Para não dizerem que este blogue é exclusivamente dedicado a quichas, aqui vai um post sobre outros seres vivos... :)
Hoje à hora do almoço tivémos oportunidade de dissertar e trocar impressões sobre ervas aromáticas utilizadas na cozinha portuguesa. Chegámos à referência ao louro (Laurus nobilis) e coentros (Coriandrum sativum) - sim, eu tenho de provar que aprendi alguma coisa em Agronomia! :) -, e para não haver dúvidas sobre o que é que é o quê, aqui vão umas fotos dos ditos. Houve um membro do lab que disse que os coentros sabem a sabão, mas não vou dizer quem foi... :) Só posso dizer que não é português.... :))
To not suffer criticism that this blog is entirely dedicated to goats, here goes a post about other living things... :)
Today at lunch time we had the chance to discuss about aromatic herbs used in portuguese cuisine. We talked about bay leaves (Laurus nobilis) and cilantrum (Coriandrum sativum) - yes, I have to prove that I learned something in Agronomic Engineering! :) -, and in order to not have doubts about what is what, here goes some pictures to clear things out. There was someone that said that cilantrum tastes like soap, but I'm not going to say who it was... :) I can only state that he's not portuguese...
quarta-feira, agosto 03, 2005
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10 comentários:
será que a dita pessoa....que não é de nacionalidade portuguesa....e de gosto refinado....será também a mesma que diz que portugal não é um país vitícola? Para bom entendedor...meia palavra basta.......jinhos grandes
A cilantro-based recipe for a certain German medical student with a taste for this ancient herb:
Chicken-Mango
Chicken and Marinade:
3/4 lb (375 g) boneless, skinless chicken breast, sliced
1 1/2 teaspoons (7 mL) soy sauce
1/4 teaspoon (1 mL) salt
pinch white pepper
1 teaspoon (5 mL) cornstarch
Sauce:
2 teaspoons (10 mL) cider vinegar
1 1/2 teaspoons (7 mL) ketchup
1 1/2 teaspoons (7 mL) sugar
2 tablespoons (25 mL) water
Other:
1 star anise
1 tablespoon (15 mL) canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon (15 mL) grated ginger
1 teaspoon (5 mL) garlic
1 large shallot, chopped
2 large mangoes, peeled, pitted, thinly sliced
16 toasted pecan halves
2 sprigs cilantro (or three shavings of bar soap, such as Irish Spring, The Fragrant Philosopher (a German soap), or Lever2000).
Just to defend my "gosto refinado":
"The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like notes. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a genetic trait, but has yet to be fully researched." (cited form Wikipedia)
http://en.wikipedia.org/wiki/Cilantro
I do envy the wild-type population...
Having nothing better to do with my time and the Broad Institute's resources, I would like to follow up on the genetic underpinnings of cilantro's controversial reputation as an herb of choice. As a man of some vision, I can claim without the slightest of hesistation that I feel this will be THE issue of our time.
To start, is there any possibility that I could get a sample of this "dita pessoa"'s DNA?
We came across this relevant information (Eric Lander tiped us out), and we'de be very much interested in this "soapy" cilantrum SNP....
I believe Luis is on to something: a sudden drop in cilantro sales could be intensely destablizing. I shudder to entertain the geopolitical ramifications of cilantro-withdrawal. Currency devaluations, decreased travel to Thailand and Portugal. . .violence in the Middle East?
I can't claim any knowledge of the type of molecular biology that would need to be put in place in order to do what Luis proposes, but--just taking a stab at this--would it be possible to drive the expression of a shRNA to knock-down what I have named 'cilantro-less' from the goat casein promoter?
We will not allow these terrorist folks to test our resolve when it comes to finely seasoned cuisine. I have resolved to resolve this issue militarily by initiating a unilateral pre-emptive invasion, at the hour of my choosing, of Iran. Our estimates indicate that Iran sits atop one of the largest reserves of cilantro and natural gas, errr, I mean, freedom loving people.
I've a much simpler solution for the cilantrum SNP problem: let's just "leak" the names of the people carring that SNP to WTO and the press in general, and let nature take its course...
I refuse to return until this whole cilantro business is resolved.
You shall not use My name in vain! Take care of that problem yourselfs. I am more concerned on what to do with you W.!
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