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Brownberry Ovens bread. Back in the day were wonderful, tasty delicious breads.. Then suddenly right after being bought out by some conglomerate was 'improved'. The once wonderful tasty delicious breads became tasteless sawdust. This was about fifteen or more years ago. Maybe twenty? Health Nut bread. Then another item had 'a touch of vinegar'. (Which made it taste unique) (I had written Pepperidge Farms, with I got mixed up with Brownberry Ovens)
Connies frozen pizza. Used to be decent. I bought it all the time. Then mysteriously, every time I would buy some, the crust was a different texture and varying quality. (like the company was buying premade crust off Alibaba!) Finally when the crust tasted like ten year old wheat was used, with plenty of mummified rats included. I returned them and never again.(yes I demanded and got my money back for the one I baked too)
Latest is my recent rye bread. Now one glorious feature of rye bread even light rye is the weight of the bread. No foamed up crap. Well my favorite had, in the past six months, been mysteriously getting taller, and lighter weight. Then the caraway seeds stopped actually being caraway seeds. and are instead some blackish bits with zero taste. Time to say NO MORE CRAP.
Damn this stuff makes me angry. Call them and they say well we are trying to keep costs down. Right. Go ahead, make crap no one will buy twice.
So I went to a place called Breadsmith. At least they have actual bread. Yeah it cost a buck more a loaf. But it is actually BREAD.
Edits: 03/10/17Follow Ups:
OROwheat once made 'Honey Wheat Berry' from a real list of great ingredients. This included Spring or WInter wheat and real stuff.
It was a 'thicker' bread but made the BEST grilled Cheese (another food gone to HXXX).
Now, Another 'me-too' bread.
It is very difficult to get GOOD bread in the store. Some of the Rye Breads, like Russian, Dill, Jewish, Corn and whatever are still pretty good.
I bought some kind of Rye at the Walmart Grocery and it was crap. Where's the Rye? to coin a phrase.
When It comes to Pizza? I make my OWN DOUGH, using my bread machine. And the simpliest recipe is still very very good.
Pic of Pizza on the Grill. Yep. Charcoal is still the best.
Too much is never enough
I agree, the Health Nut bread was good years ago. It toasted well or made a nice sandwich for lunch.
You will know what's in it and exactly how fresh it is. Also, your kitchen will smell like heaven.
"Once this was all Black Plasma and Imagination" -Michael McClure
I concur with the gist of your post. Although you can go nuts trying to keep up and it is expensive I think paying extra is worth it.
I still get disgusted and pissed that a former female head of a agency was instrumental in getting "pink foam" approved for use in hamburger meat. That she was employed by the Beef Industry after "retiring" from government just adds grist to the mill. Also remember the 60 minutes episode with the inspector retiring from service that sent back lots of beef coming over from Canada due to rotting, adultered, and digusting shipments. His testimony and the fact when his retirement was approved they had not slotted a replacement made for interesting viewing. I wish I could be a vegetarian but I am lucky enough that I use a lot of wild game and when buying ground beef I pay the extra for organic Harris Ranch or Simple Truth.
Bread (especially after living in Germany) is a joke in this country if it is in plastic and it is well worth seeking out a bakery. Although we buy fair quality oat stuff at Costco we have a bakery where no preservatives are used and the folks graduated from some bakery school in San Fran and their stuff is EASILY worth the extra money. When a baguette is good for only croutons or soup the day after and the stuff in the plastic bag looks like the day you bought it two weeks later - Well, we are consuming those preservatives.
In my case I pony up for the organic and I am taking more interest in cruelty free slaughter house practices. It is going to take the consumer dollar at the end of the day to change from the current shelves full of crapola.
There are these places called bakeries....
Most bakeries do a lot of cake cookies and other stuff.
Breadsmith is 95% just bread.
Most bakeries don't do bread worth a damn, especially rye breads. I'm sure there are some exceptions, but none near me. Now I Bake my own rye bread. I use a sour rye starter, so now I can bake a sour rye (with caraway seeds), whenever I want.
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