http://www.recfoodcooking.com

Thanks go to Andy for this survey.
--
Cheers
Chatty Cathy

ChattyCathy > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.

/pumping the Arsenio Wave

W00T! W00T! W00T!

#16 please. I'll also take the MW off your hands.

The Ranger

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.
> --
> Cheers
> Chatty Cathy

I was #4. Missed the TFH yet again dammit! :-(
And I was on line too...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

ChattyCathy said...

> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.


Rats!

Whole wheat BUM!!!
Voter #3

In article >, Andy > wrote:

> ChattyCathy said...
>
> > http://www.recfoodcooking.com
> >
> > Thanks go to Andy for this survey.
>
>
> Rats!
>
> Whole wheat BUM!!!
> Voter #3

I'm for sourdough.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.
>

Dang, I came so close to winning my 2nd TFH. Missed it by this much
<------>.


Becca

Becca wrote:

> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Andy for this survey.
>>
>
> Dang, I came so close to winning my 2nd TFH. Missed it by this much
> <------>.
>
>
> Becca

This time round it would appear that The Ranger outgunned ya...

;-)
--
Cheers
Chatty Cathy

ChattyCathy wrote on Mon, 29 Jun 2009 18:21:34 +0200:

> http://www.recfoodcooking.com

> Thanks go to Andy for this survey.
> --
> Cheers
> Chatty Cathy

I see that my choice, sourdough, is way ahead but I'd be tempted to
specify San Francisco Sourdough. It *is* the most and is different from
other varieties. It's a pity but, if you start with real SF sourdough
yeast in other parts of the country, it quickly reverts to the local
type :-(
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet said...

> In article >, Andy > wrote:
>
>> ChattyCathy said...
>>
>> > http://www.recfoodcooking.com
>> >
>> > Thanks go to Andy for this survey.
>>
>>
>> Rats!
>>
>> Whole wheat BUM!!!
>> Voter #3
>
> I'm for sourdough.


Great stuff!

Better in CA rather than PA. ((

Andy

"Omelet" > wrote in message
news
> In article >, Andy > wrote:
>
>> ChattyCathy said...
>>
>> > http://www.recfoodcooking.com
>> >
>> > Thanks go to Andy for this survey.
>>
>>
>> Rats!
>>
>> Whole wheat BUM!!!
>> Voter #3
>
> I'm for sourdough.
> --
> Peace! Om
>

Me too! I adore sourdough bread

Jill

jmcquown wrote:
> "Omelet" > wrote in message
> news
>> In article >, Andy > wrote:
>>
>>> ChattyCathy said...
>>>
>>> > http://www.recfoodcooking.com
>>> >
>>> > Thanks go to Andy for this survey.
>>>
>>>
>>> Rats!
>>>
>>> Whole wheat BUM!!!
>>> Voter #3
>>
>> I'm for sourdough.
>> --
>> Peace! Om
>>
>
> Me too! I adore sourdough bread
>
> Jill

I picked french. If all of the above was an option - I'da picked that.

Tracy, recovering carboholic

Omelet wrote:

>> Whole wheat BUM!!!
>> Voter #3
>
> I'm for sourdough.

Sourdough is pretty good, but there is nothing quite like a good
baguette, though they are hard to find in North America. The best bread
I ever had in my life was a baguette that we got while visiting
relatives in Switzerland. They lived near the lake between Lausanne and
Geneva and we scooted across the border, just a few miles away, to a 24
hour patisserie in France. That bread was incredible.

There is a patiserie in Toronto that makes pretty good baguettes and any
time we are in that part of the city we make sure to get some.

If I can't get good baguettes I settle for Italian. We have a pretty
good Italian bakery in town, but I usually scoot over to Niagara Falls
where there are several excellent Italian bakeries.

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.

I was surprised to see hardly any for Italian.
And so many for sourdough! To me that seems like
an acquired taste. I like it but I've have plenty
that was awful - way too sour for my taste. And
good sourdough is hard to fine in my area.

Anyhoo, I chose Italian because there's a great
Italian bakery in Pittsburgh - Mancini's. I don't
actually like all their breads but they make a loaf
called "Italian twist" that I think is the world's
best bread. It's nice and dense and the interior is
soft and chewy. The crust is crisp but not too hard.
They make it in a braid similar to challah - that's
why it's referred to as "twist". I've been eating
this bread since I was a small child so that's over
50 years!

