Monthly Archives: February 2024

February 24th ……….. National “I Hate Coriander” Day!

February 24, 2024

Honest …. You can’t make up this stuff! You’ve got to wonder what the person or persons who began the National social media movement, “I Hate Coriander” Day, have against an innocent little herb.

“National I Hate Coriander Day, celebrated annually on February 24th, is a social media movement to express disdain for the herb coriander (also known as cilantro) and its taste and smell.”

“Hate” is such a strong word under any circumstances, but to “hate” an herb? … What do these Coriander “Haters” find offensive about the look of this bright green leafy plant? What is it about the taste and/or smell of Cilantro that elicits such a strong reaction? Now I’m not a Coriander (aka Cilantro) addict ….. a bit now and then as garnish or to flavor a fresh salsa is perfectly fine with me. I’ve even grown Coriander in my garden and marveled at the plant’s growth rate, intense leaf and stem coloring, bouquets of delicate flowers and abundance of seed. So my curiosity was definitely piqued when I came across this peculiar National Day. Just what is it that has and keeps these people all riled up over Coriander?

Coriander – The Plant

Not to be confusing, but Coriander and Cilantro are actually the same thing, Coriandrum sativum. However, in the U.S. we tend to refer to the leaves and stems as Cilantro; the seeds (whole raw or toasted, or ground) as Coriander. But because the National Day is about hating Coriander, I’ve made a leap in assuming they hate the entire plant, including the roots, stems, leaves, flowers and seeds (all of which are edible; all of which are eaten). 

The plant is an annual that grows up to 20” tall. The bright green leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the stems. Flowers are arranged in umbels (like a wind blown, inside-out umbrella), are white to pale pinkish-mauve. Each asymmetrical flower has longer petals pointing away from the center of the umbel than those pointing inwards. And each flower produces a dry globular fruit (schizocarpic cremocarp) about 1/8 – 3/16” diameter, which splits when mature into 2 mericarps, each mericarp with a single seed.

Coriander – The Seed

The name, Coriander, is the common name used around the world, for the seed of Coriandrum sativum. There are two cultivated varieties of Coriandrum sativum grown around the world.  Although the plants of both varieties appears the same, it’s the seed where the visible differences occur.  C. s. var microcarpum is the small-seeded variety found in temperate climates, such as in Europe and the U.S. Its seeds are about 3 mm in diameter, round, and very potent as a spice. C. s. var macrocarpum (aka C. s. var vulgare) is the large-seeded variety found  in hot, subtropical areas of Asia and India. It’s seeds are 5 mm in diameter, football shaped and have a very delicate flavor.

If you’ve ever grown Coriander from seed, you probably planted one seed at a time, being careful to follow the spacing instructions on the package. Then when your seeds germinated, sending up those first immature leaves (cotyledons), you noticed that for each seed planted there are 2 little plants!  “What the heck?” you say. When you sowed the seeds in each well-spaced spot, you obviously planted an entire globular fruit (both mericarps at once) resulting in the germination of both seeds!

Is There a Consensus of Opinions on Leaf Taste and Aroma? 

Nope! Opinions are far from consensual. As a matter of fact, they are frequently polar opposites. Coriander has been described as the “Marmite”*****!!! of herbs; either you love it or hate it. This great analogy reflects how strongly people do feel about flavors of their food. 

Opinions on leaf taste and aroma: The good – tart, lemon-lime, fragrant, pleasant, distinctive, spicy hot, peppery, aromatic.  The bad – bitter, stinky, unpleasant, nasty, fetid. And the bleh – The leaves smell and taste like dish soap!

Is There a Consensus of Opinions on Seed Taste and Aroma? 

Again, Nope! But curiously, most of the opinions about seed taste and aroma were fairly positive, provided the correct variety of C. sativum was properly prepared and used. For example, all seeds contain 1% volatile essential oils, but the quality of oils is different between the two varieties. For some reason the smaller European variety seeds (C. s. var microcarpum) have far superior essential oils resulting in far superior flavor and yield when compared to the larger India variety seed (C. s. var macrocarpum). The larger India variety seeds are preferred as a spice, both whole and ground.

Opinions on taste and aroma of fresh or dried seeds: Spicy, earthy, cumin-like, orange peel, aromatic, dried seeds have full flavor, fresh seeds are undesirable.

