munk food

J

Josh Feltman

Joined
Feb 12, 2001
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Dinner the other night made me think of munk. My wife was down in Chico, and I was feeling lazy, so I picked up a nice round loaf of sheepherder's bread and a chunk of sharp cheddar. Good stuff. Simple food, satisfying, filling, and quite tasty, consumed as needed throughout the evening. Bread, cheese, and water beats plain old bread and water any day.
 
There's some good bread in Northern Ca. Sourdough. The good bread here in Montana is called, what else? Montana Wheat Bread Co. They make a great white. I know it's good cause my wife hates it.


I miss heavy breads, though. When the few gals who made it out of starvation from the Donner Party found a cabin, all they could say was, 'bread, bread."

Always thought that was interesting. You don't say, "rib roast', or "hot dog', or Strawberry Sundae.

It's hard in Montana to find good cheese.

munk
 
The sheepherder's bread is actually pretty fluffy, but went really well with the cheese. The bread had all kinds of seeds on the crust, and was very cheap actually--I think the whole round was only $1.49 or so.

We've got a French bakery in Chico that makes dense, dark, European-style bread. Sustenance. That stuff will fuel you for quite some time, though it does take some chewing :D
 
I remember Sheepherder's bread in Ca. Round, fluffly loaf. Light flavor.





munk
 
I can't think of any native breads of Indiana. I know we have a Bunny Bread bakery here in town that makes plain ol' white sliced bread. I can't eat Bunny Bread anymore, though:( It makes me sick to my stomach.
A few years back I was building an above ground pool at this house right across the street from the bakery. They had no less that 6 dobermans. while they were nice enough to put up while we were working so they wouldn't bite us, they forgot the little detail of the "landmines" the doggies had left for us in the yard. I can't tell you how strong of a relation has been formed between the smell of freshly baked bread in the air when it's mixed with the vile gagginess of wheeling over a pile of dog poop with the wheelbarrow as it cooks in the still August air. I'll never touch bunny bread again.

Right now, i'm on a potato bread kick. I love the stuff because it seems to stay fresher longer. Makes a pretty good grilled cheese sandwich when combined with some super sharp cheddar or some deli sliced white american. Bread and cheese are staples in my diet.

Jake
 
Cheese sandwiches, grilled or otherwise, and mac and cheese meant Velveeta when I was a kid - cheap.

Every so often, Mom would feed us real cheese so we would know the difference. Boy did mac and cheese taste different with a nice cheddar on top!! :)

Bread was sort of the same deal -- rot gut white bread ("marble bread") every day for school bag lunches and home-baked real bread once a week. Ahhhh!
 
One of our local supermarket chains, Reasor's, has a bakery in every store. They make a range of hard crusted chewy breads that are absolutely wonderful. Barb and I are very fond of their Rye bread.
Then of course Tulsa is big enough to have a Panela's or two that make a variety of really tasty breads. Their sun dried tomato is out of this world.
We've never ate there but their sandwiches look luscious and are filled too overflowing with meat and goodies.
And their bagels are also wonderful, almost too big too fit in the toaster even when sliced evenly down the center.:D

Edit:
Forgot the cheese.:rolleyes: There's a dairy not too far away in Claremore that makes their own cheese. Thier sharp cheddar doesn't have any dye added and is a creamy white and fabulous!
We're especially fond of their Pepper Jack. They also sell cheese curds that are the bits of cheese before they are pressed into blocks.
Makes for a neat snack. There are all sorts of wonderful cheeses available in most of the supermarkets. And then there are the other small home grown cheese producers that are around. One of our daughters makes a nice goat cheese and in the warm months when the hens are laying well we get all the fresh eggs we can eat.
You can also get whole unpastuerized milk at several of the local farms around but I don't know of any personally now.
I can't afford to drink whole milk or I would be fat!!!!:grumpy:
 
I love baking bread. My favorite book on it is the Tassajara Bread Book bu I think his name is Ed Davis. There's a rye oatmeal bread recipe in there that is awesome. I also like to make whole wheat/buckwheat loves with sunflower seeds inside and sesame on the outside. For a while there I made bread every 2 weeks but I have only made it about once every few months anymore. I was starting to gain weight like a mutha. It's hard when you pull a hot loaf out not to eat about half a loaf slathered in butter.

I love making cheese but my goats have been dry since May. They are coming fresh again in March and I am looking forward to getting back into it. I won 3 blue ribbons for my cheese the only time I entered it at the state fair. Not that much competition, only about 5 or 6 others but still made me feel good ;)
 
Hollow - you still *owe* us cheese that you promised last year. ;) The deer meat was great, the eggs not only delicious but attractive (he has Guinea (sp?) hens that lay green eggs!) We are all hoping that you make this years too!
 
I'm not sure about local breads but we do have some decent cheese. Tillamook has a cheese factory that is a minor tourist attraction. Mostly what we buy is medium, sharp, and extra sharp chedder cheese. Good stuff. But I like their colby jack for sandwiches.

Wine wise we have some edelweiss wine that is made localy at Willamette Vineyards. A very sweet, white wine. Sweeter than a white zinfandel. Sometimes it gets hard to find though. A few years back when our neighbor worked there she said that next crop will be small because of the weather so she got a a case of it for near cost.
 
Bread, cheese, and water beats plain old bread and water any day.
Click to expand...

I don't remember upgrading your chassy to include solid digestion....
You are a Grey, you eat gruel. I will let you know when that changes.
End transmission.
 
DannyinJapan said:
I don't remember upgrading your chassy to include solid digestion....
You are a Grey, you eat gruel. I will let you know when that changes.
End transmission.
Click to expand...

I add the gruel enzymes before consumption.
 
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