These recipes that call for one bay leaf in a large soup or stew always seem a bit strange to me. I've put two or even three in before and haven't noticed an overpowering flavor. Do other people out there notice a difference if you double the bay leaf amount?
And this weekend I cooked a recipe that said (1 Turkish bay leaf or 1/2 California bay leaf). Seriously? If they want to refine it by that much shouldn't they say large leaf or small leaf too. Also, if one uses grocery store leaves, who knows how fresh and potent they are. I usually assume they are less fresh and add more leaves.
And now my grocery store carries fresh bay leaves. How are these used (more? less? the same amount?).