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Old 14th May 2013, 03:35 PM   #1801
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SY's ingredient list for huevos rancheros isn't far removed from that of a Tex-Mex migas plate. The difference is all in the preparation.
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Old 14th May 2013, 03:41 PM   #1802
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I'm serious, I was only in Austin for three years, but it still seems like home to me.
Someday I swear I'll get that brick oven built. First invitation goes out to you and the Mrs.!
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Old 14th May 2013, 03:43 PM   #1803
SY is offline SY  United States
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Cilantro = coriander leaf = Chinese parsley.

Yes, the big difference from migas is that the eggs aren't scrambled, they're less creamy, and there's no broken tortilla chips in the mix. Usually, Tex-Mex migas have potatoes, but no beans.
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Old 14th May 2013, 03:50 PM   #1804
qusp is offline qusp  Australia
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hmm, what we get here as Cilantro is very similar to Corriander, but more delicate (physically thinner, smaller, softer), with smaller, rounder leaves. flavor and aroma also is slightly less pungent. it might just be a matter of breeding, but ive seen both from the same supplier, but slightly different.

Last edited by qusp; 14th May 2013 at 03:57 PM.
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Old 14th May 2013, 03:53 PM   #1805
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hmm, what we get here as Cilantro is very similar to Corriander, but more delicate (physically thinner, smaller, softer), with smaller, rounder leaves
My Peruvian wife has mentioned culantro, which I didn't know existed. I believe it's stronger than cilantro.
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Old 14th May 2013, 03:56 PM   #1806
SY is offline SY  United States
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Culantro has larger, more oval leaves.
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Old 14th May 2013, 04:03 PM   #1807
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here Cilantro is more associated with European cuisine, Corriander with Asian/Modern Australian (which is somewhat similar to Californian, but with less French). Corriander is basically the new parsley here, people are mad for it and use it where it is IMO, not appropriate. I feel it really needs to go with big bold, fresh flavors.
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Old 14th May 2013, 04:08 PM   #1808
Cassiel is offline Cassiel  Libya
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I used to love the fact they were basically a discard item and that you could get a boatload for a few dollars. Always has been my favourite chicken meat.
Not my thing. A lot of effort to eat so little, greasy hands plus I'm no fan of chicken skin. Way cheaper than breast over here, or so I think - I don't do much shopping.

qusp - Comparing Jamon Serrano to Italian prosciutto is an offense. A major offense but I'm no radical. Serrano was illegal in USA and that's when I first tasted prosciutto. It sucks.
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Old 14th May 2013, 04:10 PM   #1809
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EDIT: This was posted before I saw the above additions.

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cilantro here either, lots of coriander though, very similar
Interesting. Around here Cilantro is the leaf and Coriander is the seed.
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I cant stand hard eggs, stinky things, poached soft FTW!
Hard eggs are a waste, aren't they?
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eggs benny <snip> by someone who cares nothing for the food they produce;
Too often the case. It's a job, not a love like the people in this thread.
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Old 14th May 2013, 04:19 PM   #1810
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here Cilantro is more associated with European cuisine, Corriander with Asian/Modern Australian
Interesting again. Here the leaf aka Cilantro is the asian parsley and used as such. Coriander, the seed, is used in curries, pickling, soup stocks,that sort of thing.

'white man curry powder'

Coriander
Cumin
Turmeric
Chilies
Salt

And yes, I am well aware that Curry has nothing to do with the flavour. My Goan friend set me straight on that one.
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