Ophelia wrote:
>
> "Ed Pawlowski" wrote:
> An entire generation has no idea what good bread is like. Today, people
> go to the supermarket for everything and think they are getting good
> food. Even with an in-house bakery, it is not as good as a real bakery
> with a top notch baker. They are hard to find.
>
> We have pretty good bread at a place 3 miles from us, but limited
> selection. Good rye bread no longer exists since the Polish bakery
> close about 30 miles from us
>
> Same is true with cakes and pastry. Hard to find the good stuff.
>
> ===
>
> Which is why I make all my own. Nothing against you or anyone who buys it,
> I am just stating my situation.

Yes but how do we know that *your* homemade is better than
market bread? How well do YOU make bread? Since you make it
yourself all the time, it could be really nasty and you and
himself wouldn't even know the difference.

Just a little teasing here, lov.
I have no doubt that you are a top chef.

On 10/8/2016 7:22 AM, Gary wrote:
> Bruce wrote:
>>
>> In article > ,
>> says...
>>>>>> Veal is the cruelest meat.
>>>>>
>>>>> You're clueless about food.
>>>>>
>>>>> http://www.peelham.co.uk/organic-mea...l-mutton-free-
>>>>> range-pork/organic-veal
>
> Here's my take on young animal meat... veal, lamb, young chickens.
> Q: do we kill and eat any young pork? I can't think of any.
>

Suckling pig. Excellent. You should try it.

Taxed and Spent wrote:
>
> On 10/8/2016 7:22 AM, Gary wrote:
> > Bruce wrote:
> >>
> >> In article > ,
> >> says...
> >>>>>> Veal is the cruelest meat.
> >>>>>
> >>>>> You're clueless about food.
> >>>>>
> >>>>> http://www.peelham.co.uk/organic-mea...l-mutton-free-
> >>>>> range-pork/organic-veal
> >
> > Here's my take on young animal meat... veal, lamb, young chickens.
> > Q: do we kill and eat any young pork? I can't think of any.
> >
>
> Suckling pig. Excellent. You should try it.

OK. Thanks. I figured we also consumed young pork but I couldn't think
of any examples. That sounds good to me. I imagine you'd have to
request that from a butcher? Never seen it in a store.

I'll bet that's especially tasty slow cooked in a pit like dsi1 and
friends would do in Hawaii.

"Gary" wrote in message ...

Ophelia wrote:
>
> "Ed Pawlowski" wrote:
> An entire generation has no idea what good bread is like. Today, people
> go to the supermarket for everything and think they are getting good
> food. Even with an in-house bakery, it is not as good as a real bakery
> with a top notch baker. They are hard to find.
>
> We have pretty good bread at a place 3 miles from us, but limited
> selection. Good rye bread no longer exists since the Polish bakery
> close about 30 miles from us
>
> Same is true with cakes and pastry. Hard to find the good stuff.
>
> ===
>
> Which is why I make all my own. Nothing against you or anyone who buys
> it,
> I am just stating my situation.

Yes but how do we know that *your* homemade is better than
market bread? How well do YOU make bread? Since you make it
yourself all the time, it could be really nasty and you and
himself wouldn't even know the difference.

Just a little teasing here, lov.
I have no doubt that you are a top chef.


=============

Top Chef? lol I doubt it. I just make the best I can of the things we
like) I enjoy doing it which helps

A few years ago when I was really ill, D had to buy bread Oh dear When
I was well enough I bought a bread maker which sufficed until I was able to
make my own again!

Who knows, it might be rubbish but I have never had any complaints and they
keep coming back for more)


--
http://www.helpforheroes.org.uk

"Ed Pawlowski" > wrote in message
...
> On 10/8/2016 2:46 AM, Bruce wrote:
>> In article >, says...
>>>
>>> "Bruce" > wrote in message
>>> T...
>>>
>>>> In the days of the earl, most people didn't have diabetes yet.
>>>
>>> Or simply undiagnosed.
>>
>> Yes sometimes, but I think their lifestyle was sufficiently different to
>> make diabetes a lot more rare.
>>
>
> Type I is probably not changed but I'd agree with Type II being more
> today.
>
> Would you like sugar with your Metformin?

Not just sugar, and they do routinely test for type 2 now whereas in the
past they didn't unless there were problems, and by the time problems
started, it meant the person had probably had it for many years before being
diagnosed.

