On 31 May 2019 itsjoannotjoann wrote:
>On May 31, 2019 Dave Smith wrote:
>>
>> It is curious how some people think that some
>> things have no flavour, but you can definitely tell when there is too
>> much. Celery is good example. Another is bay leaf. Soups and stews
>> without it tend to be missing something, even if you can't pinpoint the
>> missing taste. A couple years ago I had a dish in a Mexican restaurant
>> that had way too much bay leaf.
>>
>I can never discern whether a dish is missing bay leaf or not thus I don't use
>it. One herb I can definitely tell that will overpower a dish is sage. That
>is one addition I'm very, very careful when adding. Taste, needs a smidge
>more sage; taste, needs a smidge more sage; taste, ok, that's plenty, add no more!

Sage is an herb I don't use, don't even have any, I don't like
breakfast sausage because of the sage. I use marjoram instead.
I use bay leaves but I count how many I add and write it down, then I
know how many to pull out before serving. Bits of broken bay leaves
are added to my pickling spice.