So this kind of entertaining article showed up on my Facebook feed today: the writer asked about at least a dozen NY chefs if they thought that "bay leaves are bulls**t". None of them said an unequivocal yes, but a few of them said that the stale dried out ones sitting in the pantry since 1996 might be. Also, many of them said that fresh bay leaves were the way to go. I am afraid to say that I am fairly well acquainted with the stale, dried variety, but I have never in my life seen or used fresh bay leaves, and this mention of them piqued my interest. Trouble is I've never seen them anywhere in San Diego (not that I've really looked). I can find them online but I'd rather find them at a retailer or farmers market if I can (it's a rather large amount that's available online). Anyone have any ideas about where I might find them in San Diego? (Btw, I am not intending to start my own debate here about whether or not bay leaves are bulls**t; I don't think they are. I'd just like to see if I can find some fresh ones to try.). Thanks in advance!
Creamy, rich risotto with a springtime crunch.
Make This Easy-Peasy Dinner, Feed Yourself All Week
Clever Uses for All Your Spring Food Scraps
Great Gifts for Mom, Under $100
Speedy Chicken Dinner
Save on Our Clever Italian Risotto Pan