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....

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.

"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? ;-)

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.

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.

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!

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

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

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.

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!