Just tell me we’re out of beef and and sour cream I’ll order some god damn potatoes or something. You’ve fallen off man! You’ve fallen off!
Just tell me we’re out of beef and and sour cream I’ll order some god damn potatoes or something. You’ve fallen off man! You’ve fallen off!
As a Norwegian, sandwiches are supposed to be 90% bread. But it’s supposed to be good bread, not this nonsense Americans keep putting up with.
It must be so nice to have a variety of high quality breads to choose from. Authentic whole grain and rye breads are hard to find in my country. I’m sure Americans have access to different types of artisan breads, but the type used in fast food seems horribly over-processed and sugary.
Even with good bread, I like to be able to taste all the ingredients in the sandwich. Higher ingredient-to-bread ratios.
What I primarily miss in American bread is texture. Americans think white vs. whole grain are the only variations of flour, and are missing out on a whole world where the flour isn’t ground to dust. Adding some ratio of medium and coarse ground flour is what gives the texture sorely missing in the floppy sadness Americans call bread.
I’ve spent the last few years of my life in the USA looking for some decent pumpernickel.
Ooh, that looks good. I had to look up how it looks. I learned to cook a lot of new different things simply because I wanted foods that are extremely uncommon where I live.
I hope you find your perfect pumpernickel!