I only use bay when instructed to by a recipe because I don't like the smell. What dishes "need" bay for them to really work ?
Steve
PS We bought a 1€ seedling in a garden centre and it is now the most prolific thing in our courtyard regardless of how hard we treat it, each year we lop 60cms off the top just to keep the light coming into the kitchen.
Dr. Edward Warren said:
I have just learned how wonderful fresh bay leaves are and I have planted a tree. It has older dark green leaves that are 3 inches long and young light green leaves that are half that size. Does anyone know which are preferable or even whether it makes a difference? Thank you, Edward Warren [email hidden]
Bay leaves can be left out of everything if you desire. They add much to beef soups and stews. It is a spice that even goes well with sweet things like peaches. The flavor of dried bay is often missed because they are past their prime. Try some dishes with and without, using fresh bay and see the difference. The bay leaves should be removed before eating, since the edges can be sharp. Good luck, Edward Warren
"Steve Y" <[email hidden]> wrote in message news:[email hidden]... I only use bay when instructed to by a recipe because I don't like the smell. What dishes "need" bay for them to really work ?
Steve
PS We bought a 1€ seedling in a garden centre and it is now the most prolific thing in our courtyard regardless of how hard we treat it, each year we lop 60cms off the top just to keep the light coming into the kitchen.
Dr. Edward Warren said:
I have just learned how wonderful fresh bay leaves are and I have planted
a
Quoted message said:
tree. It has older dark green leaves that are 3 inches long and young
light
Quoted message said:
green leaves that are half that size. Does anyone know which are
preferable
Quoted message said:
or even whether it makes a difference? Thank you, Edward Warren [email hidden]
I only use bay when instructed to by a recipe because I don't like the smell. What dishes "need" bay for them to really work ?
I have heard, but never tried, about a baked potato. Cut a baking potato in half longways, put a few bay leaves between the halves reassembled and bake normally. I imagine with fresh bay it would be good.
"Dr. Edward Warren" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bay leaves can be left out of everything if you desire. They add much to beef soups and stews. It is a spice that even goes well with sweet things like peaches. The flavor of dried bay is often missed because they are past their prime. Try some dishes with and without, using fresh bay and see the difference. The bay leaves should be removed before eating, since the edges can be sharp. Good luck, Edward Warren
"Steve Y" <[email hidden]> wrote in message news:[email hidden]... I only use bay when instructed to by a recipe because I don't like the smell. What dishes "need" bay for them to really work ?
Steve
PS We bought a 1? seedling in a garden centre and it is now the most prolific thing in our courtyard regardless of how hard we treat it, each year we lop 60cms off the top just to keep the light coming into the kitchen.
Dr. Edward Warren said:
I have just learned how wonderful fresh bay leaves are and I have planted
a
Quoted message said:
tree. It has older dark green leaves that are 3 inches long and young
light
Quoted message said:
green leaves that are half that size. Does anyone know which are
preferable
Quoted message said:
or even whether it makes a difference? Thank you, Edward Warren [email hidden]
The bay leaves should be removed before eating, since the edges can be sharp.
My understanding also is that bay leaves should removed before storing the dish as bay leaves are poisonous. Don't ask me to prove it -- it's something I've read a good-many times. :-))) Dee Dee
It looks like this recipe is only cooked in the 'marinade' ingredients, not marinated previously to cooking. Is this what makes this dish "Philippine style"? the fact that is is not marinated BEFORE cooking? Thanks, Dee Dee
Dee Randall wrote on 23 May 2006 in rec.food.cooking
Quoted message said:
My understanding also is that bay leaves should removed before storing the dish as bay leaves are poisonous. Don't ask me to prove it -- it's something I've read a good-many times. :-))) Dee Dee
It is a urban myth...In truth it is the seratated leaves (seems they have little hooks)...left in a dish they could cause a choking hazard. I used powered bay leaves when I make soup.
"Mr Libido Incognito" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall wrote on 23 May 2006 in rec.food.cooking
Quoted message said:
My understanding also is that bay leaves should removed before storing the dish as bay leaves are poisonous. Don't ask me to prove it -- it's something I've read a good-many times. :-))) Dee Dee
It is a urban myth...In truth it is the seratated leaves (seems they have little hooks)...left in a dish they could cause a choking hazard. I used powered bay leaves when I make soup.
-- -Alan
Thanks, Alan. I've never heard of powered bay leaves; not even powdered ones! :-)))))
Dee Randall wrote on 23 May 2006 in rec.food.cooking
Quoted message said:
"Mr Libido Incognito" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall wrote on 23 May 2006 in rec.food.cooking
Quoted message said:
My understanding also is that bay leaves should removed before storing the dish as bay leaves are poisonous. Don't ask me to prove it -- it's something I've read a good-many times. :-))) Dee Dee
It is a urban myth...In truth it is the seratated leaves (seems they have little hooks)...left in a dish they could cause a choking hazard. I used powered bay leaves when I make soup.
-- -Alan
Thanks, Alan. I've never heard of powered bay leaves; not even powdered ones! :-)))))
It looks like this recipe is only cooked in the 'marinade' ingredients, not marinated previously to cooking. Is this what makes this dish "Philippine style"? the fact that is is not marinated BEFORE cooking?
Frankly, it cooks so long in the liquid (absorbing flavor).... there is no point in marinating the meat before hand. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
