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Re: What's up with the Bread here?!!
Originally Posted by Bomjeito
(Post 12143679)
Yes, Randall's has English Toast Bread as well. Baked in house. Randall's Town and Country has it and HEB Bunker Hill carries them, at least those I know as those I frequent.
And, we use a bread baker. And tremendously cut down on the use of bread as it makes us feel ill. I'm amazed how LONG the bread "stays" in the bread bin. Weeks! |
Re: What's up with the Bread here?!!
Originally Posted by ChocolateBabz
(Post 12143916)
HaHa yes we refer to it as nuclear bread, that and cream, 'fresh' cream that has a sell by date weeks and weeks away 😮
I bought spinach ten days ago and it's sitting in my fridge looking like I picked it from the shelves yesterday ... I seriously worry about the food I'm feeding my son ... At home I had to freeze spinach within two days of buying or I'd end up with a bag of wilted mush |
Re: What's up with the Bread here?!!
Originally Posted by julymermaid
(Post 12143415)
I've given up trying to find a half decent cheddar that doesn't look like it's been dyed yellow ... there are some exhorbitant cheese options in Gelsons and whole foods but I'd hate to have them in my regular toastie ... |
Re: What's up with the Bread here?!!
Aldi also carries European cheeses, but each one is only available for a short time. We bought a really good Wensleydale with cranberries in early December, but I don't expect it to still be in the cheese cabinet on our next trip :-(
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Re: What's up with the Bread here?!!
Originally Posted by kodokan
(Post 12143925)
The Cabot Extra Sharp, as previously mentioned, which is very cheap for a large brick. Costco has some great options. If your supermarket has a cheese deli counter, whatever they're selling in bulk as extra sharp won't be too terrible for cooking with. If your only option is something prepackaged in the supermarket own brand range, then see if they have a premium label - Special Reserve, Finest, etc - and look for the Vermont cheddar. It has a sharper, more acidic taste slightly along the spectrum to a Cheshire.
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Re: What's up with the Bread here?!!
So for those using bread makers, what flour do you use?
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Re: What's up with the Bread here?!!
Originally Posted by Lion in Winter
(Post 12143436)
Look for the "English Coastal Cheddar".
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Re: What's up with the Bread here?!!
Originally Posted by Twinkle0927
(Post 12143965)
From my home county of Dorset. Before I left Dorset I actually emailed them to ask where I could get it in Seattle and they sent such a nice reply back wishing me lots of luck with the move and a list of shops with addresses and phone numbers in the Seattle area where it is stocked.
would they happen to know where in the LA region too ? 😀... |
Re: What's up with the Bread here?!!
Originally Posted by PeterNem
(Post 12143830)
Another vote for Arnold's bread here - we tried lots of the supermarket bread aisle stuff and most were way too sweet, but the few Arnold's varieties we've tried so far (there are loads) aren't too bad.
https://arnoldbread.com/products?category=32 They specifically mention that they don't contain high fructose corn syrup - which does seem to be included in most other packaged bread here. As for sausages (and bacon)... we ordered a pretty huge batch from here which kept us going a while, we're now out but they weren't bad at all, so we'll order another batch soon: http://parkersbritishinstitution.com |
Re: What's up with the Bread here?!!
No problem in the S.F Bay area.
The Acme Bread Company - bread (bred) n. 1. A staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked. 2a. Food in general, regarded as neces http://www.acmebread.com/yahoo_site_...120158_std.JPG |
Re: What's up with the Bread here?!!
Originally Posted by Noorah101
(Post 12143904)
I have a bread machine and it makes good bread, but since it's just me at home, it makes far too much. As someone said, it's only fresh for one day. I don't like bread that's been frozen and thawed again. It gets mushy, in my experience. I also don't like that I can never slice homemade bread thinly enough. I end up with these hunks of bread that are useless for sandwiches.
I do make a really good flat bread where I just use the machine for kneading and rising, then I do my own baking. Now that is delicious! Rene I make great challah bread in my machine. It is a two loaf recipe. One loaf goes into the freezer and the other loaf is used for breakfast and sandwiches. Even when I was living alone, the loaf would last me 4 days but it was still fresh as the day I baked it. Store bought bread for me is either Arnold or Pepperidge Farm brands. The texture is more European and the taste is not like ordinary wonder bread of our American childhood (thank goodness). Our Walmart does not bake breads, unfortunately, but we have a chain store down here called "Breadsmith". But still they don't make the Jewish rye bread that I could buy anywhere in New York City. I found a great place to get my German goodies from and when I place an order, it always includes breads and rolls imported from Germany which have been frozen. The breads are not sliced. You defrost them for 2.5 hours and then bake them for 18 minutes. It is crusty and heavenly. |
Re: What's up with the Bread here?!!
Thank the Lord for Hipsters, here in North Chicago Land we're blessed with a number of dedicated bakeries so no shortage of great breads here these days
http://hewnbread.com/ |
Re: What's up with the Bread here?!!
Originally Posted by PeterNem
(Post 12143830)
As for sausages (and bacon)... we ordered a pretty huge batch from here which kept us going a while, we're now out but they weren't bad at all, so we'll order another batch soon: http://parkersbritishinstitution.com |
Re: What's up with the Bread here?!!
We have occasionally grabbed lunch from Jimmy Johns and can usually pick up day old bread for 50c.
It only lasts a couple days though. We made croutons with the left overs we had. |
Re: What's up with the Bread here?!!
Originally Posted by OldJuddian
(Post 12143962)
So for those using bread makers, what flour do you use?
I have also tried King Arthur as it is available just about everywhere and I didn't see any difference in the bread, cakes, cookies or gravies that I used it to make. |
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