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Scientists have proven that certain people possess the genetic predisposition to be able to taste cilantro in its true form. They say that the people who taste "soap" lack the taste buds that others possess. This may be true, but as a professional chef I have come to understand that it's more simple than that. I have made many meals that featured a good amount of cilantro, feeding people who hate the ingredient, and I didn't necessarily make them love it, but they enjoyed it and weren't bothered by it as much as they had been in the past.

Don't think of cilantro like other ingredients. Chicken, strawberries, pork, potato, etc. are very versatile ingredients that are easy to prepare. Cilantro is simply less versatile and requires advanced culinary techniques in order to harness great flavor. Cilantro, like hot chiles, is a very unique ingredient that, if not utilized correctly, can be overwhelming and unenjoyable on most palates. However, it can add a ton of flavor when used fresh in appropriate ratios, chopped properly so as to not bruise the leaves and release too much of the oils, and when it's incorporated with ingredients that naturally pair well, such as tomato, onion, chile, oil, salt, and avocado to name a few.

Try not to wash cilantro; if it is sandy, just wipe it off since water will wash away the natural flavor. However, this may be unavoidable in some supermarkets where it can be covered with dirt. Ninety percent of the plant is grown for its seed (coriander) and not for its leaves. I grow my own "Cilantro Santo" in my home and it's perfect. This variety is different from the rest in that it produces more leaves and better flavor. Another huge factor that can spoil the flavor of cilantro is the type of fertilizer used. Too much nitrogen will give an unpleasant taste to the herb. Too much humidity and heat in the growth stage will also damage the flavor. Hope this changed some of your minds.

P.S. - Mexican fare has closer ties to Carribean and Asian cuisine than it does with Indian.

There is a special place in hell reserved for the person who invented those grocery sponge cake thingys for strawberry shortcake. I imagine that spot will be shared by the inventor of Cool Whip and foods like Country Time "Lemonade" or Lloyds ribs.

I've been to NY with my with about a week ago (April 2009). I was so disappointed, I decided that when I come back I should post a note so that other people would be weary of this restaurant.
I have to say the service was good, the food turned out to be the problem. I ordered the duck enchiladas and my wife ordered a vegetarian course. It was greasy, drooling with disgusting sauce and had little resemblance to duck meat in any form (dead or alive). The basic theme repeated in my wife dish as well, to many ingredients with undefined taste.
Bottom line, I truly and honestly recommend to skip this place.

El Cocotero @ 228 W. 18th St; I found it through Yelp and really loved their arepas and sangria—the space is really good for a late afternoon meal with friends

Raw oysters. After 2 or 3 dozen, it's like a monster gets in me! I can go till I drop.

This sounds intriguing.

@dmarina: Waffle makers aren't necessarily 'unitaskers'. I have an old Sunbeam waffle maker that I got as a wedding present...OVER 25 years ago...and it has 'revolving' plates, which turn from waffle to flat sides. It still works just like new. I've been making 'pannini' longer than they've been popular, LOL! Anyway, I use this iron for SO MANY things. I reckon I've used it at LEAST twice a week since I've owned it. I doubt it was very expensive to start with, but wow, nothing made these days would still be working after all this time. (In fact, when my kids were going through their respective 'I don't want anything but grilled cheese' phases, I must have used it 4 times a day for about 2 years) So, this will be its next test. It sure sounds good, I have loved mochi since I first tasted it in Japan over 15 years ago. In fact, I spent 3 months there, and nearly cried when it was time to come home, as I knew I wasn't going to be able to find the ingredients I would need once I was back home. This was before the 'sushi' craze hit the US. I would gladly eat Japanese food 3X a day every day of the year, though I can't, cos even though I CAN find most of the ingredients now, I can't afford them every day. I 'settle' for once or twice a week. (But, I DO use Japanese 'techniques' for many of the foods I cook.)
Anyway, I intend to try this tomorrow.

Mmmm I was just introduced to mochi last summer - so good! Check out this similar variation of Moffles served with Green Tea Tofu Cream - delish!

Hey does anyone know where I can find different recipes for mochi? Love it but tired of making chocolate mochi from side of rice box.

WOW. i love mochi, but i'm not so sure about this. The beauty of mochi's texture is so fleeting (the gooey inside hardens SO quickly!).

Only one way to find out...

It totally works in a George Foreman! We've been doing it for years. You can also put it in a toaster oven and watch it puff up, similar to the way a peep expands in the microwave. Sometimes you can find bags of individually wrapped mochi in Asian markets, but I think it's a seasonal (winter) thing. Feel free to prove me wrong, as I've only bought it once or twice, during winter.

@princexy, what you are describing sounds like the sweet, soft mochi like mochi-ice cream-kind. this kind of mochi is made by pounding glutinous rice and dried to harden.