Ask Behr anything about anything not related to food

#501
#501
vol445 said:
We re non drinkers
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Oh right, I'd forgotten.

Anyway, for a lot of people, cilantro leaves smell (and presumably taste) like soap, smelly sneakers, something dead, etc. We are "blessed" with a receptor for a chemical that rings these pleasant little chimes. Other people don't have the receptor, so they don't smell it, and so they think we're persnickety or crazy or whatever. And coriander seeds (cilantro is the leaf of the coriander plant) don't do anything, just the leaves.
 
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#503
#503
VolNExile said:
Oh right, I'd forgotten.

Anyway, for a lot of people, cilantro leaves smell (and presumably taste) like soap, smelly sneakers, something dead, etc. We are "blessed" with a receptor for a chemical that rings these pleasant little chimes. Other people don't have the receptor, so they don't smell it, and so they think we're persnickety or crazy or whatever. And coriander seeds (cilantro is the leaf of the coriander plant) don't do anything, just the leaves.
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giphy (18).gif
 
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#504
#504
hmanvolfan said:
Cilantro smells like a fresh mountain stream.
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dunno.gif


Lucky you. Parsley smells like a wonderful green pasture to me. Not cilantro.

I got the "stinky cilantro" gene. You got the gene for a long bushy tail. That's how it goes.
 
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#515
#515
Vol524 said:
I am not Behr but this is one of my Hispanic friend's recipe. Doris is one hell of a cook.
4 Avocados
1 Lime
1 Bundle Cilantro
1/4 Diced Red Onion
2 Diced Garlic Cloves
1 Large Jalapeno
Sea Salt
Peal Avocados place in a large bowl. Squeeze the lime juices over the avocados. This will keep the avocado from turning brown. Take a potato masher and mash avocados to desired consistency. Wash and Dry Cilantro. Finely dice cilantro leaves and set to the side. Finely dice 1/4 Red onion and add to avocado mash. Finely dice the garlic cloves and jalapeno. If you like it hot leave the seeds in the jalapeno. Add the garlic and jalapeno to the avocado mash. Fold the onion, garlic, and jalapeno into the avocado. Add salt and cilantro to taste. If you are going to eat later place in a container and put plastic wrap over the guacamole. Not over the container but the guacamole. Exposure to air will cause guacamole to turn brown. One of Doris's secrets is to put 2 of the avocado pits in the guacamole when storing it. I don't know how it works but it will keep the guacamole fresh longer.
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My recipe is close:
4 avocados coarsely mashed with the lime juice
About 1/4 med small red onion finely chopped
Equal amount of ripe, seeded Roma tomato finely chopped
3-4 cloves of garlic run through a press
1/4 cup or less chopped cilantro
Juice of 1/2 lime, use the other half to lightly sprinkle over guac if stored
1/4 seeded Jalapeno finely chopped
Salt to taste

Store as above with plastic wrap on the guac and then tightly sealed.
 
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