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    More: Interesting, Bread, Cascading Style Sheets, snack foods, Business, mad rush time, Dover Double-Double, fresh flatbread, local bakery  
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587 clicks; posted to Discussion » and Food » on 22 Aug 2020 at 3:50 PM (27 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-08-22 9:39:51 PM  
Sourdough rye.
 
2020-08-22 9:45:39 PM  

zeroflight222: NINEv2: I could use a little help... what is the super moist layered Indian bread? I've only had it at one place.

Assuming it's not naan, maybe kachori, paratha, or tarftan?


It's not dry like a cracker. Its almost like a roll? Crap it's been so long since I've had it I probably wouldn't recognize it. It was at this bomb ass Indian +/- Chinese joint outside Toronto. Chicken 65, black pepper ??? curry, and the best goat vindaloo I've ever had.
 
2020-08-22 9:48:15 PM  

zeroflight222: NINEv2: I could use a little help... what is the super moist layered Indian bread? I've only had it at one place.

Assuming it's not naan, maybe kachori, paratha, or tarftan?


Lachha paratha, that's it! Thanks!
 
2020-08-22 9:49:36 PM  
Freshly baked
 
2020-08-22 10:04:34 PM  
For me, a fresh loaf with rosemary in it.

And for all you bread nuts, I can't recommend Yakitate enough!
https://en.wikipedia.org/wiki/Yakitat​e​!!_Japan

The style is (a lot) campy.  But it's a fun show.
 
2020-08-22 10:19:03 PM  
If I had to pick a place that I like specifically for bread, and for a specific bread, it would be Erick Schat's Bakery in Bishop, CA. I'm not up that way all the time but when I go up there I ALWAYS stop for some Honi Squaw bread. Not only do I eat some up there but I bring some back here to eat later. That's the only bread I like so much I'll drive around with it for hours just to bring some home. They have a website but they aren't taking orders right now, in case you wanted to try it.
 
151 [OhFark]
2020-08-22 10:41:26 PM  
The tomato focaccia at my first restaurant job. It was free and I was 16 and liked free stuff.

But damn it was actually really good.
 
2020-08-22 11:03:43 PM  

sirrerun: Yo, where mah Semites at?
Challah back, y'all.


This.
 
2020-08-22 11:06:02 PM  
Tamales
thespruceeats.comView Full Size
thespruceeats.comView Full Size
 
2020-08-22 11:11:15 PM  

Hubris Boy: San Francisco sourdough


More specifically, Boudin and their 170 year old starter.
 
2020-08-22 11:42:19 PM  
Fark user imageView Full Size

San Francisco style sourdough bread
or
Fark user imageView Full Size
Rye
 
2020-08-22 11:48:07 PM  

AnotherBluesStringer: I'm gonna slightly hijack this thread for a second, I have a friend who swears that pizza dough has scientifically been proven to be better in California because of some bacterium in the air. While this sounds like a full of shiat statement, I'd like to know if anyone else has ever heard of this nonsense.


That's called yeast and your friend thinks she's eating sourdough.

She's also really stupid. Sorry to bear bad news.

/Ap flour, yeast, garlic, parmesan, Dill, onion, water. Bake. Eat.
 
2020-08-22 11:50:49 PM  

It'sMorphin'Time: AnotherBluesStringer: I'm gonna slightly hijack this thread for a second, I have a friend who swears that pizza dough has scientifically been proven to be better in California because of some bacterium in the air. While this sounds like a full of shiat statement, I'd like to know if anyone else has ever heard of this nonsense.

That's called yeast and your friend thinks she's eating sourdough.

She's also really stupid. Sorry to bear bad news.

/Ap flour, yeast, garlic, parmesan, Dill, onion, water. Bake. Eat.


Well there are sourdough pizza doughs.

Though you're right in that she probably isn't talking about that.
 
2020-08-23 12:11:29 AM  
Any gluten free bread
 
2020-08-23 12:18:14 AM  
A real baguette in Paris.
 
