Guess this person is unfamiliar with seasoning and the fact that bay leaves are used for flavor.

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?

I’ve read it enhances every other flavour, kind of like salt but without making things salty

I just toss a sprinkle of msg in, does wonders

MSG only enhance 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.