[bluedog103]

Originally Posted by Dr Winston O Boogie jr

Publix and Winn Dixie have a reasonable assortment of crusty breads in their bakery section. I don't know what the big problem is. Maybe I'm just not that fussy.

Really good, crusty bread such as we get on Arthur Ave in Da Bronx should just about cut you gums. We got "crusty rolls" from Sweetbay last week which were pretty much like a hamburger bun.

[Patty55]

Originally Posted by bluedog103

Really good, crusty bread such as we get at Arthur Ave in Da Bronx should just about cut you gums. We got "crusty rolls" from Sweetbay last week which were pretty much like a hamburger bun.

Try the toast at Havana, it can break your jaw.

[Patty55]

Originally Posted by Cynbod

Here in Brooklyn we can still get good crusty bread. I am retiring in November right after Thanksgiving; does that mean no crusty bread unless I bring it with me? No lard bread for Christmas Day; say it isn't so.

I make people bring me stuff when they visit. Currently the admission to PattyLand is Yankee Doodles.

[graciegirl]

Originally Posted by Patty55

I make people bring me stuff when they visit. Currently the admission to PattyLand is Yankee Doodles.

This Ohio girl wants to know what a Yankee Doodle is. I love the dense moist bread from my childhood.

[Patty55]

Originally Posted by graciegirl

This Ohio girl wants to know what a Yankee Doodle is. I love the dense moist bread from my childhood.

Yankee Doodles are like Devil Dogs but cupcakes. The next time I get a stash delivered you are invited for Yankee Doodles and ice cold milk.

[senior citizen]

Originally Posted by Dr Winston O Boogie jr

MY Italian mother would make this quite often. She made the white version without the tomatoes. I've always preferred it that way and have made it several times myself.
I like this meatless version and will alter it to exclude the oil and chicken stock.
I'm a bit leery because the Italian bacon or procuitto added so much flavor.

If you make it with only water, it might be tasteless, but I have had the version with NO CRUSHED TOMATOES........my mom made both for my dad.

You still need a "touch" of the olive oil to saute the onions, garlic (celery and carrots if you are using them........)

No matter what, cannellini beans are a great pantry staple.

Another "quick" pasta recipe (totally meatless):
Boil some ziti type pasta (the tubular pasta holds the beans/sauce).

At the same time, saute some onions and garlic (as much as you like) in the LARGEST FRYING PAN YOU OWN.
Add basil, salt, pepper, oregano, etc. as you wish......or not.
Add two or three cans of Progresso White Cannellini Beans ( I do not like GOYA at all, funny taste). simmer gently...........for awhile.

In a tiny little pot, pour half cup of olive oil; black pepper, salt and as many garlic cloves as you wish.......put aside until the end. Do not cook yet. You are just prepping.

Drain the ziti pasta.....leaving out a ladle or two of the pasta water; which you will add to the frying pan with the onion / bean "mess".

If your frying pan is LARGE ENOUGH.......add the ziti to the onions and beans............if not, then get out the largest serving bowl you own and put the pasta......the onion bean mixture into it.......toss.

Quickly heat the olive oil and garlic until almost brown......then pour over the entire pasta and beans...........the oil and garlic should be SIZZLING.

All the men I know LOVE THIS. It's NOT A SOUP. It's a pasta mixed with cannellini beans and garlic, onions. You can put as much basil or italian seasoning as you like into it............you cannot ruin this dish.

Totally meatless. You can add some parm cheese at table, unless you eat no cheese or dairy. I didn't give proportions or measurements as it's something you put together by memory.............just like the "streetwalker" linguini which basically had a "sauce" of olive oil and garlic.............lightly dressed over the pasta........not swimming in it.

[applesoffh]

Can't get good crusty bread from an electric oven, and all the stores have electric, not gas, for baking. Also, the crust on bread is formed by spraying the bread with a tiny bit of water before baking. Some bakeries use baking stones or bricks in the oven when making bread. Once in the oven (or, even better, brick oven with wood fire) the gas heat makes the water evaporate and a crust is formed. For whatever reason, it just doesn't work with an electric oven.

[senior citizen]

Originally Posted by applesoffh

Can't get good crusty bread from an electric oven, and all the stores have electric, not gas, for baking. Also, the crust on bread is formed by spraying the bread with a tiny bit of water before baking. Some bakeries use baking stones or bricks in the oven when making bread. Once in the oven (or, even better, brick oven with wood fire) the gas heat makes the water evaporate and a crust is formed. For whatever reason, it just doesn't work with an electric oven.

Makes sense. I haven't baked bread in years.

My father's eldest brother married the daughter of one of the original owners of Parisi Bakery on Elizabeth Street in New York City.........Little Italy.
It's still a family owned bakery.

They were also on Mott Street. Have been in business 100 years.
My grandmother would also send her daughters down to Ferrara's on Grand Street??

The only thing my husband misses about New Jersey is the bread.
We've been up here 43 years and it's a wasteland as far as bakeries go.
The super markets aren't quite the same.

In Italy, my grandmother's family also owned a flour mill and were bakers of bread. It was destroyed by an earthquake in the 1970's.