On Wed, 08 Feb 2006 14:38:06 -0500, Harry Krause
wrote:

Doug Kanter wrote:
"Harry Krause" wrote in message
...
...is ok, I suppose, if it is a fresh cheese Danish from New York City,
although I'd prefer a Napoleon or an eclair.

What? You don't like the typical "Danish" made famous by supermarkets,
highway rest area cafeterias and coffee trucks? Day-glo fillings, and
hideous white glaze?



Uh, no. There are very few places outside of NYC where you can get
decent danish or, for that matter, decent fresh bread. When I first
moved to Jacksonville and went to the supermarket, I was appalled by
what the stores there were passing off as "bread." It all resembled
Wonder Bread, no matter what its shape or size. Imagine an Italian sub
roll whose crust and insides were the same mushy consistency, and
tasting like Wonder Bread.

A former neighbor of mine used to get the "real deal" danish and bread
shipped in from New York. His dad ran a Chinese restaurant adjacent to
Grand Central station, and at least once a month, he'd put together a
care package for us.

The situation is a little better in the DC area, although it isn't easy
to find a good rye or pumpernickel or really authentic bagels. Good
bread is supposed to have real crust.

We do have an Irish inn restaurant not too far from us that bakes its
own bread, and, according to my Irish-American wife and her father, it
is "authentic." Good stuff. Sadly, we don't have any authentic, New
York-type Jewish delis in this area. Thus, no good deli bread or pastry.

I've got a Krispy Kreme factory about three miles away. Don't need no
Danish.
--
'Til next time,

John H

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