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Omelet

In article >,
(J S) wrote:

>
> Bay Leaf Question
>
> Group: rec.food.cooking Date: Fri, Jun 15, 2007, 9:28pm (EDT-1) From:
> (jmcquown)
> wrote:
> On Jun 15, 8:47 pm, " BOB" > wrote:
> "J S" > wrote in message
>
> Having had a recent near choking episode when I stupidly left bay leaf
> in my pasta sauce,Ive wondered if this has happened to anyone else.It
> happened to my friend up in Jersey and was quite serious/Ive noticed
> some TV chefs leave it in and others remove them.
> Smitty in St.Pete
> Chew. Didn't your Mom tell you not to gulp your food down?
> BOB
> Usually, when a recipe calls for a bay leaf I leave it out bcause it
> overwhelms the more subtle flavors, but when I use seasonings that have
> to be removed, I put them in a stainless steel tea ball and remove it
> when the sauce or soup tastes right.
> A double-folded square of cheesecloth tied with kitchen twine works just
> as well.
> <<guess my mom was right,,,about the cheesecloth...will hunt some up.My
> grandmother used to get hers in an old(1940s-50s) Italian grocer in a
> glass jar, many of them were not whole,bit pieces..
> Smitty in St.Pete

Screen teaball = faster and easier.
I don't have any real use for cheesecloth other than maybe making up an
herb ball out of it, and I don't need more "stuff" taking up space in
the kitchen.

I always have teaballs on hand...
--
Peace, Om

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