Can’t you just ask for no cilantro? It’s usually sprinkled on right before serving, so it would trivial to leave off.
That would work… if cooks/preppers/servers would actually do that.
Some places their work is such a routine for them they’ll do it without thinking.
And forget it if cilantro is cooked with something… there’s just no way plucking out the vile weed is going to eliminate the taste after that. Diced up and mixed with something is also a serious problem. Fortunately, it usually is just a last-minute garnish, which means it can be plucked from the food if spotted.
I think it’s something else that makes sweet potatoes nastier when cooked. The disgusting taste/aroma that cooked sweet taters have that raw ones don’t is anything but sweet. It’s definitely a malodorous effect.
Actually that’s an ongoing argument as to whether people don’t produce the funk - or they do but can’t smell it.
Regardless, I’m one of those who is affected and I blame Cecil Adams for this, as I had never noticed this until I read the Straight Dope column on the subject. I can eat cilantro just fine, for what it’s worth.
Mushrooms, on the other hand. are pure EVIL INCARNATE and ruin any dish with their nasty rotting foulness and if you claim mushrooms are delicious you are wrong and evil and Satan’s spawn ;).
I can smell the funk with some peoples’ urine and not with other peoples’ urine. Unless my olfactory senses are cutting in and out randomly I don’t see any other explanation here.
Mushrooms absorb flavors and make a dish less spicy.
And yet they are unable to absorb their own awful flavor.
Do cilantrophobes go into Indian restaurants and demand they leave out the curry? 
In other morning wonderment: do cilantrophobes have the same reaction to papalo (another herb sometimes promoted as a cilantro substitute)? I’ve grown my own and made salsa with it. A little goes a long way, as it is (to me) kind of rank and musky in comparison to cilantro.
I just don’t go to Indian restaurants (although my lentil and pea allergies probably have more to do with that than cilantro).
Dunno - never tried it. Interesting question though. If I get a chance to test it I’ll let you know the results.
I also want to add that I am not a cilantrophobe. I don’t fear cilantro, I’m averse to it. Because to me it tastes like PineSol floor wash after being used to clean out a horse stable. If it tasted to you like it tastes to me you wouldn’t like it, either.
Understood, but there are some studies that claim it’s the smeller, not the pee-er.
In the “we all produce it, you just can’t smell it” camp:
http://www.webmd.com/food-recipes/why-pee-smells-funny-eat-asparagus
In the “it’s complicated” camp:
Another argument against them!! 
Why have the spices in the food and then do something to reduce their taste!
In other words, people vary in both the amount of the funk produced and their ability to detect the amount produced.
So some people can always detect the funk, and some never can, and some can only detect it when it’s above a certain concentration of funk.
Am I understanding that correctly?
As a kid I couldn’t stand raw tomatoes - but it was texture, not taste. The slime/gel around the seeds grossed me out. Wash it out of the cut tomato and I was fine with the rest.
The point I was trying to make is that if one does not like a spice associated with a particular style of cooking, it is relatively easy to avoid that spice by foregoing the cooking style associated with it; ergo, if one doesn’t like curry, stay away from Indian cooking. If cilantro is disliked, avoid Mexican restaurants.
Wonder why more people don’t bitch and moan about not being able to detect the bitter almonds scent of cyanide (there’s apparently a genetic component and substantial numbers of people can’t smell it). Either none of my autopsied patients were ever poisoned by cyanide or I couldn’t detect the aroma. I will never know. :dubious:
Not completely on-topic, maybe, but I cannot tolerate the lime leaf often used in Thai curries. It must taste good to someone or it wouldn’t be used.
Not only does it taste like gasoline (not imagined - I’ve had siphoning accidents :rolleyes: ) to me, but every part of my GI tract protests - nausea, indigestion, cramps, and the “green apple quickstep.”
I like other Thai food, and Indian curries, and have no problem with them.
Clinantro is also used in some Asian areas. Indian women sometimes use it as a perfume.
Oddly enough, I don’t mind the smell of it. I could see using it as a body scent. I just have trouble imagining anyone eating it. Although clearly people do eat it and enjoy it.
Another one that hasn’t been mentioned is Stevia. I use it as the only non-caloric sweetener that DOESN’T taste nasty to me, but some people apparently get a bitter taste from it.
To me, even if I get a “pure” taste from getting it in my mouth, it’s just !!SWEET!! :eek: with no other tastes.
Cilantro is used everywhere now, not just in Indian restaurants.
My wife now warns every chef she is allergic to this trendy yet soapy-tasting leaf.
One adventure with an Epi-pen and a woman who cannot breath is enough, thank you.
I resist pineapples because the acid burns my tongue for hours. Others love them.