GWguy
*
That is a common belief. I can say that the dough does have a different texture and taste. Same with bagels and hard rolls.
Food
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That is a common belief. I can say that the dough does have a different texture and taste. Same with bagels and hard rolls.
somdfunguy
not impressed
I thought it was, "Suck da head off dat dare crawfish"...
crawdad etouffee :tasty:
MarieB
New Member
Not sure about that, but SF sour dough is about the water
Ill have to ask my friends from NY
San Francisco sourdough has to do with the particular strain of wild yeast and bacteria from the area, the water is a minor function in the taste.
Perhaps I'm wrong on this point, but I think in some cases of food it has to do with technique as well as ingredients. As a candy maker, my dad taught me ways of doing things that produce (for instance) a very thin piece of toffee or brittle. When I look at "recipes" for caramels, the instructions are not the way I learned to do it, and I think it's evidenced in the finished product. Ratios of sugar to butter to corn syrup produces different textures and such.
I would guess that is true for lunch and dinner food, too.
I would guess that is true for lunch and dinner food, too.
I used to think the best muffuletta was from the Central Grocery in the French Quarter - which is actually where they *invented* it - but I've had equally good ones in NYC. Because you don't cook a sandwich.
NextJen
Raisin cane
There are numerous locations throughout the south and east coast. None in Maryland, though.
I could be wrong, but I could have sworn that there was a restaurant right over the Bay Bridge that used to have a sign that said Maryland Fried Chicken. Holly's Restaurant maybe?