2020-08-23 12:23:50 AM  

BrerRobot: Tamales
[thespruceeats.com image 850x478][thespruceeats.com image 850x478]


Serious question - do tamales count as a bread product, or are they technically a pudding?
 
2020-08-23 12:36:16 AM  

rohar: NINEv2: Lefse. The Scandinavian foods I've had have varied from meh to hork to oh-my-god-kill-it but I always loved Christmas at Grandma's, with the 1 foot high pile of lefse.

Why wait until Christmas?  

https://granrudslefse.com/

/I was born just down the road
//their family and my family go back a bit
///$8 per lb, I'll order it before I make it!


$8/lb? Damn that's steep.
 
2020-08-23 12:42:17 AM  

FormlessOne: BrerRobot: Tamales
[thespruceeats.com image 850x478][thespruceeats.com image 850x478]

Serious question - do tamales count as a bread product, or are they technically a pudding?


A quick google suggests it's generally considered a basic cornbread (if not counting the filling).  The Brittanica calls it a cake of corn dough, cake being an adjective in this case.  If counting the filling, I'd think they fall more in the same category as a steamed bun, which is a debate in itself.
 
2020-08-23 1:30:59 AM  

Birnone: If I had to pick a place that I like specifically for bread, and for a specific bread, it would be Erick Schat's Bakery in Bishop, CA. I'm not up that way all the time but when I go up there I ALWAYS stop for some Honi Squaw bread. Not only do I eat some up there but I bring some back here to eat later. That's the only bread I like so much I'll drive around with it for hours just to bring some home. They have a website but they aren't taking orders right now, in case you wanted to try it.


We make the run over to Bishop on 6 and down 395 whenever we travel between the two "Inland Empires".  Erick Schat's Bakery is one of our stops.
 
2020-08-23 1:40:34 AM  
Baguette for long sandwiches.

Brioche for burgers.

Pretzel as a complement for beer.
 
2020-08-23 2:27:37 AM  

Billy Liar: [th.bing.com image 166x180]

It's heavenly


That's not bread you cannibal


Ok maybe it is - the blessing may not be over
 
2020-08-23 2:59:17 AM  

151: The tomato focaccia at my first restaurant job. It was free and I was 16 and liked free stuff.

But damn it was actually really good.


I just got a focaccia dough in the refrigerator. I'll bake it after a ride in the morning.
 
2020-08-23 3:26:44 AM  
Fresh soft pretzels purchased from a cart in downtown Philadelphia, topped with just a ribbon of yellow mustard and eaten while taking a break from seeing the sights along Ben Franklin Parkway.

/no butter or farked up cheese bullshiat on it either
 
2020-08-23 3:31:51 AM  

relaxitsjustme: Fresh soft pretzels purchased from a cart in downtown Philadelphia, topped with just a ribbon of yellow mustard and eaten while taking a break from seeing the sights along Ben Franklin Parkway.

/no butter or farked up cheese bullshiat on it either


How 'bout deep fried? Do they deep fry those things?
 
2020-08-23 4:41:44 AM  
I love my breadmaker, mom gave me hers plus four bread machine cookbooks by donna german. Last one i did was a nice crusty cuban ...
 
2020-08-23 4:56:20 AM  
All I know is my mother won the county fair with her bread a few decades ago. Won a brand new Kitchen Aid mixer.

/it's damn good bread
 
2020-08-23 6:33:15 AM  

markie_farkie: When we lived in Turkey, the canon fired at sunset during Ramadan signaled that it was mad rush time to the local bakery, where we picked up fresh flatbread made in an enormous wood-fired oven.

It was fluffy with a nice crust, and was infused with some small black seeds that to this day I haven't been able to find.  They weren't sesame or poppy seeds, either.

Topped with fresh olive oil and feta, it was delicious.


Could those little black things be nigella seeds?

Turkish bread with creamy marinated feta, olive oil and herbs and spices is amazing. Especially the Turkish flat bread that peels off into strips yet is still somehow fluffy and soft.

