I had Irish Soda Bread for the first time today, and . . .

[Numo]

It's O'tasty. That's all.

[eustacetilley]

Ammo wrote:
It's O'tasty. That's all.

No, that's not all.
Was it fresh out of the oven, torn into chunks, and smothered with butter and Strawberry jam, and gulped down with giant swigs of hot, deep, dark, milky, sugary Tea?

Or was it store-bought?

Believe it or not, there is some difference.

Eustace

[Racer X]

even cold, eaten with a good cheddar cheese it is awesome. I LOVE soda bread. -D

[eustacetilley]

Racer X wrote:
even cold, eaten with a good cheddar cheese it is awesome. I LOVE soda bread. -D

Racer X, you just moved right up to near the top of my MRF list; it was quite a jump, but I too have a fondness for soda bread, and old Buicks.

Now what to do with day-old/week-old Soda Bread? It has been a staple in Irish Construction for centuries; when just the right size stone was needed to fill a wall, just carve a chunk of old soda bread to fit. Soda Bread takes particularly well to Lime Whitewash...

But your suggestion intrigues me; a slice of cold soda bread, a slice of Cheddar, maybe even a wedge of a good tart apple...

Now what do suggest to accompany it? Maybe Tea isn't the answer here, when Tea is almost always the right answer.

Soda bread, Cheddar, Apple... maybe a German Riesling... I've always been intrigued with knocking off/knocking up a Blue Nun.

Eustace

[Racer X]

I bet if you microwave it sealed in a paper bag with a moist paper towel inside the bag, but not touching the soda bread, it will revive long enough to enjoy it one last time. Now, I must confess. I've seldom dealt with left-over soda bread, but this can make french bread palatable when it is one to two days old.

I'm torn between plain soda bread, or a "sweet" soda bread with raisins and maybe citrus zest and treat it like a sliced scone at that point.

I think I need a sweet loaf for breakfast, and a plain loaf and a chunk of good sharp cheddar for lunch to decide. And a liter of Guinness for dinner, my other favorite bread type. -D

[Numo]

eustacetilley wrote:
[quote=Ammo]
It's O'tasty. That's all.

No, that's not all.
Was it fresh out of the oven, torn into chunks, and smothered with butter and Strawberry jam, and gulped down with giant swigs of hot, deep, dark, milky, sugary Tea?

Or was it store-bought?

Believe it or not, there is some difference.

Eustace
To tell the truth, it was a soggy chunk of foul-smelling, rancid bread that I wrestled away from a couple of syphilitic rats in an alley, and washed down with giant swigs oily green dumpster water. Still tasty, though.

[eustacetilley]

Ammo wrote:
[quote=eustacetilley]
[quote=Ammo]
It's O'tasty. That's all.

No, that's not all.
Was it fresh out of the oven, torn into chunks, and smothered with butter and Strawberry jam, and gulped down with giant swigs of hot, deep, dark, milky, sugary Tea?

Or was it store-bought?

Believe it or not, there is some difference.

Eustace
To tell the truth, it was a soggy chunk of foul-smelling, rancid bread that I wrestled away from a couple of syphilitic rats in an alley, and washed down with giant swigs oily green dumpster water. Still tasty, though.
I've had worse.

Eustace

[Racer X]

So you are saying you snatched it away from jimmypoo?

[Paul F.]

Racer X wrote:
So you are saying you snatched it away from jimmypoo?

His clues were too easy... the syphilitic rats were a dead giveaway.


And "real" soda bread (no fruit, nor pound of sugar) and american adulterated (raisins, and a ton of sugar) are good...
I like 'em both!
Fresh, toasted, smeared with jam, butter, or cheese and a slice of a good summer sausage...

[eustacetilley]

Racer X wrote:
I bet if you microwave it sealed in a paper bag with a moist paper towel inside the bag, but not touching the soda bread, it will revive long enough to enjoy it one last time. Now, I must confess. I've seldom dealt with left-over soda bread, but this can make french bread palatable when it is one to two days old.

I'm torn between plain soda bread, or a "sweet" soda bread with raisins and maybe citrus zest and treat it like a sliced scone at that point.

I think I need a sweet loaf for breakfast, and a plain loaf and a chunk of good sharp cheddar for lunch to decide. And a liter of Guinness for dinner, my other favorite bread type. -D

Well, you've stumbled upon one of the Secrets: Microwave Ovens.

It's not really much of an issue when it comes to Soda Bread, but when you factor in San Francisco Sourdough...

The Day After, you have a pile of picked clean crab shells, and a stump of Sourdough.
Wrap the stump with a damp paper towel, stuff another damp clump of towel in the eaten end, and microwave the hell out of it.
This can only done once, so scarf down some Laughing Cow along with the steaming stump. Do it quickly, for after a couple of hours, you _will_ crack Molars.

Eustace