▲ 653 ▼ Game over (lemmy.world) submitted 5 months ago by ickplant@lemmy.world to c/lemmyshitpost@lemmy.world 201 comments fedilink hide all child comments
[–] Astertheprince@lemmy.dbzer0.com 27 points 5 months ago (4 children) Guess this person is unfamiliar with seasoning and the fact that bay leaves are used for flavor. permalink fedilink source hideshow 8 child comments replies: [–] D_C@sh.itjust.works 14 points 5 months ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 4 points 5 months ago 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. permalink fedilink source parent [–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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? permalink fedilink source parent hideshow 4 child comments replies: [–] mapu@slrpnk.net 4 points 5 months ago (2 children) I've read it enhances every other flavour, kind of like salt but without making things salty permalink fedilink source parent hideshow 4 child comments replies: [–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] paperazzi@lemmy.world 3 points 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent [–] eldoom@lemmy.ml 1 point 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent [–] OleFoFa@lemmy.world 3 points 5 months ago (1 child) I just toss a sprinkle of msg in, does wonders permalink fedilink source parent hideshow 2 child comments replies: [–] nomy@lemmy.zip 2 points 5 months ago* (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent [–] vacuumflower@lemmy.sdf.org 4 points 5 months ago 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. permalink fedilink source parent [–] daggermoon@lemmy.world 3 points 5 months ago (3 children) bay leaves are bitter af permalink fedilink source parent hideshow 6 child comments replies: [–] Lokoschade@feddit.org 5 points 5 months ago They are just for flavor not for eating. Can't recommend eating cloves or allspice berries either. permalink fedilink source parent [–] JamBandFan1996@lemmy.ml 3 points 5 months ago You're not supposed to eat it permalink fedilink source parent [–] RisingSwell@lemmy.dbzer0.com 3 points 5 months ago (2 children) That's why you take them out afterwards permalink fedilink source parent hideshow 4 child comments replies: [–] Astertheprince@lemmy.dbzer0.com 2 points 5 months ago And also so they don't tear up your insides. permalink fedilink source parent [–] Buddahriffic@lemmy.world 1 point 5 months ago Or warn people if you forget. "If you find a leaf, don't eat it. It's for flavour, but not pleasant to eat on its own." Texture isn't great either iirc (but I could be wrong, as I was a kid the last time I tried eating one). permalink fedilink source parent [+] beejboytyson@lemmy.world -7 points 5 months ago (1 child) 21 first century woman that doesn't know how to cook? Checks out permalink fedilink source parent hideshow 2 child comments replies: [–] Quill7513@slrpnk.net 5 points 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] beejboytyson@lemmy.world 1 point 5 months ago Oh dam, I gave her the benefit of the doubt. Many recipes call for bay leaves. But I think you may be right 🤔. permalink fedilink source parent
[–] D_C@sh.itjust.works 14 points 5 months ago (1 child) 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? permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 4 points 5 months ago 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. permalink fedilink source parent
[–] BarneyPiccolo@lemmy.today 4 points 5 months ago 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. permalink fedilink source parent
[–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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? permalink fedilink source parent hideshow 4 child comments replies: [–] mapu@slrpnk.net 4 points 5 months ago (2 children) I've read it enhances every other flavour, kind of like salt but without making things salty permalink fedilink source parent hideshow 4 child comments replies: [–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] paperazzi@lemmy.world 3 points 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent [–] eldoom@lemmy.ml 1 point 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent [–] OleFoFa@lemmy.world 3 points 5 months ago (1 child) I just toss a sprinkle of msg in, does wonders permalink fedilink source parent hideshow 2 child comments replies: [–] nomy@lemmy.zip 2 points 5 months ago* (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent [–] vacuumflower@lemmy.sdf.org 4 points 5 months ago 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. permalink fedilink source parent
[–] mapu@slrpnk.net 4 points 5 months ago (2 children) I've read it enhances every other flavour, kind of like salt but without making things salty permalink fedilink source parent hideshow 4 child comments replies: [–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] paperazzi@lemmy.world 3 points 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent [–] eldoom@lemmy.ml 1 point 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent [–] OleFoFa@lemmy.world 3 points 5 months ago (1 child) I just toss a sprinkle of msg in, does wonders permalink fedilink source parent hideshow 2 child comments replies: [–] nomy@lemmy.zip 2 points 5 months ago* (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent
