In article . com>,
"Bronwyn" > wrote:

> jmcquown wrote:
> > Katra wrote:
> > > 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! :-)
>
>
>
> Here' a yummy trick with fresh or dried bayleaves and potatoes:
>
> Roast potatoes to go with a pork roast: wash some evenly sized red
> potatoes, one per person.
> Leaving the skin on, partially cut through the middle of each one, and
> using the tip of the knife, wedge open the cut slit and slide a whole
> bayleaf in.
> Place potatoes around the roast or in a separate dish, slurp a little
> olive oil over, add sea salt, and roast until tender. Delicious!!
>
> Cheers
> Bronnie
> Oz
>
>
> > >>>
> > >>> 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>
> > >
> > I've never bit into a bay leaf that I liked. They impart a nice
> taste but
> > even when cooked they are... well, like I said... sharp and pointy.
> >
> > >> 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.
> > Yes, they are good in cabbage. And if you make bean soup you
> absolutely
> > must add bay leaf (but again, fish it out when it has done its job.)
> >
> > > 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!
> >
> > Go for it. Bay is more of a German thing but what the heck
> >
> > Jill
>

Mmmmmmm. :-)
Sounds like this'd work with a combo of herbals!
--
K.