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Aardvark! posted:probably momentum. almost nowhere in america has buying bread direct from a bakery been a normal part of life; you grew up on bagged bread from the grocery store, like your parents. unless you're in a trendy urban environment you'll never make enough money to stay open because people don't even consider it an option until i moved to europe i had no idea that you had to freeze fresh bread to keep it from going stale (but you can only unfreeze it once!)
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Apr 10, 2021 16:24
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baw posted:until i moved to europe i had no idea that you had to freeze fresh bread to keep it from going stale (but you can only unfreeze it once!)
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Apr 10, 2021 16:26
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cowboy
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FFT posted:Serious question: did you never keep bagels in the freezer? growing up in the US my family bought the bagels that came in a bag, like six of them, and iirc they were stored in the fridge. they werent fresh though like these bad boys 
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Apr 10, 2021 16:27
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The rural town I grew up in had a Wonder Bread thrift store. I don't think those are a thing anymore, but we used it for a time that I don't remember very vividly. We never ate Wonder Bread itself (we used the Home Pride stuff) but I suspect it's because my dad was hooked on those Hostess Donettes.  Anyway those weren't bakeries, they were just last-chance discount outlets for the stale stuff about to get tossed e: oh yeah we were big fans of the Lenders bagels in bags, they're tiny compared to "real" bagels but just as tasty
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Apr 10, 2021 16:31
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Brawnfire posted:I remember going to a NYC deli and getting a sandwich that was like someone sliced a salami stick then put a thin slice of rye on either end. I had no idea how to eat it. Harold's Deli offers the same authentic experience.  turkey, corned beef, and tongue on rye
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Apr 10, 2021 16:39
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baw posted:until i moved to europe i had no idea that you had to freeze fresh bread to keep it from going stale (but you can only unfreeze it once!) Eh, a good rye sourdough doesn't go stale for days. Freezing is a pro tip if you can't get through a 1kg loaf of bread until it goes stale though. There's a local bakery "chain" (they have I think 3-4 tiny stores only in this city) that also supplies my supermarket. They have no pure wheat breads at all. Everything is a sourdough with rye or spelt. The worst thing about living here: One of my commute routes leads me into a street with a French boulangerie. The entire street smells of fresh baguette and croissant. It's incredibly hard to resist.
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Apr 10, 2021 16:42
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Tunicate posted:Harold's Deli offers the same authentic experience. fuckin scooby doo rear end sandwich, love to see it. needs an olive with a toothpick through it though.
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Apr 10, 2021 16:45
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Tunicate posted:Harold's Deli offers the same authentic experience. Holy poo poo the photo carousel on this site really covers all the bases: https://roadfood.com/restaurants/harolds-new-york-deli/
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Apr 10, 2021 16:47
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Tunicate posted:Harold's Deli offers the same authentic experience. people need to stop wasting food, poo poo is aggravating.
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Apr 10, 2021 16:49
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Tunicate posted:Harold's Deli offers the same authentic experience. Tongue as a lunchmeat? Tell me more.
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Apr 10, 2021 16:49
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uber_stoat posted:fuckin scooby doo rear end sandwich, love to see it. Would you accept a toothpick with a tiny american flag? 
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Apr 10, 2021 16:52
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Antigravitas posted:Eh, a good rye sourdough doesn't go stale for days. yeah and now that i think about it we've gotten some larger loaves from the bakery downstairs that have kept for a few days. maybe its the same for all larger loaves? we normally buy the smaller breads at the bottom in this photo (or baguettes.)buy a bag with a dozen and then freeze and thaw as needed 
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Apr 10, 2021 16:56
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Data Graham posted:Holy poo poo the photo carousel on this site really covers all the bases: https://roadfood.com/restaurants/harolds-new-york-deli/ it's a god drat Meat Catastrophe! 
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Apr 10, 2021 17:01
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baw posted:until i moved to europe i had no idea that you had to freeze fresh bread to keep it from going stale (but you can only unfreeze it once!) You can do this with grocery store bread too. Keeps it very fresh. And is there anything that you can thaw and refreeze that would still be good? Other than water, you person who was about to post that.
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Apr 10, 2021 17:01
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uber_stoat posted:it's a god drat Meat Catastrophe! My favorite slide 
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Apr 10, 2021 17:04
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Aardvark! posted:i hate how hard it is to find a bread bakery in most of the sprawl of america. sure i can find a place with 14 kinds of cake in almost any rural city, but they almost never peddle in bread. The premise of modern grocery stores is to combine a bunch of types of stores that were once separate into singular entities. Most grocery stores have a bakery in addition to being a greengrocer with fresh produce, having a deli slicing coldcuts and cheese (sometimes even assembling sandwiches for customers), a butcher, a fishmonger, a pharmacy, and a dry goods store. I don't know the exact economics on all those businesses remaining separate, but grocery store chains themselves have been heavily agglomerating across the country. Albertsons (Safeway, Acme, Tom Thumb, Market Street, Vons, Jewel-Osco, Shaw's) owns 5% of the total marketshare across the US, and Kroger (Harris Teeter, Ralphs, King Soopers, Fry's, Food 4 Less, Dillons) owns a full 10%. And if you're not gonna be bought up by a competitor, you still have to compete with things like Walmart (and Sam's Club and Amigos) that manages to control 24% of grocery store marketshare across the country. It's probably very hard to maintain yourself as an independent bakery/butcher/grocer in the face of all of that. https://www.statista.com/statistics/818602/online-and-offline-grocery-market-share-of-leading-grocery-retailers-us/
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Apr 10, 2021 17:47
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Data Graham posted:My favorite slide The little flag really ties it all together I think. Just screams out American exceptionalism to me.
