I love that Pumpernickel rye. I like a good nutty tasting and heavy bread like pumpernickel but nothing tastes as good as a round loaf of rye bread fresh out of the stone hearth like it was when I worked at Old World Wisconsin at the Pomeranian, German, Schultz farm, from the 1850s. The bread has such a hard crust that the loaf can sit for a week or two without going stale but if you cut into it it would go stale in a hurry.
Maybe we could launch that as a missile to Australia, it would be hard enough to do damage.
I love that sauerkraut but it doesn't love me it leaves me as fast as it can. My mother cooked pig hocks and sauerkraut when we were kids I figured it must be a German dish. It especially tastes good with caraway seeds in it. I trey not to eat too much of that because I already have trouble with my stomach taking the round shape.
I am seriously working on that.
Enough frivolous bantering form me for awhile.
Onward In Gods Service
Randall A Hermanson
Pioneer commander
FCF 1998
OP#1 Woodstock Il
Pflaum, Timothy-Michael wrote:
[BTW one thing I was not impressed with in the US was the bread.Same here.
I feel sorry for the yanks.
Every day they have to go through the ordeal of eating that stuff.
Definitely
inferior to English. Also, if you wanted to add another "acquired taste"
to
the Rangernet menu you could always add German pumpernickel bread.Please, hold it !
This is NOT the bread that we normally eat.
It is made for export and for tourists.
Tastes good only with a slight layer of tar on it.You
probably couln't even taste any vegemite which was on it!As for German
sausages they're the wurst <g>]Pun imtended ????????
G�nter
OP 64
Siegen, GermanyBoW
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