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From: jgpo@ihu1e.UUCP (John, KA9MNK)
Newsgroups: net.jokes
Subject: Re: Dark bread
Message-ID: <388@ihu1e.UUCP>
Date: Fri, 8-Feb-85 18:22:35 EST
Article-I.D.: ihu1e.388
Posted: Fri Feb  8 18:22:35 1985
Date-Received: Mon, 11-Feb-85 07:15:56 EST
References: <848@ut-sally.UUCP>
Organization: AT&T Bell Laboratories
Lines: 20

> You like dark bread?  You know, pumpernickel, dark rye, whatever?
> I love it.  Good rich, hearty stuff that you can really sink your
> teeth into.  Now, some people make it with seeds, and some make it
> without.  I've never really understood why there should be any
> divergence of opinion on this subject, since the flavor of caraway
> seeds contributes so materially to the overall effect.  Caraway is
> definitely what you need, though, and you must beware the danger of
> mistaking other sorts of seeds for the lowly caraway.  One that
> looks deceptively similar is the dill seed, which has quite a 
> different effect.  It's fine in its place (i.e., dilly bread), but
> it's just not what rye bread calls for.  Another one to watch out for
> is that one which the Mexicans use so well; they call it comino.
> If you slip THAT one in by mistake, you won't fool anybody.  You 
> can really taste that cumin through the rye.
> -- 
> 
>     Jim Crandell, C. S. Dept., The University of Texas at Austin
>                {ihnp4,seismo,ctvax}!ut-sally!crandell

Actually, I know a few people who enjoy a little dill dough on occasion.