SC - Bay-references

[Philip & Susan Troy]

Tyrca at aol.com wrote:

>      Now to the question.  Is this a normal practice?  I have always put in
> the whole leaf, and taken it out before the dish was eaten.  Is it better
> that way, or should I think of crumbling them up as I put them in?
> 
> Lady Tyrca, Barony Namron, Ansteorra

That seems to be pretty much of a judgment call. I guess if you were
using them to season a meat dish where it would be difficult to remove
them, as in a meat loaf or a pie, or something like that, then crushing
them finely (or even powdering them: you can buy them that way) would be
the way to go. As I believe another gentle mentioned in this regard, it
can be kind of fun to see who gets a bay leaf.

I suppose my biggest problem with bay leaves is the fact that they are
kind of tough, especially when dried, so if they aren't left whole or
powdered, but just crumbled a bit, they are really hard to remove and
rather unpleasant to chew.

I guess the decision should be made on those criteria.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================