SC - Determining Laurel Doneness (Was: Cooking Laurels)

[Sue Clemenger]

I don't know....some of the laurels I know would really like that sort of thing,
especially if Chambord were involved....
- --Maire

Huette von Ahrens wrote:

> --- Patrick Hood <kelan at mindspring.com> wrote:
>
> > Are laurels a hot, nutty, subtle, sweet or bitter
> > addition to most stocks?
>
> We, first off, would never do anything to be put in
> stocks.  We are just too good for that.
>
> I would say that we are subtle, essential and
> delicious.  But then I am prejudiced, being one
> myself.
>
> Huette
>
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