> wrote:

>On Fri, 8 Jul 2011 08:00:04 -0700 (PDT), Bryan
> wrote:
>
>> On Jul 7, 10:32*pm, sf > wrote:
>> > On Thu, 7 Jul 2011 19:44:09 -0700 (PDT), "critters & me in azusa, ca"
>> >
>> > > wrote:
>> > > On Jul 7, 9:42*am, Bryan > wrote:
>> > > > I'd tend toward leaving out the cilantro.
>> >
>> > > >http://www.redsalsagreensalsa.com/
>> >
>> > > > --Bryan
>> >
>> > > I agree with you. *Tastes like soap to me.
>> >
>> > Your loss. *Om figured out it's the stems for her, so just use the
>> > leaves.
>> >
>> The stems should only be used if you're a dirt poor Mexican. I can
>> enjoy a tomato based salsa--that stuff that seems like pureed extra
>> mild Ro-Tel that they have in dumbed down Mexican joints--with
>> cilantro leaves, but it's a hassle picking out the stems.
>>
>If your only problem is with restaurant food, then maybe it's real
>soap you're tasting, not the plant. Stop being such a baby.

I hate to agree with Bryan-- but I've used store bought cilantro and
tried growing my own. I've nibbled leaves and buried it in a
recipe. My impression was always gasoline, not soap--

Why do you find it hard to believe that some folks taste things
differently than you do? [for that matter- haven't you ever tasted
something that you never cared for and found out *your* taste buds
changed?-- martinis and blue cheese are 2 that suit my palate now,
but didn't for the first 50 years]

Jim