Re: OT:White eggs

It's a kind of lazy thinking ... "brown bread is better, so brown eggs must be"

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:))

We have been in several cafes and asked if they have wholemeal bread. 'Brown?' they often reply?

Judging by the number of times we have had to then have the conversation about the difference between 'brown' (basically coloured white bread) and 'wholemeal'.

That said, do they still actually sell, 'brown bread'?

Cheers, T i m

I like wholemeal but have always disklike Hovis - how do they get it to taste so awful? Years of practice I suppose.

;-)

I'm not sure there is a particular brand of (wholemeal) bread that we especially like or dislike because it's generally only used in a supporting role (excuse the pun) in a sandwich or under beans / cheese on toast where the focus on the taste of the bread is distracted.

It's only the novelty of baking our own bread recently have seen us eating bread on it's own. ;-)

As for enjoyment of bread just on it's own ... my preference would be a crusty while doorstep, spread with slightly salted butter but given that most of that is empty calories, I'd rather have them other ways (like Walkers Cheese and Onion Crisps). ;-)

Cheers, T i m

I've always eaten some bread "on its own". This morning I had two fried in olive oil (brown) eggs which I eat direct from the frying pan with two slices of wholemeal, Warburtons which I would also have with my brunch on Saturday except we were unable to get thick back bacon from Asda yesterday. Nothing added, no butter or anything.

My wife usually bakes bread except it is only yesterday that she managed to get yeast, at an inflated price. But she struggles to bake brown bread so we more often than not have white, or maybe just lightly brown. I don't like that with my eggs so much but I do like it toasted with marmalade or cheese.

The continental breads, which I always recall as being white, are delicious with a nice filling.

Ok.

So you eat the eggs, and bread separately? You don't make a sandwich of them or put them on the bread as such?

You saying that has reminded me I'd not had fried bread for years. ;-(

I've never really liked thick slices of bacon, even when I was eating it. Even worse was slices of gammon for some reason, yet I didn't mind a pork chop.

Oooerr.

Daughter picked us up a bag of white flour (not bread flour) yesterday and we have some baking powder. Not sure if that's enough to do anything with?

Because it's tricky to do you mean?

I did toast some of my home made but while it's fresh it seems a waste ... and it's not hanging around long enough to go stale yet. ;-)

I agree that white is a lighter taste but it's not as 'good' (more bad?) for us than the fibre you get from wholemeal so that's become our norm.

Once it is, you don't really notice the taste (versus the thing you are eating with it).

Cheers, T i m

Correct. But I do dip the bread into the yoke then mop up the olive oil at the end.

Never a big fan.

Correct

It comes out wrong, too solid, heavy. I rarely see it - just a few swear words and the sound of the rubbish bin.

I had to throw out the white tea my sister made for me a couple of months back. Oat milk fcs! If I'd wanted porridge I'd have asked for it.

And there's few things nicer than coming back from an extended period overseas and have a real pint, a real cup of tea and a nice slice of bread!!

Ah, so not completely 'dry' then? ;-)

I think I knew that it wasn't likely to be 'good' for you so only had it infrequently (when I (last) did).

Ah, that's funny because that's similar to the issue I'm currently experiencing with Wholemeal Bread pre-mix.

That's a shame. Apart from the fact that ours haven't risen (over 3 or

Bizarre, oat milk is all we have in our tea and coffee these says and really can't say I've *ever* tasted it that strongly? But then I've been on rice / soya / almond milk for a few years now (initially health reasons and now ethical / environmental / animal welfare reasons as well).

Whereabouts OOI (from a food interest POV).

I don't think I'd have that issue as I normally drink lager. Again, for the purposes of quenching one's thirst, any seems fine as long as it's served cold. If I want to enjoy the effects, something ~8% seems to work best (Kestrel, CSB, Breaker, Colt 45 and there are some good Polish ones). Cobra with my Curry of course. ;-)

Only been abroad a couple of times (France) and it was warm so I can't remember if I drank tea or not. However, as long as it std blend stuff and no other focus (lemon, green etc) then I'm generally happy. My tea appreciation ranges from 'it's a cuppa' to 'that's a nice one'. ;-)

Now bread is something that I imagined to be pretty uniform throughout the world (within reason), especially if using unrefined flour?

I was looking at making a sourdough starter yesterday as daughter got us a bag of white self raising flour and I was looking to see if it was possible to make plain bagels out of it?

Cheers, T i m

Latest delivery from Tesco today back to white eggs.