Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site Shasta.ARPA Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!Glacier!Shasta!mogul From: mogul@Shasta.ARPA Newsgroups: net.cooks Subject: Re: Cilantro vs. soap (again) Message-ID: <1461@Shasta.ARPA> Date: Fri, 25-Oct-85 14:22:31 EDT Article-I.D.: Shasta.1461 Posted: Fri Oct 25 14:22:31 1985 Date-Received: Sat, 26-Oct-85 08:38:25 EDT References: <330@aoa.UUCP> Distribution: net Organization: Stanford University Lines: 15 I don't know if un-fresh cilantro tastes like soap to some people, but I've always been dismayed at how quickly it turns into a slimy black mess in the fridge. It seems a shame to buy a bunch of cilantro, use 2 Tbs for a recipe, put the rest in the fridge and then throw it away a few days later. I finally found a solution, after staring at my container of frozen chives every time I opened the freezer. Now, when I buy a bunch of cilantro, I clean, rinse, & coarsely chop it, drain the water, and put it in a plastic container in the freezer. If you pack it loosely, you can easily remove tablespoon quantities without thawing, and you don't have to let it thaw before mixing it into a recipe. This doesn't preserve the aesthetic qualities of a fresh cilantro leaf, but who cares when you're making guacamole with it?