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Come up to the lab, where we see that we have on the slab . . . CANNED BREAD!
With RAISINS!
I’ve bought canned bread before, and it goes in among other canned goods in my hurricane supply box. However, I confess that I’ve never eaten it before. Today, though, we shall rectify that state of affairs.
We begin with removing it from the can, almost like extruding Play-Doh, and scrutinizing it with an intense scrut. It’s a bit sticky, the odor redolent of molasses and raisins, and one critic is quite right – it’s not a true bread; it’s more of a dense cake with a moist crumb.
That being done, I would recommend a sharp, non-serrated edged knife, and I’ve divided it up into eight slices per the package label. With that done, I shall begin the experiment.
1. Plain, not toasted: Again, dense moist crumb, decent mouth feel, and a slight metallic aftertaste that could be either the sides of the can or the molasses and raisins.
2. Plain, toasted: The Maillard Process has largely eliminated the metallic aftertaste, and has given it a little crunchy skin that gives it a far better mouth feel. Between plain and toasted, I find that I prefer it toasted.
3. Toasted, with margarine: Using a low-fat brand margarine adds more moisture, but apart from the added flavor of the margarine there’s no appreciable difference. Still like it toasted, though.
4. Toasted, with jam: I’m using a jam that I bought at Mephit Furmeet several years ago at the charity auction. The ingredients list contains red raspberries, peaches, strawberries, cherries and cranberries. Hmm; added sweetness but a tart note from the jam that contrasts with the usual flavor.
What's next, you ask?
Stay tuned!
BWAHAHAHAHAHAHAHA!
With RAISINS!
I’ve bought canned bread before, and it goes in among other canned goods in my hurricane supply box. However, I confess that I’ve never eaten it before. Today, though, we shall rectify that state of affairs.
We begin with removing it from the can, almost like extruding Play-Doh, and scrutinizing it with an intense scrut. It’s a bit sticky, the odor redolent of molasses and raisins, and one critic is quite right – it’s not a true bread; it’s more of a dense cake with a moist crumb.
That being done, I would recommend a sharp, non-serrated edged knife, and I’ve divided it up into eight slices per the package label. With that done, I shall begin the experiment.
1. Plain, not toasted: Again, dense moist crumb, decent mouth feel, and a slight metallic aftertaste that could be either the sides of the can or the molasses and raisins.
2. Plain, toasted: The Maillard Process has largely eliminated the metallic aftertaste, and has given it a little crunchy skin that gives it a far better mouth feel. Between plain and toasted, I find that I prefer it toasted.
3. Toasted, with margarine: Using a low-fat brand margarine adds more moisture, but apart from the added flavor of the margarine there’s no appreciable difference. Still like it toasted, though.
4. Toasted, with jam: I’m using a jam that I bought at Mephit Furmeet several years ago at the charity auction. The ingredients list contains red raspberries, peaches, strawberries, cherries and cranberries. Hmm; added sweetness but a tart note from the jam that contrasts with the usual flavor.
What's next, you ask?
Stay tuned!
BWAHAHAHAHAHAHAHA!
Category Food / Recipes / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 445.7 kB
Listed in Folders
The actual recipe's native to the Boston area in the northeastern USA; it's a mixture of flours, molasses and raisins that is poured into a can and steamed until done. It has a good shelf life (the can I opened was bought in February 2021, and has a 'best by' date of January 2023).
Heh, as a 'something to have if we really need it', I bought something I used to be fed growing up, SPAM!
The other three cans of the four-pack will sit there until it's that or chewing on my arm - I'd forgotten (or my taste has changed that much!) how damned over-salted they are!
The other three cans of the four-pack will sit there until it's that or chewing on my arm - I'd forgotten (or my taste has changed that much!) how damned over-salted they are!
While you worry about 'hurricane season', I'm worrying about 'stupid season' aka 'The Texas grid almost crashed last year - are they going to try to do better(worse) this year?'
So, some solar panels, batteries, and the bits to try to at least have heat in the house (if pres house plant doesn't turn off too many more gas pipes!)
It's nice that ytube has so many videos on the subject - if you can pick the grain from the husks.
Right now just playing with the bits, hope to have it up before 'winter' sets in.
So, some solar panels, batteries, and the bits to try to at least have heat in the house (if pres house plant doesn't turn off too many more gas pipes!)
It's nice that ytube has so many videos on the subject - if you can pick the grain from the husks.
Right now just playing with the bits, hope to have it up before 'winter' sets in.
I don't have to worry quite as much as you do about high winds. I thought about a generator, but if we're a week or two without power how much fuel will I need (plus the noise telling everyone else that I have power - and we have some that will think I should be sharing/letting them in. The solar is silent and most will assume I'm as dead in the water as all the others that went with grid-solar. )
This stuff was a staple in my Mom's kitchen when I was growing up. The dinners I recall would usually be hot dogs (sans rolls), Boston baked beans (B&M or Friends, Van Camp's were awful in the '60s) and B&M canned Brown Bread. My Dad, who was a fry-cake (donut) maker when my parents met, was of the opinion that if it's any good at all, it's better toasted (memory: Dad toasting angel food cake on Sunday mornings). Mom would toast slices of brown bread in the oven, and we would slather it with margarine when it came out.
I can't have it anymore (sugars), but I loved it back then.
I can't have it anymore (sugars), but I loved it back then.
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