I have the soapy gene. I don’t hate coriander, like it doesn’t render food inedible, but it’s not pleasant. It tastes vaguely like someone rinsed parsley in soapy water but forgot to properly rinse it off.
It’s like, the food is great and then there’s a soapy note on the end.
Fun fact this is caused by American chocolate being made with semi spoiled milk!
American chocolatiers figured out that it was very hard to keep a stable milk stock so they found out you could use semi spoiled milk to make chocolate but the milk gives the chocolate a sour taste.
This is why most Americans don’t like European chocolate and why most Europeans don’t like American chocolate.
I have the soapy gene. I don’t hate coriander, like it doesn’t render food inedible, but it’s not pleasant. It tastes vaguely like someone rinsed parsley in soapy water but forgot to properly rinse it off.
It’s like, the food is great and then there’s a soapy note on the end.
Honestly same, but I’ve grown to like the soapy aftertaste in some foods.
Haha. I love that. That’s really funny, and I can totally see it.
Cilantro isn’t super common in cooking here and I don’t go out of my way to use it so I’ve not developed a liking for it.
like how american chocolate has notes of vomit
i have to imagine that americans who have grown up eating that chocolate have ever so slightly more enjoyable lunch re-plays
Fun fact this is caused by American chocolate being made with semi spoiled milk!
American chocolatiers figured out that it was very hard to keep a stable milk stock so they found out you could use semi spoiled milk to make chocolate but the milk gives the chocolate a sour taste.
This is why most Americans don’t like European chocolate and why most Europeans don’t like American chocolate.
I compare it to the bitter notes in okay coffee. I don’t crave it on its own but I can respect it, it’s part of the whole