[–] BarneyPiccolo@lemmy.today 4 points 5 months ago (2 children) 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. permalink fedilink source parent hideshow 4 child comments replies: [–] paperazzi@lemmy.world 3 points 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent [–] eldoom@lemmy.ml 1 point 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent
[–] paperazzi@lemmy.world 3 points 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent
[–] BarneyPiccolo@lemmy.today 2 points 5 months ago Interesting, I'm looking forward to giving it a try. permalink fedilink source parent
[–] eldoom@lemmy.ml 1 point 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent
[–] BarneyPiccolo@lemmy.today 1 point 5 months ago (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent
[–] eldoom@lemmy.ml 1 point 5 months ago The thing with the cinnamon is you're not adding anywhere close to enough to taste it. Not even really enough to say that it's in there. It's like the bay leaves in this thread, adding the most miniscule amount to a recipe does something to the flavor. It's not enough cinnamon for it to logically be the cinnamon but it just tastes better somehow. I'm not a coffee person at all either. So that's totally understandable. Soy sauce is a surprisingly adaptable ingredient! permalink fedilink source parent
[–] OleFoFa@lemmy.world 3 points 5 months ago (1 child) I just toss a sprinkle of msg in, does wonders permalink fedilink source parent hideshow 2 child comments replies: [–] nomy@lemmy.zip 2 points 5 months ago* (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent
[–] nomy@lemmy.zip 2 points 5 months ago* (1 child) 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. permalink fedilink source parent hideshow 2 child comments replies: [–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent
[–] SpongyAneurysm@feddit.org 2 points 5 months ago* 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. permalink fedilink source parent
[–] vacuumflower@lemmy.sdf.org 4 points 5 months ago 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. permalink fedilink source parent
[–] daggermoon@lemmy.world 3 points 5 months ago (3 children) bay leaves are bitter af permalink fedilink source parent hideshow 6 child comments replies: [–] Lokoschade@feddit.org 5 points 5 months ago They are just for flavor not for eating. Can't recommend eating cloves or allspice berries either. permalink fedilink source parent [–] JamBandFan1996@lemmy.ml 3 points 5 months ago You're not supposed to eat it permalink fedilink source parent [–] RisingSwell@lemmy.dbzer0.com 3 points 5 months ago (2 children) That's why you take them out afterwards permalink fedilink source parent hideshow 4 child comments replies: [–] Astertheprince@lemmy.dbzer0.com 2 points 5 months ago And also so they don't tear up your insides. permalink fedilink source parent [–] Buddahriffic@lemmy.world 1 point 5 months ago Or warn people if you forget. "If you find a leaf, don't eat it. It's for flavour, but not pleasant to eat on its own." Texture isn't great either iirc (but I could be wrong, as I was a kid the last time I tried eating one). permalink fedilink source parent
[–] Lokoschade@feddit.org 5 points 5 months ago They are just for flavor not for eating. Can't recommend eating cloves or allspice berries either. permalink fedilink source parent
[–] JamBandFan1996@lemmy.ml 3 points 5 months ago You're not supposed to eat it permalink fedilink source parent
[–] RisingSwell@lemmy.dbzer0.com 3 points 5 months ago (2 children) That's why you take them out afterwards permalink fedilink source parent hideshow 4 child comments replies: [–] Astertheprince@lemmy.dbzer0.com 2 points 5 months ago And also so they don't tear up your insides. permalink fedilink source parent [–] Buddahriffic@lemmy.world 1 point 5 months ago Or warn people if you forget. "If you find a leaf, don't eat it. It's for flavour, but not pleasant to eat on its own." Texture isn't great either iirc (but I could be wrong, as I was a kid the last time I tried eating one). permalink fedilink source parent
[–] Astertheprince@lemmy.dbzer0.com 2 points 5 months ago And also so they don't tear up your insides. permalink fedilink source parent
[–] Buddahriffic@lemmy.world 1 point 5 months ago Or warn people if you forget. "If you find a leaf, don't eat it. It's for flavour, but not pleasant to eat on its own." Texture isn't great either iirc (but I could be wrong, as I was a kid the last time I tried eating one). permalink fedilink source parent
[+] beejboytyson@lemmy.world -7 points 5 months ago (1 child) 21 first century woman that doesn't know how to cook? Checks out permalink fedilink source parent hideshow 2 child comments replies: [–] Quill7513@slrpnk.net 5 points 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] beejboytyson@lemmy.world 1 point 5 months ago Oh dam, I gave her the benefit of the doubt. Many recipes call for bay leaves. But I think you may be right 🤔. permalink fedilink source parent
[–] Quill7513@slrpnk.net 5 points 5 months ago (1 child) 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 permalink fedilink source parent hideshow 2 child comments replies: [–] beejboytyson@lemmy.world 1 point 5 months ago Oh dam, I gave her the benefit of the doubt. Many recipes call for bay leaves. But I think you may be right 🤔. permalink fedilink source parent
[–] beejboytyson@lemmy.world 1 point 5 months ago Oh dam, I gave her the benefit of the doubt. Many recipes call for bay leaves. But I think you may be right 🤔. permalink fedilink source parent
