Death by Danish...
 

"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?

Death by Danish...
 

"Harry Krause" wrote in message
. ..
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.


When my grandma, and my uncle (a rabbi) lived in Silver Springs, they always
had fabulous rye bread on hand. No idea where they got it, though.

By the way, are you anywhere near Hunt Valley? If so, you owe it to yourself
to visit a Wegman's supermarket. That'll be the end of your quest for good
bread in a supermarket. About the only kind they do NOT do well is rye
bread, although there's quite a bit of variation from store to store, in
terms of things the head baker chooses to make.

http://www.wegmans.com/about/storeLo...p?store_nbr=14

Death by Danish...
 

"Harry Krause" wrote in message
...
Doug Kanter wrote:
"Harry Krause" wrote in message
. ..
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.


When my grandma, and my uncle (a rabbi) lived in Silver Springs, they
always had fabulous rye bread on hand. No idea where they got it, though.

By the way, are you anywhere near Hunt Valley? If so, you owe it to
yourself to visit a Wegman's supermarket. That'll be the end of your
quest for good bread in a supermarket. About the only kind they do NOT do
well is rye bread, although there's quite a bit of variation from store
to store, in terms of things the head baker chooses to make.

http://www.wegmans.com/about/storeLo...p?store_nbr=14


I've been to the Wegmans in Fairfax County, Virgina, and had a good time
browsing through it.

Growing up in New Haven, I was friendly with a couple of kids whose last
name happened to be Lender. This was before the family sold out to Kraft.
They used to make great bagels. We also had a rather large Kosher
supermarket in New Haven near us with a huge bakery.

There are or were a couple of large Kosher markets up in Rockville, but I
haven't been to one in years. They had good breads and, of course, three
legged chickens.

Silver Spring is in the midst of a huge revitalization, but I think the
largest ethnic group in the area is Korean. Great food, but not bread.


Is Cristfield's still there?

Death by Danish...
 

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/

Death by Danish...
 

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

******************************************
***** Have a Spectacular Day! *****
******************************************

Death by Danish...
 

On Wed, 08 Feb 2006 15:07:22 -0500, Harry Krause
wrote:

Doug Kanter wrote:
"Harry Krause" wrote in message
. ..
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.


When my grandma, and my uncle (a rabbi) lived in Silver Springs, they always
had fabulous rye bread on hand. No idea where they got it, though.

By the way, are you anywhere near Hunt Valley? If so, you owe it to yourself
to visit a Wegman's supermarket. That'll be the end of your quest for good
bread in a supermarket. About the only kind they do NOT do well is rye
bread, although there's quite a bit of variation from store to store, in
terms of things the head baker chooses to make.

http://www.wegmans.com/about/storeLo...p?store_nbr=14




I've been to the Wegmans in Fairfax County, Virgina, and had a good time
browsing through it.

Growing up in New Haven, I was friendly with a couple of kids whose last
name happened to be Lender. This was before the family sold out to
Kraft. They used to make great bagels. We also had a rather large Kosher
supermarket in New Haven near us with a huge bakery.

There are or were a couple of large Kosher markets up in Rockville, but
I haven't been to one in years. They had good breads and, of course,
three legged chickens.

Silver Spring is in the midst of a huge revitalization, but I think the
largest ethnic group in the area is Korean. Great food, but not bread.

Harry, a new Whole Foods Market opened on Duke Street in Alexandria. Great
store with tremendous deli and bakery selections.
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

Death by Danish...
 

On Wed, 08 Feb 2006 20:50:39 -0500, Harry Krause
wrote:

JohnH wrote:
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

******************************************
***** Have a Spectacular Day! *****
******************************************


I always preferred Montgomery Donuts when I ate that stuff....you're
referring to the donut factory on Route 1 south of the Beltway?

Yup. But, if you've not been there in a while, they've moved to a new
building next door. I think there's fewer rats there.
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************

Death by Danish...
 

"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.

Death by Danish...
 

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.


I remember that place. We stopped there while doing a one week
whirlwind tour of California in 1983.

Death by Danish...
 

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.