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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one? |
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KY wrote:
>I am from Hong Kong, I would like to know if there's any famous bread >shop in your country , which kind of bread is the most famous one? > > > We've got lots of places in Melbourne that like to think of themselves as famous, but Glick's (which doesn't just do bagels) has the status of an institution, I think they've been in business for something like 50 years. Christine. |
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In Italy there are small bakeries every corner.
Some of them serves two or three shops nearby and that's all they do. Bread is made in batches, so you can find bread that is still warm almost anytime in the day. Small quantities and artigianal work bring us a very high quality. When i'm out of Italy i really miss my bread! Guido -- __________________________________________ http://www.yummyfood.net Quick and easy international recipes "KY" > ha scritto nel messaggio ups.com... >I am from Hong Kong, I would like to know if there's any famous bread > shop in your country , which kind of bread is the most famous one? > |
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Here in New York it would be from the Arthur Ave. Bakery in the Bronx,
and it is good! |
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![]() KY wrote: > I am from Hong Kong, I would like to know if there's any famous bread > shop in your country , which kind of bread is the most famous one? There are two answers to your question. The *best* bread is available in some of the major cities, especially New York City and San Francisco, which have authentic bakeries which produce relatively small amounts of delicious fresh bread every day. They use Italian recipes, and often the best bakers are of Italian descent, or were taught how to make bread by Italian bakers. (There are other bakeries there which produce breads from French recipes in the same manner.) The *most famous* American bread is cheap and convenient, it is the bread which is factory-produced in enormous quantities using heavy machinery, baked in assembly-line style ovens, packaged by machine, and distributed from bread factories to mass-market food stores. This bread is rather flavorless, spongy, but stays soft because it contains a several chemicals which preserve it in a relatively edible state for about a week. Interestingly, it is an adequate starchy food, although it lacks flavor and freshness. This kind of bread can be delicious when produced in small quantities in a home kitchen. You may want to taste different kinds of bread until you find one you would like to duplicate. The many bread machines on the market simplify the baking of bread. |
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In article . com>,
"Florida" > wrote: > The *best* bread is available in some of the major cities, > especially New York City and San Francisco, which have authentic > bakeries which produce relatively small amounts of delicious fresh > bread every day. They use Italian recipes, and often the best bakers > are of Italian descent, or were taught how to make bread by Italian > bakers. (There are other bakeries there which produce breads from > French recipes in the same manner.) Although I love French and Italian breads, I don't think they are the best bread there is. Just like anything else, bread should be suited to the meal or occasion. Although crusty French loaves are wonderful, they aren't as appropriate to a Thanksgiving meal, say, as some whole wheat pumpkin rolls, or those soft dinner rolls that were discussed here a month or two ago. Also, most areas have access to great bakeries, if not in town then within driving distance, that aren't in NY or SF. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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>
> Lately, it seems like all the supermarkets and wholesale clubs have their > own bakeries. I dread trying them. I guess there's no telling how fresh > everything is. > > Granted I haven't looked in my local yellow pages for bakeries. I'm sure > there are many, just that I would want a bakery for cakes and cookies, if > I had a sweet tooth. > > I asked around at a few supermarket bakeries for french bread to make a > french toast recipe but all they made were bagettes. Hardly suitable. > *sigh* > > Andy The best bakery around our parts is still at my house. Made a poolish the 1st day Friday; 2nd day Saturday I made the dough and refrigerated it overnight; 3rd day Sunday, just finished eating some. Sweet Rustic Bread from Peter Reinhart's Crust & Crumb. Today with the same poolish (use it up in 3 days or freeze it on the first day) , I am making his Crust & Crumb "naan" recipe. I'm getting ready to refrigerate it for an hour, but it will be baked today. I have to get the stove revved up again, this time to 550º. I still have 1 lb. of poolish and I will decide what to do with it tomorrow. I don't do this 3-day marathon often, but I will have a few loaves in the freezer to eat when I'm finished. When we moved 'from' our 'first' retirement home, one thing we liked about Winchester, VA was that it had a bakery and the owner or operator was Swiss with an Asian wife. We felt that we were lucky to have access to this in a rural area. But it didn't last long. PS, I think Costco ciabatta that are labeled from "La Brea" bakery are pretty good. Also BJ's in Fairfax always has a standard 3 or 4 kinds of bread from Ecce Panis. They are pretty good, too. Dee Dee |
