>This is only on topic because of how common an accompaniment cilantro >has become to all things chileheaded...but can somebody out there who's >into food chemistry explain to me, other than just that likes and >dislikes vary, why fresh cilantro tastes lovely to some people and to >others (like me) is exactly as nauseating as taking a honkin' big bite >out of a bar of soap? Although the quote below seems to suggest that the reason it tastes soapy is because it's not fresh enough, I have to agree with you that cilantro is just about inedible. Much as I love coriander seed, I can't stand the taste of the leaves. Everything I've read indicates that food chemists don't know why it's like that. Some people really love the flavor, others just can't stand it. The first couple of times I made a fresh salsa with cilantro, I thought I had put too much in because of the strong, disgusting soapy taste. But it doesn't matter how little I put in, it STILL tastes that way to me! Go figger. Here's that quote: "Cilantro is difficult to grow, because it goes to seed very quickly. Then after it's picked, it wilts really fast and has a very unpleasant taste and soapy texture," says Schultz. Cilantro will only hold for three or four days wrapped in a damp towel. The refrigerator is too dry for the plant; and if it is soaked in water, slime forms on the leaves. Both Schultz and Thomas recommend buying just as much of the herb as chefs think they will use to ensure optimum quality. " - http://www.restaurant.org/RUSA/1995/9509p24.htm === Dave Sacerdote davesas@tiac.net "I am so mighty, I do not have to kill you all." -- Flaming Carrot Resist or Serve.