Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 exptools; site ihu1e.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!ihu1e!jgpo 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.