Opinions on taste and aroma of toasted seeds++, whole or ground: Fruity, Fruit Loops, lemony, floral, mild perfumy, aromatic, bitingly pungent, delightful bouquet, distinctive flavor.

Now it’s your turn! Where do you stand on the issue of Coriander; it’s taste and smell? Are you celebrating today’s National “I Hate Coriander” Day? Or are you a regular Coriander Connoisseur, savoring the taste, smell and texture in all of your favorite dishes, from sauces and marinades, curries, meats and seafood, stews, to pastries and desserts? 

***!!! Marmite! Invented, made and sold in England, this stuff is a sticky, dark brown paste made from fermented yeast. It has a very salty and powerful (understatement) flavor, and is frequently slathered on toasted breads like jam. If you haven’t experienced Marmite, perhaps you’ve dared to taste its equally unappetizing knockoff, “Vegemite,” found all over Australia? If you’ve tasted either or both (wow, you’re tough), what was your reaction? If you’ve never had the culinary pleasure, consider this fair warning! Wonder if there’s a social media group that’s declared “International I Hate Marmite (Vegemite) Day?” I would happily eat a bushel basket of cilantro greens, than dare give these yeasty products another go. (No offense to the marmite and/or vegemite lovers of the world.)

++Toasting Coriander Seed: In a non-stick skillet, over medium-high heat, add the seeds. Keeping the skillet in constant circular motion. When the seed’s aroma is released, toasting is complete!  Cool completely and grind with mortar/pestle or in a small electric grinder. Store ground coriander in a cool (refrigerated) location, away from light and moisture. It’s best to toast and grind seeds in small amounts, on an as needed basis, to experience the full flavor.





February 2nd … National Tater Tot Day!

February 2, 2024

Zentangle patterns used: ChooChoo Leaves, Torch, MeTot, Koala, Checkmate, Tunnelvizion, Dandi

Since January 22nd, which happened to be National Answer Your Cat’s Question Day, Flambé has been asking non stop questions about almost everything, impatiently expecting instant answers.  Meeee-owwww! Have I released the FrankenKat? Like a child who’s just discovered speech, and must know answers to all the Who’s, What’s, When’s, Where’s and the Why-Why-Why’s in her world, Flambé is tireless. Maybe there’s a National Teach Your Cat to “Google“ Day? While that may take some of the pressure off of me, wouldn’t that be like plugging in FrankenKat, supercharging then enabling an entire new race of Felis catus to evolve and take over Earth? Interesting scenario, but highly unlikely. A species without thumbs could never rise to such power! (Or could they?)

Ok, I’m way off track.  Back to my chatty Kat. 

A few days ago, Flambé asked a hilarious (to me) question and before busting out in an uncontrollable belly laughing episode, I asked her to repeat the inquiry. Maybe my ears had tricked me? So Kat asked very seriously again, “What’s a Tater Tot?” !!!! 

Suppressing my laughter (still), I was relieved to know not a thing was wrong with my hearing. Without answering her question, I said, “As it just so happens, you’ve stumbled upon a remarkable coincidence.  Today happens to be National Tater Tot Day; let’s search for answers together!”

And this is what we learned: 

Yummmmmm! Tots and Ketsup! Royalty-free image from Dreamtime

National Tater Tot Day is a food holiday celebrating the popular snack made from grated and fried potatoes. It is observed annually on February 2nd and is a day to indulge in Tater Tots in all of their crispy, golden, and delicious glory.

The True Story Behind the Tater Tot

The year was 1953. The location was Ontario, Oregon. The owners of Ore-Ida, F. Nephi Grigg and Golden Grigg, we’re cooking up something new. Inspired by mountains of leftover slivers of cut-up potatoes, instead of always disposing of this “waste,” they began experimenting with these still edible bits of spuds. Finding tasty seasonings and using flour as a binder, the slivers were sliced into even smaller bits and all ingredients were combined into a mash. The mash was then pushed (extruded) through holes creating a shredded potato mixture that was deep fried. Tater Tots were born ……..

…….. But they were born without an official name. So what to do? 

The Griggs decided to hold a naming contest. Out of all the entries received, the winner was Clara Lay Orton, who came up with the now famous name “Tater Tots.” Loosely translated as “baby potatoes,” Tater Tots were sold for the first time under their new name in 1956. Since then many other manufacturers have tried to copy the Ore-Ida recipe, calling their tots names like tater treats, tasti-taters, potato rounds, potato toes, potato nuggets, potato crunchies, spud puppies, and taytoe tubes. Ore-Ida calls these imposters “imi-taters!”

