Bobo Bonobo wrote:
> 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.

What... no garlic and oregano... and I think it's illegal to make that
without grape jelly.