Sliced Bread and all that
 

Many thanks Mods this is the best thing since ........ I do not pretend to understand fora and all that stuff but this must answer a lot of probs for people sorting back for previous answers . Just needs Carol with her encyclopedic knowledge to sort back and starts threads on everything from copper mining to bull fighting and it will all be here/there for everyone

Many thanks.

Re: Sliced Bread and all that
 

You are very welcome. I hope you enjoy using it. It should be a little easier for you all to share and find information.

Pan Portugues and all that...
 

Thank you John&Kath for the kind comment (I think:o) of my "encyclopedic knowledge" or rather "pachydermatous" memory!lol
Thanks, Sue, for this "sub-forum" and for sorting through some of the topics that have been discussed in the single thread. :thumbup: Not all posts on the Costa Esuri thread have had a change in title (I plead guilty), which makes the task of sorting that bit more difficult.

Which is why I have changed the title on this post, trying to keep on topic with the "Sliced bread" theme...
I previously asked this question without gaining any response: What's the difference between pan portugues and una barra?:)

Re: Sliced Bread and all that
 

Barra at least here around Espartinas is a long thin bar a bit like a french stick, is pan portugues not more oval and crusty ?

Re: Sliced Bread and all that
 

A barra is the same in Ayamonte, TCW:) Unless someone knows better?;) Perhaps pan portugues is softer and sweeter?

Re: Sliced Bread and all that
 

Talking about sliced bread and all that, is the little Esuri shop open again yet?

Re: Sliced Bread and all that