"Just say no to HS2!"
State of the Game
- Thread starter Fuglydog53
- Start date
you have to taste it - it looks awful and is kind of disgusting, but it tastes really great.
It's funny, as a Pole living in Germany I adapted pretty well, with some exceptions:
there is no bread "as I remember it from Poland", and I have been searching for years for something similar made locally.
And it's just a simple, rye bread like this one :
Well,All this Kale talk is making Mads cry
only mads cry over Kale.
I think it is one of Reiner Calmunds favorite secret recipes.Hmmmmmmm.....
I think nobody here knows the old 1live comedy radio show "eating with Calmund" (or Reiner Calmund at all) so it is not relevant but it fits perfectly into the thread
...... genuine LOL!
This doesn't look like rye bread - rye bread is dark.It's funny, as a Pole living in Germany I adapted pretty well, with some exceptions:
there is no bread "as I remember it from Poland", and I have been searching for years for something similar made locally.
And it's just a simple, rye bread like this one :
Why not make your own rye sour dough bread - it isn't complicated once you have the starter (this takes 4-7 days though), just takes a bit of effort - because you need to stretch and fold it a couple of times and let it prove in between. When you can stretch it out to nearly "see-through" without the dough tearing, it is ready for the final proof in a bread basket - and then you can bake it. Making bread is fun, once you got some practice. I love my mixed rye-wheat sour dough bread with olives and walnuts in it and sesame seeds on top.
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Yeah. Fresh sour-dough bread is awesome. It's the standard bread here in Germany.
I used to work downwind from a <known brand> biscuit factory in Hayes. When they were roasting (dunno what) the smell was as close to heaven as I want to get for a while yet.I used to live in Worcester and a friend had a house about half a mile away from the Worcester sauce factory - from memory I think it was Wednesdays were obviously anchovy boiling day, and the whole area used to smell of boiling anchovies....
Few drops give a stew a nice middle though....
I'm very partial to sourdough bread with homemade soups, esp my parsnip & carrot (with spice) soup.
Thanks for your feedback on randomness/determinism.
There is not much to argue with there though - because on this level there are more questions, assumptions and conclusions are mostly "probably" prefixed, so I consider this topic has served it's purpose* and should be abandoned.
*I can't determine what the purpose was, because actually all I do is (pseudo)randomly subject hoping.
Hopefully it wasn't your nuts.
Yeah, it's wheat/rye mix. But for some reason it's sold as "polish rye" outside of Poland and I took this name over with picture
Authentic Polish Rye
One of our best and most popular breads, this Polish Style Rye makes you rethink everything you thought you knew about rye bread. This is the perfect light rye bread for any kind of sandwich you are craving for. It makes a perfect and delicious sandwich every time!
www.idealbakery.net
...are you sure about that one? I thought that one was the 'Shake and Bake' patch?