When I was a kid we always stopped there after church
on Sunday. And so did everyone else in town as there
was always a line down the block to get it. People
would go in one door and out another on the side of
the building. You could see the people leaving and they
would have a large shopping bag in each hand filled with
bread and rolls.

But we only bought the "twist" - only a couple of loaves.
Naturally we couldn't wait to get home and eat it - still
slightly warm from the oven, with chunks of ice cold butter
dabbed on it. The wonder contrast between the cold, creamy,
salty butter and the soft chewy bread and crispy crust was
heaven. And it's just as good all these years later.

Nowadays the bakery delivers to many stores in the Pittsburgh
area so no need to traipse down to West Park to get it from
the bakery, but I still do that from time to time so I can
get it freshly baked and just eat it with butter all by itself.
But it's so good it's even better stale than most bread.

Nowadays I have a new almost as favorite a bread - Breadworks'
Tuscan loaf. It's a rustic bread, hard crust and big holes
inside. Comes in a large round loaf. I didn't used to like
the rustic style of breads but this one is really good. I buy
it a lot. Sometimes I go to the store and pick up a couple
of loaves of Mancini's and a loaf of Tuscan bread.

Of course I love almost all breads except rye - I absolutely
hate rye and don't like most multigrain bread because I can
usually taste the rye in them.

I actually rarely make Italian bread myself. When I make breads
at home they are usually more exotic. I have 2 Ethiopian bread
I love to make - one is spicy and one is a honey bread. I make
Irish soda bread and honey wheat bread. I make Swedish breads
at Xmas. And I make a lot of different rolls.

Man, I love bread!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Tracy" > wrote in message
...
> jmcquown wrote:
>> "Omelet" > wrote in message
>> news
>>> In article >, Andy > wrote:
>>>
>>>> ChattyCathy said...
>>>>
>>>> > http://www.recfoodcooking.com
>>>> >
>>>> > Thanks go to Andy for this survey.
>>>>
>>>>
>>>> Rats!
>>>>
>>>> Whole wheat BUM!!!
>>>> Voter #3
>>>
>>> I'm for sourdough.
>>> --
>>> Peace! Om
>>>
>>
>> Me too! I adore sourdough bread
>>
>> Jill
>
> I picked french. If all of the above was an option - I'da picked that.
>

I picked other because rye wasn't a choice. I was surprised by that!

On Mon, 29 Jun 2009 18:21:34 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com
>
>Thanks go to Andy for this survey.

I like them all. Does that make me a bread slut?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jun 29, 12:21 pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.
> --
> Cheers
> Chatty Cathy

I seem to be the only one who can't choose between pita and tortilla.
Didn't see cornbread on the list, but would have been the third
choice.

Now that I'm in the 'burbs, though, I get to choose between a hundred
varieties of sliced loaves, or bake it myself.

So, what is the difference between French and Italian? (ducking)

B

ChattyCathy wrote:
> http://www.recfoodcooking.com
>

For me, it's entirely dependent on what I'm eating with the bread. If
it's just bread alone, I want some crusty bread (NYT works) with butter.
If it's an avocado/tomato/sprouts sandwich, I want a soft but hearty
wheat bread. Bologna goes on white bread. Etc.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Cheryl said...

>
> "Tracy" > wrote in message
> ...
>> jmcquown wrote:
>>> "Omelet" > wrote in message
>>> news >>>> In article >, Andy > wrote:
>>>>
>>>>> ChattyCathy said...
>>>>>
>>>>> > http://www.recfoodcooking.com
>>>>> >
>>>>> > Thanks go to Andy for this survey.
>>>>>
>>>>>
>>>>> Rats!
>>>>>
>>>>> Whole wheat BUM!!!
>>>>> Voter #3
>>>>
>>>> I'm for sourdough.
>>>> --
>>>> Peace! Om
>>>>
>>>
>>> Me too! I adore sourdough bread
>>>
>>> Jill
>>
>> I picked french. If all of the above was an option - I'da picked that.
>>
>
> I picked other because rye wasn't a choice. I was surprised by that!


Cheryl,

I couldn't think up rye or bagels or focaccia or everything.

Sorry!

Thanks for voting!

Best,

Andy

sf said...

