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



--

sf

"sf" > wrote in message
...
>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

I like them in soups and stews.

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?

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

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!

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?
>
>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

Placing a bay leaf in each bra cup will make your breasts more
sensitive and your nipples engorged.

On 09/04/2016 11:26 PM, 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
>
>
>
It mentions Californian versus Turkish bay leaves. They come from
completely different tree species.
Graham

On 2016-04-10 1:26 AM, 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
>


Bay leaf is curious stuff. Most people can't really detect the taste of
it, but it tends to add that something that is missing in a dish.

On Sun, 10 Apr 2016 09:04:33 -0400, Dave Smith
> wrote:

>On 2016-04-10 1:26 AM, 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
>>
>
>
>Bay leaf is curious stuff. Most people can't really detect the taste of
>it, but it tends to add that something that is missing in a dish.

When food is properly prepared one shouldn't be overwhelmed by
individual spices/herbs. Whenever I cook a tied roast I slip a bay
leaf under each string, usually only part of a bay leaf, and then
remove them before presentation so the nuance of bay is a mystery.
Some do the same with rosemary sprigs but I prefer bay, rosemary
imparts the aroma of Pinesol.... why anyone would want their food to
smell like toilet deodorizer is beyond comprehension... well, it's
TIAD.

On 4/9/2016 10:50 PM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> 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
>>
>
> I like them in soups and stews.


Julie? Is there anything you won't eat, girl?
Stop looking at my cock now!

On 4/10/2016 6:00 AM, graham wrote:
> On 09/04/2016 11:26 PM, 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
>>
>>
>>
>>
> It mentions Californian versus Turkish bay leaves. They come from
> completely different tree species.
> Graham


Speaking of which......... Have you ever been in a Turkish prison, Graham?

On 4/10/2016 1:26 AM, 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
>
>
>
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!

Jill

Brooklyn1 wrote:
>
> Whenever I cook a tied roast I slip a bay
> leaf under each string, usually only part of a bay leaf, and then
> remove them before presentation so the nuance of bay is a mystery.

So there ya go! Sheldon really *DOES* cook mystery meat.

Cindy Hamilton wrote in rec.food.cooking:

> 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...ats-the-point-
> > of-bay-leaves.html
>
> Haven't we discussed this here before?
>
> 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 think at one time or another it's probably come up but it's been a
long time.

I went shopping yesterday due to some really good sales on some canned
tomatoes and other things for the pantry. They also had Angus T-bone
for 5.99lb (got 4 regular cut and 2 thick 1" cut) and pork butt for
..99lb. Buttermilk (I use a lot making bread) on BOGO (here that means
can get 1 at 1/2 price) and refilled my veggie bins.

I put the pork butt in the crockpot with sipced vinegar to start
rendering down then sliced off the 'easy end' (boneless part) of about
2 lbs which I thin cubed and made this:

Pork and Veggie stew

2 lbs cubed pork butt
Most of a large leek (2 cups?)
6 small carrots (about 2 cups)
1 yellow summer squash (2 cups)
1 pack shemenji mushrooms (about 1.5 cups)
Water to cover plus a little (guessing 6-7 cups, need not be exact)
2 packets pork broth seasoning (each does 2 cups water to pork broth)
1 TB chicken broth mix (Kum Lee product)
2 dried bay leaves
3 garlic cloves *
1 ts chipotle blend seasoning
black pepper from the grinder (1 TS maybe, might be less. 'to taste')

That went on the stove at a very low simmer for about 4 hours.
Potatoes or other starches were left out as we serve it on a bowl of
rice here. The squash needed using up but it adds a nice sort of
thickness as it subsumes into the stew. Chipotle and Pork comes to the
fore but the bay leaves add a side note that you miss if not there.

* the garlic came from the crockpot and had been simmering in the
juices for about 2 hours to soft then were added at the middle of
cooking the stew, mashed up with a spoon

The rest of the pork butt will be ready in a bit (probably is now) and
will be decanted, saving the rest of the garlic (about 15 cloves) then
shredded and sauced with a mix of a local brand BBQ sauce in Hickory
and one in 'honey sweet' (results in a blend very like sweet baby ray's
but 1/3 the cost). 6-7 cloves of garlic will be mashed in there and
the rest mashed, labeled and frozen in 1 TB amounts for later uses like
smearing on fresh bread with butter for toasting to garlic bread.

