cilantro

It seems that on every edition of Garden Basics with Farmer Fred, a nugget of very helpful garden information gets tossed into it, that may or may not have anything to do with the subject being discussed. Today, we present the top listened-to quick tips, along with a couple of new ones. You’re going to get short pieces of advice on growing tomatoes, cilantro, battling hornworms, the best time to harvest apples, seed planting tricks, and a lot more quick advice that will save you time and money. It’s Garden Quick Tips, the Greatest Hits!

We’re podcasting from Barking Dog Studios here in the beautiful Abutilon Jungle in Suburban Purgatory. It’s the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots. And we will do it all in just a little over 30 minutes. Let’s go!

Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout

Pictured: Tomato Harvest

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RobertKourik.com
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Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about cilantro. Are you one of those people who can smell it from a mile away and if it ends up in your food, it ruins the dish? Turns out, that's genetic! If you wanted to, you could overcome it. Why might you want to learn to like cilantro? If you eat it, is it a good idea to have it more often? In just a few minutes, Jenn answers all these questions and more! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.    Have an idea for a nutrition nugget?  Submit it here:  https://asaladwithasideoffries.com/index.php/contact/         

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On today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book  World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela & Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode they've decided to focus on Soups. 

They set the stage by discussing the importance of soup in the average Mexican diet and outlining the difference between caldos and sopas. Then they each share their favorite soups and, especially, soup toppings!  Plus, lots of great cooking tips from Aarón and Zarela.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

Don't think you have a green thumb?  Why not start small like I did?  Grow some herbs to use for your cooking!  All these herbs are easy to grow, only water and soil needed, small pots, very little sunlight, and they will keep giving you herbs over and over again.  Perfect for apartments, add a little green to your place and nice smells too!

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We've all done it. You bring home parsley for taco night and you end up disappointing a lot of people. It's an honest mistake, but there are some tips & tricks to decipher the two.

Certainly, there's no definitive solution, being that there is a plethora of different varieties of both. But the most common variety of both that you'll see at the store are:

• Flat leaf parsley
• Leaf Cilantro

They both look similar in color and shape. However, here are some major differences between the two:

Flat leaf parsley:

• More crisp with sharp edges
• More visible veins/ribs
• A deeper, darker green
• Grassy aroma

Leaf cilantro:

• More rounded edgees
• Less visible veins/ribs
• A lighter green
• Cilantro aroma (c'mon it's like describing what chicken tastes like)

4-14% of the population thinks cilantro tastes and smells HORRIBLE. Quite like putting a bar of soap in their moth. This is from a very specific and unique quirk in your olfactory-receptor genes. 

Did you know cilantro is a more universal herb than you think? You don't just have to use it on tacos or in tex mex. It's a great refreshing herb to use in curries, stews, Middle Eastern & Mediterranean cuisine or a nice topping on salads and sandwiches. 

Have too much cilantro and you don't plan to use it? Don't let it go to waste! you can preserve it by drying it out. Here are the steps:

1. Preheat oven to 180 degrees
2. Wash your cilantro
3. Gently pat it dry
4. Lay it out at on baking sheet/sheet tray
5. Bake in the oven low and slow around 2-4 hours or more as need
6. You can leave the leaves & stems whole or blitz them in a dry blender or spice grinder
7. Seal in an airtight container and store in dry environment

Oh and speaking of cilantro stems...use them! Don't throw them away. I know that's what we all think we should do, but the stems are 100% edible & 100% delicious. Try them in your salad or chimichurri next time and let me know how it tastes. Be careful though, just a small amount can pack quite the punch!

Cilantro's counterpart 'coriander' has a very distinguished flavor and aroma. They are tannish brown seeds that are shaped like a more oblong sphere. I highly recommend toasting them as a whole seed until they become pleasantly aromatic. Then let them cool and use them as desired. These too can be used in a wide-variety of ways and I encourage you to experiment with them outside of a specific recipe you use that calls for them.

That's it for now folks, hope you were able to gain a tad bit of knowledge in this rather sillier than normal episode. You can always message me if you have any questions, comments or concerns. Or...if you just feel like talking to the Foodsplainer. :) 

On today's episode of Computer Issues, Dave, Nastassia, and The Rest are joined by Rebecca "The Boondoggler" Palkovics and today's special guest: Joey Skladany.  Joey is the author of Basic Bitchen and he and Dave get to the bottom of where their opinions align (open office floor plans; year-round Rosé) and where they diverge (Stevia; truffle mac and cheese). Plus Joey shares his lightning survival story, forgives the cilantro-haters, and finds his soul mate during the show.

Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  

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On today's episode, Aarón and Zarela are joined by their friend Chef John Mooney of Bell, Book & Candle (NYC) and Bidwell (Washinton, D.C.).  John  explains how he has incorporated vertical agriculture into his work as a restaurateur, and together they discuss a number of their favorite Mexican herbs and greens. 

They proceed ingredient by ingredient, sharing how to use avocado leaves in barbacoas; mint in meatballs; plus, they discuss cilantro, culantro, pepicha, papalo and more!

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

If you like your thrills in the form of chewing gum (called, you guessed it, “Thrills”), you might be Canadian, and you might like the taste of soap! This wisdom and so many other important lessons come this week from comedian Jess Salomon (The El-Salomons), who talks cilantro, triathlons, and Quebec City and so much more.

We planted two trays of cilantro microgreens; on one tray, we planted whole cilantro seeds; on the other, we planted cilantro split seeds.
The purpose is to see if there's a difference between the two forms of seed.
There is no sense in carrying both types of seeds, so whichever one grows the best is the one we will continue to grow.
We found that the cilantro split seeds germinated quicker grew straighter, and were ready to harvest sooner than the microgreens grown from whole cilantro seeds.
This episode is created to provide additional information to an article published on HomeMicrogreens.com.
Show notes can be found here: https://homemicrogreens.com/002
The article can be found here: https://homemicrogreens.com/split-cilantro-seeds/

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This episode is packed with waxy and herby goodness - Macy tells us about Jojoba oil, and Charlye talks about Coriander.

Join us for Skincare, Natural Medicine, and Kitchen Witchery.

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We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

We each have our favorite herb (Thyme, basil, cilantro) & spice (Turmeric, Pepper, or clove) that we like to somehow blend into our foods. But the trick is to use many of them together. They are synergistic in their effects. For instance, a little pepper with Turmeric better releases the magical curcumin. Dozens of spice nutrients are released into our bodies in the presence of other herbs and spices. So, go ahead & create your own spice blend.

Es el condimento más reconocido en el Chile de hoy. Su picor de gusto ahumado y su prestancia, posee orígenes mapuches y una carga cultural explicada por Isabel Aguilera, socióloga y doctorada en antropología. Ella ha hecho del saber comestible del principal pueblo originario nacional su línea de investigación, revelando usos poco difundidos, las costumbres asociadas, las apropiaciones chilenas y en suma, el devenir de un producto único y original.

Jack Frost (1997)
Director: Michael Cooney
Starring: Scott MacDonald, Christopher Allport, Stephen Mendel

Jack Frost is a movie about a pun spewing serial killer / immortal snowman genetic hybrid that is the result of a car accident caused by prison guards running late to an execution.  Alex and Jeff provide a drink recipe, discuss a movie idea involving a grieving second wife seeking retribution against snow, and the implication of genetics affecting the taste of certain things (a la cilantro).

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Our audio quality may be down but our spirits are up as we finally reunite to record a podcast in the present day! This week we discuss episodes 15 and 16 of Naruto in which the show becomes so gay and sad that we all perish. Topics include kid torture, self-actualization via exorcism, proud papas, and full-body vaping.