I have no formal culinary training but some flavor combos just seem wrong to me, like tofu and cheese. Wonder where such instincts come from
could be genetic... a small % of people have a genetic aversion to cilantro and coriander
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although there are reports of people with that aversion discovering it's suddenly gone
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I’ve heard cilantro thing as “it’ll taste like soap”, and to me it does alone, but I love it as an accent
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right, processed with other things it seems to be fine, point is, just eat now coriander and learn to love it
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