What did you have for dinner II?

#24,626
#24,626
VolNExile said:
www.nature.com

Soapy taste of coriander linked to genetic variants - Nature

Dislike of herb traced to genes encoding odour and taste receptors.
www.nature.com www.nature.com
It tastes the way stink bugs smell, a horrible combo of soap, old gym socks, and something dead to me - along with 17% of others of European descent, plus many Africans and East Asians. I’m fine with coriander seed; I use it a lot. But the leaves; ugh.

I completely understand that it tastes different to most people, something bright and parsley/citrus-like. This isn’t about being picky or unwilling to try new foods; it literally tastes different to us. I can grimly chew my way through a dish with a little of it, but I’d much rather not. The first time I had it, I didn’t know it was in the dish and had never heard of it before, and I thought the dish had something spoiled in it.

Also hate IPAs, which smell/ taste like fingernail polish remover to me.

If you like reading research articles 🤪, there’s this:
flavourjournal.biomedcentral.com

A genetic variant near olfactory receptor genes influences cilantro preference - Flavour

Background The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many people love it while others claim that it tastes or smells foul, often like...
flavourjournal.biomedcentral.com flavourjournal.biomedcentral.com
Click to expand...
Sympathies. I’m happy that coriander seed doesn’t have a similar distaste for you. I cannot imagine the horrible taste of stink bug (makes me shiver). The invasive species of stink bug found my property about 6 years ago. I use a cardboard tube and card to capture them when they invade my screened porch or home (every Fall, they find their way inside and inevitably die in the ceiling fan light fixture). I avoid touching them when disposing of them. Blech!
 
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#24,627
#24,627
VolNExile said:
www.nature.com

Soapy taste of coriander linked to genetic variants - Nature

Dislike of herb traced to genes encoding odour and taste receptors.
www.nature.com www.nature.com
It tastes the way stink bugs smell, a horrible combo of soap, old gym socks, and something dead to me - along with 17% of others of European descent, plus many Africans and East Asians. I’m fine with coriander seed; I use it a lot. But the leaves; ugh.

I completely understand that it tastes different to most people, something bright and parsley/citrus-like. This isn’t about being picky or unwilling to try new foods; it literally tastes different to us. I can grimly chew my way through a dish with a little of it, but I’d much rather not. The first time I had it, I didn’t know it was in the dish and had never heard of it before, and I thought the dish had something spoiled in it.

Also hate IPAs, which smell/ taste like fingernail polish remover to me.

If you like reading research articles 🤪, there’s this:
flavourjournal.biomedcentral.com

A genetic variant near olfactory receptor genes influences cilantro preference - Flavour

Background The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many people love it while others claim that it tastes or smells foul, often like...
flavourjournal.biomedcentral.com flavourjournal.biomedcentral.com
Click to expand...
Mrs. HateSteve has the same problem. I'm constantly looking for cilantro substitutes. She has resorted to making fresh salsa because she can't eat the store bought. But, fresh salsa, so that ain't all bad.

Is it related to IPAs? I assumed they are just bad. I like cilantro. But I think IPAs taste like I'm chewing on a spruce tree. I'll stick with a good stout thanks.
 
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#24,628
#24,628
JCHateSteve said:
Mrs. HateSteve has the same problem. I'm constantly looking for cilantro substitutes. She has resorted to making fresh salsa because she can't eat the store bought. But, fresh salsa, so that ain't all bad.

Is it related to IPAs? I assumed they are just bad. I like cilantro. But I think IPAs taste like I'm chewing on a spruce tree. I'll stick with a good stout thanks.
Click to expand...
I’ve read some reports of people disliking both. The gene apparently magnifies sensitivity to the smell of aldehydes. But it doesn’t always happen. (Unlike, say, cancer or Alzheimer’s, this isn’t a big enough issue to have a lot of peer-reviewed research yet lol.)

Another (maybe the same?) description is that cilantro-loathers are extremely sensitive to bitterness, and even that many of us salt food heavily. Apparently salt reduces bitterness. Dunno about that, but I know that I’ve ridiculously over-salted everything since I was a kid. I salt grilled cheese sandwiches that I make with salted butter. I’ve worked to greatly reduce my salt shaker addiction.