Cheri

On 2016-10-08 9:41 AM, Ed Pawlowski wrote:
> On 10/8/2016 8:40 AM, Dave Smith wrote:

>> I imagine that there are places in the US where you can get good quality
>> baguettes, just like there are here, though they may be the exception
>> rather than the rule. Things are getting better, but for a long time the
>> only thing that resembled a baguette in any way was what they called
>> French Stick, a long skinny loaf with a hard crust and a bland center.
>> I am surprised to see that they still sell those things because there is
>> much better available.
>>
>
> An entire generation has no idea what good bread is like. Today, people
> go to the supermarket for everything and think they are getting good
> food. Even with an in-house bakery, it is not as good as a real bakery
> with a top notch baker. They are hard to find.

I have to question two things... entire and one generation. It might be
three of four generations. However, some people have grown up
recognizing that supermarket bread sucks. I was raised on home made
bread. The only supermarket white bread we have bought has been used for
stuffing. Most of the bread we have bought has come from bakeries....
and some of those are better than others. We are lucky to have a really
good one in town now. My brother used to get his from an in store
bakery but I introduced him to our baker's wares and he switched.



>
> We have pretty good bread at a place 3 miles from us, but limited
> selection. Good rye bread no longer exists since the Polish bakery
> close about 30 miles from us

Unfortunately, our baker does not make a good eastern European type rye.
I had some in a restaurant once and realized that rye can be so much
better than what has been foisted on us for years.



> Same is true with cakes and pastry. Hard to find the good stuff.

On 2016-10-08, > wrote:

> At my supermarket I can buy ready to cook banquettes and they are
> excellent but you need to take it home and bake pronto for best
> results.

"....ready to cook...."

Code for, "we get yer money, you do the work".

nb

On 2016-10-08 9:59 AM, Gary wrote:
> Dave Smith wrote:

>> I wonder how the quality compares. There are lots of long skinny loaves
>> here called baguettes, but that is where the resemblance ends. There are
>> some better quality "baguettes" available, but really good baguettes
>> like those commonly available in France are hard to find.
>
> A baguette here in the US is probably often some cheap roll
> labeled that way just to charge twice as much as it's worth.
>
> I do believe that the French corner the market on fresh baked bread.

Having been in France a few times it is easy to see why the image of
someone walking home with a long stick of bread is iconic. Their
bakeries have all sorts of great stuff. We also enjoyed lots of great
bread in Denmark and Germany. They also made croissants that rivaled
those in France.

On 8 Oct 2016 16:30:42 GMT, notbob > wrote:

> On 2016-10-08, > wrote:
>
> > At my supermarket I can buy ready to cook banquettes and they are
> > excellent but you need to take it home and bake pronto for best
> > results.
>
> "....ready to cook...."
>
> Code for, "we get yer money, you do the work".
>
You can't complain that they aren't fresh.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 08 Oct 2016 10:22:02 -0400, Gary > wrote:

> Then we have the young ones raised in crates with a life of hell. These
> are the babies that would probably wish to die soon. "oh man, please
> kill me now." These are mercy killing like we do for our beloved pets.

I'm surprised by how many states still haven't outlawed veal crates.
The HSUS (US humane society) has helped pass regulations banning veal
crates in several states, including Arizona, California, Colorado,
Kentucky, Maine, Michigan, Ohio and Rhode Island. Only 42 left to go.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 08 Oct 2016 10:41:20 -0400, Gary > wrote:

>
> OK. Thanks. I figured we also consumed young pork but I couldn't think
> of any examples. That sounds good to me. I imagine you'd have to
> request that from a butcher? Never seen it in a store.
>
> I'll bet that's especially tasty slow cooked in a pit like dsi1 and
> friends would do in Hawaii.

You can order them already cooked.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/8/2016 12:14 PM, Dave Smith wrote:

>>
>> An entire generation has no idea what good bread is like. Today, people
>> go to the supermarket for everything and think they are getting good
>> food. Even with an in-house bakery, it is not as good as a real bakery
>> with a top notch baker. They are hard to find.
>
> I have to question two things... entire and one generation. It might be
> three of four generations. However, some people have grown up
> recognizing that supermarket bread sucks. I was raised on home made
> bread. The only supermarket white bread we have bought has been used for
> stuffing. Most of the bread we have bought has come from bakeries....
> and some of those are better than others. We are lucky to have a really
> good one in town now. My brother used to get his from an in store
> bakery but I introduced him to our baker's wares and he switched.
>
>
Poetic license with "entire", always some exceptions. Majority maybe?

As for the number of generations, it is more evolutionary that
revolutionary but the curve seems to have steepened over the last 30
years or so.