I'm currently eating some homemade garlic bread - impossibly crusty on the outside, improbably soft and fluffy on the inside, spread with about 125g of butter and a half a bulb of garlic. Some slices made with added basil paste. Heart attack on a plate, but worth it.

Bread was made to come with a fresh-made pasta: a four cheese lasagna. Made it with my signature Veneto sauce: 1/2 pound of diced veneto salami, 2 pounds pork and veal mince, browned. 1/2 lb button mushroom, mixed herbs, 1/2 bulb garlic, 1 big onion, stick of celery, 1 carrot, sautéed in olive oil. Simmered with 40oz tomato passata and a bottle of white wine (1 glass into the sauce, five into the chef). Topped with the thickest, creamiest half-and-half bechamel with pecorino you have ever seen. The milk-cream mix for the bechamel was boosted with vegetable essence,, a clove studded onion, allspice and cinnamon bark while it simmered.

Amazingly good with the garlic bread.
 
2020-08-23 7:05:33 AM  

dryknife: Builds strong bodies.
Wonder Bread
[external-content.duckduckgo.com image 850x477]


Laugh if you want. I was going to post about another variety fresh out of the oven, but this made me think.

For a person of a certain age (old) and background, Wonder Bread was the only bread we knew. I had not had any since the 70's when a few years ago I had access to a loaf. I also had access to Welch's grape jelly. Before I knew it I was 7 years old again. It was such a strong nostalgia moment I was stunned. Back to a time when my parents were alive and I didn't have a care or worry in the world.

And that was the best sandwich I've had in a while.
 
2020-08-23 7:28:47 AM  

The_Philosopher_King: dryknife: Builds strong bodies.
Wonder Bread
[external-content.duckduckgo.com image 850x477]

Laugh if you want. I was going to post about another variety fresh out of the oven, but this made me think.

For a person of a certain age (old) and background, Wonder Bread was the only bread we knew. I had not had any since the 70's when a few years ago I had access to a loaf. I also had access to Welch's grape jelly. Before I knew it I was 7 years old again. It was such a strong nostalgia moment I was stunned. Back to a time when my parents were alive and I didn't have a care or worry in the world.

And that was the best sandwich I've had in a while.


CSB

Sad, but cool.
 
2020-08-23 7:37:53 AM  

TwowheelinTim: relaxitsjustme: Fresh soft pretzels purchased from a cart in downtown Philadelphia, topped with just a ribbon of yellow mustard and eaten while taking a break from seeing the sights along Ben Franklin Parkway.

/no butter or farked up cheese bullshiat on it either

How 'bout deep fried? Do they deep fry those things?


Fark user imageView Full Size
Deep fried?  This look like a doughnut to you?
 
2020-08-23 10:15:37 AM  

The_Philosopher_King: dryknife: Builds strong bodies.
Wonder Bread
[external-content.duckduckgo.com image 850x477]

Laugh if you want. I was going to post about another variety fresh out of the oven, but this made me think.

For a person of a certain age (old) and background, Wonder Bread was the only bread we knew. I had not had any since the 70's when a few years ago I had access to a loaf. I also had access to Welch's grape jelly. Before I knew it I was 7 years old again. It was such a strong nostalgia moment I was stunned. Back to a time when my parents were alive and I didn't have a care or worry in the world.

And that was the best sandwich I've had in a while.


when, where, and why?

i can't imagine it was ever truly cheaper than home baked breads (even during the depression or WW2), and even if there was a time that "city folk" just didn't bake at home didn't they have (relatively cheap) local bakeries?

my paternal grandpa was the son of austrian immigrants, raised in urban chicago, was pretty darn poor (and grew up with 4 siblings who lived till adulthood, raised 6 kids of his own), and would be about 104 if he were still living, but i cannot possibly imagine him going without rye bread or poppy seed cake from a neighborhood european bakery, or his wife's homemade dinner rolls. -other than when he served in the pacific theater of WW2 of course......
 
