On May 11, 1:59*pm, Goomba38 > wrote:
> Bobo Bonobo® wrote:
> > Any international food marget should have ground (molido) bay leaves
> > in the Mexican section. *I use them for pasta sauce. *I was upset when
> > Penzey's quit carrying the ground bay leaves.
>
> > --Bryan
>
> I've always used whole in my tomato sauces, soups and the like, and pick
> out the leaves before serving. I like to be able to choose the size of
> the leaf to the use. How much ground do you reckon equals a good sized leaf?

I don't know, but what I do know is that it takes hours to get a
reasonable amount of flavor out of the whole leaves. I just started
using the powdered a few years ago. So much easier. Often, I make a
sauce with only tomato paste, water and bay leaf. Then I simmer well-
browned meatballs in it.

--Bryan