I think my favorite factoid I’ve seen is that identical twins tend to either both love or both hate cilantro, while fraternal twins (raised in same environment, ate same food, have same parents, but their genomes are different from one another) don’t have the same tendency. Any time something shows up with identical twins but not with fraternal twins, geneticists get all excited. 🤯
 
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#24,629
#24,629
VolNExile said:
I’ve read some reports of people disliking both. The gene apparently magnifies sensitivity to the smell of aldehydes. But it doesn’t always happen. (Unlike, say, cancer or Alzheimer’s, this isn’t a big enough issue to have a lot of peer-reviewed research yet lol.)

Another (maybe the same?) description is that cilantro-loathers are extremely sensitive to bitterness, and even that many of us salt food heavily. Apparently salt reduces bitterness. Dunno about that, but I know that I’ve ridiculously over-salted everything since I was a kid. I salt grilled cheese sandwiches that I make with salted butter. I’ve worked to greatly reduce my salt shaker addiction.

I think my favorite factoid I’ve seen is that identical twins tend to either both love or both hate cilantro, while fraternal twins (raised in same environment, ate same food, have same parents, but their genomes are different from one another) don’t have the same tendency. Any time something shows up with identical twins but not with fraternal twins, geneticists get all excited. 🤯
Click to expand...
It's weird how stuff ties together. How do you feel about sushi? Mrs. HateSteve says the nori wrap they use in it tastes like a dirty aquarium smells.

Do you get the beets taste like dirt thing? I've got that one.
 
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#24,630
#24,630
JCHateSteve said:
Mrs. HateSteve has the same problem. I'm constantly looking for cilantro substitutes. She has resorted to making fresh salsa because she can't eat the store bought. But, fresh salsa, so that ain't all bad.

Is it related to IPAs? I assumed they are just bad. I like cilantro. But I think IPAs taste like I'm chewing on a spruce tree. I'll stick with a good stout thanks.
Click to expand...
Since I don’t know how cilantro is supposed to taste, maybe use flat (Italian) parsley and lemon in some way, if cilantro is supposed to taste parsley/citrusy? Maybe chop up the parsley and drop it immediately into a teaspoon or so of lemon juice and let it sit 10 minutes or so, then drain. Just spitballing.

As for store-bought jarred salsa, Pace brand is my bestest friend! I make my own fresh salsa too, but a backup jar is always handy. Green jar lid is mild heat, yellow is medium, and red is hot.

1697118736870.png
 
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#24,631
#24,631
VolNExile said:
Since I don’t know how cilantro is supposed to taste, maybe use flat (Italian) parsley and lemon in some way, if cilantro is supposed to taste parsley/citrusy? Maybe chop up the parsley and drop it immediately into a teaspoon or so of lemon juice and let it sit 10 minutes or so, then drain. Just spitballing.

As for store-bought jarred salsa, Pace brand is my bestest friend! I make my own fresh salsa too, but a backup jar is always handy. Green jar lid is mild heat, yellow is medium, and red is hot.

View attachment 586373
Click to expand...
I tend to use parsley or basil. I'll have to try Pace. Tostitos used to me a chipotle cantina salsa we loved. But it got disconnected.
 
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#24,632
#24,632
JCHateSteve said:
It's weird how stuff ties together. How do you feel about sushi? Mrs. HateSteve says the nori wrap they use in it tastes like a dirty aquarium smells.

Do you get the beets taste like dirt thing? I've got that one.
Click to expand...
I haven’t gotten my arms around sushi, and maybe it’s the nori. Huh, interesting. I knew immediately what she means when you said dirty aquarium. And I do like (some) raw fish; used to eat sashimi as a teen before they stopped using swordfish due to mercury levels.

My mother was last able to get beets into me when I was 7, so 62 years ago. 🤪 I don’t remember what the deal was, but boy, I hated them!!
 
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#24,633
#24,633
VolNExile said:
I haven’t gotten my arms around sushi, and maybe it’s the nori. Huh, interesting. I knew immediately what she means when you said dirty aquarium. And I do like (some) raw fish; used to eat sashimi as a teen before they stopped using swordfish due to mercury levels.

My mother was last able to get beets into me when I was 7, so 62 years ago. 🤪 I don’t remember what the deal was, but boy, I hated them!!
Click to expand...
She'll eat sashimi. So maybe that is it. I've always wondered if they were related.

I've tried most things I hated as a kid again. The only 2 that I still just can't abide are beets and brussel sprouts.
 
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#24,642
#24,642
knoxvol52 said:
When making this delicious entree..do use cook the whole Chicken or do use use boneless Chicken Breast????asking for myself!!!
Click to expand...
It may be cheating, but the past few times I've made them, I've used a rotisserie chicken. But it at Ingles, and pull the meat. We all like it.
 
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