> On Mon, 29 Jun 2009 18:21:34 +0200, ChattyCathy
> > wrote:
>
>>http://www.recfoodcooking.com
>>
>>Thanks go to Andy for this survey.
>
> I like them all. Does that make me a bread slut?


If you apply margarine or "I can't believe it's not butter," etc.?

YES!

ChattyCathy wrote:
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.

New York City-style (deli) rye. It's a sourdough rye. The kind that has
a crisp crust and an inside that is chewable. It will hold up to a
corned beef sandwich slathered with coleslaw and Russian dressing. It
never comes in a plastic bag. It has to be purchased off a baker's rack
either in a neighborhood bakery or a good supermarket appetizing
department like Shop-Rite or Wegman's.

I miss this bread. My kids teethed on the crusts.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Cheryl wrote:

> I picked other because rye wasn't a choice. I was surprised by that!
>

Me too.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

ChattyCathy wrote:
> http://www.recfoodcooking.com
>



It depends entirely on what it is being used for.

Our everyday bread is Mountain Oat, a local chain supermarket
loaf. It is very good toasted for breakfast, in most sandwiches, etc.

Garlic bread calls for a baguette, Italian of French loaf.

Tortillas are important for fajitas, burritos, etc.

Pumpernickel is wonderful with roast beef but French Dip sandwiches need
hard rolls.

We have begun eating an occasional hamburger on day-old (softened)
Kaiser rolls and the combination is much better than burger rolls.

See what I mean?

gloria p

On Mon, 29 Jun 2009 14:39:24 -0500, Andy > wrote:

>sf said...
>
>> On Mon, 29 Jun 2009 18:21:34 +0200, ChattyCathy
>> > wrote:
>>
>>>http://www.recfoodcooking.com
>>>
>>>Thanks go to Andy for this survey.
>>
>> I like them all. Does that make me a bread slut?
>
>
>If you apply margarine or "I can't believe it's not butter," etc.?
>
>YES!

Whew. I use butter or OO... so am I a bread connoisseur?
Have you ever tried limpa? Bread of the gods!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 29 Jun 2009 12:14:11 -0700, Serene Vannoy
> wrote:

>If it's an avocado/tomato/sprouts sandwich, I want a soft but hearty
>wheat bread.

That sandwich *must* have a chewy multigrain!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 29 Jun 2009 14:25:17 -0400, Kate Connally >
wrote:

>I like it but I've have plenty
>that was awful - way too sour for my taste.

Heh, I've never had one that's too sour for me. They are all insipid
now, very bland and the crust is too crust even if it attempts to be
crunchy.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf said...

> On Mon, 29 Jun 2009 14:39:24 -0500, Andy > wrote:
>
>>sf said...
>>
>>> On Mon, 29 Jun 2009 18:21:34 +0200, ChattyCathy
>>> > wrote:
>>>
>>>>http://www.recfoodcooking.com
>>>>
>>>>Thanks go to Andy for this survey.
>>>
>>> I like them all. Does that make me a bread slut?
>>
>>
>>If you apply margarine or "I can't believe it's not butter," etc.?
>>
>>YES!
>
> Whew. I use butter or OO... so am I a bread connoisseur?
> Have you ever tried limpa? Bread of the gods!


Don't know limpa but given that good sourdough can't be had in PA, I'm
guessing the same holds true for limpa.

Until just now, that's the first I've heard of limpa. ((

Andy

Janet Wilder wrote:
> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>> Thanks go to Andy for this survey.
>
> New York City-style (deli) rye. It's a sourdough rye. The kind that has
> a crisp crust and an inside that is chewable. It will hold up to a
> corned beef sandwich slathered with coleslaw and Russian dressing. It
> never comes in a plastic bag. It has to be purchased off a baker's rack
> either in a neighborhood bakery or a good supermarket appetizing
> department like Shop-Rite or Wegman's.
>
> I miss this bread. My kids teethed on the crusts.
>
There is an evil mom & pop bakery in my town that makes that type of rye
and also pumpernickel and black Russian rye. All baked in an anthracite
coal fired oven. Wegmans is not even close to their quality.

gloria.p wrote:
> ChattyCathy wrote:
>> http://www.recfoodcooking.com
>>
>
>
>
> It depends entirely on what it is being used for.
>
> Our everyday bread is Mountain Oat, a local chain supermarket
> loaf. It is very good toasted for breakfast, in most sandwiches, etc.
>
> Garlic bread calls for a baguette, Italian of French loaf.
>
> Tortillas are important for fajitas, burritos, etc.
>
> Pumpernickel is wonderful with roast beef but French Dip sandwiches need
> hard rolls.
>
> We have begun eating an occasional hamburger on day-old (softened)
> Kaiser rolls and the combination is much better than burger rolls.
>
> See what I mean?
>
> gloria p

I think the problem with typical burger rolls is they are made from that
gooey texture wonder bread dough.

