FoodBanter.com - View Single Post - Cooking with Bayleaves

Miche[_2_]

In article >,
(Steve Pope) wrote:

> Doug Freyburger > wrote:
>
> >Omelet wrote:
>
> >> I have to wonder... The scent of the leaves is similar to eucalyptus so
> >> would small amounts of that work?
>
> >I'm pretty amazed at the strength of the answers. There are eucalyptus
> >candies so clearly the stuff isn't dangerous. I get that it would be
> >overwhleming in strength so the "small amounts" to experiment would be
> >"very tiny amounts". If you have the oil a single drop would probably
> >be as strong as dozens of leaves. But what if you put a drop of the oil
> >in a small vial of neutral vegitable oil to dilute it?
>
> >Somehow eucalyptus is sharp where bay/laurel is mild. Once you got the
> >dilution down I figure it would be too different to be a substitution.
>
> In Napa County, California, vintners have long produced wines with
> notes of eucalyptus by growing grapes near rows of eucalyptus trees.
> Mondavi and Heitz are noted practicers of this.

Eeeeeuw, thanks for the warning!

Miche

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