Belgian Pie wrote:Supposedly a good day old bread is better for the stomach then just baked, out of the oven one ... would there be any scientific research about that ...?
Loretta wrote:Buttercup, you know I don't wear pyjamas. That would only be appropriate for "round the mountain" but I'm coming over it.
Buttercup wrote:Loretta wrote:Buttercup, you know I don't wear pyjamas. That would only be appropriate for "round the mountain" but I'm coming over it.
Ew! Guess I asked for that one...
The way to a man's heart is to ask for that.
tommy525 wrote:I guess modern man has lost a lot of fine living. Like us in the Bay Area? We dont have many bakeries around at all (I don't remember last seeing one). And if we want bread we go to supermarkets to buy them. And its the same brands. The best is Oroweat. And those are all made in huge bread factories and trucked long distances . They all have a long shelf life. No telling how long ago they were made, and they customarily last over two weeks before getting slightly moldy. I guess the market here is not designed for fresh bread. There are virtually no local bakeries and you can only find bread in supermarkets basically. Made in large factories and trucked hundreds of miles even. Long shelf life built in means only one thing.........preservatives!!!
We do have some bakeries around but they only bake and sell cakes and cookies (hugely expensive at 3 dollars a piece of cake) and some breakfast scones and the like. NO sliced bread or other fancy breads.
I remember in Taiwan if we buy sliced bread, they have to be frozen the next day in order to keep, and when I got here and noticed how long sliced bread lasts around here? I was wondering already if they were packed with preservatives.
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