On 10/04/2016 6:09 AM, wrote:
> On Sun, 10 Apr 2016 04:33:18 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, April 10, 2016 at 1:26:54 AM UTC-4, sf wrote:
>>> I only have one recipe where I consider bay leaf absolutely essential,
>>> but I know others here feel differently.
>>>
>>> http://www.seriouseats.com/2014/03/a...ay-leaves.html
>>
>> Haven't we discussed this here before?
>
> Definitely!
>>
>> As far as I'm concerned, they definitely add something. DH made
>> spaghetti sauce last week. We were tasting it and both said "it
>> seems kind of flat somehow". He started rooting through the
>> spice cabinet, and said "Bay leaves! I forgot bay leaves!"
>> Sure enough, after adding the bay leaves and additional simmering,
>> that's exactly what it needed.
>>
>> Cindy Hamilton
>
> I'm with you, it adds a great flavour. Yesterday on ATK he read a
> letter asking the same question. They tested it, if you boil in water
> for a couple of minutes it does not flavour the water but simmered for
> 30 minutes plus, wow!
>
An aunt used to put one in her rice pudding.
I had a bay laurel, the real bay, not Californian, growing in a pot in
the kitchen window but it never did really well. I gave it to friends
who took it back to the Sunshine Coast, planted it in their garden and
in no time it grew to roof level and had to be cut back.
Graham