Bear grease as a component of bullet lube

[462]

Cilantro ruins the taste of everything it's mixed in with. Funny, worked with a Mexican who told me he hates cilantro, and can't eat Mexican food that's flavored with it.

 

[Joshua]

Cilantro is good! If we have extra it goes into the salad so it won’t go to waste!

 

[358156 hp]

Me either. Taste like Ivory soap Mom used to wash my mouth out with when a kid.

Most people I've talked to claim it tastes like soap. I hadn't heard the "stink bug" comparison before.

 

[fiver]

definitely Northern European, except for the way upper Northern British island parts.

 

[Bret4207]

I don't think ancestry has much to do with what we like the taste/smell/look of.

 

[Missionary]

Cilantro is a weed widely used down here to cook with. Nasty smelly tasting WEED !

 

[JonB]

I like eat'n lots of different bitter weeds besides cilantro.
Lamb's quarters is probably my fav, tastes just like spinach.
young Dandelion greens are tasty.
Purslane is good, but not by itself, too sour for that.
Plantain is tough to eat, but quite medicinal, its surely the most bitter of what I pull out of the lawn and call food.

 

[RicinYakima]

Hmmmm. That is why I have 2,4,D.

 

[fiver]

well those ancestors spent like 20,000 years cultivating and converting to what was available in their area.
surely their bodies adapted to using those foods more efficiently, and the tastes become familiar to their tongues.
but some foods seem to work their way around the world.
in parts of Africa if you ask anyone in town about what they'd like to grow, or eat for dinner, every one of them would say spinach.
beets grew wild in many of those spots for a half million years and they want something pretty much the opposite.

 

[JWFilips]

I do not like Cilantro (Polish decent ) But I do love Lime / Cilantro Aioli on fish tacos with shaved Red Cabbage! Figure that one out

 

[RBHarter]

It's the sweet and ascorbic acid in the lime that takes the bite/bitter edge off the cilantro . Jalapeno and tomato make it scream while an Anihiem takes it down to more of a smell than a taste .......a tasted smell ?

My experience only .....

Yeah buddy fish tacos !

 

[Joshua]

Indian cilantro chutney! So good!!!

 

[Bret4207]

The beauty of coming from a a long line of Scotch/Irish/English/French is that garlic as about as exotic as my tastes run to. Salt, pepper, garlic, maybe some onion or sage. What more do you need? I've always figured the super spicy stuff was to cover the taste of rotting meat or lousy taste of whatever it was your were trying to force down.

 

[CZ93X62]

I grew up eating cilantro since cutting teeth. It's mostly in the things we eat, not a stand-alone item. ABSOLUTELY ESSENTIAL in the ground beef used in tacos, the shredded beef used in machaca, the marinade used for care asada, and both shrimp and fish tacos. Vitamin A, Vitamin C, fiber. It is a staple in our kitchen.

 

[RicinYakima]

The beauty of coming from a a long line of Scotch/Irish/English/French is that garlic as about as exotic as my tastes run to. Salt, pepper, garlic, maybe some onion or sage. What more do you need? I've always figured the super spicy stuff was to cover the taste of rotting meat or lousy taste of whatever it was your were trying to force down.

Me too. But when I moved West and made so many friends from Mexico and New Mexico, I have developed a taste for some of the flavors. That this isn't one of them. I also found out that about a quarter of them don't like cilantro either!

 

[Joshua]

Well I mixed up some soft bear grease lube this evening. I ended up going with 25 parts beeswax, 74 parts bear grease, and just 1 part lanolin, based on my carefully marked disposable chopsticks.

This last weekend I made a .520” punch, and punched out a bunch of split leather wads (welding glove leather).

I tossed these into a bit of the lube, let them get saturated, and then pulled them out to cool down.

The new CVA muzzleloader arrived in the mail this evening, so it’s off to the woods this weekend to try it out.

 

[fiver]

the shredded beef used in machaca

oh man now i want some.
2 mex. type restaurants in town and neither one has it.

i used to go to a place down in Salt Lake that had a night crew that had a hard time speaking English, but jeezus they knew their food.
i ate there 4-5 times every week, it got to the point they'd just pull me around and hand me out a couple of dinners to try for them.
somehow their Machaca had a smooth buttery flavor to it [almost like they were using bone marrow]

 

[Ian]

There used to be a dive in Victoria that had the best Carne Guisada I ever ate. The gravy had that kind of smooth, buttery flavor to it. My theory was they did it with cow brains.

 

[RicinYakima]

One of my amigocho friends from the FD in the 1970's was half Apache and half Mexican. I did not want to know what went into the meals, just ate it and was happy.

 

[Bret4207]

One of my amigocho friends from the FD in the 1970's was half Apache and half Mexican. I did not want to know what went into the meals, just ate it and was happy.

Sounds like eating with the Amish. Don't ask whats in it, don't you dare see it being made, just enjoy.