2020-08-23 11:27:27 AM  

luna1580: The_Philosopher_King: dryknife: Builds strong bodies.
Wonder Bread
[external-content.duckduckgo.com image 850x477]

And that was the best sandwich I've had in a while.

when, where, and why?

i can't imagine it was ever truly cheaper than home baked breads (even during the depression or WW2), and even if there was a time that "city folk" just didn't bake at home didn't they have (relatively cheap) local bakeries?

my paternal grandpa was the son of austrian immigrants, raised in urban chicago, was pretty darn poor (and grew up with 4 siblings who lived till adulthood, raised 6 kids of his own), and would be about 104 if he were still living, but i cannot possibly imagine him going without rye bread or poppy seed cake from a neighborhood european bakery, or his wife's homemade dinner rolls. -other than when he served in the pacific theater of WW2 of course......


No not cheaper. Wonder was not considered the cheap bread. This is a middle class bread. A Suburbanite's bread. In the 60's and 70's Wonder ruled the bread aisle.They were early in on sponsoring kids TV shows. Even back to the Howdy Dowdy show. So all the kids begged their parents to buy that bread. Combine that with the "helping build bodies 8 or 12 ways" ad campaign. That came because they added "nutrients" to the bread. So they sold mom too. It wasn't until food science advanced a bit before we realized it wasn't that great for you after all.
 
2020-08-23 11:53:27 AM  
Mine
 
2020-08-23 12:13:30 PM  

The_Philosopher_King: luna1580: The_Philosopher_King: dryknife: Builds strong bodies.
Wonder Bread
[external-content.duckduckgo.com image 850x477]

And that was the best sandwich I've had in a while.

when, where, and why?

i can't imagine it was ever truly cheaper than home baked breads (even during the depression or WW2), and even if there was a time that "city folk" just didn't bake at home didn't they have (relatively cheap) local bakeries?

my paternal grandpa was the son of austrian immigrants, raised in urban chicago, was pretty darn poor (and grew up with 4 siblings who lived till adulthood, raised 6 kids of his own), and would be about 104 if he were still living, but i cannot possibly imagine him going without rye bread or poppy seed cake from a neighborhood european bakery, or his wife's homemade dinner rolls. -other than when he served in the pacific theater of WW2 of course......

No not cheaper. Wonder was not considered the cheap bread. This is a middle class bread. A Suburbanite's bread. In the 60's and 70's Wonder ruled the bread aisle.They were early in on sponsoring kids TV shows. Even back to the Howdy Dowdy show. So all the kids begged their parents to buy that bread. Combine that with the "helping build bodies 8 or 12 ways" ad campaign. That came because they added "nutrients" to the bread. So they sold mom too. It wasn't until food science advanced a bit before we realized it wasn't that great for you after all.


ah. thank you for clearing that up. as an american born in 1980 i certainly ate lots of "white bread" for packed lunch sandwiches all through elementary school, but that's all it was (and it's still my fave for a BLT with real garden tomatoes). but other breads were always around for other purposes.

the "exclusive wonder bread experience" is probably what my mom remembers, even if her dad also bought "his" bakery rye once a week... i remember as a little kid it was a big treat to be offered a slice of it, warm from the toaster and buttered, at my grandparent's house. it was "special" and couldn't just be randomly eaten for snacks, but back at home we knew many breads. (and many mustards. i always thought friends with less than 4 kinds of mustard in the fridge were weird and deprived.)
 
2020-08-23 2:35:27 PM  
Dave's Killer Bread.
 
2020-08-23 3:11:20 PM  
Now that the results are in...

("envelope, please")
opens envelope

"Thoroughbreds."
 
2020-08-23 3:13:56 PM  

zeroflight222: FormlessOne: BrerRobot: Tamales
[thespruceeats.com image 850x478][thespruceeats.com image 850x478]

Serious question - do tamales count as a bread product, or are they technically a pudding?

A quick google suggests it's generally considered a basic cornbread (if not counting the filling).  The Brittanica calls it a cake of corn dough, cake being an adjective in this case.  If counting the filling, I'd think they fall more in the same category as a steamed bun, which is a debate in itself.


