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  1. #26
    Pronce. PH said so AGAIN!
    slackula's Avatar
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    Quote Originally Posted by Pragmatic
    Coriander. I fucking hate it when it's included in a spicy salad, or anything else come to that.
    Quote Originally Posted by palexxxx
    I forgot, Cilantro.
    Funny thing about that stuff, people who hate it seem to hate because of their genes:

    Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending unsaturated aldehydes, while simultaneously may also be unable to detect the aromatic chemicals that others find pleasant. Association between its taste and several other genes, including a bitter-taste receptor, have also been found.
    https://en.wikipedia.org/wiki/Coriander#Taste_and_smell

    Two studies published this week link the aversion for cilantro with specific genes involved in taste and smell. But, just like the flavors of the herb itself, the findings are nuanced: The genes appear to influence our opinion of cilantro but probably not as much as we initially thought.
    Love To Hate Cilantro? It's In Your Genes And Maybe, In Your Head : The Salt : NPR
    bibo ergo sum
    If you hear the thunder be happy - the lightening missed.
    This time.

  2. #27
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    Quote Originally Posted by quimbian corholla View Post
    Quote Originally Posted by Pragmatic
    Coriander. I fucking hate it when it's included in a spicy salad, or anything else come to that.
    Quote Originally Posted by palexxxx
    I forgot, Cilantro.
    Funny thing about that stuff, people who hate it seem to hate because of their genes:

    Flavor chemists have found that the coriander aroma is created by a half-dozen or so substances, and most of these are aldehydes. Those who dislike the taste are sensitive to the offending unsaturated aldehydes, while simultaneously may also be unable to detect the aromatic chemicals that others find pleasant. Association between its taste and several other genes, including a bitter-taste receptor, have also been found.
    https://en.wikipedia.org/wiki/Coriander#Taste_and_smell

    Two studies published this week link the aversion for cilantro with specific genes involved in taste and smell. But, just like the flavors of the herb itself, the findings are nuanced: The genes appear to influence our opinion of cilantro but probably not as much as we initially thought.
    Love To Hate Cilantro? It's In Your Genes And Maybe, In Your Head : The Salt : NPR
    ....and moreover there are quite a number of varieties of the leafy coriander - all native to SE/South Asia.

    The one type that one will find in North America [which these lame studies were based] is not of high quality.

  3. #28
    splendid and tremendous
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    Flavours in the UK are so fucking pedestrian that I could even go for a spoonful of pa laa right now - or maybe not.

    But my usual afternoon bowl of noodle soup would hit the spot.

  4. #29
    I am not a cat
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    Quote Originally Posted by somtamslap View Post
    Flavours in the UK are so fucking pedestrian that I could even go for a spoonful of pa laa right now - or maybe not.

    But my usual afternoon bowl of noodle soup would hit the spot.
    Jet yourself down the local Rang Mahal and order up a Phal.....

  5. #30
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    "Like it was made by a Thai Jew" - love it!


  6. #31
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    Quote Originally Posted by thaimeme
    The one type that one will find in North America [which these lame studies were based] is not of high quality.
    what are you on about? Mexican cilantro is delicious and a key ingredient in so many different dishes.

  7. #32
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    I'm a lucky guy, myself and Thai food get on outstandingly.

    My handbags loves it, she can cook me anything and I'm a happy punter.

    Don't do that rancid fookin Durian though.

  8. #33
    5 4 Knoll
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    frog and dog
    rat and cat
    grot and snot
    or maybe I'm just too picky

    The other item that used to slip past me in my newbie phase was that item that seemed to have no bulk or flavour but often found in tourist resaurants,yes stuffing in the bill.

    Since I bought an oven,installation 2 hrs and exctractor fan installation a week or many man hours I've nver looked back,cakes,roasts,pies,pizzas bread,here in cool people it heats whole house if we bake at eight.

    Other annoyance in clip joints is scantily attired refilling your glass,how tiresome after 3-4 hours I have to desist.Firtunately unique to Slyam such places are easily spotted they have a small table with sharp corners with drinks,this hurdle can easily be tipped .

    As for the waitresses and having to select ,save the pain and marry a Chnag girl and wake up with the elephant in the room,my darling is more of a Spy as can count contents of my wad a week away,The Leo and Heinken girls have more fizz I'm told but are less strong for heavy elbow bending.
    Quote Originally Posted by Latindancer View Post
    I just want the chance to use a bigger porridge bowl.