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"Dee Randall" > wrote in news:11vhdboburngj86
@corp.supernews.com: > PS, I think Costco ciabatta that are labeled from "La Brea" bakery are > pretty good. Also BJ's in Fairfax always has a standard 3 or 4 kinds of > bread from Ecce Panis. They are pretty good, too. > Dee Dee Dee Dee, Geez... when you mentioned La Brea and Fairfax, I lived between the two Avenues in Los Angeles just south of Wilshire Blvd., in Los Angeles, it was a momentary shock! Than I re-read "in" Fairfax and I got my breath back. Whew! It was my age-old stomping grounds before moving to Pennsylvania. Andy |
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![]() Ranee Mueller wrote: > In article . com>, > "Florida" > wrote: > > > The *best* bread is available in some of the major cities, > > especially New York City and San Francisco, which have authentic > > bakeries which produce relatively small amounts of delicious fresh > > bread every day. They use Italian recipes, and often the best bakers > > are of Italian descent, or were taught how to make bread by Italian > > bakers. (There are other bakeries there which produce breads from > > French recipes in the same manner.) > > Although I love French and Italian breads, I don't think they are the > best bread there is. Ky is a nice man who doesn't know from bread. He politely asked what the *best* bread is. So I told him. I'm starting him off gently with bread which reliably delicious and widely available but quite plain because plain white bread will be similar in digestibility to plain whe rice. Let him work up to 12-grain bread with cinnamon, walnuts and raisins, pumpkin bread, whole wheat made from freshly ground flour... now I'm salivating... > Just like anything else, bread should be suited to > the meal or occasion. Although crusty French loaves are wonderful, they > aren't as appropriate to a Thanksgiving meal, say, as some whole wheat > pumpkin rolls, or those soft dinner rolls that were discussed here a > month or two ago. Also, most areas have access to great bakeries, if > not in town then within driving distance, that aren't in NY or SF. Ky is going to come in to some major airport if he visits the U.S. In my pleasant daydream about his trip, his very first stop after getting his baggage will be at the first good Italian bakery he comes to... p.s. Looking for a great bakery in most of rural NC would be a sad waste of time... That's why I'm the designated bread baker in the family. ;^) |
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On 19 Feb 2006 12:19:22 -0800, "Florida" >
wrote: > > Ky is going to come in to some major airport if he visits the U.S. >In my pleasant daydream about his trip, his very first stop after >getting his baggage will be at the first good Italian bakery he comes >to... > >p.s. Looking for a great bakery in most of rural NC would be a sad >waste of time... That's why I'm the designated bread baker in the >family. ;^) What part of rural NC? It was a sad day when Winn Dixie closed here, if that gives you any indication of what I have available. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974 |
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"KY" > wrote in news:1140332460.652563.65720
@z14g2000cwz.googlegroups.com: > I am from Hong Kong, I would like to know if there's any famous bread > shop in your country , which kind of bread is the most famous one? > Hostess bakery outlet. -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
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In article .com>,
"Florida" > wrote: > Ky is going to come in to some major airport if he visits the U.S. > In my pleasant daydream about his trip, his very first stop after > getting his baggage will be at the first good Italian bakery he comes > to... Maybe I misread. I was under the impression he was just curious about what was considered good bread in different countries. > p.s. Looking for a great bakery in most of rural NC would be a sad > waste of time... That's why I'm the designated bread baker in the > family. ;^) We bake almost all our own bread, too. ![]() little fishing village, there are two or three good bakeries, some more for bread, some for pastries, etc. We don't have much in the way of great restaurants here, though. There are a couple more expensive places that are nice enough, but not that exciting, but we have a great tavern with the best fish and chips, and the brunch at one of the waterfront restaurants is really lovely. There are some intermediate restaurants, but since I can cook so much better, I'd rather eat at home and save the money, and then of course pizza and burger joints. Oh, and everyone stops serving food at around 9:00 or 10:00 at the latest if you are lucky. You can still get snacky food at the tavern after that, but forget about dinner. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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In article . com>,
"KY" > wrote: > I am from Hong Kong, I would like to know if there's any famous bread > shop in your country , which kind of bread is the most famous one? For Philadelphians, this is an easy question. Its Amoroso! Amoroso is the company that makes most of the rolls that are used by local restaurants to make the famous Philadelphia cheese steak sandwich. See http://www.amorosobaking.com/history.html for details. |
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