>
> Unfortunately, our baker does not make a good eastern European type rye.
> I had some in a restaurant once and realized that rye can be so much
> better than what has been foisted on us for years.

Still a few around, but I've not found on within 50 miles of me.

In article >,
says...
>
> On 10/8/2016 8:40 AM, Dave Smith wrote:
> > On 2016-10-08 7:56 AM, Bruce wrote:
> >> In article >,
> >> says...
> >>>
> >>> On 2016-10-08 5:11 AM, sf wrote:
> >>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> >>>> wrote:
> >>>
> >>>>> I know what a baguette is in France. I'm not sure if it's the same
> >>>>> thing
> >>>>> in the US.
> >>>>
> >>>> That's what it is here too.
> >>>
> >>> I wonder how the quality compares. There are lots of long skinny loaves
> >>> here called baguettes, but that is where the resemblance ends. There are
> >>> some better quality "baguettes" available, but really good baguettes
> >>> like those commonly available in France are hard to find.
> >>
> >> I think the absence of any fat in the bread might be a difference. No
> >> fat means crunchy bread, but very little shelf life. The French accept
> >> that and buy fresh bread every day.
> >>
> >
> > I imagine that there are places in the US where you can get good quality
> > baguettes, just like there are here, though they may be the exception
> > rather than the rule. Things are getting better, but for a long time the
> > only thing that resembled a baguette in any way was what they called
> > French Stick, a long skinny loaf with a hard crust and a bland center.
> > I am surprised to see that they still sell those things because there is
> > much better available.
> >
>
> An entire generation has no idea what good bread is like. Today, people
> go to the supermarket for everything and think they are getting good
> food. Even with an in-house bakery, it is not as good as a real bakery
> with a top notch baker. They are hard to find.

True. This is the same in Australia.

In article >, says...
>
> Dave Smith wrote:
> >
> > On 2016-10-08 5:11 AM, sf wrote:
> > > On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> > > wrote:
> >
> > >> I know what a baguette is in France. I'm not sure if it's the same thing
> > >> in the US.
> > >
> > > That's what it is here too.
> >
> > I wonder how the quality compares. There are lots of long skinny loaves
> > here called baguettes, but that is where the resemblance ends. There are
> > some better quality "baguettes" available, but really good baguettes
> > like those commonly available in France are hard to find.
>
> A baguette here in the US is probably often some cheap roll
> labeled that way just to charge twice as much as it's worth.

Yes, probably. Not just in the US either.

> I do believe that the French corner the market on fresh baked bread.

On 10/8/2016 7:59 AM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2016-10-08 5:11 AM, sf wrote:
>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>> wrote:
>>
>>>> I know what a baguette is in France. I'm not sure if it's the same thing
>>>> in the US.
>>>
>>> That's what it is here too.
>>
>> I wonder how the quality compares. There are lots of long skinny loaves
>> here called baguettes, but that is where the resemblance ends. There are
>> some better quality "baguettes" available, but really good baguettes
>> like those commonly available in France are hard to find.
>
> A baguette here in the US is probably often some cheap roll
> labeled that way just to charge twice as much as it's worth.
>
> I do believe that the French corner the market on fresh baked bread.
>
However, even in France factory-made bread is becoming the norm. For
good bread, one has to look for a "boulanger artisinal". There are many
places that sell freshly baked baguettes but they are like most
N.American supermarket bakeries and get their product pre-formed and
frozen, ready to pop in the oven by untrained workers.
There was also a recent scandal where patisseries advertised that were
artisanal but in fact were buying their fancy stuff from factories.
Graham

On 10/8/2016 12:46 AM, Bruce wrote:
> In article >, says...
>>
>> "Bruce" > wrote in message
>> T...
>>
>>> In the days of the earl, most people didn't have diabetes yet.
>>
>> Or simply undiagnosed.
>
> Yes sometimes, but I think their lifestyle was sufficiently different to
> make diabetes a lot more rare.
>
But people died younger and diabetes was not recognised.
Modern analyses of historical figures show that it is pretty certain
that both Bach and Handel died from diabetes and at their age it would
have been Type 2.
Graham

