Food Fight: Mayo Discourse

In vaguely the same style, tiramisù is also pretty great.

 

My stomach rumbled the moment I hit agree.

 

Unrelated to cake, but:

you get a superior version of a pb&j if you replace the peanut butter with a thin layer of plain cream cheese of your choice and your favourite kind of jam (I like strawb)

 

Disagree. PB&J works on any bread and is thus superior. Cream cheese is Wrong on breads that are not as firm as a bagel.

 

You people need to start making sensible bread, it all should be more solid than a bagel instead of being so fluffy that you can squish it and it springs back unharmed.

 

LEAVE ME AND MY AERATED SOURDOUGH ALONE

 

Maybe bagels around here are much denser than where you're from, because the only fresh bread I can think of that compares in density to a bagel is rye. (Which, come to think of it, is also an Acceptable vector for cream cheese. Especially when paired with smoked salmon.)

 

I mean german bread got like genuine crust that crunches when you saw your breadknife into it, it's the BEST sound so it's pretty damn dense and that's how we like it? You know those breadbowl things you can do for soup? Virtually any loaf worth the name over here can be used for that.

 

But sometimes you want bread that can't be used as a blunt force weapon, you know?

 

absolutely not.
where's the disagree button

like, went audible 'no' at the idea of eating untoasted toast because that's the texture i'm picturing and. bad. LABBRIG.

 

Agree. There are times for fluffy cloud bread and times for homicide loaf.

 

I'm now trying to picture other soft baked goods as crunchy and the thought of crunchy cinnamon rolls is viscerally horrifying.

 

this is the train of thought that lead to the creation of Dwarven Battle Bread.

 

That's an entirely different item from a bread though. pastry like things can be soft. or flakey.

 

Where do dinner/breakfast rolls fall on the bread to pastry scale?

 

If the ones I got over Christmas are any indication, closer to Bowl Bread than pastry :T and also more inclined to go stale, though that's just a Fresher Bread thing

 

See, I can't stand dinner rolls that are 80% hard crust, so that's definitely a Bread Adjacent Object that I prefer to be softer--light crisping on the outside is fine, Proper Bread Crust and you might as well be using them as rocks for the slingshot for all the good they do you.

 

Ok i need a visual cue, are you talking about something like this?:

or naw. Because that's what I think of as a bread roll/Brötchen and you can imagine them like wanna-be mini french baguettes in texture. Firm cronchy outside, soft delicious inside.

 

Those, but also things like these:




The first is a Suffer Oblong unless baked exactly right (and even then you're better off with just straight slices of french bread) whereas the second is The Ideal Cube especially at large family gatherings where you need to produce lots of them.