I was curious - I wonder how much overlap they all have, taxonomically speaking? Puddings, hum bow, tamales, mantou, brown breads, etc.
 
2020-08-23 3:16:50 PM  

FormlessOne: zeroflight222: FormlessOne: BrerRobot: Tamales
[thespruceeats.com image 850x478][thespruceeats.com image 850x478]

Serious question - do tamales count as a bread product, or are they technically a pudding?

A quick google suggests it's generally considered a basic cornbread (if not counting the filling).  The Brittanica calls it a cake of corn dough, cake being an adjective in this case.  If counting the filling, I'd think they fall more in the same category as a steamed bun, which is a debate in itself.

I was curious - I wonder how much overlap they all have, taxonomically speaking? Puddings, hum bow, tamales, mantou, brown breads, etc.


So, I went looking, and now I've got a whole raft of steamed foods I have to try out now... I love the web, sometimes.
 
2020-08-23 3:38:00 PM  

Barfmaker: Ace Bakery's Pane Rustico, it's the perfect bread. How much more perfect could it be? None. None more perfect.



Did it just come out of the oven?  Is it warm?  Also, it looks a little thinly sliced.
 
2020-08-23 4:45:28 PM  

Gentlequiet: Nana's anadama.


That sounds filthy.
 
2020-08-23 4:49:54 PM  

Thudfark: [Fark user image image 850x850]


You jerk!

Many happy returns:
"I found her diarrhea underneath a tree..."
 
2020-08-23 7:05:11 PM  
Not focaccia bread .
 
2020-08-23 10:43:23 PM  

AnotherBluesStringer: I'm gonna slightly hijack this thread for a second, I have a friend who swears that pizza dough has scientifically been proven to be better in California because of some bacterium in the air. While this sounds like a full of shiat statement, I'd like to know if anyone else has ever heard of this nonsense.


If I can taste the bacteria in my pizza dough, then my yeast is dead.
 
2020-08-23 10:50:11 PM  

ecmoRandomNumbers: Marcus Aurelius: The loaf of crusty Italian coming out of my oven this afternoon.

Same here. I've gotten really good at bread, and I praise Jebus for the KitchenAid dough hook.

Now I'm doing keto because my bread is TOO good.


We finally upgraded to the stainless steel dough hook (tired of flakes of coating)

Now all the bread is fancier.LOL
 
2020-08-23 10:57:12 PM  
Forgot to answer the OP.

So many choices, but I'll go with a sweet Finnish rye bread.  Can't remember the name, but it probably has at least four 'k's in it.  We have it every Christmas for a treat.  Molasses as the extra sweetness.  Two days to make.

Loaf lasts two days if you're lucky.
 
2020-08-23 11:01:50 PM  

millia: German sour dough rye, without caraway seeds. Foul, evil, caraway seeds.


Yet toss them in some buttery cabbage . . .
 
2020-08-23 11:03:07 PM  

Vlad_the_Inaner: [Fark user image image 400x300]

/lasts and lasts


This is too much posting on one thread, but . . .

I'm just reading Witches Abroad, so I got a kick out of this reply.
 
2020-08-23 11:05:17 PM  

Shaggy_C: little big man: Best breads I've had were in Germany.  There's a German-style bakery in Hammersmith that is really good for any London-based farkers:  http://www.bakehaus.co.uk/

Ehhh...I went there and couldn't find a single farking pretzel. Was NOT impressed.

I order from https://germandeli.co.uk/ these days.


I don't know what's typically in a German bakery, but isn't the pretzel thing fairly limited to Bavaria?
 
2020-08-23 11:07:22 PM  

NearCanuck: Forgot to answer the OP.

So many choices, but I'll go with a sweet Finnish rye bread.  Can't remember the name, but it probably has at least four 'k's in it.  We have it every Christmas for a treat.  Molasses as the extra sweetness.  Two days to make.

Loaf lasts two days if you're lucky.


Not a single K.

Joululimppu.
 
2020-08-23 11:52:39 PM  
Free bread.
 
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