Kaiser rolls are a perfect match for a burger. Two local bakeries make
good ones here and don't pack them in plastic.

George said...

> Janet Wilder wrote:
>> ChattyCathy wrote:
>>> http://www.recfoodcooking.com
>>>
>>> Thanks go to Andy for this survey.
>>
>> New York City-style (deli) rye. It's a sourdough rye. The kind that has
>> a crisp crust and an inside that is chewable. It will hold up to a
>> corned beef sandwich slathered with coleslaw and Russian dressing. It
>> never comes in a plastic bag. It has to be purchased off a baker's rack
>> either in a neighborhood bakery or a good supermarket appetizing
>> department like Shop-Rite or Wegman's.
>>
>> I miss this bread. My kids teethed on the crusts.
>>
> There is an evil mom & pop bakery in my town that makes that type of rye
> and also pumpernickel and black Russian rye. All baked in an anthracite
> coal fired oven. Wegmans is not even close to their quality.


Can you just walk in for a fresh loaf or is it sold out before the homeroom
bell rings?

You get a pastrami and mustard supply with that???


Andy and his Evil Twin...

We gotta do some serious hunting!

Yep. It's about time we live la vida loca!

When was the last time you had pastrami on rye?

With mustard?

And mustard!

I forget...

You can't forget that... stupid!!!

Put up your dukes!

You first!

No! YOU!

Afraid?

No.

Miss, he's paying!

You'll pay me back?

Yes I will.

When?

Whenever it's my turn next, OK?

As if?

I'll leave the tip.

You're such a liar!

Wait and see.

Pussy!

Jerk!

....

On Mon, 29 Jun 2009 15:43:01 -0500, Andy > wrote:

>Don't know limpa but given that good sourdough can't be had in PA, I'm
>guessing the same holds true for limpa.
>
>Until just now, that's the first I've heard of limpa. ((

Limpa is also known as Swedish rye bread. If you can find a Swedish
bakery, buy a loaf - it's sublime! It's also probably easier to find
in Minnesota, Wisconsin and Iowa although we were able to buy it in
Chicago. Back when I first moved here, there was a Swedish bakery on
Powell but it's long gone now. In fact, there doesn't seem to be a
Swedish bakery in the City anymore.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf said...

> On Mon, 29 Jun 2009 15:43:01 -0500, Andy > wrote:
>
>>Don't know limpa but given that good sourdough can't be had in PA, I'm
>>guessing the same holds true for limpa.
>>
>>Until just now, that's the first I've heard of limpa. ((
>
> Limpa is also known as Swedish rye bread. If you can find a Swedish
> bakery, buy a loaf - it's sublime! It's also probably easier to find
> in Minnesota, Wisconsin and Iowa although we were able to buy it in
> Chicago. Back when I first moved here, there was a Swedish bakery on
> Powell but it's long gone now. In fact, there doesn't seem to be a
> Swedish bakery in the City anymore.


We pipe music thru the streetlamp speakers throughout town for all
occassions.

I know, it's only rock 'n' roll and we like it.

Like it, like it, yest we do!

Andy

ChattyCathy wrote:
> Becca wrote:
>
>
>> ChattyCathy wrote:
>>
>>> http://www.recfoodcooking.com
>>>
>>> Thanks go to Andy for this survey.
>>>
>>>
>> Dang, I came so close to winning my 2nd TFH. Missed it by this much
>> <------>.
>>
>>
>> Becca
>>
>
> This time round it would appear that The Ranger outgunned ya...
>
> ;-)
>

Dagnabbit, I am ordering me a faster keyboard.


