Bill Pearce wrote:
>Moose,
>
>That's interesting. Here, we have both a large Asian community and a large
>Mexican community. We ALWAYS see tabouli with parsley.
>
But we live in the world of fusion food! I've never seen it with
anything other than parsley (flat leaf (Italian), only, please) at
restaurants or delis, but i can do what I like.
>Do you substitute the cilantro or include it with parlsey??
>
>
I start with a mix that has dried parsley in it. I add diced tomato and
cucumber and chopped cilantro. I like what the cilantro does to it.
>People here either love it or hate it, no in between. I love it, but a
>friend says it tastes like soap. I can't say, and considering my language,
>that may surprise some.
>
>For you uninitiates, it is only good fresh. Chop it now and serve tomorrow,
>and most all of the taste is gone.
>
>
The stuff I chopped up yesterday went in with all the other stuff to
blend flavors overnight in the fridge. Always better the next day, so I
started making it that way.
By the way, re Chuck on freezing it, cilantro and parsley keep MUCH
longer in the fridge if you put it in a brown paper bag, then in a
plastic bag. Should be damp, but not sopping. Rinse well, shake out
excess water first. Works very well.
Moose
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