On 9/17/2014 4:57 PM, JohnJohn wrote:
> On Thu, 18 Sep 2014 08:39:16 +1000, Jeßus > wrote:
>
>> On Thu, 18 Sep 2014 08:27:30 +1000, JohnJohn >
>> wrote:
>>
>>> On Thu, 18 Sep 2014 08:12:13 +1000, Jeßus > wrote:
>>>
>>>> On Thu, 18 Sep 2014 07:49:25 +1000, JohnJohn >
>>>> wrote:
>>>>
>>>>> Maybe cooked parsley loses that plastic flavor. I've only ever had
>>>>> parsley raw, as far as I know.
>>>>
>>>> I don't know of any way that cooked parsley is of any use, or
>>>> desirable at all. I'm guessing you don't like coriander either?
>>>
>>> I love it with fish.
>>
>> Me too. I like it in all sorts of things, especially white sauces and
>> even mashed potatoes. We're talking parsley and not coriander, right?
>
> I was talking about coriander. I don't hate parsley, but I don't see
> what it adds to prawns, scampi etc. Unless you're taking a picture of
> your dish.
>
The long of flat leaf parsley adds a nice bit of tangy grassiness, if
that's something you enjoy.

I use cilantro some of the time.