Which spices don't you have?

[Morning Glory]

I use bay leaves frequently - mainly stew / chili type dishes.
tomorrow is split green pea soup chunked up with corned beef - and there will be bay leaves used....

it's a subtle flavor - but DW easily picks up on it . . ."did you put bay leaves in this?"
over doing it can produce unpleasant results.
a little works, a lot not.

If you use fresh bay leaves it really does make a difference.

 

[TastyReuben]

Kinda' like the "country" pronunciation of Italian -- "Eye-taal-yan."

Exactly. I was just talking to my dad a couple of weeks ago and ran into that pronunciation!

 

[medtran49]

Kinda' like the "country" pronunciation of Italian -- "Eye-taal-yan."

You left out a syllable eye-taal-e-an.

 

[Timenspace]

I imagine I'll have that problem. But I'll just make a one serving dish for me this year.... and add more into the perennial bed! (Regards Saffron).



Maybe I should try overloading something with bay leaves, just once. To see if I taste it then. Then dial back to what is useful?

I was really surprised to read bay leaves cannot be tasted?
I taste them every time and smell them...I will research to see if we are talking about the same bush leaves...I love the note they give to meat in tomato sauce...

 

[Timenspace]

If you use fresh bay leaves it really does make a difference.

Oh yes! But even dried ones, at least to me, never unnoticed...can it be it depends on how spicy the remaining dishes or diet are?

 

[caseydog]

You left out a syllable eye-taal-e-an.

I'm going with three syllable version my ex FIL from Oklahoma used.

CD