On 10/8/2016 5:06 AM, Janet wrote:
> In article > ,
> lid says...
>>
>> In article > ,
>> says...
>>>
>>> In article > ,
>>> lid says...
>>>>
>>>> In article >,
>>>> says...
>>>>>
>>>>> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
>>>>>
>>>>>> Our anniversary is right around the corner. I gave my wife the option
>>>>>> of going to the best restaurant or the best butcher shop in town. She
>>>>>> chose the butcher shop. Crap!
>>>>>>
>>>>>> leo
>>>>>>
>>>>>
>>>>> May be the best choice! Along with a good bottle of wine.
>>>>>
>>>>> We did the restaurant (actually, a weekend away) for anniversary, but
>>>>> butcher shop for birthday. One of my friends birthday is a day before
>>>>> my wife so she was invited for dinner. It was a pleasant day and I
>>>>> enjoyed making veal chops and risotto for them.
>>>>
>>>> Veal is the cruelest meat.
>>>
>>> You're clueless about food.
>>>
>>> http://www.peelham.co.uk/organic-mea...l-mutton-free-
>>> range-pork/organic-veal
>>
>> The silly woman comes up with a link to organic veal
>
> This proving that veal production need not be cruel.
>
>
> How much of the
>> veal sold in the US, do you think is organic?
>
> Its easily available there too, stupid.
>
> http://www.agrilicious.org/local/locally-raised-veal
>
> Anyone GENUINELY concerned about livestock production and ethical
> food, should be promoting and encouraging knowledge of and information
> about ethical farming standards to posters on a cooking group.
>
> Yet again you prove you're just an idiot troll with zero interest in
> food and cooking.
>
> Janet UK
>
However, the slaughtering methods for veal calves were absolutely
horrendous until quite recently. It upset all but the most hard-hearted
slaughtermen.
Graham

On 8 Oct 2016 16:30:42 GMT, notbob > wrote:

>On 2016-10-08, > wrote:
>
>> At my supermarket I can buy ready to cook banquettes and they are
>> excellent but you need to take it home and bake pronto for best
>> results.
>
>"....ready to cook...."
>
>Code for, "we get yer money, you do the work".
>
>nb

Maybe but I get to smell it cooking and sometimes I think that is half
the magic of home cooked bread

"graham" wrote in message ...

On 10/8/2016 7:59 AM, Gary wrote:
> Dave Smith wrote:
>>
>> On 2016-10-08 5:11 AM, sf wrote:
>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>> wrote:
>>
>>>> I know what a baguette is in France. I'm not sure if it's the same
>>>> thing
>>>> in the US.
>>>
>>> That's what it is here too.
>>
>> I wonder how the quality compares. There are lots of long skinny loaves
>> here called baguettes, but that is where the resemblance ends. There are
>> some better quality "baguettes" available, but really good baguettes
>> like those commonly available in France are hard to find.
>
> A baguette here in the US is probably often some cheap roll
> labeled that way just to charge twice as much as it's worth.
>
> I do believe that the French corner the market on fresh baked bread.
>
However, even in France factory-made bread is becoming the norm. For
good bread, one has to look for a "boulanger artisinal". There are many
places that sell freshly baked baguettes but they are like most
N.American supermarket bakeries and get their product pre-formed and
frozen, ready to pop in the oven by untrained workers.
There was also a recent scandal where patisseries advertised that were
artisanal but in fact were buying their fancy stuff from factories.
Graham

====

But come on, Graham, I just bet anything that what you produce at home beats
all that stuff into a cocked hat ;P



--
http://www.helpforheroes.org.uk

On 2016-10-08 3:20 PM, wrote:
> On 8 Oct 2016 16:30:42 GMT, notbob > wrote:
"....ready to cook...."
>>
>> Code for, "we get yer money, you do the work".
>>
>> nb
>
> Maybe but I get to smell it cooking and sometimes I think that is half
> the magic of home cooked bread
>

I have great memories of getting home from school and being greeted by
the smell of freshly baked bread.

On 2016-10-08, > wrote:

> Maybe but I get to smell it cooking and sometimes I think that is half
> the magic of home cooked bread

https://www.amazon.com/Bread-Smell-F.../dp/B00CCO3L6W

nb

On 10/8/2016 1:39 PM, Ophelia wrote:
> "graham" wrote in message ...
>
> On 10/8/2016 7:59 AM, Gary wrote:
>> Dave Smith wrote:
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same
>>>>> thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> A baguette here in the US is probably often some cheap roll
>> labeled that way just to charge twice as much as it's worth.
>>
>> I do believe that the French corner the market on fresh baked bread.
>>
> However, even in France factory-made bread is becoming the norm. For
> good bread, one has to look for a "boulanger artisinal". There are many
> places that sell freshly baked baguettes but they are like most
> N.American supermarket bakeries and get their product pre-formed and
> frozen, ready to pop in the oven by untrained workers.
> There was also a recent scandal where patisseries advertised that were
> artisanal but in fact were buying their fancy stuff from factories.
> Graham
>
> ====
>
> But come on, Graham, I just bet anything that what you produce at home
> beats all that stuff into a cocked hat ;P
>
>
>
Thanks, O! But I'm still trying to emulate Poilne's miches.
Graham

