In article >,
"jmcquown" > wrote:

> Katra wrote:
> > Ok, I know this is really going to make me sound ignorant, but my mom
> > almost never used bay leaves and I did learn to cook mostly from
> > her....
> >
> > so what is up with Bay Leaves?
> > Why do I want to use them?
> > What flavor do they impart?
> >
> > I understand you use them whole because you need to remove
> > them when you are done as they are toxic if eaten???
> >
> > Please don't judge me, educate me!
> >
> > Thank you! :-)
> >
> > Kat
> >
> No, they aren't toxic but they are sharp and pointy!

Flavorful but not edible? ;-)
Like the whole fresh herbs I top garlic pork roasts I imagine. <G>

>
> They impart a wonderful (don't know how to describe) taste to pot roasts,
> soups and stews and even get tender when cooked but are still kinda sharp
> and pointy. They are not something you want to get stuck between your
> teeth. Once their job is done it's done; this is why you remove them.
>
> Do not be afraid. I always put extra bay leaf in with corned beef along
> with the peppercorn packet. It's nice with cabbage, and other veggies, too.
>
> Jill

Cabbage eh? I'll have to give that a shot.
I'm always looking for a way to make cabbage more interesting
(especially Savoy cabbage) as dad has been wanting more of that lately.
I gave the last head he bought to Lin'. <G>

I DO prefer chinese cabbage or bok choy!
--
K.