"THE" La Rosita is open downtown!

Rosita's has indicated to us that they want a couple of NABC beers on tap at the new location, and so I believe the permit is only a matter of time.

New Albanian style invades Louisville ... that's welcomed. I admire Israel (who is a curmudgeon like moi) and his family for what they've achieved in a short time, and wish them the best across yonder river. It's certainly one way of heading off the threat of oligarch-enrichment in the form of bridge tolls.

I love the cilantro soup and empapalados.

You are a "sick" person. Cilantro is obviously the product that is used to make soap. To think people would actually willingly eat it is bad enough, but to use the word love and cilantro together. They have professionals who can help you get over this love affair with soapy, dirty, athletic socks.

Just Saying!

You are a "sick" person. Cilantro is obviously the product that is used to make soap. To think people would actually willingly eat it is bad enough, but to use the word love and cilantro together. They have professionals who can help you get over this love affair with soapy, dirty, athletic socks.

Just Saying!

Here is an interesting article about how and why some people are predisposed to love cilantro while some hate it and think it tastes like soap.

http://www.nytimes.com/2010/04/14/dining/14curious.html

Here is an interesting article about how and why some people are predisposed to love cilantro while some hate it and think it tastes like soap.

Thank you for sharing that, Antonia. I found the article most interesting. I totally agree with Dr. Gottfried

“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavor from those experiences, which included pleasure from the other flavors and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day.”

“So I began to like cilantro,” he said. “It can still remind me of soap, but it’s not threatening anymore, so that association fades into the background, and I enjoy its other qualities. On the other hand, if I ate cilantro once and never willingly let it pass my lips again, there wouldn’t have been a chance to reshape that perception.”

I'm right there, too, Gayle. I can do it in moderation. Not by the fistful, as the article said, but I am much better with it than I used to be.

[Robin Garr]

I'm right there, too, Gayle. I can do it in moderation. Not by the fistful, as the article said, but I am much better with it than I used to be.

I taught myself to like it also, overcoming an initial aversion, much as Dr. Gottfried did. His story really resonated with me. Mary, conversely, loved it the first time she tasted it and I suspect she still likes it more than I do. I like the flavor now, but the papery little leaves, not so much.

Neither of us thinks it smells like soap, by the way. We absolutely, unequivocally pick up the familiar childhood scent of the Crayola box.

[Robin Garr]

papery little leaves

Thinking about it further, this texture is strongly reminiscent of the "disclosing paper" that the dentist uses when he has you go "tap tap tap" to color any dental work surfaces that need to be pared down to avoid interfering with your bite.

I still like the taste and smell of it, though. Cilantro, I mean.

I LOVE cilantro. I often mix a handful of the leaves in with my salad. And it's good for you too!

http://www.nutrition-and-you.com/cilantro.html

I love cilantro, but I have my own little tastebud quirk....all Scotch has an iodine taste to me. It doesn't matter if it's cheap, moderate, or really expensive; all I get is iodine. I don't have this problem with bourbon or other, lesser whiskeys.

[Robin Garr]

I love cilantro, but I have my own little tastebud quirk....all Scotch has an iodine taste to me. It doesn't matter if it's cheap, moderate, or really expensive; all I get is iodine. I don't have this problem with bourbon or other, lesser whiskeys.

Think of it as the romantic aromas of old ships, the sea, peat and woodsmoke, says the guy who just got back with his bride from a walk over to The Wine Rack, from where we lugged home a fresh jug of Talisker 10.

I don't have this problem with bourbon or other, lesser whiskeys.

Sorry Todd, but I don't know anyone who likes bourbon and thinks its a lesser whiskey than Scotch.

Sorry Todd, but I don't know anyone who likes bourbon and thinks its a lesser whiskey than Scotch.

I think he means the opposite of that.

Oops sorry, just came from Fireside Grill. Perhaps one too many 1/2 price bottles NABC Naughty Girl for me. Sorry Todd!

Oops sorry, just came from Fireside Grill. Perhaps one too many 1/2 price bottles NABC Naughty Girl for me. Sorry Todd!

No problem. Yeah, bourbon is my whiskey of choice. I wish I could judge Scotch on its own merits, but the iodine taste I get from it obviously prevents that. Plus, I work at a liquor store, so if someone asks for a Scotch recommendation I have to defer to another employee.

Coriander, cilantro. Whatever you call it, it's da bomb!

Pico de gallo is one of my favorite thinks in the universe. Without that fresh herby goodness, it wouldn't be.