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Okay! And BWAHAHAHAHAHAHA!
Earlier today I opened a can of brown bread with raisins and began taste testing with it. Because I’ve never tried it before, and it’s been in my hurricane supplies. As described earlier, I’ve so far tried it plain, toasted, and with margarine and jam.
So now we’re going to try things that are a bit more . . . savory. Yes, we’re taking a running jump at the salt-sugar balance.
Pardon me while I cackle evilly.
The salt-sugar balance is something you usually hear about associated with the horrified reactions of purists toward those of the avant-garde who put ham and pineapple on their pizza. In this stage of the experiment, I shall explore how the bread stands up to various non-sweet items.
As you see in the picture, I’ve topped toasted slices of canned brown bread (with raisins!), and clockwise from the upper right:
1. Low-fat cream cheese: With a schmear, you still get the sweetness, but the slight acidic tang of the cream cheese does help cut through it.
2. Braunschweiger Liverwurst with mustard: Spicy brown mustard, of course; I’m not a barbarian. Hmm, interesting! The spices in the liverwurst and mustard easily contrast with the bread, essentially putting a heavy boot down on the sweetness from the Maillard-augmented molasses and raisins.
3. Turkey lunch meat with mustard: Without the liverwurst’s spices in the party, the flavor of the turkey is too subtle to counter the taste of the bread on its own.
4. This is the capper. It’s another item in my emergency stores, and it used to be a fave of mine when I were a wee child. It is, of course, Deviled Ham! So this final bit of the experiment will be twofold – how well it matches up to the bread, and if it’s any better, worse, or the same as my childhood memories recall it. The ham is salty and fatty and unctuous, and it easily shouts down the brown bread.
So, there you have it. Experiment over, and after some contemplation I can heartily endorse the brown bread (with raisins!) paired with margarine, jam, cream cheese, and liverwurst. I shall certainly equip my emergency stores with a can of this next year.
Of course, after carpet-bombing my stomach with carbohydrates, I’m probably going to be having salads for dinner for the next week or so, but It’s All in the Name of Science!
Earlier today I opened a can of brown bread with raisins and began taste testing with it. Because I’ve never tried it before, and it’s been in my hurricane supplies. As described earlier, I’ve so far tried it plain, toasted, and with margarine and jam.
So now we’re going to try things that are a bit more . . . savory. Yes, we’re taking a running jump at the salt-sugar balance.
Pardon me while I cackle evilly.
The salt-sugar balance is something you usually hear about associated with the horrified reactions of purists toward those of the avant-garde who put ham and pineapple on their pizza. In this stage of the experiment, I shall explore how the bread stands up to various non-sweet items.
As you see in the picture, I’ve topped toasted slices of canned brown bread (with raisins!), and clockwise from the upper right:
1. Low-fat cream cheese: With a schmear, you still get the sweetness, but the slight acidic tang of the cream cheese does help cut through it.
2. Braunschweiger Liverwurst with mustard: Spicy brown mustard, of course; I’m not a barbarian. Hmm, interesting! The spices in the liverwurst and mustard easily contrast with the bread, essentially putting a heavy boot down on the sweetness from the Maillard-augmented molasses and raisins.
3. Turkey lunch meat with mustard: Without the liverwurst’s spices in the party, the flavor of the turkey is too subtle to counter the taste of the bread on its own.
4. This is the capper. It’s another item in my emergency stores, and it used to be a fave of mine when I were a wee child. It is, of course, Deviled Ham! So this final bit of the experiment will be twofold – how well it matches up to the bread, and if it’s any better, worse, or the same as my childhood memories recall it. The ham is salty and fatty and unctuous, and it easily shouts down the brown bread.
So, there you have it. Experiment over, and after some contemplation I can heartily endorse the brown bread (with raisins!) paired with margarine, jam, cream cheese, and liverwurst. I shall certainly equip my emergency stores with a can of this next year.
Of course, after carpet-bombing my stomach with carbohydrates, I’m probably going to be having salads for dinner for the next week or so, but It’s All in the Name of Science!
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Yeah, the canned brown breads have a really strong flavor by itself. I bought a dozen cans for my emergency supplies. When I was a kid, canned brown bread, B&M baked beans with a can of spam cut up and heated up with it, served over slices of the brown bread lightly toasted. Favorite meal as a kid, as an adult now, it's a very dense and filling meal. Reheated in a microwave it serves well, but it's about four meals in a row for me, and after four days in a row it gets tiresome. But for emergency meal, everything is canned, heats up decently over any small camping type stove, and feeds a group pretty well. Not a bad camping or tailgating meal if weight and bulk are not an issue.
For emergency cooking, don't heat up canned foods in their cans unless desperate. Modern food cans are coated on the inside with a coating that keeps the food from coming in contact with the metal, which is good for storage. But the coatings will release small amounts of nasty chemicals into the food when heated. Small doses are not such a big deal, but doing this daily is not so wise.
For emergency cooking, don't heat up canned foods in their cans unless desperate. Modern food cans are coated on the inside with a coating that keeps the food from coming in contact with the metal, which is good for storage. But the coatings will release small amounts of nasty chemicals into the food when heated. Small doses are not such a big deal, but doing this daily is not so wise.
My Dad would have heartily endorsed the Braunschweiger. With onions, I think. Of course, he'd have eaten salad willingly if it had Liverwurst in it. He once found some Limburger, paired it with Braunschweiger and some fried onions, and broiled the whole thing in Mom's toaster-oven. After opening both windows in the dining room. Good thing Mom was out of the house on a Bible retreat that day!
Ya coulda painted my parents' house when they were still alive! Dad liked Jewish rye (with seeds) but his fave was pumpernickel. I brought him a couple of loaves of the Russian pumpernickel from the bakery in Colchester, Connecticut -- sadly, long closed -- and he was ecstatic! And yes, just toasted with butter or margarine and a cup of coffee, a 10" wide slice cut in half and toasted was sufficient breakfast.
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