Quote:
Originally Posted by Leila
Am I the only person who finds parsley to be totally flavorless? I don't ever buy it because it seems pointless to me (even for garnish). Paprika's another one, unless it's smoked or hot paprika. Sweet paprika--pointless.
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I like Italian/flat leaf parsley, and use it A LOT. But yes, it is a mild flavor, but it does add a brightness to a dish, sort of like how lemon can brighten something without actually tasting the lemon so much. The curly parsley is useless. I can't eat it, it doesn't taste the same, and the texture just gives me the willies.
And I agree with you on the paprika thing. Sweet paprika might was well be sold with food coloring, because that's just about all it's really good for.