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?