Carol

--

On 4/10/2016 9:48 AM, Gary wrote:
> Brooklyn1 wrote:
>>
>> Whenever I cook a tied roast I slip a bay
>> leaf under each string, usually only part of a bay leaf, and then
>> remove them before presentation so the nuance of bay is a mystery.
>
> So there ya go! Sheldon really *DOES* cook mystery meat.
>
LOL According to Sheldon, only store bought ground beef can be
classified as mystery meat.

Jill

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

On Saturday, April 9, 2016 at 11:26:54 PM UTC-6, 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
>
>
>
> --
>
> sf

If I never saw a bay-leaf, or tasted food flavored by one, I would be quite happy. Somehow that leaf has to be in every freakin' meat derived recipe in North America. I hate the damned things, most of the time they detract from the true taste of quality meat.
====

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

On 4/10/2016 7:30 AM, Colonel Edmund J. Burke wrote:
> On 4/10/2016 6:00 AM, graham wrote:
>> On 09/04/2016 11:26 PM, 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
>>>
>>>
>>>
>>>
>>>
>> It mentions Californian versus Turkish bay leaves. They come from
>> completely different tree species.
>> Graham
>
>
> Speaking of which......... Have you ever been in a Turkish prison, Graham?
>
That's where he was renamed Ben Dover..

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

On Sun, 10 Apr 2016 10:30:22 -0600, graham > wrote:

>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

Bloody plants! I have a bay tree in a pot, trained it into a pom pom
shape that I have had for years. Very handy when I want a bay leaf

On 10/04/2016 11:11 AM, wrote:
> On Sun, 10 Apr 2016 10:30:22 -0600, graham > wrote:
>
>> 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
>
> Bloody plants! I have a bay tree in a pot, trained it into a pom pom
> shape that I have had for years. Very handy when I want a bay leaf
>
On mine, the root ball grew so much that it was forcing the whole plant
out of the pot. When I visit my friends, they gladly give me branches to
bring back. I dry them in the basement and have plenty.
Graham

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

She's always extolling Mexican type dishes - probably her taste buds
can no longer detect gentle flavours like bay.

In article >, says...
>
> "sf" > wrote in message
> ...
> >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
>
> I like them in soups and stews.

So do I; and they are essential when infusing milk to make bread sauce.

My herb garden bay tree has suddenly been taken ill (if anyone cares);
half the branches have got brown dead leaves. I'm waiting to see it the
dead bits put out any new buds.

Janet UK

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

On 4/10/2016 11:19 AM, wrote:

>> For someone who tries as many differnt dishes as sf does, it's odd she
>> finds little use for bay leaves. <shrug>
>>
>> Jill
>
> She's always extolling Mexican type dishes - probably her taste buds
> can no longer detect gentle flavours like bay.
>

You racist ****!

On 2016-04-10, > wrote:

> She's always extolling Mexican type dishes - probably her taste buds
> can no longer detect gentle flavours like bay.

Heat from spices is irrelevent to bay. I forgot to add bay leaves to
my fairly hot/spicy red beans. I could tell something was missing.
I added two bay leaves and all was right with the world.

nb

On 2016-04-10, Janet B > wrote:

> I have arrived at this theory after years of reading of this group.

What yer theory on trolls?

nb

On Sunday, April 10, 2016 at 12:26:54 AM UTC-5, 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
>
>
>
> --
>
> sf

Flavor? ;-)

John Kuthe...

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?
>
> 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.
>
Yes, that's what I'm saying. Bay leaf isn't essential to my spaghetti
sauce, but garlic and oregano are. What I found interesting about the
article is the difference between using fresh bay leaves and dried.