  9. #34
    Pronce. PH said so AGAIN!
    slackula's Avatar
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    For shame Dave, you were doing so well!

    The post started out so nicely, an amusing little ditty before getting to the meat of it but sadly by the third paragraph thinks were looking shaky and sure enough in the fourth the wheels came flying off once again.

    Still, admirable effort brings some redemption so the Understand-O-Tron2000™ with optional D44_Slick0matic® module ($9.99 Inc S&H, some restrictions may apply, not valid in all territories) gives you a solid 7/10.





    *hums*
    ♪♫♬♩
    frog and dog
    rat and cat
    grot and snot
    or maybe I'm just too picky
    ♫♬

  10. #35
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    Only thing I really don't like is the pla ra, and the kaeng som stuff. Anything else that isn't over-sweetened is fine with me.

  11. #36
    ความสุขในอีสาน
    nigelandjan's Avatar
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    That would explain your love of dog meat ^

  12. #37
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    Quote Originally Posted by pescator
    3) Sugar.
    Especially in sandwiches...

    Quote Originally Posted by sabang
    eggplant
    Green curry is much nicer with green runner beans and baby corn.

    Quote Originally Posted by palexxxx
    lemon grass
    Me neither. That common smelly sock soup stuff is horrible.

  13. #38
    I am in Jail
    Mr Earl's Avatar
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    MSG! they use a shitload in Thai cuisine. It's a neurotoxin and highly addictive.
    It's in almost everything. Even the fish sauce(namPla) is loaded with it.
    it's criminal how Ajinimoto/MSG has taken over asia.

  14. #39
    I am in Jail
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    cilantro tastes like crushed bugs.
    ya gotta wonder how the author knows how crushed bugs taste!

    Local cilantro does have an astringent taste, but it's very healthy, best to eat up.

  15. #40
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    Quote Originally Posted by Mr Earl View Post
    cilantro tastes like crushed bugs.
    ya gotta wonder how the author knows how crushed bugs taste!

    Local cilantro does have an astringent taste, but it's very healthy, best to eat up.
    Better guess that most have taken and only exposed to the Western Hemispheric variety, which tends to be licorice/soapy harsh.......unlike the pungent but mild flavoured Asian corianders.

  16. #41
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    ^Horse pucky. They taste the same.

  17. #42
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    Quote Originally Posted by Humbert View Post
    ^Horse pucky. They taste the same.
    No they don't, as they're distant cousins.

  18. #43
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    ^
    Coriander (UK /ˌkɒrɪˈændə/;[1] US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;[2] Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/),[3] Chinese parsley or dhania,[4] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

    SAME SAME

  19. #44
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    Quote Originally Posted by Humbert View Post
    ^
    Coriander (UK /ˌkɒrɪˈændə/;[1] US /ˈkɔːriˌændər/ or /ˌkɔːriˈændər/;[2] Coriandrum sativum), also known as cilantro (/sɪˈlɑːntroʊ/),[3] Chinese parsley or dhania,[4] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.

    SAME SAME
    Sorry....not same same.
    Varies from region to region.

    Dumb cvnt.

  20. #45
    I am in Jail
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    It does vary from place to place. I used cilantro a lot in the west, Mexico and Southwest food. I actually like the cilantro in the west better. The cilantro you get here is closer in taste to celery than coriander.

    Onions also vary significantly. The onion found in the west doesn't work well with Thai food. The reason I think Thai food sucks in the west.

  21. #46
    RIP pseudolus's Avatar
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    although not unique, i do not like the shit residue that they put in their food due to being world class poor hygiene piss artists

  22. #47
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    H'mm, a word of defence- on the whole they do better with shite here than with shinola in the west. Ever actually looked at westerners eating in a pub? They look glum. Thank goodness for the Paki's- about the only thing to put a smile on an englishmans face when the poor wretch eats.

  23. #48
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    Quote Originally Posted by thaimeme
    Dumb cvnt.


    When the subject turns to fried bugs I'll defer to your expertise.

  24. #49
    The cold, wet one
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    Quote Originally Posted by Necron99
    whatever those little round things are in green curries.
    Quote Originally Posted by sabang
    Isaan eggplant, apparently
    Adore them. When I can, I go and get them & green peppercorns on the stalk from a Chinese shop in Derby. Lovely things!
    Quote Originally Posted by Pragmatic
    Coriander.
    Love that too. A bit addicted to it


    What didn't I like? All those dishes that were mainly bone, with hardly any meat on them. Far rather eat veggies.

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