[Sca-cooks] Re: Nasty flavors-

[A F Murphy]

I'm sure it was available if you looked hard, but not readily so. I knew
that it was called Chinese Parsley, or coriander leaves, but never saw
it in any stores I was normally in, and didn't go looking specially,
though I was curious, as I had recipes calling for it.  (Just as well,
in light of my reaction when I did get it! I would have been really
annoyed if I'd hunted it down.)

More to the point for me, restaurants didn't easily get it. I ate a lot
of Indian food, without encountering it.

BTW, I remember before you do, so that may be a factor. By the time you
were cooking a lot, I was living in New Jersey.

Anne

Philip & Susan Troy wrote:

>
> I don't remember any time in my life when cilantro wasn't available in
> New York, although before there was much real Mexican food, it tended to
> be called by other names, usually some other culture's name as an
> adjective appended to the noun, "parsley", as in Arabian parsley,
> Chinese parsley, etc. All were cilantro, and then there was green
> coriander, which, AFAIK, was also readily available, if you knew where
> to look. And even in the "No Mexican Food in New York" days (never
> really the case, but good was hard to find, as is true of many places),
> hardcore Latin-American foodies (various South American groups, for
> example) could even find cilantro's big brother, recau.
>
>