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Old 11-07-2007, 09:57 AM   #31
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Glad to hear it, GotGarlic!! :)
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Old 11-07-2007, 10:03 AM   #32
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getting back to cooking with bay leaves: i like to put them in my sausage and peppers, tomato sauces, soups and stews, and they're a key ingredient in a pork marinade that i've been try to reproduce for a long time, from a favourite but now defunct restaurant.
it's a combo of a load of bay leaves and a load of garlic, with sweet sherry, black rum, allspice, peppercorns, and cloves.
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Old 11-07-2007, 10:35 AM   #33
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I think it was the Top Chef Season 2 winner that made a sort of fritter batter for bay leaves. He dipped the bay leaves in the batter, then deep fried them, and served them with a variety of fresh fruit. To eat them, you bite down through the batter but not the leaf, and then you slide the leaf through your teeth, leaving no leaf, but only bay-scented batter in your mouth. Never tried it myself, but the judges seemed impressed by it.
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Old 11-07-2007, 11:17 AM   #34
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that sounds a lot like stuffed artichokes, collegecook. have you ever had those?
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Old 01-05-2008, 10:04 PM   #35
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Chef Michael Smith of PEI, Canada, mentioned a mix he calls "Bay Spice." It involves equal parts dried Bay Leaves, Fennel Seeds and Coriander seeds. Run those through a spice grinder or a coffee bean grinder (I have an extra grinder for exactly that purpose), and you have a wonderful aromatic spice to add to chicken, seafood, vegetable, rice, or whatever you can think of.
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Old 01-06-2008, 02:41 PM   #36
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We put one of those in our garden.

It diededed

They don't do well in high desert environments, heh.
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Old 01-19-2008, 05:30 AM   #37
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I'm pretty much repeated what a lot of ppl have been saying here... what don't you put them in?

All manners of soups, stews, roasts (red or poultry)... it could go on and on
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Old 01-24-2008, 07:17 PM   #38
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Hi GotGarlic,
You can use bay leaves to make a wonderful ice-cream. I make mine by infusing bayleaves in milk just brought up to simmering temperature, covering the pan and leaving the bay leaves to infuse for 20-30 minutes. From memory, I think I used about 8 dried leaves to 1 pint of milk. The milk is then strained and used to make an egg custard ice-cream.
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