--

sf

On Sun, 10 Apr 2016 09:04:33 -0400, Dave Smith
> wrote:

> On 2016-04-10 1:26 AM, 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
> >
>
>
> Bay leaf is curious stuff. Most people can't really detect the taste of
> it, but it tends to add that something that is missing in a dish.
>
>
Agree.


--

sf

On 10 Apr 2016 17:45:01 GMT, notbob > wrote:

>On 2016-04-10, Janet B > wrote:
>
>> I have arrived at this theory after years of reading of this group.
>
>What yer theory on trolls?
>
>nb
KF
Janet US

On Sun, 10 Apr 2016 09:48:35 -0400, Gary > wrote:

> Brooklyn1 wrote:
> >
> > Whenever I cook a tied roast I slip a bay
> > leaf under each string, usually only part of a bay leaf, and then
> > remove them before presentation so the nuance of bay is a mystery.
>
> So there ya go! Sheldon really *DOES* cook mystery meat.

I don't tie beef up to cook but I'm going to make (probably) a chuck
in the slow cooker this week (to use up some red wine) and I'll try
adding a bay leaf or two (if I remember). I never tasted anything
that used it until I was an adult, so bay simply isn't an essential
ingredient in my cooking style. I don't find it adds anything and it
doesn't matter if I don't... except for the one recipe that I didn't
grow up eating and ate a lot before I learned how to make it myself.

--

sf

On 10 Apr 2016 15:26:34 GMT, 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".
>
I've gotten to be that way too. Fortunately, Trader Joe's always has
package strips in the freezer section for $2, so I can turn to those
when fresh is too expensive. I've even discovered the joy of jarred
fire roasted peppers. I used to think they were pickled (hubby hates
anything pickled), so I've only considered them in the last few years.

--

sf

Gary wrote:
>Brooklyn1 wrote:
>>
>> Whenever I cook a tied roast I slip a bay
>> leaf under each string, usually only part of a bay leaf, and then
>> remove them before presentation so the nuance of bay is a mystery.
>
>So there ya go! Sheldon really *DOES* cook mystery meat.

Nope, the roast tastes exactly like good beef, not like toilet
deodorizing rosemary. I don't consider rosemary a culinary item,
would be best used to remedy sweaty tennis shoes. I know some use
rosemary on lamb because thay can't take the Baaa smell, but then it's
a battle of the schtinks. I don't know how anyone can tolerate the
stench of lamb without a cannister of Febreze or they're afflicted
with advanced TIAD.

On Sat, 9 Apr 2016 22:50:00 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>>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
>
>I like them in soups and stews.

Yes, in stews, braises and the like. I really like bay leaves.
Somebody once said something along the lines of "bay leaves have no
taste, yet you know they are missing if not used", which is something
I agree with.

On Sun, 10 Apr 2016 07:00:06 -0600, graham > wrote:

>On 09/04/2016 11:26 PM, 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
>>
>>
>>
>It mentions Californian versus Turkish bay leaves. They come from
>completely different tree species.

So spiritually speaking, they would be different?

On Sun, 10 Apr 2016 09:04:33 -0400, Dave Smith
> wrote:

>On 2016-04-10 1:26 AM, 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
>>
>
>
>Bay leaf is curious stuff. Most people can't really detect the taste of
>it, but it tends to add that something that is missing in a dish.

Indeed.

On Sun, 10 Apr 2016 08:17:32 -0400, Brooklyn1
> wrote:

>Placing a bay leaf in each bra cup will make your breasts more
>sensitive and your nipples engorged.

You do that in front of your grandchildren?

On 10 Apr 2016 17:39:58 GMT, notbob > wrote:

>On 2016-04-10, > wrote:
>
>> She's always extolling Mexican type dishes - probably her taste buds
>> can no longer detect gentle flavours like bay.
>
>Heat from spices is irrelevent to bay. I forgot to add bay leaves to
>my fairly hot/spicy red beans. I could tell something was missing.
>I added two bay leaves and all was right with the world.
>
>nb

Glad to hear it

On Sun, 10 Apr 2016 11:30:58 -0600, Janet B >
wrote:

>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.

Yes. Just look at things like chilli or curry, or cilantro for that
matter.