So guys, I have a favor to ask. Those of you posting pics with Rye bread...if possible include a pic of bread unadulterated. I like to see all the different colors of rye. This and my aim is to show anybody who might have interest that not all rye is black and loaded with caraway seeds. I love rye bread all shades and all kinds (that I know of so far anyway).
Rye bread comes from middlish brown to black. As a rule of thumb, the darker the harder. But there are exceptions as well. It all depends on methods. Propably it's most common bread here.Quote:
Originally Posted by Nightblade
Usually there is no sweeteners added, rye bread tastes like ... rye bread. Ålandisk bread/archipelago bread aka black bread is one exception. Sometimes you need a caterpillar to break the cover but it is very soft inside. The taste is sweetish because they use malts (sometimes beer) and syrup. Mainly it's made of wheat or barley, only little portion is rye.
edit: Rye bread - Wikipedia, the free encyclopedia
edit 2 from google image search: Ruisleipä
I think next week a trip back to the Russian store is in order...for some you know what.Quote:
Originally Posted by Sailor
TODAYS BREAKFAST CAR REPAST: Savory steel cut oats porridge with sliced brats and fried egg, side of sour cherry Russian pereserves(really getiing stuck on this) and some assam black tea sweetened with the syrup from the preserves. Lovely.....Attachment 156266Attachment 156267
Now this is different to me. I tend to like my things separate. I would have never thought of floating an egg on top of the porridge. It would save on washing another plate though! :thinking:Quote:
Originally Posted by Nightblade
Of course the main reason that I am interested here is because of the things that I am exposed to!
So keep it up everyone.
When you read my posts and wonder "What in the heck is he thinking/doing?" Remember it goes the other way sometimes!:rofl2:
There were actually two eggs..one I broke up into the porridge. It's really tasty.Quote:
Originally Posted by 32t
I am going to have to try this. The main problem is that the doctor said that I can have only 2 eggs a week!Quote:
Originally Posted by Nightblade
She said that if it tastes good spit it out!
I see her point, but if I might live longer but not enjoy it?????
Where do I draw the line?
Well for starters just have one egg per bowl. On days you can't have an egg, Fry up some ground turkey and crumble it into the porridge and use some low fat or low salt chicken stock for cooking liquid. Snip a bunch of fresh Herbs in there and maybe some smoked paprika or even a dash of liquid smoke.Quote:
Originally Posted by 32t
Oh yeah....instead of frying, do a poached egg to cut down the fat without cutting flavor also.
I like your reply but for the liquid smoke. I hate that stuff!
Now Frog Morton with my eggs????
Should we switch to the off topic thread?
