6" rolls like a Kaiser roll?

On Tue, 01 Feb 2011 14:06:59 -0500, Jim Elbrecht wrote:


When I want to be cheap in the morning I egg wash biscuits and throw
some of that on willy nilly.

-sw
 
On Tue, 1 Feb 2011 22:57:36 +0000 (UTC), Doug Freyburger wrote:


The closest I've been to Buffalo is Erie, PA, but I never had a BoW
until 20 years later. Since I didn't grow up on it I have an
completely unbiased opinion that this is the best combination of beef,
bun, and suckalicious ever devised.

But I have never found a weck for sale outside of that sad-assed BW3
chain (Buffalo Wild Wings and Weck). But they have awesome wing
sauces.

-sw
 
Boron Elgar wrote:


-snip-

Thanks-- it will take me a bit to get through all the messages- but
I'm working on it now.


They look perfect-- I'll be looking forward to the education I'm sure
to get in the conversations.


Story of my life-- breads are the latest of a long line of interests.
There are a lot of good things about being alive, eh?


Jim
 
On Wed, 2 Feb 2011 00:08:36 -0600, Sqwertz
wrote:


Rehydrated minced dehy onion is good to top rolls, and can still have
seeds and salt too. I prefer sesame seeds on white rolls, caraway
works better with rye... that's what the guinea bake shops call rye
bread, essentially white bread with caraway, they add very little rye
flour.
 
On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
wrote:


Gonnella and S.Rosen are always good but I recently stumbled on the
Bolillo rolls at a mexi grocery store in West Chicago. We had Italian
sausage and pepper sandwiches and they were awesome. I'll try them
with Italian beef next time.

Lou
 
On Fri, 04 Feb 2011 10:09:43 -0600, Lou Decruss
wrote:


Isn't living "HIGH-on-the-hog" a euphemism for snorting cocaine?
 
6" rolls like a Kaiser roll?

On Feb 4, 10:16?am, Brooklyn1 wrote:

It's a euphemism for eating pork chops and ham instead of pigs feet
and sowbelly.

From phrases.org.uk

This is the earliest printed form of the phrase that I have come
across - from the New York Times, March 1920:

Southern laborers who are "eating too high up on the hog" (pork
chops and ham) and American housewives who "eat too far back on the
beef" (porterhouse and round steak) are to blame for the continued
high cost of living, the American Institute of Meat Packers announced
today.

'High off the hog' has a similar pedigree, i.e. mid 20th century USA.
For example, the San Francisco paper the Call-Bulletin, May 1946:

I have to do my shopping in the black market because we can't eat
as high off the hog as Roosevelt and Ickes and Joe Davis and all those
millionaire friends of the common man.
 
On Fri, 04 Feb 2011 13:16:54 -0500, Brooklyn1 wrote:



no.

(this has been another in the series of short answers to stupid questions)

blake
 
On Sat, 5 Feb 2011 11:58:24 -0500, blake murphy
wrote:

You certainly know where his mind is.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 4 Feb 2011 10:55:13 -0800 (PST), spamtrap1888
wrote:


shemp is such a moron. He kinda reminds me of kenji only mean.

Lou
 
On Sat, 5 Feb 2011 09:38:25 -0000, "Ophelia"
wrote:


The job doesn't pay well enough to make a difference.


I dithered for awhile myself and should have acted a long time ago but
there's such thing a rewind. If you can afford it and use it I'd say
keeping it is a good thing.


Thanks Ms.O. I've been going back and forth with offers and it looks
like the one that came in last night might have a possibility so we'll
see what happens.

Lou
 
6" rolls like a Kaiser roll?

On Feb 2, 7:50?am, Brooklyn1 wrote:

Currently reading Mimi Sheraton's The Bialy Eaters, I learned she
hates Hates HATES rehydrated minced dehydrated onion on any bread
product, not least for its "pinkness." Use fresh or stay home.
 
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