Subj : I Never Knew About Part 3
To   : All
From : Dave Drum
Date : Wed Apr 07 2021 18:06:00

THE TAKEAWAYS

After talking to Orey and Denton, I came away from my bay leaf deep dive
a true believer that the herb does indeed add nuanced flavor to
countless dishes (as long as the dried leaves haven't lost their
essential oils while forgotten in the back of the spice cabinet). As
Orey recommends, I'll assume that when a recipe calls for bay, it means
dried (and if all I have is fresh, I'll use half the amount). On
Denton's advice, I'll reach for dried leaves when I want more of a
subtle background of bay and for fresh leaves in dishes where I want
their more assertive flavor to take center stage. I also planted a small
bay laurel in my own herb garden, so I'll always have both the dried
type in my pantry and fresh just outside my kitchen door. Who knows,
maybe I'll even make myself a crown.

Cribbed in its entirety from:

https://tinyurl.com/BAT-LEAVER

I learned a lot about an ingredient I've been using almost since I got
my fingers burned the first time trying to make breakfast. I hope that 
someone does this type of "filler" article on other culinary things.

If I find it - I'll steal it and post it.   Bv)=

MMMMM----Recipe via Meal-Master (tm) v8.06

      Title: Nectarine & Bay Leaf Jam
 Categories: Five, Fruits, Herbs, Citrus
      Yield: 8 servings

      5 lb Firm, ripe nectarines;
           - halved, pitted, sliced
           - 1/2" thick
  2 1/2 c  Sugar
      3 tb Fresh lemon juice
      3    Fresh bay leaves
    1/2 ts Kosher salt

  In an enameled medium cast-iron casserole, toss the
  nectarines with the sugar, lemon juice, bay leaves and
  salt. Cover and bring the nectarines to a simmer over
  moderate heat. Remove from the heat.

  Uncover the casserole. Carefully press a round of
  parchment paper directly on top of the hot nectarine
  mixture and let cool to room temperature, about 2 hours.
  Refrigerate overnight.

  Place a small plate in the freezer. Discard the
  parchment paper round. Bring the jam to a simmer over
  moderate heat, skimming off any foam with a ladle. Cook,
  stirring occasionally, until the nectarines begin to
  break down and the juices fall off the side of a spoon
  in thick, heavy drops, about 1 hour and 40 minutes.

  Spoon 1 tablespoon of the jam onto the chilled plate and
  refrigerate until it comes to room temperature, about 3
  minutes; the jam is ready when it thickens like jelly
  and a spoon leaves a trail when it’s pulled through. If
  necessary, continue simmering and testing.

  Spoon the jam into three 1-pint canning jars, leaving
  1/4" of space at the top of each. Seal the jars and
  let the jam cool to room temperature.

  MAKE AHEAD: The jam can be refrigerated for up to 3 months.

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Never eat more than you can lift." -- Miss Piggy
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