Darn right!
Not that weird, crazy one.
Time to unfold my bike and go for a ride.
While Bigbooty's away, we've replaced his regular coffee with Folgers crystals. Will he notice? Let's watch!
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B & M Brown Bread in a can. Anybody ever eat this stuff?
- Thread starter 5StringBlues
- Start date
While Bigbooty's away, we've replaced his regular coffee with Folgers crystals. Will he notice? Let's watch!
If a brown bread is in a can, does it have raisins or not? Or is it both raisiny and raisinless until we open the can to find out?
Schrodinger's bread.
Schrodinger's bread.
You run the risk of an appearance of worms once you open it. Best leave it closed and wonder.
-Mike
I haven't seen or thought of glass jarred B&M Baked Beans in over 40 years.
I went over to a college professor's apartment who lived in my complex to play music one evening and ALL he had in the kitchen was probably 50 jars of the stuff. I think he was on a tight budget and lived on the stuff.
I went over to a college professor's apartment who lived in my complex to play music one evening and ALL he had in the kitchen was probably 50 jars of the stuff. I think he was on a tight budget and lived on the stuff.
$2.22 on the shelf in Vermont.
Same price with or without raisins. So I got raisins, 'cause.
Same price with or without raisins. So I got raisins, 'cause.
Jars of beans and cans of bread........what a country.
Maybe he just knows what he likes.
In brown bread, one can measure the location of the raisins or the speed of the raisins, but not both.
I think that is true, but I'm uncertain.
I've never liked the sugary sweet beans, but I usually have a good supply of charro and/or borracho beans in cans.
Ok, a couple of you guys went and bought brown bread recently.
Any reviews?
Any reviews?
It's only it my cart. I just picked up groceries. So..itwillbeawhile.
I assume it will be the same as ever, but I have not opened either the new cans or the old one I can spot (not sure where the other old one that I believe exists is ATM - might have been eaten.) That's because brown bread, in a can, from Burnham & Morrill, is not unusual to me, and I haven't had "one of those days" where the correct solution to "dinner ala practically no effort" is to open a couple of cans.
If you find it dry, you need more butter, and if the butter isn't melting, you need more heat. The earlier suggestion to sauté it in butter is not out of the question as a way to combine heating and plenty of butter.
Flavor-wise, it's not going to strike people that consider the "Wonder" product to be bread as bread. I don't consider whatever "Wonder" is to be be bread, I don't even wonder if it's bread, since I know it's not. But impressions from folks new to it will probably be more interesting, whether enthused or aghast. It tastes like brown bread to me. It's a close cousin to yeasted molasses breads, but it's not a yeast bread.
If you find it dry, you need more butter, and if the butter isn't melting, you need more heat. The earlier suggestion to sauté it in butter is not out of the question as a way to combine heating and plenty of butter.
Flavor-wise, it's not going to strike people that consider the "Wonder" product to be bread as bread. I don't consider whatever "Wonder" is to be be bread, I don't even wonder if it's bread, since I know it's not. But impressions from folks new to it will probably be more interesting, whether enthused or aghast. It tastes like brown bread to me. It's a close cousin to yeasted molasses breads, but it's not a yeast bread.
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The longer this thread goes on, the more thankful I am that Mrs. Winslow makes us fresh bread every week. 
Can this, Mister Falcon.
Can this, Mister Falcon.
The longer this thread goes on, the more thankful I am that Mrs. Winslow makes us fresh bread every week.
Can this, Mister Falcon.
Same here. The wife and I are wrapping up this loaf of sourdough that came out of the oven a couple hours ago.
-Mike
