Go to Loosely Speaking
- Add a comment
- Go to Breakfast, fast...
I'll take the cilantro and you can have the eggs. LOL
posted by
TAPS.
on February 21, 2010 at 8:07 PM
| link to this | reply
Re: Sounds heavenly... Especially if it were outdoors on a bright summer
Yes, the outdoors thing is good! I have made this as a campout breakfast.
posted by
Ciel
on February 21, 2010 at 7:50 PM
| link to this | reply
Re: I agree with you about cilantro! YUCK! Patooie!
The okra is all yours... the slug of the vegetable world!
And I will enjoy the avocados you don't care for! You might try one of those big smooth bright green ones... lighter in texture and sweeter in flavor. I learned the name alligator pears... but I have heard others. Short season, any time now, from Florida, I believe.
The seed is often a good starter. I have one sprouted now, about 10 inches tall, and another from last year that is about 3 feet tall and has branches.
posted by
Ciel
on February 21, 2010 at 7:49 PM
| link to this | reply
Re: I love cilantro although I know it as coriander
My mom used coriander as a seed, we never saw cilantro in her cookery, exotic as it sometimes was.
And I also love just about any avocado thing. Try a just-barely-ripe sliced avocado with some sliced sweet onion (get the flatter ones, they are actually sweeter) and lemon juice... on a good bread. mmmm!
posted by
Ciel
on February 21, 2010 at 7:46 PM
| link to this | reply
Naut, talk to TAPS, she has my share of the cilantro...
which is generally the leaf of the herb that produces the seeds called coriander... which are okay if not overdone... And to a lot of folks, it seems the words are interchangeable.
Yes, it is a sort of quicky huevos rancheros... except that is already pretty quick...!
posted by
Ciel
on February 21, 2010 at 7:44 PM
| link to this | reply
Ciel
I'll have your cilantro/coriander, if you don't like it! And I love your recipe, which reminds me a bit of
huevos rancheros...
posted by
Nautikos
on February 21, 2010 at 7:34 PM
| link to this | reply
I love cilantro although I know it as coriander
The first place I really discovered it with was a ski lodge in Chile. It was part of a tomato salad and it gives a freshness.
The second place I enjoyed it was at picnics in Turkey where they add it to salads with lemon and oil and cucumber and tomato
and one or two other things.
Guacamole, love it, love it, love it, and avocados are grown here so even better.
posted by
Azur
on February 19, 2010 at 5:43 PM
| link to this | reply
I agree with you about cilantro! YUCK! Patooie!
Ceil,
The appeal of both cilantro, and Guacamole is beyond me. Cilantro is bitter tasting, (like the darkest of salad greens) Guacomole's texture is mushy, and strikes me as overripe avocado, just when it becomes properly ripe. Then one smushes it, like a baked potato, and dribbles on and mixes in, lime juice and salt, to keep it from looking and tasting like yesterday's mashed bananas! Marilyn refuses to put even the tinyest piece of okra or liver into her mouth, while I enjoy them, in moderation, (in soups, stews, and in the case of calf's liver, in gravy) and both with onions. As Plato would say in Latin, "Dagustabus non-disputandum." (I think) "There is no accounting for taste."
Alternate translation: "Some of us got it, and some of us never will!"
Guy
posted by
northsage_45
on February 19, 2010 at 5:25 PM
| link to this | reply
Sounds heavenly... Especially if it were outdoors on a bright summer
morning. Thanks for the recipe.
posted by
Pat_B
on February 19, 2010 at 1:41 PM
| link to this | reply