Italian bread. was Re: MacDonalds
in [Europe]
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From: Jacqueline on 21 Sep 2006 16:13 On Thu, 21 Sep 2006 18:07:44 +0200, Martin <me(a)privacy.net> wrote: >On Thu, 21 Sep 2006 17:31:20 +0200, Tim C. <tim.challenger(a)aon.at> >wrote: > >>Following up to Martin <me(a)privacy.net> : >> >>>On Thu, 21 Sep 2006 16:58:50 +0200, Tim C. <tim.challenger(a)aon.at> >>>wrote: >>> >>>>Following up to Martin <me(a)privacy.net> : >>>> >>>>>On Thu, 21 Sep 2006 08:33:15 +0200, Tim C. <tim.challenger(a)aon.at> >>>>>wrote: >>>>> >>>>>>>> I make almost >>>>>>>>all of my own bread, because I'm tired of the bread I can find in my >>>>>>>>town. >>>>>>> >>>>>>>We make almost all of our bread too, but it doesn't mean that good >>>>>>>bread is not available in the Netherlands. >>>>>> >>>>>>Martin, that's a Mixiherring (tm). >>>>> >>>>>Colourful but not smoked? >>>> >>>>Yes, sort of reddish, and definitely not pickled. >>>> >>>>"Making your own bread because the local stuff is rubbish" does not >>>>necessarily lead to "making your own bread means the local stuff is >>>>rubbish". As you know ;-) >>> >>>I'm interested in how Lidl get sour dough bread into their flour. >> >>I don't think you *really* want to know what supermarkets do to their food. >>:( > >Oh yes I *really* do! As a goat you has to know!
From: B Vaughan on 21 Sep 2006 17:04 On Thu, 21 Sep 2006 09:28:49 +0200, Martin <me(a)privacy.net> wrote: >On Thu, 21 Sep 2006 09:08:54 +0200, B Vaughan<me(a)privacy.net> wrote: > >>On Wed, 20 Sep 2006 10:01:43 -0700, "Ian Burton" >><notvalid(a)notvalid.com> wrote: >> >>> >>>For many non-Italians it's the lack of salt they find disturbing. Tuscan >>>bread is made with none. My favorite is the pane pugliese. It should be >>>available in any bread shop in Italy, not only in Puglia. >> >>The lack of salt wouldn't bother me, as I'm accustomed to a very >>low-salt diet. > >Us too, food tastes so much better. > >> In any case, the bread around here has plenty of salt. >>I think it's *only* Tuscany that has no salt in the bread. >> >>The thing that bothers me is the bleached white flour. The resulting >>bread is tasteless. However, even the whole wheat flour has little >>taste. I read in an Italian bread-baking book that the whole wheat >>flour used in Italy is usually just bleached white flour with bran >>added. >> >>My husband's father was a miller, and my husband is still part owner >>of one of the mills. I asked my husband to ask them how they get the >>whole wheat flour, but he hasn't done so yet. In the meantime, I've >>found a brand of whole wheat flour that produces decent bread, and I >>use that. > >Have you a Lidl in your area? About 25 km away. I'm not interested in a mix, though. Do they sell whole grain flours? I once stopped in at the Lidl, and it seemed to mostly have stuff that appeals to the Italian market. There's virtually no market for whole grain flours in Italy. Bakers will sell it to you bulk, but I'm pretty sure that's the white flour + bran formula. I've found one small shop that has decent whole wheat flour, and I've told the shop owner to keep ordering it. I've never seen rye flour anywhere, although I imagine you could find it in northern Italy. -- Barbara Vaughan My email address is my first initial followed by my surname at libero dot it I answer travel questions only in the newsgroup
From: Tim C. on 22 Sep 2006 02:37 Following up to Martin <me(a)privacy.net> : >On Thu, 21 Sep 2006 17:38:43 +0200, Giovanni Drogo ><drogo(a)rn.bastiani.ta.invalid> wrote: > >>On Thu, 21 Sep 2006, Tim C. wrote: >> >>> I don't think you *really* want to know what supermarkets do to their food. >>> :( >> >>When I was leaving in the UK, the girlfriend of the colleague who rented >>me a room was working at the Milk Marketing Board, and she had >>terroristic leaflets about how margarine industries made margarine :-() > >I rented a house in SE England for a holiday around the same time and >found it odd that anybody should forget an American military rifle >manual in a kitchen drawer. Long after I read that the IRA had buried >caches of weapons in dustbins in the woods nearby. Do you get your passport scanned when you cross borders? -- Tim C.
From: Tim C. on 22 Sep 2006 02:38 Following up to Martin <me(a)privacy.net> : >>>I'm interested in how Lidl get sour dough bread into their flour. >> >>I don't think you *really* want to know what supermarkets do to their food. >>:( > >Oh yes I *really* do! Oh no you don't ! -- Tim C.
From: Tim C. on 22 Sep 2006 04:32
Following up to Martin <me(a)privacy.net> : >On Fri, 22 Sep 2006 08:37:36 +0200, Tim C. <tim.challenger(a)aon.at> >wrote: > >>Following up to Martin <me(a)privacy.net> : >> >>>On Thu, 21 Sep 2006 17:38:43 +0200, Giovanni Drogo >>><drogo(a)rn.bastiani.ta.invalid> wrote: >>> >>>>On Thu, 21 Sep 2006, Tim C. wrote: >>>> >>>>> I don't think you *really* want to know what supermarkets do to their food. >>>>> :( >>>> >>>>When I was leaving in the UK, the girlfriend of the colleague who rented >>>>me a room was working at the Milk Marketing Board, and she had >>>>terroristic leaflets about how margarine industries made margarine :-() >>> >>>I rented a house in SE England for a holiday around the same time and >>>found it odd that anybody should forget an American military rifle >>>manual in a kitchen drawer. Long after I read that the IRA had buried >>>caches of weapons in dustbins in the woods nearby. >> >>Do you get your passport scanned when you cross borders? > >Depends on which borders. Don;t you? I get mine scanned in on those machines at almost every border - until the Schengen zone evolved. Now every time I leave or enter the Schengen zone it happens. :-( -- Tim C. |