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Bay Leaf BAY LEAVES ARE A GREAT SALT BUSTER. Which bay is better - California or Turkish? Gosh, the debate rages on. Now I may be a purist in some things, but when it comes to bay leaves, I use whatever I have on hand. Turkish are considered to be the best (and I don't think Italian bay is far behind - I tried to smuggle some in my purse during a trip to Italy a few years ago but got nabbed at Frankfurt, Germany airport - but that's another story...). Turkish bay leaves are wider and less pointy than California bay, and have a more refined flavor. California bay leaves are more pungent, so you may want to use less. But if you can't tell (and most folks can't) then just go ahead and let your palate be your guide. I promise, your food will still taste delicious. And bay is a salt buster.   We've got several other sites that we're hoping you'll like. Please visit: •InternationalAdoptionStories.com | International Adoption - Russian, China and Guatemala Adoption, Searches and Agency Advice •AboutEating.com| Free Recipes from Your Recipe Resource •InHerbs.com | Herbs, Herbal Remedies and Healthy Recipes •International Adoption Blog FreshTravels.com | Travel, Flights, Hotels and Cheap Deals •AboutEating.com|© 2006

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