Which Bread Reigns Supreme: Dark Rye Sourdough, Focaccia, Banana, or Seeded?

[fresh_42]

ugh... A friend had something like that at his place. I told him "I like beer flavored beer."

To aromatize beer is like flavoring tea, or to sell coffee as the always same mixture of many. It is far more exciting to taste the difference between a Darjeeling and an Assam than drinking always the same Earl Grey mixture, or even some tea dust aromatized with oranges! The same is true for coffee.

 

[Jarvis323]

ugh... A friend had something like that at his place. I told him "I like beer flavored beer."

I was attempting to be humorous.

I don't mind some of the new style IPAs that use simcoe hops though. They are a little bit less bitter and have a little bit of a citrus flavor. I think they're actually still legal in Germany.

https://en.wikipedia.org/wiki/List_of_hop_varieties

Ironically, it was that company, Ballast Point, that seems to have started the fruity hops beer craze.

https://www.hopculture.com/ballast-point-celebrates-25th-anniversary/

 

[Haborix]

A lot of times bread is a vehicle for butter in my book. But I can eat focaccia in any form---so good. Some flaky salt on top, yum. I guess focaccia is like brioche (my earlier choice in this thread), except instead of tons of butter incorporated it is olive oil.

 

[Bandersnatch]

I'm glad the discussion is steering away from boring bread and towards liquid bread. Myself, I'm partial to amber ale.

 

[fresh_42]

I'm glad the discussion is steering away from boring bread and towards liquid bread. Myself, I'm partial to amber ale.

And I am with John Cleese.

 

[PeroK]

I have a personal objective to try to learn to like peanut butter, so that I have a good alternative to my cheese sandwich when I'm out hill-walking.

Yesterday marked perhaps the end of an era. After 29 years of eating almost exclusively cheese sandwiches in the hills I finally tried peanut butter, which went down rather well in cold, blustery conditions on the northern Carneddau (hills in North Wales). I ate three well-filled slices of bread (Hovis Seven Seeds) and also had a hot-cross bun (no longer only an Easter delicacy) and five pieces of cake. Plus 330ml of orange Lucozade and a litre of water.

The imminent Scottish winter conditions will be the real test.

 

[WWGD]

Those do irritate me... sandwiches should be rectangular :)

I think my favourite three are probably:
- farmhouse loaf; hearty, traditional & nice with scrambled eggs
- sourdough; somewhat more nutritious and packs a bit more flavour than regular bread. However, it is a little more dense, so one cannot have too much of it.
- naan bread; no Indian take-away would be complete without it.

On the flip-side, I really can't stand the texture of seeded bread - which is a shame, because I do rather like the whole-grain/darker breads (which are the ones that are often filled with seeds).

Hypotenuse of triangle maximises surface of sandwich available to mouth. Edit: So that cutting sandwich along hypothenuse is better in that regard. Easier to sink into the sandwich.

 

[Astronuc]

I agree. Why do we need fruity hops. Just add fruit to the beer.

I have a friend and colleague who loves Sculpin and similar hoppy beers, the hoppier the better.

I, on the other hand, prefer porters and stouts, and the stoutier, the better. I've developed a taste of Imperial Stouts aged in bourbon or whiskey barrels. My favorites are: Deschutes Brewery, The Abyss, preferably on nitro; Full Sail, Imperial Stout aged in a bourbon barrel; Boulevard Imperial Stout aged in a bourbon barrel.

They go well with dark rye bread, Camembert cheese and game meat (elk or moose).

 

[WWGD]

I have a friend and colleague who loves Sculpin and similar hoppy beers, the hoppier the better.

I, on the other hand, prefer porters and stouts, and the stoutier, the better. I've developed a taste of Imperial Stouts aged in bourbon or whiskey barrels. My favorites are: Deschutes Brewery, The Abyss, preferably on nitro; Full Sail, Imperial Stout aged in a bourbon barrel; Boulevard Imperial Stout aged in a bourbon barrel.

They go well with dark rye bread, Camembert cheese and game meat (elk or moose).

Didn't they have a song about that: " Stout, stout, let it all out"?

 

[fresh_42]

I have a friend and colleague who loves Sculpin and similar hoppy beers, the hoppier the better.

 

[WWGD]

Maybe switch to hot Sake for winter?

 

[sysprog]

And I am with John Cleese.

Do you have a position as his colleague at the Ministry of Silly Walks?
That would be awesome.

 

[geordief]

Didn't realize Cleese was so silly.Certainly Palin could only show us his baby steps.A ridiculous claim for funding if you ask me.