On Sun, 18 Jun 1995 BRgarwood@aol.com wrote:
> In a message dated 95-06-16 01:50:48 EDT, you write:
> > And the paths lined with mullberry trees (for the silk moths) and
> >laurel trees (for the cooks)
> ^^^^^^^^^^^^^^^^^^^^^^^^^^
> Why, Horace, is that a hint??????
> Berwyn
Yes, we should use more laurel in our cooking, oft called Bay
Laurel and then Bay Leaf. It's one of my favorite spices, then again I
was using the Red Bay that grows wild in the South. I even used to make
bay leaf tea, with the fresh leaves. It's a BASIC seasoning. (ok, bad pun.)
Bay Laurel is a very old spice and has been in use for several
thousands of years, yet why is it that so often it's over looked for
feasts? I know it's now more expensive, and then most likely very cheap
(well it..you know grew on trees) in many parts of Europe. I know it's
not prominant in the recipies I have seen yet imported spices are highly
mentioned. It's just so tasty!
Horace
PS and the trees SMELL so good too!
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From: Robert Ayotte <rayotte@badlands.NoDak.edu>
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Received on Sun Jun 18 18:06:34 1995
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