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Bay leaves, what are they good for?
Posted on 6/3/21 at 11:54 pm
Posted on 6/3/21 at 11:54 pm
Absolutely nothing, uhh
Bay leaves?, huh, yeah
What are they good for?
Absolutely nothing
Say it again, y'all
Bay leaves?, huh (good God)
What they good for?
Absolutely nothing, listen to me, oh
Bay leaves?, huh, yeah
What are they good for?
Absolutely nothing
Say it again, y'all
Bay leaves?, huh (good God)
What they good for?
Absolutely nothing, listen to me, oh
10
Posted on 6/4/21 at 7:30 am to Harry Rex Vonner
I hear if you shove a couple dozen in your mouth, and hold them there, it makes drinking more difficult.
Posted on 6/4/21 at 5:58 pm to Harry Rex Vonner
Red beans. That's what they're good for.
Posted on 6/4/21 at 7:04 pm to Harry Rex Vonner
For winners and emperors
edit:to play with width function
edit:to play with width function
This post was edited on 6/6/21 at 1:25 pm
Posted on 6/4/21 at 11:15 pm to awestruck
If you don't put any in your tomato sauce you're a fool
This post was edited on 6/4/21 at 11:16 pm
Posted on 6/5/21 at 7:31 am to Harry Rex Vonner
Black eyed peas
Edit: Nvm that was Edwin Starr
Edit: Nvm that was Edwin Starr
This post was edited on 6/5/21 at 7:33 am
Posted on 6/5/21 at 5:02 pm to DownSouthJukin
I do put them in my red beans. Just get excited when I scoop one out only to remember they're not very edible.
I've started crumbling them up in the beans now so they go down easy
I've started crumbling them up in the beans now so they go down easy
This post was edited on 6/5/21 at 5:03 pm
Posted on 6/5/21 at 6:03 pm to Harry Rex Vonner
Sausage and lentil soup
Posted on 6/6/21 at 12:51 am to Harry Rex Vonner
I think more than actually adding any particular distinct flavor they just help meld everything together. That’s all I can get out of them anyway.
Posted on 6/7/21 at 10:41 pm to Harry Rex Vonner
Mostly soups and stews
Posted on 6/9/21 at 4:20 pm to SCLibertarian
quote:
Sausage and lentil soup
This sounds tasty
Posted on 6/9/21 at 4:28 pm to Harry Rex Vonner
I hate it when bay leaves. I get so lonely.
This post was edited on 6/9/21 at 4:29 pm
Posted on 6/17/21 at 12:15 pm to Harry Rex Vonner
quote:
I've started crumbling them up in the beans now so they go down easy
Posted on 6/17/21 at 1:59 pm to Harry Rex Vonner
seasoning fats that eventually go into foods. kinda like garlic. the oil/fat abstracts the aromatics/flavor. So like if you were gonna make some queso dip. you might melt a little butter and throw in some finely diced peppers and a bay leaf. After rendering a little bit take the bay leaf out and then add your cheese and cream. Garnish with pico and cilantro. Now you have bay leaf abstract queso dip
Posted on 6/19/21 at 10:47 pm to Harry Rex Vonner
The shrimp sauce piquant I made tonight.
Posted on 6/21/21 at 1:51 pm to Harry Rex Vonner
I use them in my salted pasta water while it is heating up. It adds an excellent additional depth of flavor that is subtle but elevating.
Remove them before putting your pasta in so you don't accidentally serve one in someone's serving. I damn near choked to death on one many years ago in some pasta. Doesn't seem like something you can choke on, but trust me, you can.
Remove them before putting your pasta in so you don't accidentally serve one in someone's serving. I damn near choked to death on one many years ago in some pasta. Doesn't seem like something you can choke on, but trust me, you can.
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