A warning from the Commissary Dept

Delmonico · March 21, 2013, 08:17:10 PM

I have been working with a new bread recipe, the votes are in it's a keeper and we'll have to have some at the DOMM. A potatoe bread makes the best rolls/buns you ever had if I do say so myself, based of an 1870's recipe I found, a lot more potatoe than modern recipes and it uses real riced potatoes like I use in the potatoe dumplings. Just had it again with cheese steaks, well have to have some, fantastic when fresh but loses something quickly, we'll have to have it with pulled pork or beef or cheese steaks.

Delmonico · March 21, 2013, 08:19:18 PM

Oh btw, I haven't went Dan Quaye on you, a lot of period cook books spell it potatoe, Noah Webster was just trying to be green friendly when he got rid of the e in potatoe and the u in colour, saved ink and paper.

Mustang Gregg · March 31, 2013, 07:05:26 PM

Del is correct on the period spelling. I've actually seen it twice recently.
I want to try that potatoe (it's "tater" to some of us) bread.

Mustang Gregg

Delmonico · March 31, 2013, 07:14:42 PM

Quote from: Mustang Gregg on March 31, 2013, 07:05:26 PM
Del is correct on the period spelling. I've actually seen it twice recently.
I want to try that potatoe (it's "tater" to some of us) bread.

Mustang Gregg

If you show up all you get is Bohunk rye.

(I just know that will hurt your feelings. Don't worry, they all like it everywhere I take it.)

Niederlander · March 31, 2013, 07:17:32 PM

I'm German and I LIKE "Bohunk Rye"! The pulled pork idea sounds great to me!

Delmonico · March 31, 2013, 08:57:12 PM

Quote from: Niederlander on March 31, 2013, 07:17:32 PM
I'm German and I LIKE "Bohunk Rye"! The pulled pork idea sounds great to me!

That would be a good one for Thursday supper, we can eat and still keep it warm for any late commers or warm it back up quick.

Niederlander · March 31, 2013, 09:11:53 PM

I'll look forward to that!

Tascosa Joe · March 31, 2013, 09:46:28 PM

Down here in Texas we are BoJon's.

Delmonico · March 31, 2013, 09:57:23 PM

Quote from: Tascosa Joe on March 31, 2013, 09:46:28 PM
Down here in Texas we are BoJon's.

Yeah but you call Bois de Arc, bodark, we call it hedge othes call it Osage Orange.

Ol Gabe · April 01, 2013, 12:38:37 PM

Yummy...
Hedge Apple Butter or Osage Orange Marmalade on top of Bohunk Rye toast, it don't get no better for an April 1st breakfast treat!
Best regards and good eatin'!
'Ol Gabe

Mustang Gregg · April 02, 2013, 08:41:04 PM

Yep. Wash it all down with some mulberry or Russian thistle wine.

MG