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The link to the Food Network takes you to the DISCOVERY Channel?! That's pretty wild… Anyways, the chef who made the salad is Brandon Carter, and the other one is Mia Castro.

Here's the episode: https://watch.foodnetwork.com/video/beat-bobby-flay-food-network/smoove-moves I caught another fleeting glimpse of the citrus, unfortunately it's a really tiny picture: It looks too cylindrical to be a lemon…? Could it be a hybrid? Is it possible he referred to it as...

In my searches thus far, I have not found ANY lemons that are shaped like that, including the ones in post 3, which have tiny pointy little noses, dramatically different than what is shown in the picture.

Unfortunately, no; they neither named the fruit nor gave any insight into it. I've looked up everything everyone had suggested, and have yet to find a picture that matches the actual fruit that was used…

There are a lot of intriguing suggestions… But none of them completely explain the image, which is of a pale yellow citrus fruit, with an irregular skin and a very prominent "nose."…?

Back in the olden days, someone who was a bad cook would be referred to as being able to burn water; I don't think anybody actually says that anymore, lol, but I always thought it was funny. I had the sound on while I was playing the video; the chef just referred to it as "citrus," so that's...

This fruit being squeezed was only visible for a split second on an episode of Beat Bobby Flay. The chef was using it to make a dressing, and this juice was all of the liquid other than a slosh of soy sauce; wouldn't lemon juice be too strong for that? Plus, the way the fruit has such an obvious...

Actually, there's nothing that anyone said in this thread that had any effect on my seasoning concept. The parsley and cilantro were both MY ideas, I double-checked to be sure; I brought up parsley in my original post, and I brought up cilantro several pages before anyone else suggested it. And...

I dunno, that kind of sounds like the same situation as people going around the neighborhood with baskets of zucchini, and all the neighbors closing their curtains and turning off their TVs so they can pretend they aren't home so they don't have to take any more zucchini, lol!

The happy epilogue to this story: My husband loved my sauce so much that, after he had scraped as much as he could out of the container, he rinsed the container and used that water to make instant mashed potatoes with, so he wouldn't waste ANY of my sauce! I'm probably the least experienced cook...

I hadn't known that about the salicylates, that's really interesting, thank you for sharing that! I've eaten some rosemary in the past, in Italian food, for example, and never had ANY reaction to it, so, I'm wondering if this might be an issue of raw vs cooked, like it sounds like you have with...

Basil used to provoke my WORST reaction, which is really saying something, I could just about vomit just from the smell of it… But now I can use it! I use a light hand, but I put it on a bunch of things now, even my instant pineapple sorbet! The other members of the mint family were much milder...

I've been having fragrance reactions like this to a long list of foods and seasonings for my entire life. If I'd let them dictate my life, I'd still be living on frozen pizza and popcorn like I was in my 20s, lol! What I've learned is, that 99% of the time, these reactions are completely...

It's done! My research showed that everyone agrees that parsley is good with rosemary. And everyone is in agreement that parsley and cilantro go well together; I've used them myself to make green goddess dressing. So, by the transitive properties of herbs, I figured that cilantro would also...

I don't have a specific recipe, it's just raw poblano with a blob of yogurt, blended together. Every recipe I found when I was researching this uses roasted or charred poblano, though, so I assume that's the proper way to do it.

I don't use marinades… or add oil to food… and I'm already using garlic. The end to the rosemary story is in an upcoming post!

Classic Italian seasoning is: basil, oregano, rosemary, and thyme. That's right, it's the mint family, lol! So, as you can imagine, I do not make Italian dressing… and I don't buy bottled salad dressing.

You're totally right, I will NOT be using the full amount of rosemary called for in recipes, because they're created by people who LIKE rosemary… I'll sprinkle some extra bits on my husband's chicken, or maybe give him a whole sprig to make it look extra fancy. My friend will undoubtedly give...

Have you tried cilantro with parsley, like in a chimichurri? It really is a different taste experience that way. I've also used them both together in Green Goddess dressing, which was delicious; I made it with avocado, too, for creaminess

Very useful information, thank you!

I love artichoke hearts! I wouldn't have thought of that. The picture looks beautiful, and I do greatly prefer dark meat; thanks for the recipe!

The rosemary was a gift, and to show my gratitude for that gift I'm going to use it.

Those are some really good suggestions, thank you so much! I'm a HUGE fan of poblano, I make a poblano crema sometimes… Maybe that could be a base to add seasoning to?

Those are some very cool options, thank you! I really like dill, so I definitely want to check that out!

"Lots of mixed herbs/spices"; exactly! I just want one of them to be rosemary, and the others not to be in the same family.