That leaf was conceived in wedlock.
She is a dangerous type of white person.
We call them Karen
Ah! The vegetarian plate!
Wait until they learn about seasonings and lettuce…
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Also - if Minecraft has taught me anything - punching animals until some chops appear in my inventory.
It’s probably very tasty, but looking at the image I couldn’t help myself thinking “at least something edible and healthy in there”.
Bay leaves are technically not that edible. You can’t really digest them, they’re pretty tough even after hours of cooking, and are mainly used for their intensive flavour…
So, no, it’s actually neither edible nor healthy.
I mean the cheese is high-fat, but the chicken, rice, and beans?
Unbayleafable.
You won the internet today
That is fucking magnificent. If you’re not a dad your talent is being wasted on us mere mortals.
came here to make a silly comment. i can see im not needed here.
Your presence is welcome, thanks for cumin.
Do you mean thanks for cumin?
Keep an eye out for another spice-related pun opportunity, your thyme will come.
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Man, just wait until someone tells her where the rest of food comes from
My first girlfriend’s brat sister got grossed out when I told her that eggs were literally shitted out by hens. Beautiful twist. She went on to get a food safety degree.
I know folks, my boss and his family, who - if it doesn’t come from a box, powder, and/or plastic bag, will not be eating it. It’s really sad and I eat whole food in front of him all the time in hopes…
I had a relative once say that she’s vegetarian, won’t eat animals. I point out the chicken she’s eating and has always eaten, and she says “It’s from the grocery store, not an animal”. We had to have a long chat. People too divorced from real food and its sources, have some weird assumptions.
The staunch vegetarian stance of not eating anything you yourself killed
My friends mom has been trying the opposite- shes trying to avoid buying any plastic packaged food. Not so much out of concern for microplastics, but as a way to reduce her environmental impact.
Its also helped her eat much healthier- most candy is out, all her veggies are fresh instead of frozen, fresh meats instead of prepackaged ones, etc.
Now don’t go hate on frozen veggies, they did nothing wrong
A weirdly large amount of people seem to think frozen foods or persevered foods in general are all evil and will kill you. Like ALL of it.
Like fucking salted meats and refrigeration are a god send. People are fucking stupid.
Oh, God. Please buy yourself a McWhatever with shoebox-tasting fries and make your angry tiktoks or whatever.
Cherry on top would have been if her name was Laurel
Leaf on top
Bay but there’s no a beach for miles
Imagine now knowing what a bay leaf is. I have to assume this is just a rage bait post.
I mean even if it was a random leaf, big deal? Better than a hair or sth
I’ve noted so this is anecdotal, but an increase in the lack of food knowledge among younger generations. They’re not being taught what botulism even is. I’ve had cashiers look at me funny when I realize one of the cans has a dent near the lid.
I can’t speak for everyone, but these last few years have given me the impression that more folks are picking up cooking. I hope that’s true at least.
I hope so too. People should understand where their food comes from better.
Guess this person is unfamiliar with seasoning and the fact that bay leaves are used for flavor.
21 first century woman that doesn’t know how to cook? Checks out
i think it’s more significant that she’s a white american who desn’t know what goes into food than that she’s a she
bay leaves are bitter af
You’re not supposed to eat it
They are just for flavor not for eating. Can’t recommend eating cloves or allspice berries either.
That’s why you take them out afterwards
And also so they don’t tear up your insides.
Wait, they go to a bay and pick up leaves to put in food? Urgh, yuck!
Why can’t they just use the aromatic herb from a laurel tree?You want one from a bay or harbor, where the pollution hast concentrated, and the bay leaf has been able to draw in all the tasty flavors of PCBs, chemical waste, sewage, fertilizers, pesticides, industrial run-off, etc. It’s all those subtle flavors that make the Bay Leaf the King of Seasonings.
I cook all the time, every day, and have never once said, “This needs a bay leaf.” I don’t even know when it’s appropriate to use it. My mom puts a bay leaf in everything - spaghetti sauce, chili, pot roast, etc. - but I’m not convinced she knows what she’s doing, she just does it.
Seriously, what’s a bay leaf for? What does it do to the flavor?
It has a soft flavor. I don’t put it into anything spicy, and probably won’t be noticeable with the way Americans seem to do seasoning. But if I’m making a soup with some meat and potatoes and various vegetables, I’ll put it in, it’ll be noticeable.
If you just boil beef with and without it, you’ll feel the difference the most, I think.
I’ve read it enhances every other flavour, kind of like salt but without making things salty
Hmm, that’s interesting. I got a pot of chili scheduled for later today, I’ll try a bay leaf.
I’ve been perfecting my chili recipe for years. It includes red wine, cocoa powder, and lime juice. Perhaps a bay leaf will become part of it.
Have you tried a little bit of espresso grounds? It adds a certain flavor to meats that’s just… incredible… Might not go with what you have here though.
Or like tap out the tiniest amount of cinnamon on your hand and add whatever falls off of it? It shouldn’t even be enough to say there’s cinnamon in it. It’s like nature’s msg, it just makes it taste better, gives it a good homogeneous flavor that pops somehow. Straight up witchcraft
Cinnamon is my favorite spice, but I don’t put it in my chili, even though I know people who do. I think I’d be able to taste it too much.
And I’m not a coffee drinker, at all, so I don’t think a coffee ingredient is going to work for me. I get it, though.
The cocoa powder was the big revelation for me, it really adds a nice hint of molé. Next was lime juice, which does something to balance the flavors. I’m finding it handy for lots of stuff.
I’ve been experimenting with soy sauce, too.
Bay leaf is subtle but nicely “rounds out” the dish. It’s not a distinct spice flavour like pepper or thyme. I use it in a lot of the food I cook but not everything. Putting it in chili is exactly where it should be put.
Interesting, I’m looking forward to giving it a try.
I just toss a sprinkle of msg in, does wonders
MSG only enhances umami and has a distinctly salty flavor. Try substituting a bay leaf for a fuller, richer flavor. You may want to remove the leaf before serving.
MSG isn’t just enhancing umami, it tastes umami by itself, because the umami taste is triggered by receptors on the tongue that react to some amino acids, one of them being the glutamate in Mono-Sodium-Glutamate. The salty part comes from the sodium, which has its own receptors as well.
This stuff is literally made for our taste buds.
