Bay Leaf Question

[Michael Trew]

My mom asked me if I needed anything from the store today, and I told
her I bought plenty of stuff shopping the other day, but I forgot bay
leaves. So she brings me a small container of fresh "organic" bay
leaves which says "keep refrigerated". Me, I've always bought them dried.

Can I hang these up to dry, or is there a better way to dry them?
Alternatively, should I just freeze the package and grab a few as
needed? I'm not sure if there's a benefit to using a fresh bay leaf in
cooking, as opposed to the dried ones which I usually buy. Thanks!

[Sqwertz]

Fresh bay leaves have a lot more flavor. Use whatever now and
freeze the rest - they will eventually dry out in the freezer,
too, unless you vacuum seal them. They're dense leaves that
aren't more than about 65% water (compared to a steak, for
example, which is 78% water, or celery = 96% water).

-sw

[Bruce]

On Sun, 16 Apr 2023 17:00:51 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

Some members of RFC are 99% water. Chlorinated.

[Thomas]

The advantage is you will not choke on it.

[Ed P]

About 71 percent of the Earth's surface is water-covered, and the oceans
hold about 96.5 percent of all Earth's water. It is not carbonated,
thus, the earth is flat.

[Bruce]

If it wasn't flat, all that water would have fallen off ages ago.

[Thomas]

My wife is 71 percent water and she is not flat.

[cshenk]

There's no special benefit in fresh over dried this time. You can dry
them flat on a plate in a cool dark area.

[Sqwertz]

On Sun, 16 Apr 2023 17:14:06 -0700 (PDT), Thomas wrote:

>> On 4/16/2023 6:06 PM, Bruce wrote:
>
>>> Some members of RFC are 99% water. Chlorinated.

Look at all these witty comments I've been missing by having her
killfiled <sigh> My loss, I guess.

> My wife is 71 percent water and she is not flat.

We gotta see pictures or it's not true.

-sw

[Sqwertz]

On Mon, 17 Apr 2023 01:23:29 +0000, cshenk wrote:

> There's no special benefit in fresh over dried this time. You can dry
> them flat on a plate in a cool dark area.

Like cilantro, parsley, and many other leaf herbs, fresh bay
leaves have 6X the flavor of their dried counterparts.

Obviously, you use them as-is when you have fresh. Fresh bay
leaves will keep in the fridge for 3-4 weeks without getting funky
(keep them on their branches). Then rinse and dry whatever you
have left.

-sw

[Bruce]

On Sun, 16 Apr 2023 22:37:39 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

>On Sun, 16 Apr 2023 17:14:06 -0700 (PDT), Thomas wrote:
>
>>> On 4/16/2023 6:06 PM, Bruce wrote:
>>
>>>> Some members of RFC are 99% water. Chlorinated.
>
>Look at all these witty comments I've been missing by having her
>killfiled <sigh> My loss, I guess.

Don't worry. People in cults don't have TV or Internet.

[Michael Trew]

Thanks Sheldon ;)

[Michael Trew]

Thanks. I normally use 3-4 dried in a pot of soup, so I guess one of
these fresh ones will do the trick.

[cshenk]

From what I read, use 2-3 fresh. They don't seem to follow the rule of
thumb for dried, or not by much.

[dsi1]

I like to use an excessive amount of bay leaves in pork adobo i.e., about 5 to 7. I'd probably use the same amount of fresh leaves. I'm surprised that people can choke on the leaves. Those people should slow down and watch what they throw into their gaping maws instead of promiscuously shoveling down whatever is on their plate. My guess is that pork adobo could be the next big thing so we could see a rise in bay leaf consumption.

https://photos.app.goo.gl/NdswSi73WsETubzd7

[Hank Rogers]

Tojo, my guess is that in the future, adobo will be trending on the
mainland. Those white honkeys are catching on fast.

Mexican restaurants in big cities are firing their staff and
replacing them with asian chefs.

Now, yoose even get chopsticks when yoose eat mexican vittles.

Yoose can have the last word Uncle.

[GM]

Shit, Hank, I had pork adobo for lunch last week here in honkie white Midwestern Illinois...

Unca is a wee bit "behind the curve" on mainland food trends...

I mean, what does he know, since he's stuck on a rock a million miles from nowhere...

--
GM

[dsi1]

Besides being delusional, you're also a knucklehead. If you can get pork adobo in the Midwest, it could mean that adobo is becoming mainstream. It could be trending. It also probably means that there's a lot of you-know-whats living there.

https://www.youtube.com/watch?v=sORG3M_aJ_s

[GM]

> > GM
> Besides being delusional, you're also a knucklehead. If you can get pork adobo in the Midwest, it could mean that adobo is becoming mainstream. It could be trending. It also probably means that there's a lot of you-know-whats living there.

"It also probably means that there's a lot of you-know-whats living there..."


Thank you, David...!!!

Yes, there are *many* of us living here who have discerning taste...!!!

And like you, I am a "Child of the Universe"...

😎

--
GM

[Cindy Hamilton]

He lives in Chicago, not Snake Navel. It appears the Windy City has
at least a dozen Filipino restaurants.

--
Cindy Hamilton

[GM]

We got TONS of Pilipino places here in metro Chicago, we even got Jolibees:

https://www.jollibeefoods.com/

3 Jollibee Locations in Illinois


https://chicago.eater.com/2016/7/29/12323790/jollibee-opening-photos-chicago-skokie-filipino-restaurant

Jollibee's Long-Awaited Unveiling Brings the Philippines to Chicagoland

Folks are waiting hours on opening day

by Ashok Selvam@Shokdiesel Jul 29, 2016

Jollibee has arrived, Chicagoland. The restaurant officially swung open its doors at 7 a.m. today, introducing suburban Skokie to fried chicken, burgers and Filipino spaghetti. The first customer lined up at 9 p.m. the day before on Thursday, staying overnight to ensure they'd dine at the fast-food restaurant on opening day.

The interiors are typical of a fast-food restaurant. There's padded stools, high tables and flatscreen menus hang above the cashiers' counter. This Jollibee has outdoor seating in the front and rear, as well as a drive-thru. It's the first Jollibee in the Midwest and the 34th in America for the chain that ranks No. 1 in the Philippines and ninth-largest in the world.

The restaurant is injecting a bit of excitement this weekend in the middle of a bunch of suburban strip malls on Touhy. Opening weekend should be busy, as many Filipino-Americans want to be part of this cultural event. Check out the photos below...."

[dsi1]

Duh.

https://kabayanremit.com/blog/lifestyle/filipinos-in-america/

[GM]

Can you send me a big wad of money, Unca Tojo...???

I am fixing to make some pancit and lumpia, and I need some DOUGH...

"Between work and fun, Filipinos in America still take time to send money to their loved ones in the Philippines.

They do this by using convenient remittance services like Kabayan Remit.

https://kabayanremit.com/

We offer competitive exchange rates and very low fees so you can send more money to your loved ones back home.
With our quick payout and readily available 24/7 bilingual customer support, you can have peace of mind
on every transfer..."

[GM]

David, you remind me of Counsellor Deanna Troi on "Star Trek - The Next Generation"...

--
GM