Subj : Bread
To   : Ruth Haffly
From : Dave Drum
Date : Thu Oct 06 2022 06:21:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Haven't made bread pudding in years! Our bread crusts (from the home
 RH> made) go into bread crumbs, for commercial bread, eaten. We've been
 RH> buying more bread over the last year or so as my health hasn't been the
 RH> greatest (not feeling like making bread). Boughten bread is usually
 RH> Wegman's whole wheat loaf bread & their artisnal miche brote. The
 RH> latter is very similar to one we got in Germany; it's a mixed grain
 RH> (but no corn) sourdough.

 DD> Now that the used bread stores have more-or-less disappeared .... I am
 DD> told that the "Tasty Kake Outlet" located on the far west side of town
 DD> is the only used bread store between Chicago and St. Louis .... I look

 RH> My parents used to hit up the used bread stores in towns about an hour
 RH> away when they had to go for medical appointments. They did more so
 RH> after all of us kids had left home, usually buying a lot of common,
 RH> sandwich type bread and a good amount of things like rye, semi wheat,
 RH> etc. They also bought a lot of doughnuts, coffee cakes, etc and stowed
 RH> it all in their freezer. We (Steve and I) never had a bread outlet
 RH> nearby, probably wouldn't have shopped there even if we had one.

There's a good reason, past the "marketing", that they are called "thrift"
stores. If I can get perfectly good product at 30% (or so) of the cost
of "fresh" .... Why wouldn't I?

 DD> for bargains/bread elsewhere. My best buy/quality/shelf life/etc.
 DD> brand is L'Oven wheat or multi-grain from ALDI.

 RH> We've bought that from time to time but Wegman's is closer to us than
 RH> Aldi so we're shopping there most of the time.

I parse the grocery adverts and do a route for best value. ALDI is one
of the stores on that route.

 DD> That being said - I don't buy bread often as I don't eat enough of it
 DD> - even if long shelf life - to keep it from going stale or becoming a

 RH> We go on fits and spurts with the amount we have in a day/week.

 DD> penicillin farm.

 RH> We call it a "science project". (G)

I thought that was the "blue food" in the back of the fridge.  Bv)=

When found it prompts questions like "Does anyone know what this used
to be?"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Leftover Turkey Stroganoff (?)
 Categories: Poultry, Mushrooms, Dairy, Herbs, Pasta
      Yield: 4 Servings
 
      1 cl Minced garlic
      3 tb Olive oil
      1 c  Sliced mushrooms
      3 c  Good, thick turkey gravy
      1 tb Dry summer savoury
      1 ts Fresh ground black pepper
    1/2 c  Dairy sour cream
      4 c  Leftover turkey diced/sliced
           - or shredded
 
  Begin by sauteing the garlic and mushrooms in the
  olive oil for several minutes until the mushrooms
  begin to get some good colour.
  
  Add the other ingredients except the turkey and
  simmer for only about 5 minutes.
  
  Add the leftover turkey and continuing to simmer until
  the turkey is well heated.
  
  Serve over egg noodles.
  
  Author: Barry C. Parsons
  
  UDD NOTES: Barry calls this 'stroganoff'. I wouldn't.
  I was out of summer savory - so substituted a mix of
  thyme and sage - quite successfully. I used store
  sourced wide egg noodles rather than making my own.
  
  RECIPE FROM: https://www.rockrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Haggis: a thing the Scots think is food but isn't.
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