Whadja have for dinner?

The best cure for a hangover is to close your eyes and smile.

If you need help smiling: You're the greatest, Lola_G!

Hey Man!

That cure works. Until I open my eyes.

How are you feeling today?

Like a million dollars, with a twenty-dollar headache.

Mmm coriander. Best. Herb. Ever. Love that stuff. Can't make a Thai green chicken curry without it. That would be crazy talk.

Well Jimbob, you could just use parsleyMorning Fresh.

(I kid. I hated it the first time I tasted it, but now it's like chile. Life would be a pale shadow without it.)

And Lola_G, two words. Bloody Mary. A proper one with all the trimmings.

I've just had an idea.
*Rushes off to find some vodka*
(I've already got forests of coriander in the fridge).

I absolutely cannot bear cilantro. It tastes vile to me.

Are we having this discussion again?

Cilantro is wonderful. The End.

Cilantro. Food of the gods. No more need be said.

Except, Lola_G? Bloody Mary. GeckoDundee is absolutely right.

Also, Jimbob, I'd love to see your Thai green chicken curry recipe. I use truckloads of basil, have never put cilantro in mine. Hmmmm....

*ptui!*

Cilantro is the satan of seasoning.

I SAID "THE END"!!!

Specklet, my beautiful friend, "the end."

Hee!

I wouldn't mind hearing how Jimbob makes his green curry either.

I usually just use Mae Ploy Green Curry Paste and a tin of coconut cream. (Add a handful of basil, lime, and coriander leaves and you're set).

If I'm feeling like impressing people, or just have too much time on my hands, I'll make the paste myself.

2 or 3 Shallots*, finely diced
5 or 6 cloves Garlic
1 cup Coriander Leaves, chopped
Half cup Holy Basil leaves, chopped (you can use Sweet Basil if you can't get Holy Basil)
Large handful Green Chilis (birdseye are best), chopped (include the seeds if you want it authentic - remove them if you don't like it too hot)
2 or 3 stalks Lemongrass, finely chopped (discard the really tough barky bits)
4 or 5 Fresh Lime Leaves
1 tbsp / 15ml Green Peppercorns
1 tbsp / 15ml Coriander Root, peeled and finely chopped
1 tsp / 5ml Galangal, finely chopped
1 tsp / 5ml Ground Coriander (seeds obviously)
1 tsp / 5ml Ground Cumin
1 tsp / 5ml Salt
1 tsp / 5ml Palm sugar
1 tsp / 5ml Peanut Oil
1 tsp / 5ml Shrimp Paste (omit for a veggie version)
Fish Sauce to taste, or a Light Soy Sauce for a veggie version

Smoosh the bejeezus out of the above in a large mortar, or use a food processor. You might have to add a little more oil, or perhaps some water to get the right consistency.

*I don't know what these are called where you live. Probably they are called "shallots", but in Australia, that word means "spring onion", "scallion" or whatever. Here they are called "eshallots", "red shallots", "French shallots", "golden shallots", and probably a few other things too. They're like an onion that grows in cloves like garlic.

You might notice that the paste uses coriander leaves, seeds, and roots. The idea is to make sure that every last part of the plant gets eaten. Suck it haters!

Ah! I also love the cilantro but recognize that many people dislike it and to them I say "go look at the fashionista dragonfly and leave us alone". And to the cilantro lovers, I suggest you check out the column I wrote for Gapers Block this week. Mmmm cilantro. GeckoDundee, here in the states, cilantro is used to refer to the fresh leaves and coriander is what we call the seeds. Crazy, he? And I've never heard of eating the roots. But I'm willing to try it.

We have a long running thing about "cilantro", Cinnamon. (I feel awkward saying this because it predates my delurking).

In Britain, "coriander" refers to the leaves and seeds both.

Some folks here are crazy enough to think that the plant is the "satan of seasoning". Others are sophisticated enough and have enough good sense to know that it is in fact heaven in a plant.

But yeah, if your coriander doesn't have roots attached, you are being short changed. The roots are another source of awesomeness (or the fifth rider of the apocalypse, take your pick).

Thanks, GeckoDundee. As soon as I hit save, me3dia said "umm, running joke". Which I'd kinda guessed, and my comment was meant in fun and not seriously. Although I think everyone should look at the fashionista dragonfly.

I've never seen the roots attached to cilantro, or any other herb for that matter. I think American folks think roots are dirty or something. Bah! But I've grown my own so next year I'll make sure to save the roots.