On Sun, 10 Apr 2016 13:04:32 -0400, jmcquown >
wrote:

>On 4/10/2016 11:26 AM, notbob wrote:
>> On 2016-04-10, jmcquown > wrote:
>>
>>> I always add a couple of bay leaves to chuck roast and I throw in some
>>> extra along with what comes in the "spice packet" for corned beef
>>> brisket. Certain stews benefit from the addition of bay leaf. Cindy
>>> mentioned spaghetti sauce - yep!
>>
>> Agree.
>>
>> I always have both bayleaf and thyme. Missing either one, the kitchen
>> is closed fer real cooking.
>>
>> I try to always have onions/carrots/celery on hand. Now I see I need
>> to add bell peppers to my "must haves".
>>
>> nb
>>
>For someone who tries as many differnt dishes as sf does, it's odd she
>finds little use for bay leaves. <shrug>
>
>Jill

I'm proposing Janet's Theory --
Not all taste buds are created equal. The buds of some folks can
detect certain things and it is pleasurable or unpleasurable for the
bud owner.
The taste buds of some other folks are immune to certain flavors and
cannot detect them at all.
I have arrived at this theory after years of reading of this group.
Janet US