On Mon, 8 May 2017 06:58:43 -0700 (PDT), "The Greatest!"
> wrote:

>Sheldon wrote:
>
>> On Sun, 07 May 2017 19:46:32 GMT, Wayne Boatwright
>> > wrote:
>>
>> >On Sun 07 May 2017 08:04:25a, cshenk told us...
>> >
>> >> U.S. Janet B. wrote in rec.food.cooking:
>> >>
>> >>>
>> >>> I'm doing fish sandwiches tonight on bollio rolls. I've finely
>> >>> shredded cabbage and iceberg lettuce and tossed them together. I
>> >>> am really tempted to toss a tiny bit of cilantro in either with
>> >>> the lettuce/cabbage or with some mayo/sour cream. I really don't
>> >>> have any other fresh herbs right now except some green onions or
>> >>> some dill that I froze.. Would you do the cilantro or if you had
>> >>> your choice, which of the other two? Further thoughts for the
>> >>> future, please. Thanks
>> >>> Janet US
>> >>
>> >> Hi Janet, Is bollio a shape and general type of crusty white or is
>> >> it specific to a mexian version of a french similar bread?
>> >> Internet checks seem to indicate either can be right.
>> >
>> >A bolillo or pan francés is a type of savory bread traditionally made
>> >in Mexico. It is a variation of the baguette, but shorter in length
>> >and is often baked in a stone oven.
>>
>> Hijacked and posted verbatim without a citation:
>> https://en.wikipedia.org/wiki/Bolillo
>
>
>"Everything old is new again..."
>
>Remember when the puke would post "My sweet mother's/grandmother's old southron receipts",
>which were simply recipes he'd copied from the internet...

Often.