Julia Thompson wrote:
> Sean Kane wrote:
> >
> > Special bread? What's it like? I've only ever had tortillas as an
> > option... Maybe it's a midwestern thing (or maybe the same guy owns all
> > the midwestern Mongolian BBQs). Of course, I usually do at least one
> > tex-mex bowl, so it works out alright for me.
>
> The special bread I'm familiar with is flat and stiff. Maybe about 3.5"
> long, 2" wide and about 1/4" thick. (I could get more exact
> measurements when I go tomorrow for lunch.) It works very well for
> scraping the bowl and getting all the bits you couldn't get with the
> chopsticks into a bigger pile. Near the end of my meal, I scrape
> together everything in the bowl and pick up some on the end of the bread
> (with the chopsticks helping to pile it onto the bread), eat the end of
> the bread and the stuff on it, nibble to even out the bit end of the
> bread, repeat until there's nothing left in the bowl. Oh, and the bread
> I'm familiar with has sesame seeds. Oh, and hot, it's a *lot* nicer
> plain than a flour tortilla is.
>
Sounds a lot like Turkish bread. Only the size is wrong. They usually come in
large disks that get cut or ripped into appropriately sized pieces.
Sonja