In article >, graham says...
>
> On 10/8/2016 5:06 AM, Janet wrote:
> > In article > ,
> > lid says...
> >>
> >> In article > ,
> >> says...
> >>>
> >>> In article > ,
> >>> lid says...
> >>>>
> >>>> In article >,
> >>>> says...
> >>>>>
> >>>>> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
> >>>>>
> >>>>>> Our anniversary is right around the corner. I gave my wife the option
> >>>>>> of going to the best restaurant or the best butcher shop in town. She
> >>>>>> chose the butcher shop. Crap!
> >>>>>>
> >>>>>> leo
> >>>>>>
> >>>>>
> >>>>> May be the best choice! Along with a good bottle of wine.
> >>>>>
> >>>>> We did the restaurant (actually, a weekend away) for anniversary, but
> >>>>> butcher shop for birthday. One of my friends birthday is a day before
> >>>>> my wife so she was invited for dinner. It was a pleasant day and I
> >>>>> enjoyed making veal chops and risotto for them.
> >>>>
> >>>> Veal is the cruelest meat.
> >>>
> >>> You're clueless about food.
> >>>
> >>> http://www.peelham.co.uk/organic-mea...l-mutton-free-
> >>> range-pork/organic-veal
> >>
> >> The silly woman comes up with a link to organic veal
> >
> > This proving that veal production need not be cruel.
> >
> >
> > How much of the
> >> veal sold in the US, do you think is organic?
> >
> > Its easily available there too, stupid.
> >
> > http://www.agrilicious.org/local/locally-raised-veal
> >
> > Anyone GENUINELY concerned about livestock production and ethical
> > food, should be promoting and encouraging knowledge of and information
> > about ethical farming standards to posters on a cooking group.
> >
> > Yet again you prove you're just an idiot troll with zero interest in
> > food and cooking.
> >
> However, the slaughtering methods for veal calves were absolutely
> horrendous until quite recently. It upset all but the most hard-hearted
> slaughtermen.

If the walls of slaughterhouses were made of glass, this whole newsgroup
would be vegetarian.

On 8 Oct 2016 20:01:02 GMT, notbob > wrote:

>On 2016-10-08, > wrote:
>
>> Maybe but I get to smell it cooking and sometimes I think that is half
>> the magic of home cooked bread
>
>https://www.amazon.com/Bread-Smell-F.../dp/B00CCO3L6W
>
>nb


Peweee!

On 10/8/2016 2:15 PM, Bruce wrote:
> In article >, graham says...
>>
>> On 10/8/2016 5:06 AM, Janet wrote:
>>> In article > ,
>>> lid says...
>>>>
>>>> In article > ,
>>>> says...
>>>>>
>>>>> In article > ,
>>>>> lid says...
>>>>>>
>>>>>> In article >,
>>>>>> says...
>>>>>>>
>>>>>>> On 10/7/2016 2:06 AM, Leonard Blaisdell wrote:
>>>>>>>
>>>>>>>> Our anniversary is right around the corner. I gave my wife the option
>>>>>>>> of going to the best restaurant or the best butcher shop in town. She
>>>>>>>> chose the butcher shop. Crap!
>>>>>>>>
>>>>>>>> leo
>>>>>>>>
>>>>>>>
>>>>>>> May be the best choice! Along with a good bottle of wine.
>>>>>>>
>>>>>>> We did the restaurant (actually, a weekend away) for anniversary, but
>>>>>>> butcher shop for birthday. One of my friends birthday is a day before
>>>>>>> my wife so she was invited for dinner. It was a pleasant day and I
>>>>>>> enjoyed making veal chops and risotto for them.
>>>>>>
>>>>>> Veal is the cruelest meat.
>>>>>
>>>>> You're clueless about food.
>>>>>
>>>>> http://www.peelham.co.uk/organic-mea...l-mutton-free-
>>>>> range-pork/organic-veal
>>>>
>>>> The silly woman comes up with a link to organic veal
>>>
>>> This proving that veal production need not be cruel.
>>>
>>>
>>> How much of the
>>>> veal sold in the US, do you think is organic?
>>>
>>> Its easily available there too, stupid.
>>>
>>> http://www.agrilicious.org/local/locally-raised-veal
>>>
>>> Anyone GENUINELY concerned about livestock production and ethical
>>> food, should be promoting and encouraging knowledge of and information
>>> about ethical farming standards to posters on a cooking group.
>>>
>>> Yet again you prove you're just an idiot troll with zero interest in
>>> food and cooking.
>>>
>> However, the slaughtering methods for veal calves were absolutely
>> horrendous until quite recently. It upset all but the most hard-hearted
>> slaughtermen.
>
> If the walls of slaughterhouses were made of glass, this whole newsgroup
> would be vegetarian.
>
This method was particularly vile.

