Bryan wrote:
> Doug Freyburger wrote:
>> Bryan wrote:
>
>> > I prefer powdered bay leaf.
>
>> I tend to crush them immediately before adding to the cooking pot. No
>> need to remove the crunchy leaf later that way.
>
> I'm on my last bag of Penzey's powdered. It is still potent. When
> that's gone, I guess it's either inferior Mexican powdered, or using
> that tiny Cuisinart thing, that I really never use for anything else,
> for a bay leaf pulverizer.

Technology works. I crush the dried bay leaves with my fingers.