"Dave Smith" > wrote in message
...
> On 2020-09-19 8:35 p.m., Julie Bove wrote:
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2020-09-19 1:18 a.m., Julie Bove wrote:
>>>> If you make this, what kind of bread to you use? I ask because I ran
>>>> across a recipe for it and want to make it but their recipe calls for
>>>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe
>>>> that I saw many years ago. He uses white bread but says the recipe is
>>>> not authentic.
>>>>
>>>> I did find the authentic one from where it originates, and it says to
>>>> use Texas Toast. There are many recipes online, most of which seem to
>>>> use some form of white bread.
>>>>
>>>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>>>> strange mix of chicken broth, milk and cheese. And the cheese? That
>>>> varies too, as does the method of preparation. Some say to broil the
>>>> tomato first.
>>>>
>>>> I don't really care if mine is authentic, but I want it to taste good.
>>>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>>>> before so I can't dredge up a memory of the taste. Not even sure I can
>>>> get it here, but never looked.
>>>>
>>>> So... What bread do you use? Thanks!
>>>
>>> It is dark, dense and a little sweet. You won't like it.
>>
>> I'm sure I would like it for toast. But... Winco didn't have any.
>
> It probably isn't available anywhere in the Bothell area.

I don't grocery shop in Bothell.