How to Avoid Pickpockets
in [Europe]
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From: Martin on 30 Jul 2010 05:11 On 30/07/10 10:57, Tim C. wrote: > On Thu, 29 Jul 2010 18:22:00 +0200, Martin wrote in post : > <news:i2s9q9$v8g$2(a)news.eternal-september.org> : > >> German sour dough bread goes well with Black Forest smoked ham and >> pickled gherkins > > Which is basically what I said. You did? LOL We both forgot the half litre of German lager that accompanies it.
From: Tim C. on 30 Jul 2010 05:24 On Fri, 30 Jul 2010 11:11:41 +0200, Martin wrote in post : <news:i2u4ve$h16$1(a)news.eternal-september.org> : > On 30/07/10 10:57, Tim C. wrote: >> On Thu, 29 Jul 2010 18:22:00 +0200, Martin wrote in post : >> <news:i2s9q9$v8g$2(a)news.eternal-september.org> : >> >>> German sour dough bread goes well with Black Forest smoked ham and >>> pickled gherkins >> >> Which is basically what I said. > > You did? LOL Sort of here: "They make great open spreads if you eat cold meats and wurst etc. Let's face that's what they are eaten with. " > We both forgot the half litre of German lager that accompanies it. Oh yes. -- Tim C. Why do Marxists only drink herbal tea? Because propper tea is theft.
From: Martin on 30 Jul 2010 06:07 On 30/07/10 11:24, Tim C. wrote: > On Fri, 30 Jul 2010 11:11:41 +0200, Martin wrote in post : > <news:i2u4ve$h16$1(a)news.eternal-september.org> : > >> On 30/07/10 10:57, Tim C. wrote: >>> On Thu, 29 Jul 2010 18:22:00 +0200, Martin wrote in post : >>> <news:i2s9q9$v8g$2(a)news.eternal-september.org> : >>> >>>> German sour dough bread goes well with Black Forest smoked ham and >>>> pickled gherkins >>> >>> Which is basically what I said. >> >> You did? LOL > > Sort of here: "They make great open spreads if you eat cold meats and wurst > etc. Let's face that's what they are eaten with. " You forgot the sliced pickled gherkins. > >> We both forgot the half litre of German lager that accompanies it. > > Oh yes. and senf! Incidentally I have never had what Erilar describes as "paste" bread in France. The only places where in general bread meets this description are UK and the USA. Some Dutch rolls are fairly near to being paste bread, but there is plenty of real bakers bread available in NL, so there is no need to eat it.
From: Tim C. on 30 Jul 2010 06:37 On Fri, 30 Jul 2010 12:07:01 +0200, Martin wrote in post : <news:i2u876$hns$1(a)news.eternal-september.org> : >> Sort of here: "They make great open spreads if you eat cold meats and wurst >> etc. Let's face that's what they are eaten with. " AAA ||| > You forgot the sliced pickled gherkins. :-) -- Tim C. I was reading the obituary column in the paper the other day and it said Mars Bar, packet of Rolos, Double decker.... then I realised that in fact I was reading the a bit chewy column.
From: Tom P on 30 Jul 2010 07:41
Tim C. wrote: > On Wed, 28 Jul 2010 16:27:52 +0000 (UTC), Erilar wrote in post : > <news:707217731302027176.310146drache-chibardun.netinvalid(a)news.eternal-september.org> > : > >> "Tim C." <spamtrap(a)tele2.at> wrote: >>> On Mon, 26 Jul 2010 16:45:52 +0000 (UTC), Erilar wrote in post : >>> <news:1744045066301854630.953981drache-chibardun.netinvalid(a)news.eternal-september.org> >>>> Germany, on the >>>> other hand, is the home of more delicious kinds of bread than any >>>> place >>>> I've ever been. >>> None of which make a decent sandwich. >> Almost all of which make fantastic sandwiches, unlike boring white >> paste. > > They make great open spreads if you eat cold meats and wurst etc. Let's > face that's what they are eaten with. Anything else and they are often too > heavy or have too much of a flavour of their own which limits what you can > make out of them. Caraway, anise and coriander seed don't really go with > jam or nutella for example. > You are generalizing. Coriander and similar herbs are typical only for parts of Southern Germany and Bavaria. The rest of the country doesn't use these spices so much, least of all in bread. T. |