Becca

bulka wrote:

>
> I seem to be the only one who can't choose between pita and tortilla.
> Didn't see cornbread on the list, but would have been the third
> choice.
>
> Now that I'm in the 'burbs, though, I get to choose between a hundred
> varieties of sliced loaves, or bake it myself.
>
> So, what is the difference between French and Italian? (ducking)
>
> B



Well, they're both made with flour....

gloria p

> Cheryl wrote:
>
>> I picked other because rye wasn't a choice. I was surprised by that!
>>
>
> Me too.
> --
> Janet Wilder

While I'm fond of sour dough, French bread, etc. I was disappointed not to
see rye on the list. It's our favorite everyday bread.

Chris In Pearland, TX

Tracy wrote:
> I picked french. If all of the above was an option - I'da picked that.
>
> Tracy, recovering carboholic

French bread also got my vote. I spent the day with my Mom on Saturday,
and she was telling us that our Dad, who has passed away, refused to eat
store bought bread. For the first ten years of their marriage, she made
either biscuits, corn bread or French bread every day, and some days she
had to cook two of them. They were married 5 years before their first
child was born, then my sister came along 4 years later. I am the 3rd
child, so by the time I arrived, she was buying store bought bread.


Becca

On Jun 29, 12:21*pm, ChattyCathy > wrote:
> http://www.recfoodcooking.com
>
All of the above, plus rye and corn.

maxine in ri

On Jun 29, 2:54*pm, sf > wrote:
> On Mon, 29 Jun 2009 18:21:34 +0200, ChattyCathy
>
> > wrote:
> >http://www.recfoodcooking.com
>
> >Thanks go to Andy for this survey.
>
> I like them all. *Does that make me a bread slut?

You and me both.

maxine in ri

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
>
> Thanks go to Andy for this survey.
> --
> Cheers
> Chatty Cathy

No rye? No raisin?

On Mon 29 Jun 2009 07:36:37p, Ed told us...

>
> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>>
>> Thanks go to Andy for this survey.
>> --
>> Cheers
>> Chatty Cathy
>
> No rye? No raisin?

While I really like French, Italian, and sourdough, my real favorites are a
good jewish rye and raisin pumpernickel.

--
Wayne Boatwright
------------------------------------------------------------------------
But when the time comes that a man has had his dinner, then the
true man comes to the surface. ~Mark Twain

"Becca" > wrote in message
...
> Tracy wrote:
>> I picked french. If all of the above was an option - I'da picked that.
>>
>> Tracy, recovering carboholic
>
> French bread also got my vote. I spent the day with my Mom on Saturday,
> and she was telling us that our Dad, who has passed away, refused to eat
> store bought bread. For the first ten years of their marriage, she made
> either biscuits, corn bread or French bread every day, and some days she
> had to cook two of them. They were married 5 years before their first
> child was born, then my sister came along 4 years later. I am the 3rd
> child, so by the time I arrived, she was buying store bought bread.
>
>
> Becca
>

My paternal grandmother would bake 7 loaves of white bread every Tuesday.
Why 7 and not 8? I dunno. Why Tuesday? I don't know that, either. I do
know her bread was absolutely delcious. I've made it using her recipe a few
times in my younger years. It made the house smell wonderful and a piece of
home baked bread freshly out of the oven can't be beat! I can't knead the
bread dough anymore without inflicting terrible pain on my hands (don't have
a mixer with a dough hook, don't have a bread machine). One of these days I
may buy a stand mixer. In the meantime, those frozen loaves of raw bread
dough (Rich's is the brand) taste a lot like the original and I don't have
to knead them My aunt, who must be 89 by now and the only living sibling
of my father's, buys the frozen loaves... says they remind her of her mom's
bread

Grandma Mac's White Bread

7 c. flour
3 c. warm water
3 tsp. salt
1 pkg. active dry yeast
2-1/2 Tbs. vegetable oil
1 Tbs. butter, melted

Dissolve the yeast in warm (120F degree) water. Add remaining ingredients
(except butter) to a large mixing bowl and work to form a heavy dough.
Knead briefly. Let rise 1 hour. Punch down; let rise again. Punch down;
divide dough in half. Place each half in a greased loaf pan. Let rise
again until doubled. Bake at 375F degrees for 35-40 minutes. Turn loaves
over in the bread pans to lightly brown the bottoms. Place on wire rack to
cool. Brush tops with melted butter to glaze. Makes 2 loaves.

Jill