are you kidding me? sourdough RULES. after living in california for years and now living in texas I wish I could buy some seriously good sourdough. I dream about that shit.
It makes great sandwiches. It makes great toast. It makes great everything. Go ahead and push it on me. I'll eat the crap out of it.
I LOVED rax. They used to have some type of chocolate chip shake that I went nuts over when I was a kid. Did anyone else ever eat at a Rallys? They all closed in Michigan last time i was there.
I miss E.T. Cereal. and Hubba Bubba made a mint chocolate chip gum that was disgustingly awesome.
I'm also still upset about Jello pudding pops being discontinued.
I've never met a cheese I didn't love. But I think fresh mozzarella is my favorite.
ciabatta sandwich w/ tomatoes, basil, fresh mozzarella, olive oil and balsamic. yum.
You can go to fizzies.com and order any flavor you like! My favorite is cherry or grape. By the case for $12 or 15 - I can't remember. But what I miss the most are those giant Charms lollipops - I was proposed to with a handful of Charms Cherry because I was always seen with one stuck in my mouth! I was in the Army and they were at the ice cream store on base and one day an officer said I should at least take the sucker out of my mouth with I salute!
I LOVED ninja turtle pudding pies!!! and gadorade gum, jello pudding pops, Mcdonalds FRIED apple pies, Bonkers candy, Ecto cooler, grasshopper cookies, ... i wish i could remember more!!!
i love sourdough... actually I didn't like it when I first tried it, too tangy for my kiddy tastebuds at the time. But, now that my pallate has evolved, the ones I've had recently are not even as tangy as I remember the original being... they just taste like regular white bread.
I don't know how this rates with Bay Area dwellers, but I liked the Boudin sandwiches I had the last time I was in SF.
I live in Darwin, Australia, and work in a bakery and I've got to say, sourdough is my favourite type of bread that we make there. Actually it is my favourite type of anything we make there. You know a bread is good when a seventeen year old girl chooses it over a brownie or a cream bun!
SF sourdough isn't ideal for everything but just because you can get a passable (not great, but passable) loaf at every supermarket on the west coast doesn't mean that it has ruined every other kind of bread. I live in NYC and don't think that the lack of good bread in local markets and bakeries is because of all the rye bread baked in the area. I think his anger is really misplaced on this one. Of course, I also have no idea who he is or why I should care about his opinion so whatever.....
There are various degrees of "sour" in sourdough breads. SF Sourdough is defined by a tartness that a French sourdough doesn't have. Starters that are rye based tend to be much more bitter than starters made with wheat. All too often in commercial bakeries all across the world, when a baker makes sourdough he/she is also using a flavour enhancer that is intended to up the "tang factor". As the proud caretaker of several home grown starters, I have a few that are very sour but I also have a few that make breads that have such a subtle tang that you would never know it was a sourdough based bread. It is all about the starter...
IT'S HARD TO GET GOOD BREAD IN THE SAN FRANCISCO BAY AREA???????
surely, SURELY you jest. i have lived in new york for 12 years and i STILL miss the wonderful bread in the bay area, especially berkeley -- semi freddi's, acme, grace, and the cheese board, to name just a few of the absolutely world class bread makers there. new york's got a lot of catching up to do, imho.
i don't much care for the touristy kind of sour sourdough bread, but the "levain" that is used to make the baguettes at the cheeseboard and semi freddi's produces some incomparably delicious baguettes.
I don't really care for bread, especially dark breads. The only kind of bread that I find tolerable has been baked within a few hours. That said, I actually miss dearly sour dough bread. The only place I've been able to find sour dough bread regularly in metro Cleveland is the craptastic bread Trader Joe sells. No thanks. I love sour dough bread too much. I can get rye everywhere here, but I can't stand rye.
For a month every summer for 20 years, my mother and I would vacation in SF to escape the heat. I ate crab sandwiches on sour dough bread every single day with a bowl of soup. What bliss!
Sour dough bread works with everything, if you like it a lot. :P It's the only bread I truly enjoy with rare roast beef, along with Best Foods mayo, alfalfa sprouts, cucumbers, and a dab of yellow mustard. Yum! It's great with lox or even with banana and honey sandwiches. It's wonderful in bread pudding too!
ok....thanks all....now i'm freakin starvin......for some nice sourdough bread.....guess i gotta go to publix an get some.....i dont think i'd like sourdough bread dipped in olive oil.....but it makes a great stuffing for a turkey !!!
Not that crazy about sourdough - I would never seek it out - but if it's good and it's fresh I enjoy it.
A severely underrepresented bread is salt-rising bread. It does not have that many "applications" (lol) but it makes the best toast in the world.
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