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Death by Danish...
wrote:
Harry Krause wrote: wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. Especially good with the crab enchilada at the Dead Fish in Crockett! My wife just went out there to see the folks, and came back with a little collapsing ice chest thing that had a pack of Casper's hot dogs, my crab enchilada, and two pounds of Peet's coffee.... My #2 sister brought in 6 lobsters already cooked for us yesterday. The wife picked up some nice buns and we had a tasty supper. |
Death by Danish...
"Don White" wrote in message ... wrote: Harry Krause wrote: wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. Especially good with the crab enchilada at the Dead Fish in Crockett! My wife just went out there to see the folks, and came back with a little collapsing ice chest thing that had a pack of Casper's hot dogs, my crab enchilada, and two pounds of Peet's coffee.... My #2 sister brought in 6 lobsters already cooked for us yesterday. The wife picked up some nice buns and we had a tasty supper. Her *buns* were not good enough for you Don? ;-) |
Death by Danish...
wrote in message oups.com... Calif Bill wrote: "Harry Krause" wrote in message ... wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. We actually have lots of good breads in California. a bunch of specialty bakeries supplying the stores. As to Danish, head to Solvang, Calif, A town of danes decended from immigrants. The town survives on mostly the tourist trade and the bakeries are very good. My wife also has a "need" for a Casper's hotdog fix once inwhile. But Kasper's is gone. Only Casper's is left and they are not as good. Still good, but not as much as the Original. Kasper's was the Original and Casper's was started by a relative. I was friends with Harry the Son-in-law who took over Kasper's when the FIL retired. Unfortunately Harry has now passed also. But Harry would be about a 95 now if he was still steaming dogs. |
Death by Danish...
wrote in message oups.com... Harry Krause wrote: wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. Especially good with the crab enchilada at the Dead Fish in Crockett! My wife just went out there to see the folks, and came back with a little collapsing ice chest thing that had a pack of Casper's hot dogs, my crab enchilada, and two pounds of Peet's coffee.... Costco was carrying Caspers dogs at least out here a year or two ago. |
Death by Danish...
Calif Bill wrote: wrote in message oups.com... Calif Bill wrote: "Harry Krause" wrote in message ... wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. We actually have lots of good breads in California. a bunch of specialty bakeries supplying the stores. As to Danish, head to Solvang, Calif, A town of danes decended from immigrants. The town survives on mostly the tourist trade and the bakeries are very good. My wife also has a "need" for a Casper's hotdog fix once inwhile. But Kasper's is gone. Only Casper's is left and they are not as good. Still good, but not as much as the Original. Kasper's was the Original and Casper's was started by a relative. I was friends with Harry the Son-in-law who took over Kasper's when the FIL retired. Unfortunately Harry has now passed also. But Harry would be about a 95 now if he was still steaming dogs. Well, there is a debate about which is better. My wife was born in the area (Richmond), so she probably knows of both, not sure. I like Casper's, though. Pretty decent dog, for west coast! |
Death by Danish...
Calif Bill wrote: wrote in message oups.com... Harry Krause wrote: wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. Especially good with the crab enchilada at the Dead Fish in Crockett! My wife just went out there to see the folks, and came back with a little collapsing ice chest thing that had a pack of Casper's hot dogs, my crab enchilada, and two pounds of Peet's coffee.... Costco was carrying Caspers dogs at least out here a year or two ago. That's where she got them. But, no, they don't have them in Costco here. You CAN get Sabrett's, from NY..mmmmmmm |
Death by Danish...
Calif Bill wrote: wrote in message oups.com... Calif Bill wrote: "Harry Krause" wrote in message ... wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. We actually have lots of good breads in California. a bunch of specialty bakeries supplying the stores. As to Danish, head to Solvang, Calif, A town of danes decended from immigrants. The town survives on mostly the tourist trade and the bakeries are very good. My wife also has a "need" for a Casper's hotdog fix once inwhile. But Kasper's is gone. Only Casper's is left and they are not as good. Still good, but not as much as the Original. Kasper's was the Original and Casper's was started by a relative. I was friends with Harry the Son-in-law who took over Kasper's when the FIL retired. Unfortunately Harry has now passed also. But Harry would be about a 95 now if he was still steaming dogs. Look, the orginal Kasper's IS still going, since 1929:: http://www.originalkaspers.com/home.html |
Death by Danish...
wrote in message oups.com... Calif Bill wrote: wrote in message oups.com... Calif Bill wrote: "Harry Krause" wrote in message ... wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. We actually have lots of good breads in California. a bunch of specialty bakeries supplying the stores. As to Danish, head to Solvang, Calif, A town of danes decended from immigrants. The town survives on mostly the tourist trade and the bakeries are very good. My wife also has a "need" for a Casper's hotdog fix once inwhile. But Kasper's is gone. Only Casper's is left and they are not as good. Still good, but not as much as the Original. Kasper's was the Original and Casper's was started by a relative. I was friends with Harry the Son-in-law who took over Kasper's when the FIL retired. Unfortunately Harry has now passed also. But Harry would be about a 95 now if he was still steaming dogs. Look, the orginal Kasper's IS still going, since 1929:: http://www.originalkaspers.com/home.html If you notice the page was last edited on 2004. The building, and small triangular store has been shuttered the last few times I went by. My mom lives in the area and I still go down the street. What high school did wife attend? I grew up in El Cerrito. |
Death by Danish...
JimH wrote:
"Don White" wrote in message ... wrote: Harry Krause wrote: wrote: 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. My wife, being from the S.F. Bay Area, loves sourdough, and not just any sourdough. She likes the original, which is Boudin. They claim that the foggy atmosphere helps in the sourdough process. Whatever, it IS good. http://www.boudinbakery.com/ I have to agree that some of the breads, including sourdough, that I've had in SF have been very good. I like crusty sourdough dinner rolls. Panera Bread, a bakery-restaurant chain, make decent breads and rolls. Especially good with the crab enchilada at the Dead Fish in Crockett! My wife just went out there to see the folks, and came back with a little collapsing ice chest thing that had a pack of Casper's hot dogs, my crab enchilada, and two pounds of Peet's coffee.... My #2 sister brought in 6 lobsters already cooked for us yesterday. The wife picked up some nice buns and we had a tasty supper. Her *buns* were not good enough for you Don? ;-) Savin' them for desert! |
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