Members Fred Fartboski Posted May 3, 2009 Members Share Posted May 3, 2009 Oops! Wrong forum. Link to comment Share on other sites More sharing options...
Members WildWill Posted May 3, 2009 Members Share Posted May 3, 2009 I say "Yes" but that's just how I do it. PS. Don't eat it. Link to comment Share on other sites More sharing options...
Members bigald18 Posted May 4, 2009 Members Share Posted May 4, 2009 From New York Bay? No Way!BigAl Link to comment Share on other sites More sharing options...
Members panhandler Posted May 4, 2009 Members Share Posted May 4, 2009 No Link to comment Share on other sites More sharing options...
Members Sangemon Posted May 4, 2009 Members Share Posted May 4, 2009 Yes, but I make sure to take them out before serving the soup. Those things can be dangerous! Link to comment Share on other sites More sharing options...
Members 17.817 Posted May 4, 2009 Members Share Posted May 4, 2009 I add a bunch, but only if I am making vegetable soup for my mother in law. Link to comment Share on other sites More sharing options...
Members RiseNewCreature Posted May 4, 2009 Members Share Posted May 4, 2009 Yes, but I make sure to take them out before serving the soup.+1. We go very lightly on the bay leaf but it is essential. Link to comment Share on other sites More sharing options...
Members TESmith Posted May 4, 2009 Members Share Posted May 4, 2009 Really depends on the mood and my taste buds at the moment I cook lots, for my family, for Church groups and non profit groups, for private parties and fundraisers ....... Lots of cooking I cook not by exact recipies but cater towards the people the foods are for, or catering towards what my own taste buds want. So as far as the bay leaf Some pots it will go into, some pots it will not......You have to think what it will add with your other flavors and go from there. Link to comment Share on other sites More sharing options...
Members C70man Posted May 4, 2009 Members Share Posted May 4, 2009 Oops! Wrong forum. Fred, If you haven't tried using it, try some tarragon leaves instead...not too many, just to taste.....you'll be surprised. Link to comment Share on other sites More sharing options...
Members DeepEnd Posted May 4, 2009 Members Share Posted May 4, 2009 Love the stuff. My wife makes great homemade vegetable soup and yes, she adds a bay leaf. Aw, now ya went and made me hungry. Link to comment Share on other sites More sharing options...
Members Fred Fartboski Posted May 4, 2009 Author Members Share Posted May 4, 2009 Fred, If you haven't tried using it, try some tarragon leaves instead...not too many, just to taste.....you'll be surprised. I use tarragon in a rub I make for roast chicken. Haven't tried it in a soup yet. Link to comment Share on other sites More sharing options...
Members Dan Hall Posted May 4, 2009 Members Share Posted May 4, 2009 Like the man said; Tarragon is a very dangerous spice. You can ruin a whole pot of anything with a bit too much but man is it essential with poached fish. As far as the Bay goes, I don't like it in much of anything. My Vegetable soup really isn't vegetable soup anyway, it starts with a dead chicken. There's no visible chicken meat in there, just the stock. Throw the bird away after 6 hours of stewing, it won't have any flavour anyway. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.