I am cooking placenta as we speak https://pass-the-garum.blogspot.com/2013/01/placenta-perfecta.html …
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Replying to @Meaningness @St_Rev
i am intrigued by a recipe that makes bay leaves edible
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Replying to @Meaningness @St_Rev
i knew there was something i forgot to hoard
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Replying to @cwage @Meaningness
We have a huge bag floating around from housemate's mother's laurel tree in Turkey. I'm suspicious of the bay leaf in this context, though. Those things are pretty leathery.
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The theory is that they are a non-edible layer at the bottom and the taste rises up through the baklava. The actual point of the exercise was to get leftover filo out of the freezer to free up space for stuff we want more.
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Replying to @Meaningness @St_Rev
oooh interesting. i love filo so much. been thinking about making spanikopita recently
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I was going to make baklava and then made the classic mistake of reading the wiki article about it and following the links and then… “yes, obviously ancient Roman placenta is what I should make instead”
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Came out Actually Good this time! Although much too thin. The 11x17 dish recommended by the recipe seemed WAY too large and I’m too prone to following directionspic.twitter.com/WxL5xTLk2K
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Replying to @Meaningness @St_Rev
oh man this sounds good.. makes way more sense now that i realize the bay leaves are just a bed
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Well I ate a few by mistake and after cooking in the oil they were fine!
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