The parsley war continues.
My wife and I disagree. The question is not whether to use it. We’re both parsley positive. The issue is when, during cooking or added afterward as a garnish. I’m during, she’s after.
It has not always been thus. For many years we lived in perfect harmony, parsley-wise. Diced parsley was one of those first-things-first things, like diced or chopped onion-celery-carrot. Then one day a chef friend came to dinner. We must have had something long-cook on the stove, like a braised meat. He raised the lid and lowered his face to the pan. “Always add parsley near the end,” he said. “Cooked, parsley is bitter.” It was a pronouncement. He confirmed what my wife must have always sensed. He named it. And that was that. Continue reading