In article >, graham says...
>
> On 10/8/2016 1:39 PM, Ophelia wrote:
> > "graham" wrote in message ...
> >
> > On 10/8/2016 7:59 AM, Gary wrote:
> >> Dave Smith wrote:
> >>>
> >>> On 2016-10-08 5:11 AM, sf wrote:
> >>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> >>>> wrote:
> >>>
> >>>>> I know what a baguette is in France. I'm not sure if it's the same
> >>>>> thing
> >>>>> in the US.
> >>>>
> >>>> That's what it is here too.
> >>>
> >>> I wonder how the quality compares. There are lots of long skinny loaves
> >>> here called baguettes, but that is where the resemblance ends. There are
> >>> some better quality "baguettes" available, but really good baguettes
> >>> like those commonly available in France are hard to find.
> >>
> >> A baguette here in the US is probably often some cheap roll
> >> labeled that way just to charge twice as much as it's worth.
> >>
> >> I do believe that the French corner the market on fresh baked bread.
> >>
> > However, even in France factory-made bread is becoming the norm. For
> > good bread, one has to look for a "boulanger artisinal". There are many
> > places that sell freshly baked baguettes but they are like most
> > N.American supermarket bakeries and get their product pre-formed and
> > frozen, ready to pop in the oven by untrained workers.
> > There was also a recent scandal where patisseries advertised that were
> > artisanal but in fact were buying their fancy stuff from factories.
> > Graham
> >
> > ====
> >
> > But come on, Graham, I just bet anything that what you produce at home
> > beats all that stuff into a cocked hat ;P
> >
> >
> >
> Thanks, O! But I'm still trying to emulate Poilne's miches.

That may be the Holy Grail, but everybody can make better bread than
what you get in supermarkets or from prefab formulas. I've always found
hand made bread suprisingly forgiving. As long as you don't forget the
salt.

In article >,
says...
>
> On 8 Oct 2016 20:01:02 GMT, notbob > wrote:
>
> >On 2016-10-08, > wrote:
> >
> >> Maybe but I get to smell it cooking and sometimes I think that is half
> >> the magic of home cooked bread
> >
> >https://www.amazon.com/Bread-Smell-F.../dp/B00CCO3L6W
> >
> >nb
>
>
> Peweee!

Lol, what's the world coming to.

"Bruce" wrote in message
T...

In article >, graham says...
>
> On 10/8/2016 1:39 PM, Ophelia wrote:
> > "graham" wrote in message ...
> >
> > On 10/8/2016 7:59 AM, Gary wrote:
> >> Dave Smith wrote:
> >>>
> >>> On 2016-10-08 5:11 AM, sf wrote:
> >>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
> >>>> wrote:
> >>>
> >>>>> I know what a baguette is in France. I'm not sure if it's the same
> >>>>> thing
> >>>>> in the US.
> >>>>
> >>>> That's what it is here too.
> >>>
> >>> I wonder how the quality compares. There are lots of long skinny
> >>> loaves
> >>> here called baguettes, but that is where the resemblance ends. There
> >>> are
> >>> some better quality "baguettes" available, but really good baguettes
> >>> like those commonly available in France are hard to find.
> >>
> >> A baguette here in the US is probably often some cheap roll
> >> labeled that way just to charge twice as much as it's worth.
> >>
> >> I do believe that the French corner the market on fresh baked bread.
> >>
> > However, even in France factory-made bread is becoming the norm. For
> > good bread, one has to look for a "boulanger artisinal". There are many
> > places that sell freshly baked baguettes but they are like most
> > N.American supermarket bakeries and get their product pre-formed and
> > frozen, ready to pop in the oven by untrained workers.
> > There was also a recent scandal where patisseries advertised that were
> > artisanal but in fact were buying their fancy stuff from factories.
> > Graham
> >
> > ====
> >
> > But come on, Graham, I just bet anything that what you produce at home
> > beats all that stuff into a cocked hat ;P
> >
> >
> >
> Thanks, O! But I'm still trying to emulate Poilne's miches.

