/ck/ - Food & Cooking

[Anonymous No.17057370]

What’s /ck/‘a favorite sandwich bread? I’m a Portuguese roll guy myself

[Anonymous No.17057477]

It's gotta be classic plain white bread for me, chief.

[Anonymous No.17057484]

depends on the sandwich, really. but i've been going more and more towards shokupan and its derivatives. pic rel, choujuku pan that i have used for sandwiches recently

[Anonymous No.17057565]

>>17057370
homemade white bread

[Anonymous No.17057670]

>>17057370
Russian Rye from my local baker makes godlike sandwiches.

[Anonymous No.17057674]

Cubano roll is king

[Anonymous No.17057711]

this stuff is good if you're in ameriland with no bakerys around like me.

[Anonymous No.17057795]

french baguette.

[Anonymous No.17057858]

Tiger bread

[Anonymous No.17058019]

>>17057795
wala

[Anonymous No.17058021]

rye or ciabatta

[Anonymous No.17059074]

>>17057670
>Rye
Yeah man. I like my rye a bit more course though. Pic related.

[Anonymous No.17059304]

>>17057370
for me, its a kaiser roll. bready, decent texture, thick enough to handle hot meat and condiments

[Anonymous No.17059315]

>>17057370
rye or pumpernickle

[Anonymous No.17059505]

>>17057370
Recipe?

[Anonymous No.17059532]

>>17057370
Bollio rolls

[Anonymous No.17059792]

I love me a chewy ciabatta

[Anonymous No.17059797]

>>17057477
Are you by any chance aroused by the thought of "rich bitch" cartoon characters engaging in mass deforestation?

[Anonymous No.17061302]

>>17057370
pretzel bun

[Anonymous No.17061748]

>>17057370
>Portuguese roll
Based. I haven't had them in years since my grandparents died, and every time I go to the Portuguese store they're out. I love that they're close to the sourdough, but with a texture that doesn't tire your jaw out halfway through eating one.

Funny story, my aunt was talking about finding a recipe online and the comments were all like "is the amount of flour correct? It makes like four times as much as I need", and on the coffee table was a little yellow Portuguese cookbook we had, I opened it up and the recipe for rolls calls for 5 pounds of flour, makes 50 rolls. I laughed my ass off.

[Anonymous No.17061866]

>>17059797
No, but I like Betty Boop.

[Anonymous No.17061874]

>>17057370
tiger bread for me hoss

[Anonymous No.17061885]

>>17057370
I like any bread that has a good solid crust that crunches when I bite into it, think baguettes n shit like that. I generally don't like packaged loaf style breads like wonderbread etc with only a few exceptions.

[Anonymous No.17061994]

>>17057670
I love that stuff at Outback!

[Anonymous No.17062003]

>>17057370
Depends on the meat. My go to is roast beef and cheddar on sourdough bread.

[Anonymous No.17062635]

>>17057484
>i like the Japanese bread because its been perfected by traditional Japanese bakers to be more cultured than western bread. I can feel the Japanese craftsmanship of Japanese flour in each Japanese slice, like a finely honed Japanese katana (I also like to imagine they were sliced with a Japanese katana uugu). I hope that one day I'll be able to travel to Japan to appreciate their refined culture of crafting Japanese flour into Japanese bread in person, in Japan.
Just eat regular bread, fag.
Better yet, make your own, it's easy and fun.

[Anonymous No.17062862]

>>17057370
Brioche

[Anonymous No.17062931]

>>17058019
>Freshness guaranteed
>Wrapped in plastic
It's the little things

[Anonymous No.17062947]

>>17061866
It’s okay, you’re not the wonderbread guy (I hope)

[Anonymous No.17063894]

>>17057370
Recipe?