40 AM   #89
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Quote:
Originally Posted by amber
Same here, I hate cumin.
I knew I liked you amber!!!
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Old 01-24-2006, 04:39 PM   #90
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Quote:
Originally Posted by Piccolina
Cumin was just not the taste I was expecting from such a normally mild and almost sweet soup.
I agree. What a weird spice to add to this soup.
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