That may be the Holy Grail, but everybody can make better bread than
what you get in supermarkets or from prefab formulas. I've always found
hand made bread suprisingly forgiving. As long as you don't forget the
salt.

================

<g>



--
http://www.helpforheroes.org.uk

"graham" wrote in message ...

On 10/8/2016 1:39 PM, Ophelia wrote:
> "graham" wrote in message ...
>
> On 10/8/2016 7:59 AM, Gary wrote:
>> Dave Smith wrote:
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same
>>>>> thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> A baguette here in the US is probably often some cheap roll
>> labeled that way just to charge twice as much as it's worth.
>>
>> I do believe that the French corner the market on fresh baked bread.
>>
> However, even in France factory-made bread is becoming the norm. For
> good bread, one has to look for a "boulanger artisinal". There are many
> places that sell freshly baked baguettes but they are like most
> N.American supermarket bakeries and get their product pre-formed and
> frozen, ready to pop in the oven by untrained workers.
> There was also a recent scandal where patisseries advertised that were
> artisanal but in fact were buying their fancy stuff from factories.
> Graham
>
> ====
>
> But come on, Graham, I just bet anything that what you produce at home
> beats all that stuff into a cocked hat ;P
>
>
>
Thanks, O! But I'm still trying to emulate Poilne's miches.
Graham

===========

And the rest? That is not all you bake now is it???



--
http://www.helpforheroes.org.uk

In article >, graham says...
>
> On 10/8/2016 2:15 PM, Bruce wrote:
> > In article >, graham says...
> >>
> >> However, the slaughtering methods for veal calves were absolutely
> >> horrendous until quite recently. It upset all but the most hard-hearted
> >> slaughtermen.
> >
> > If the walls of slaughterhouses were made of glass, this whole newsgroup
> > would be vegetarian.
> >
> This method was particularly vile.

I believe you. If it upset slaughtermen... They must be pretty
insensitized.

In article > , Bruce
says...
>
> In article >, graham says...
> >
> > On 10/8/2016 2:15 PM, Bruce wrote:
> > > In article >, graham says...
> > >>
> > >> However, the slaughtering methods for veal calves were absolutely
> > >> horrendous until quite recently. It upset all but the most hard-hearted
> > >> slaughtermen.
> > >
> > > If the walls of slaughterhouses were made of glass, this whole newsgroup
> > > would be vegetarian.
> > >
> > This method was particularly vile.
>
> I believe you. If it upset slaughtermen... They must be pretty
> insensitized.

desensitized

On Sat, 8 Oct 2016 17:46:36 +1100, Bruce >
wrote:

>In article >, says...
>>
>> "Bruce" > wrote in message
>> T...
>>
>> > In the days of the earl, most people didn't have diabetes yet.
>>
>> Or simply undiagnosed.
>
>Yes sometimes, but I think their lifestyle was sufficiently different to
>make diabetes a lot more rare.

A lot less refined carbs, for starters.

On 2016-10-08 4:15 PM, Bruce wrote:
> In article >, graham says...

>> However, the slaughtering methods for veal calves were absolutely
>> horrendous until quite recently. It upset all but the most hard-hearted
>> slaughtermen.
>
> If the walls of slaughterhouses were made of glass, this whole newsgroup
> would be vegetarian.


Don't bet on it. Some of us have hunted and have always known that
animals get killed and that it isn't pretty. I for one have no
delusions about it just because I don't see it happening.


>

On Sat, 8 Oct 2016 07:50:13 -0400, Dave Smith
> wrote:

>On 2016-10-08 5:11 AM, sf wrote:
>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>> wrote:
>
>>> I know what a baguette is in France. I'm not sure if it's the same thing
>>> in the US.
>>
>> That's what it is here too.
>
>I wonder how the quality compares. There are lots of long skinny loaves
>here called baguettes, but that is where the resemblance ends. There are
>some better quality "baguettes" available, but really good baguettes
>like those commonly available in France are hard to find.

All I know is the type of bread in that pic is awful, IMO. Has a
horrible, plasticky texture and no flavour.

On 2016-10-08 4:20 PM, Bruce wrote:
> In article >, graham says...

>> Thanks, O! But I'm still trying to emulate Poilâne's miches.
>
> That may be the Holy Grail, but everybody can make better bread than
> what you get in supermarkets or from prefab formulas. I've always found
> hand made bread suprisingly forgiving. As long as you don't forget the
> salt.

