tag:blogger.com,1999:blog-5173950.post878710991513698503..comments2024-03-29T03:57:26.974-04:00Comments on Grim's Hall: On White BreadGrimhttp://www.blogger.com/profile/07543082562999855432noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5173950.post-84778953204304805732012-03-10T04:09:55.607-05:002012-03-10T04:09:55.607-05:00I'm hungry again...
LR- Exactly!I'm hungry again...<br /><br />LR- Exactly!douglashttps://www.blogger.com/profile/17261739259295914188noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-83809271580374493552012-03-08T19:23:40.816-05:002012-03-08T19:23:40.816-05:00Here in the Bronx, I go to Arthur Avenue for great...Here in the Bronx, I go to Arthur Avenue for great Italian food. I go to Teitel Brothers, which has been around for 100 years, for cacciatorini sausage, which I have them slice lengthwise since it somehow improves the taste, and then I go to one of numerous bread stores and buy the olive loaf, and then I stand on the curb stuffing my face. I eventually eat at one of the restaurants, but you cannot believe (or maybe you all can) that fresh, hot olive bread with that dried sausage. Un-real.dellbabe68https://www.blogger.com/profile/12206914525414997267noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-50340251882629425542012-03-08T10:07:48.786-05:002012-03-08T10:07:48.786-05:00Douglas, I tried Mexican food in Salzburg once. Th...Douglas, I tried Mexican food in Salzburg once. The legumes were a "tad" firm. The waiter asked my opinion and I suggested that the cook needed to give the pinto beans a little more cooking time: six hours should be enough, four if he pre-soaked them. Apparently the Austrians cooked them for about half an hour or so.<br /><br />LittleRed1Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5173950.post-8086229880587541992012-03-08T06:37:02.133-05:002012-03-08T06:37:02.133-05:00Well, that is one nice thing about living in L.A. ...Well, that is one nice thing about living in L.A. is that there are some great local eateries, bakeries and pastries- Believe it or not, one of the better ones is a Cuban family- great european style pastries, and Cuban pork sandwiches to die for...<br /><br />There is something cool about Europe and how every block (it seems) has it's local bakery, and it's just the way it is to get fresh bread daily (maybe every other). One thing I didn't like so much was the fact that you had to be on the normal schedule for things- going late to the bakery was not useful.<br /><br />Coming back, the one thing we were dying for was good Mexican food- you haven't had bad Mexican food till you've been in Switzerland for three months, and tried an expensive Mexican restaurant to get your fix, but they couldn't even make Margaritas correctly...douglashttps://www.blogger.com/profile/17261739259295914188noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-9104809847034211672012-03-07T09:24:49.936-05:002012-03-07T09:24:49.936-05:00Raven, the biggest city near where I live somehow ...Raven, the biggest city near where I live somehow was graced with two European-style bakeries, one French (owned by a Frenchman) and one German-style. The non-European bakeries are decent, as far as I've been able to tell (Skip the cupcake place, though, unless you love frosting).<br /><br />Fresh home-made bread is rare at Festung Kleinrot because of culture. My parents both grew up eating rice more than bread, so sibling and I lean towards rice (or pasta) more than bread. However, I make mean saffron buns and Hamentaschen. <br /><br />LittleRed1Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5173950.post-755145430537542862012-03-06T23:37:54.139-05:002012-03-06T23:37:54.139-05:00"Yes -- great food even in the train stations...<i>"Yes -- great food even in the train stations."</i><br /><br />That could be said of many countries in Europe and Asia. At least that was the case around 40 years ago.<br /><br />I do recall one somewhat unusual thing about having access to wonderfully prepared and delicious food overseas. After spending a great deal of time <i>over there</i> exploring, eating, and drinking -I learned to appreciate warm beer and Ouzo at any temperature!