Not only edible, but wildly popular around the world!

Tater Tots were an instant success (and a profitable money maker for the Griggs) around the world, becoming all the rage in the United States. Statistics show that in the U.S. alone, Americans consume 70 million pounds of tots in a year which is equivalent to 3.1 billion individual cylinders. This also translates to gobbling up 192,000 pounds a day of those mashed up little potato slivers once destined for the rubbish heap. Potatoes are one of the most consumed foods in the States, so it’s no wonder Tater Tots were such a huge success. Deeply ingrained in the American identity, Tots “rank as one of the most commonly consumed meals in almost every household in the U.S.” This irresistible invention may actually be considered a delicacy loved and consumed by millions of people. 

A Stylish Tater Tot Tower served at fine restaurants around the world! Royalty-free image from Dreamtime

Skeptical at best …….

Flambé continued asking countless questions, but mostly questioned the use of the questionable “delicacy” label. So to satisfy her curiosity (and hopefully her appetite) it was time to conduct our own taste test. Tumbling out a few dozen frozen tubes onto a baking sheet, I popped them in a hot oven to cook. After waiting the recommended 18-21 minutes, they emerged quite crispy on the outside; soft and steamy on the inside. 

A little nibble of a naked Tot told us both that a condiment of some type might enhance the flavor. The choices are many ….. from ketchup to cider vinegar, honey mustard to barbecue sauce, ranch to blue cheese dressing, and even hummus, spinach/artichoke or jalapeño dip.  Maybe merely more iodized, pink or kosher salt from a shaker or perhaps a touch of soy? Flambé had to try her favorite, Thai fish sauce on one of her Tots; canned salmon oil on another. But, alas, it was clear our condiment(s) of choice covered up the shredded potato taste of our Tater Tots. And Kat finally came to realize there’s a reason potatoes aren’t a staple or even a minor ingredient found in feline fare…… she was purrr-fectly happy to flick away the Tots and devour the fish sauce-coated salmon fillets, declaring, “Now this is a true delicacy!” And with both her appetite and curiosity well satisfied, Flambé headed to bed for a well deserved katnap.

So while Flambé is snoozing, run on down to your local grocer, buy a bag, and cook up a generous batch of Ore-Ida’s finest in celebration of lNational Tater Tot Day. Let me know how they turned out. And while indulging your inner child, consider these questions:  

–Are you a Tater Tot greenhorn, tenderfoot (newbie), dabbler, devotee,connoisseur?       -Do you prefer your Tater Tots piping hot, right out of the oven, or with a condiment?                   -How many condiments have you tried and what are your favorites?               -Based on your experience, what’s the strangest Tot topping you’ve ever had?          -Have you ever been to a dinner party where the appetizers include Tater Tots with little toothpicks and a dip buffet, or perhaps Totchos sprinkled with cheese over a bed of spicy jalapeños?                                   -Have you ever been to a dinner party, maybe even the same one just mentioned, where the main course is a Tot Casserole, Tot-Ka-Bobs, Chicken Tot Pie, or a Tot-Tofu Stirfry?                                       Have you ever been caught up in Tater Tot Mania or have had your fill & are ready to surrender?

Skewered Tater Tots and Veggies! “Tot-Ka-Bobs”, the healthy alternative! Royalty-free image from Dreamtime

Final Thoughts (Finally!)

If you just can’t bring yourself to acknowledge today as National Tater Tot Day, preferring your spuds in other more healthful ways, feel free to celebrate National Groundhog Day (did he see his shadow where you live?) or World Play Your Ukulele Day …… both fall on February 2nd!                           Hmmmmmmmm ….. Maybe I’ll compose a little ballad in honor of the Tot, and spend today strumming it on my uke! 

Footnote: After examining my Zentangle tribute to the Tater Tot, Flambé tried to sneak in another question, “Do koalas crave or even like Tater Tots?” But I reminded her that today we’ve barely had enough time to answer her first question, let alone two. And until National Teach Your Cat to “Google“ Day becomes a thing, she will just have to remain curious! 
Tot-Tot Until Next Time!

Final Footnote: Kat said the blueberry smothered Tater Tots with a side of whipped swirls, at center stage in my Zentangle tribute might just sway her to give Tots another try. I’m thinking that might appease her sweet tooth!