Don't bet the farm on it. My mother made good bread. I have made good
bread. That doesn't mean that everyone can do it, or than they want to
spend so much time doing it. I can make pie dough and roll it out into
nice circles that get plopped into pie pans to make single or double
crusted pies. I think it is easy. I think everyone else should be able
to do it easily too, but they can't. Even in this newsgroup that caters
to people who like to cook there are a lot of people who have said that
they have trouble, that they can't do it, that it never works for them
or that it just isn't worth the effort.

On Sun, 9 Oct 2016 07:15:39 +1100, Bruce >
wrote:

>If the walls of slaughterhouses were made of glass, this whole newsgroup
>would be vegetarian.

Bullshit.

On 2016-10-08 5:40 PM, Je�us wrote:
> On Sat, 8 Oct 2016 07:50:13 -0400, Dave Smith
> > wrote:
>

>> I wonder how the quality compares. There are lots of long skinny loaves
>> here called baguettes, but that is where the resemblance ends. There are
>> some better quality "baguettes" available, but really good baguettes
>> like those commonly available in France are hard to find.
>
> All I know is the type of bread in that pic is awful, IMO. Has a
> horrible, plasticky texture and no flavour.


I would be inclined to agree with you. I think we have all had enough of
that sort of bread product to know it is not very good. That being
said, I have been surprised. The first time I went to Denmark the
breakfast buffet was great and had an amazing assortment of bread and
pastries. Along with all those great things were a couple loaves of
sliced bread. It was my first day there. I had had a long flight the day
before and I had a few hours to kill before my brothers were expected to
arrive and, for some reason, after all that good stuff, I got a couple
slices of what looked like supermarket bread and popped them in the
toaster. I was surprised at how good they were.

On Sat, 8 Oct 2016 17:40:21 -0400, Dave Smith
> wrote:

>On 2016-10-08 4:15 PM, Bruce wrote:
>> In article >, graham says...
>
>>> However, the slaughtering methods for veal calves were absolutely
>>> horrendous until quite recently. It upset all but the most hard-hearted
>>> slaughtermen.
>>
>> If the walls of slaughterhouses were made of glass, this whole newsgroup
>> would be vegetarian.
>
>
>Don't bet on it. Some of us have hunted and have always known that
>animals get killed and that it isn't pretty. I for one have no
>delusions about it just because I don't see it happening.

Some people can manage empathy with reality simultaneously, and
realise the world doesn't operate on simplistic, artificial black and
white concepts. Some can't, and it's those people who judge others who
can.

In article >, Jeßus says...
>
> On Sat, 8 Oct 2016 17:46:36 +1100, Bruce >
> wrote:
>
> >In article >, says...
> >>
> >> "Bruce" > wrote in message
> >> T...
> >>
> >> > In the days of the earl, most people didn't have diabetes yet.
> >>
> >> Or simply undiagnosed.
> >
> >Yes sometimes, but I think their lifestyle was sufficiently different to
> >make diabetes a lot more rare.
>
> A lot less refined carbs, for starters.

Yes.

In article >, Dave Smith says...
>
> On 2016-10-08 4:20 PM, Bruce wrote:
> > In article >, graham says...
>
> >> Thanks, O! But I'm still trying to emulate Poilne's miches.
> >
> > That may be the Holy Grail, but everybody can make better bread than
> > what you get in supermarkets or from prefab formulas. I've always found
> > hand made bread suprisingly forgiving. As long as you don't forget the
> > salt.
>
> Don't bet the farm on it. My mother made good bread. I have made good
> bread. That doesn't mean that everyone can do it

If you can get a ball of dough happening, with a teaspoon of yeast and a
teaspoon of salt in it, you're already pretty much there.

>, or than they want to spend so much time doing it.

True. In that sense, it's not everybody's cup of tea.

> I can make pie dough and roll it out into
> nice circles that get plopped into pie pans to make single or double
> crusted pies. I think it is easy. I think everyone else should be able
> to do it easily too, but they can't. Even in this newsgroup that caters
> to people who like to cook there are a lot of people who have said that
> they have trouble, that they can't do it, that it never works for them
> or that it just isn't worth the effort.

Even when I just started making bread, I never really had any failures,
except when I'd forget the salt. Not that the breads were always
perfect, but they were always nicer than supermarket foam.

But when I switched to sourdough, I did get my share of failures in the
beginning. Doorstops, breads that human teeth were not intended to
conquer etc.