On Feb 2, 8:32*am, Lou Decruss > wrote:
> On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
>
>
>
> > wrote:
> >On Feb 1, 7:46*am, "Nancy Young" > wrote:
> >> ImStillMags wrote:
> >> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
> >> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
> >> >> type with a crusty exterior and a bit of a yeasty flavor.
>
> >> >> But I don't use sourdough and most of what I see online uses either
> >> >> sourdough or a poolish of some sort.
>
> >> >> Does someone have a recipe up their sleeve that might be fit the
> >> >> bill?
>
> >> >> I've got a bit of roast beef that I want to make into sandwiches and
> >> >> dip in a consomme I have on hand.
> >> > what about a French bread?
>
> >> Sounds good to me. *I buy what they label French Rolls for
> >> things like cheesesteaks, meatballs sandwiches. *They fit the
> >> bill and I think they'd be perfect for what sounds like a French
> >> dip.
>
> >In Chicago I would buy Gonnella bread. Where I live now I get
> >Vietnamese "baguettes."
>
> Gonnella and S.Rosen are always good but I recently stumbled on the
> Bolillo rolls at a mexi grocery store in West Chicago. *We had Italian
> sausage and pepper sandwiches and they were awesome. *I'll try them
> with Italian beef next time. *
>

They're like wide torpedo rolls, right? When I had one it seemed to
have more than just flour water yeast and salt in it -- that might be
why it's extra tasty.

BTW, inquiring minds want to learn how your giardiniera is doing.