Bay Leaves

[pct001wine]

I reckon bay leaves are some sort of NWO plot.  Are they really necessary ? Does the addition of one or two leaves in a massive pot of ragout or soup actually do anything ? (apart from helping the bay growers of the world)

Feel free to add your pointless ingredient to the list.

[pct001wine]

Lol Donna I seem to remember suggesting the worms will love the juicing cast-offs 

Did you end up getting the Breville ?

[donnashuggy]

Yes I ended up with the Breville because I did not want to spend more untill I know it is going to be used. Very happy so far because I didn't want to fiddle around chopping things up. Been using it daily so far.

[kopenhagen5]

Bay leaves work. And the aroma is sooo good. Gives dishes a fuller flavour. 

[i-need-a-martini]

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@donnashuggy wrote:

I find it very difficult to grow coriander though, any tips?

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Coriander is a butch to grow. It tends to go to seed before you get a decent crop. I've only ever managed to get seedlings harvested.

This year i planted 8 crops at varying stages - just chucked seeds in a pile, then 2 weeks later chucked another bunch of seeds in another pile etc. So at least I managed to eat coriander (albeit baby leaves) all summer this way.

As an experiment I am not pulling the plants out this year in the faint hope that next season they magically appear everywhere in the garden where the wind has dropped the seeds. 

We'll see.

[donnashuggy]

Well who grows the stuff for the supermarket?

I sometimes buy pots of coriander and sit them in the garden but it doesn't last as long as those bumches I put in the fridge in a jug with an inch of water at the bottom.

I will try and scatter lots of seeds and give it a go martini. thanks

[crystal**flake]

I use bay leaves and add them to change the flavour, just for something different.

[j*oono]

I have two types of basil growing but I must admit that I love dried basil.  I think it's a different kind of flavour to the fresh and adds some sweetness.

I use dried basil for the flavour and fresh basil for appearances sake and it looks lovely on a pizza.

[*crikey*mate*]

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@pct001wine wrote:

I reckon bay leaves are some sort of NWO plot.  Are they really necessary ? Does the addition of one or two leaves in a massive pot of ragout or soup actually do anything ? (apart from helping the bay growers of the world)

Feel free to add your pointless ingredient to the list.

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if the pot is massive, you might need more than one or two.

[*crikey*mate*]

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@pct001wine wrote:

Don't get me wrong, I do use them, I just doubt their impact on a dish like bolognese that has some pretty strong flavours already.  I have used fresh bay, and I find that more effective than dry.

Hope you are doing ok without pasta boris1gary  have done the same under a paleo regime - works well for me

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when using dry herbs and spices, always "wake up the flavours" before using them by quickly heating them first, then add them to your cooking, and taste to determine the quantities needed.

[*crikey*mate*]

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@donnashuggy wrote:

I find it very difficult to grow coriander though, any tips?

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Buy a cat - they smell the same