There are 2 kinds of bay leaves used in cooking: leaves from Europe/Eurasia that are expensive and somewhat delicate tasting in nature, and leaves from Oregon/California that are free to gather and a little more potent. Guess which ones I prefer.... I ran out a couple of weeks ago, so my last batch of red sauce was bay leaf- free, much to my chagrin. On sunday I went for a bike ride and restocked the pantry.
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