There should be an investigation of the Bay Leaf Cartel

[NQAS]

Bay leaf.

Every frigging soup recipe demands that I use a bay leaf. Hell, one recipe I made last week - this was for a fish pie, not a soup - told me to put three bay leaves in.

Does anyone taste whatever those bay leaves are intended to impart. What does a damn bay leaf taste like? Has anyone ever eaten a bay leaf? Have you ever eaten anything and made either of these two remarks? A little strong on the bay leaf. Or. . . It's missing bay leaf? No, you haven't.

And, yet, the cookbook industry demands that we use bay leaves. Why? Because of the bay leaf cartel. They demand that a certain percentage of recipes in any cookbook include bay leaves in the list of ingredients. No bay leaves, no publishing. Hmmm. . . sounds like a conspiracy.

Why is no one investigating Big Bay Leaf? The power of the cartel is immense. After all, has anyone had the temerity to confront this issue before? I'm only hoping that my DU name protects my real identity and the DU protects my real identity from the Bay Leaf Cartel thugs.

If I stop posting, you'll know how things turned out.

[Peregrine Took]

1. Who's behind it? The whole world wants to know. n/t

[AZSkiffyGeek]

2. I think I saw somewhere years ago that bay leaves aren't always bay leaves

The plot thickens...

[orwell]

5. Culinary Bay...

...is different than the Bay we have around here (in California).

Culinary Bay is usually Mediterranean Bay. Sometimes California Bay (Umbellularis californica) is substituted for Mediterranean which is probably what you are referring to. It is not considered classic culinary bay (Laurus Nobilis)

I just use California Bay because it grows all over the place where I live.

[orwell]

3. Don't use them...

...if you can't taste them.

I have a bay tree on my walk so I just pick them when I need them.

The fresh ones have a mild taste in soups and sauces which diminishes the longer you cook them. The dry ones you get in the stores are essentially useless.

Just leave them out. I doubt if you will notice the difference.

[Nictuku]

4. I have a Bay Tree in the back yard

We always use as many as we want!

[getagrip_already]

6. I think it's related to the parsley mafia......

Most recipes will call for a sprig of parsely. It is essentially grass. Tasteless, odorless, and sometimes woody.

It is a conspiracy I say.

[2naSalit]

7. I still have...

A small package of them from American Samoa that a friend brought home for me.

I cook with them, especially for boiling potatoes and other root veggies. Also helps a beef roast, never make one without Bay leaf. And then there's anything tomato, have to have Bay leaf for that!

All I can say is that some herb/spices enhance flavor rather than add their own, Bay leaf is one of those.

[Ohio Joe]

8. I suspect my grandmother may have been involved

When we were kids and she made spaghetti sauce, whoever got the bay leaf had to do the dishes… Makes you think.

[whistler162]

9. At least you don't need the Turkish type

I hear Salt Bae be expensive.

[MissB]

10. I bought a culinary bay bush about 7 years ago

Really it was more of a stick. It’s grown significantly since then.

It sits in a large concrete planter in my front yard. It’s one of two things I absolutely have to cover if we get freezing weather (daphne is the other) else it’ll die.

But it provides me with tons of leaves. I usually hang them in the kitchen to dry. I just take a needle and thread and make a bay leaf necklace and hang it up until they’re dry and stick them in a jar.

I can totally tell the taste. I use leaves in beans when I pressure cook them and in soups. It does give a distinctive flavor.

[NQAS]

11. Maybe that's what I need

To grow my own.

[bluecollar2]

12. The Bell Pepper cartel make the bay leaf boys

Look like amateurs...

The garlic gang like to remain quiet.