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Apr 10, 2021 17:50
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The Bloop posted:You can do this with grocery store bread too. Keeps it very fresh. yeah heck. maybe soups? e: creamed soups, so yeah basically liquids baw has a new favorite as of 18:05 on Apr 10, 2021 |
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Apr 10, 2021 18:02
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Aardvark! posted:i hate how hard it is to find a bread bakery in most of the sprawl of america. sure i can find a place with 14 kinds of cake in almost any rural city, but they almost never peddle in bread. Depends on the area of sprawl I guess. Hy-Vee is a midwestern grocery chain that has plenty of locations in small cities/towns and their in-store bakery is pretty fuckin dope.
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Apr 10, 2021 18:21
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if you've got a food processor, you can make bread dough in about 30 seconds. kind of an expensive if, though
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Apr 10, 2021 18:24
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Even food deserts get flour
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Apr 10, 2021 18:25
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Goddamn this thread is making me want some drat sandwich.FFT posted:This is why a proper muffaletta is served in quarters? What's even the problem Muffalettas are the best sandwich ever made. And yeah, you normally get a ¼ as a portion, or a lot of places in NO just use really small muffuletta bread. Brawnfire posted:I remember going to a NYC deli and getting a sandwich that was like someone sliced a salami stick then put a thin slice of rye on either end. I had no idea how to eat it. Jewish delis like Katz are loving amazing, definitely have to plan out a meat coma and some way to eat the second half of your sandwich though. Such sandwiches are definitely a "very rarely" food though. One thing I always liked about visiting Bergen in Norway is that almost every convenience store sells fresh sandwiches on nice bread, that are a sensible portion you can eat real quick and return to wandering around and hiking up mountains and stuff, also one of the few reasonably priced dining options around there. In any case, a sandwich should not be like 90% bread by volume like that "cuban"
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Apr 10, 2021 18:37
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Empty Sandwich posted:if you've got a food processor, you can make bread dough in about 30 seconds. Even without a food processor, you can get a good dough ball going with just a mixing bowl and some conventional violence I basically always have a wad of carbs fermenting in the fridge at this point, just breaking chunks off for making sandwich rolls or smushing bits of it into a pizza crust or rolling it into little baguettes as needed 
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Apr 10, 2021 18:43
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cross posting this bizarre discovery on the California Pizza Kitchen menu uber_stoat posted:i would like the marketing guy who came up with this one to sit down and explain his thought process. i want to understand.
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Apr 10, 2021 18:44
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PYF Anti-Food Porn/Food Fads: Tidal wave of melted (good)
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Apr 10, 2021 18:49
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That soup is a sin-yang
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Apr 10, 2021 18:50
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Aardvark! posted:cross posting this bizarre discovery on the California Pizza Kitchen menu I guess for the undecided diner? I mean I can't imagine it tasting that good, with such contrasting flavors.
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Apr 10, 2021 18:51
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It is unfathomable to possess Two Small Bowls, no choice but to gently caress up both these soups
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Apr 10, 2021 18:53
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California Pizza Kitchen Executive: holy gently caress do I hate washing two separate dishes
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Apr 10, 2021 18:55
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yes I'll have uhh, let's see here, how about the gazpacho, and the clam chowder
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Apr 10, 2021 18:57
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At least then you'd get a nice natural soup divider from the curdling at where they meet
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Apr 10, 2021 18:58
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Yeah I can't possibly imagine two okay soups tasting good in combination, that's a spoonful too far.
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Apr 10, 2021 19:34
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A cream of mushroom leading into a tomato would be nice. It's the French onion with asparagus vichyssoise that really takes home the prize however
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Apr 10, 2021 20:45
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Casu Marzu posted:Depends on the area of sprawl I guess. Hy-Vee is a midwestern grocery chain that has plenty of locations in small cities/towns and their in-store bakery is pretty fuckin dope. I worked at one for a summer, third shift Their bakeries are disgusting. Flies floating in the donut frying oil disgusting
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Apr 10, 2021 20:57
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Brawnfire posted:A cream of mushroom leading into a tomato would be nice. Puts me in mind of that "Fire & Ice" chain that's basically just a big Mongolian BBQ griddle, except with ALL THE THINGS Yes I would like you to grill for me the following: - 1 steak - 1/2 lb of spaghetti - 8-10 shrimp - small pile of carrot slices and broccoli and tiny corns - macaroni salad - meat lovers pizza slice - sushi rice - spicy garlic sauce Yeah just grill it up and put it in this bowl
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Apr 10, 2021 21:26
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Data Graham posted:Puts me in mind of that "Fire & Ice" chain that's basically just a big Mongolian BBQ griddle, except with ALL THE THINGS holy poo poo
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Apr 10, 2021 21:30
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https://i.imgur.com/Z4Eti9N.mp4
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Apr 10, 2021 23:39
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Hotel Room Steak
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Apr 10, 2021 23:51
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I can't believe I have to say this again but DO NOT USE ANYTHING IN A HOTEL ROOM TO COOK FOOD. I cleaned up after someone did this in a hotel room. There were flies and maggots and we assumed the smell came from a dead animal and not an iron used to ineffectually cook a steak.
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Apr 11, 2021 00:23
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 Donut with menacing aura.
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Apr 11, 2021 00:27
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