|
John Cletheroe's
USA and Canada Holiday Hints |
| White | Soft, air-filled, vitamin-enriched, nearly tasteless. |
| French | Crusty exterior; often a batard or a chunk thereof. |
| Italian | Called "scali" in some parts of New England. A cross between white and French, usually with sesame seeds on top. |
| Wheat | Wholemeal, usually with a soft crust. |
| Rye | Light-coloured rye and wheat bread with chewy crust, available "seeded" or "seedless" with the seeds in question being caraway. |
| Pumpernickel | Dark rye and wheat bread, slightly sweet, never seeded. |
| Marble rye | A swirled loaf of rye and pumpernickel, never seeded. |
| Kaiser roll | Also called a "bulkie". Thin-crusted white roll suitable for a medium-sized sandwich; the name comes from the distinctive swirl on top, said to resemble German helmets. |
| Onion roll | A Kaiser roll without the distinctive swirl and with caramelised onion bits on top |
| Sub roll | A white roll in a long submarine shape |
| American | The worst of all possible cheese-like substances. It can be adulterated in several ways: vegetable oil can be substituted for milk, for example. Beware the packages labelled "pasteurised process cheese food product" - those are the most adulterated. |
| Swiss | Refers to any cheese nominally from Switzerland with a smoky taste and holes in the body of the cheese. Emmenthaler, for example. |
America does produce some very good cheeses, especially the cheddars from New York and Vermont. Most supermarkets will carry a large selection of domestic and imported cheeses, especially Italian, Swiss, Danish and Dutch.
Home | States/Provinces | Subjects
Most recently modified 28-Mar-02