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bay leaves are stupid
Posted on 9/28/22 at 11:31 am
Posted on 9/28/22 at 11:31 am
they don't add flavor to anything
thought about putting this on the OT Lounge
thought about putting this on the OT Lounge
12
Posted on 9/28/22 at 12:12 pm to Harry Rex Vonner
It's like they float a long in life, amongst way better ingredients, without adding any flavor to anything...
Ring a bell?
Ring a bell?
Posted on 9/28/22 at 12:22 pm to WeirdFlex
quote:
Ring a bell?
Sounds like Ole Miss
Posted on 9/28/22 at 12:28 pm to Harry Rex Vonner
They add pronounced tea like flavor to the tail of the dishes flavor profile
Posted on 9/28/22 at 12:40 pm to Harry Rex Vonner
Posted on 9/28/22 at 1:01 pm to Harry Rex Vonner
quote:
bay leaves are stupid
What kind are you using?
Fresh, like cilantro, can make a world of difference. The dried up ones in the jar are like dried cilantro or lemongrass. Just not the same.
Posted on 9/28/22 at 1:45 pm to RichJ
Posted on 9/28/22 at 1:46 pm to Cheese Grits
I'll check that out 
Posted on 9/28/22 at 2:18 pm to Harry Rex Vonner
quote:
bay leaves are stupid
Yea, I get sad when my bae leaves....
Posted on 9/28/22 at 2:35 pm to Harry Rex Vonner
They work for me when it comes to making red beans and rice.
Posted on 9/28/22 at 3:27 pm to c on z
that's what I made
Posted on 9/28/22 at 3:34 pm to Harry Rex Vonner
Spaghetti. Put a few leaves in there once you add the sauce. Not like one leaf, but a few in there. Go big.
The issue is fishing all the little bastards out. Trust me. Spaghetti is not better with a crunchy leaf added in.
The issue is fishing all the little bastards out. Trust me. Spaghetti is not better with a crunchy leaf added in.
Posted on 9/28/22 at 5:34 pm to Arksulli
quote:
The issue is fishing all the little bastards out.
If they are fresh you can mince them and eat them
If not fresh, the longer they cook, the more they flavor.
When I make Red Beans & Rice I may simmer for a day, soak in fridge overnight, then cook again the next day just to infuse the flavors.
Posted on 9/28/22 at 5:52 pm to Cheese Grits
quote:
If not fresh, the longer they cook, the more they flavor.
Words of wisdom here folks. If you are using dried, and most of us will, give them some time to work their magic.
Posted on 9/29/22 at 9:05 am to Harry Rex Vonner
I don't get the bay leaves thing either. I guess I just have an untrained pallet.
Posted on 9/29/22 at 5:19 pm to Arksulli
quote:
Words of wisdom here folks. If you are using dried, and most of us will, give them some time to work their magic.
duly noted
or I'm going to try and find the leafy fresh ones, but I'm not going to the rich people grocery stores for it
Posted on 9/29/22 at 6:07 pm to Harry Rex Vonner
If the Piggly Wiggly is the "rich people grocery" what is the poor folks store in your hood?
Posted on 9/29/22 at 10:53 pm to Harry Rex Vonner
quote:
they don't add flavor to anything
Bay leaves give one of the most distinctive flavors imo. Paprika is the one that doesn't actually do anything (other than color)
Posted on 9/30/22 at 9:46 am to Bama Bird
quote:
Paprika is the one that doesn't actually do anything (other than color)
Yeah paprika and pimento's seem to add nothing
Posted on 9/30/22 at 9:51 am to Cheese Grits
quote:
pimento's seem to add nothing
Bruh, homemade pimento cheese is a Southern classic.
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