-, I recall craving either a medium rare sirloin steak or, at minimum, a Burger King Whopper just as soon as possible upon returning to the US. Chased with some Kentucky or Tennessee <i>branch water</i> and a good, ice cold beer, natch...bthunhttps://www.blogger.com/profile/15789441349826379510noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-92006613457789443232012-03-06T19:00:00.444-05:002012-03-06T19:00:00.444-05:00Yes -- great food even in the train stations. Gre...Yes -- great food even in the train stations. Great food on every corner. Just amazing.Texan99https://www.blogger.com/profile/10479561573903660086noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-65167376980240263142012-03-06T18:25:20.367-05:002012-03-06T18:25:20.367-05:00When given a food voucher because of a missed flig...When given a food voucher because of a missed flight I found that was also true of the airport food--a simple cheese sandwich, but with very good bread, good cheese, good proportions, and an absurdly high price tag.jameshttps://www.blogger.com/profile/01792036361407527304noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-46621622599406510542012-03-06T16:12:31.260-05:002012-03-06T16:12:31.260-05:00I don't normally have that much good to say of...I don't normally have that much good to say of the French, but everywhere I went last fall there was first-class, simple, cheap food. That we don't have it here is purely a result of crazy policies and crazy choices.Texan99https://www.blogger.com/profile/10479561573903660086noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-73968282519272951122012-03-06T13:45:10.691-05:002012-03-06T13:45:10.691-05:00forget the bread- ever try to find a really good p...forget the bread- ever try to find a really good pastry shop these days? One that has real fruit, thin flaky crusts, genuine egg custard fillings, etc? Most "bakeries" seem to be an assembly line when mass market mixes are dragged out of a five gallon pail,, covered with sugar and dumped into a deep fat fryer. You could run a diesel for a couple of miles on six wrung-out donuts.ravennoreply@blogger.comtag:blogger.com,1999:blog-5173950.post-45179633112700466432012-03-06T13:18:23.232-05:002012-03-06T13:18:23.232-05:00It is interesting to see how focused the 1930s wer...It is interesting to see how focused the 1930s were on the question of what was "scientific." One of the positive advances of recent years has been the notion that it's OK if some spheres of life are <i>not</i> scientific! There's something humane about the idea of bread you baked yourself, for your own family, in your own oven; how bad could it really be?Grimhttps://www.blogger.com/profile/07543082562999855432noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-79278639764817134582012-03-06T12:32:02.266-05:002012-03-06T12:32:02.266-05:00"Dangerous contagions carried by unscientific..."Dangerous contagions carried by unscientific bread" -- and you wonder why we had to give it up? I myself never eat any food unless it's scientific.<br /><br />I can't recall that I've ever read any old account of experts' views on food -- going back centuries -- that didn't sound like perfect lunacy from the perspective of time. So I'd be surprised if what we're hearing today wasn't pretty much cut out of the same cloth. And honestly, what I see in most people's grocery baskets is a mystery to me.Texan99https://www.blogger.com/profile/10479561573903660086noreply@blogger.comtag:blogger.com,1999:blog-5173950.post-55517473716378994532012-03-06T11:18:30.809-05:002012-03-06T11:18:30.809-05:00...how did we as a nation come to give up somethin...<i>...how did we as a nation come to give up something as wonderful as fresh bread? It's not hard to make, and a local bakery isn't a huge extravagance.</i><br /><br />I can't speak for the nation, but I can speak from personal experience. A local bakery isn't an extravagance, but the bread my wife and I used to bake was better--whole wheat raisin bread, three loaves per week. Fresh out of the oven, and I could easily destroy one, with butter, as soon as it had cooled enough to cut (although my wife had more discipline).<br /><br />But then we discovered that she had had a mild gluten allergy all her life, and relatively minor things going on with her health that she had thought were normal could be traced back to that allergy. <br /><br />Since she's given up wheat-based foods, and cut way back on corn-based foods, she's felt a ton better (without realizing that she wasn't feeling good all along), and her disposition is much improved. <br /><br />I lost my home-made bread (my own weight can't stand that much routine butter intake...), but I gained almost as much as my wife did.<br /><br />Eric HinesE Hineshttp://aplebessite.comnoreply@blogger.com