Breakfast foods: savory or sweet?

[Margaret Pilgrim]

We’ve experienced somewhat the same phenomenon with Artisano’s dinner rolls. 
Still “fresh” after a week, month, many months!    I worry about bread that doesn’t mold!

[chromedome]

1 hour ago, Smithy said:

This bread roll looks innocuous, doesn't it?

 

 

Thing is, I rescued it from one of my husband's uneaten hospital meals.

 

In February.

 

I had planned to use it for bread crumbs, or to make croutons, or some such, but events got in my way. Then I got curious about its apparent longevity. It still looks pristine, some 10 weeks later. I think I'm going to leave it in its wrapper and see how long it takes for something to sprout. Maybe, like the infamous wrapped Twinkie in the office of some food writer (Michael Pollan??), it will last for years. Don't think I'm going to feed it to anyone I love!

I've had a pack of Wonder brand English muffins (this is why I seldom let other people shop for me...) go missing in my cupboard for 8 months, and still be mold-free and apparently edible when they were discovered. I found that extremely disconcerting, and did not put them to the test.

[MaryIsobel]

I have a McGavin's bagel that I am currently monitoring. It is at least 2 months old. Wrapped in the original bag, sitting at room temperature. I have a weird and probably unhealthy obsession with it.

[Smithy]

On 5/10/2024 at 3:36 PM, Smithy said:

This bread roll looks innocuous, doesn't it?

 

 

Thing is, I rescued it from one of my husband's uneaten hospital meals.

 

In February.

 

I had planned to use it for bread crumbs, or to make croutons, or some such, but events got in my way. Then I got curious about its apparent longevity. It still looks pristine, some 10 weeks later. I think I'm going to leave it in its wrapper and see how long it takes for something to sprout. Maybe, like the infamous wrapped Twinkie in the office of some food writer (Michael Pollan??), it will last for years. Don't think I'm going to feed it to anyone I love!

 

It's now June, with no visible change in the roll.

 

 

Could it be bagged in, say, a nitrogen atmosphere? Or is it really so heavily laden with preservatives?

[Senior Sea Kayaker]

18 minutes ago, Smithy said:

 

It's now June, with no visible change in the roll.

 

 

Could it be bagged in, say, a nitrogen atmosphere? Or is it really so heavily laden with preservatives?

 

It's really heavily laden with preservatives.

Whatever the atmosphere it was bagged in, since that type of wrapping would allow gas exchange, would have been replaced by the ambient atmosphere long ago.

Scary.

 

[Maison Rustique]

Are you sure it isn't Soylent Green?

[Smithy]

On 5/10/2024 at 3:36 PM, Smithy said:

This bread roll looks innocuous, doesn't it?

 

 

Thing is, I rescued it from one of my husband's uneaten hospital meals.

 

In February.

 

I had planned to use it for bread crumbs, or to make croutons, or some such, but events got in my way. Then I got curious about its apparent longevity. It still looks pristine, some 10 weeks later. I think I'm going to leave it in its wrapper and see how long it takes for something to sprout. Maybe, like the infamous wrapped Twinkie in the office of some food writer (Michael Pollan??), it will last for years. Don't think I'm going to feed it to anyone I love!

 

On 6/10/2024 at 4:02 PM, Smithy said:

 

It's now June, with no visible change in the roll.

 

 

Could it be bagged in, say, a nitrogen atmosphere? Or is it really so heavily laden with preservatives?

 

...and here it is, apparently unchanged, in July. 

 

 

When/if I get around to opening that bag, I think I'll do it outside just in case there's some sort of noxious spore growing. But I can't see any changes in it. I'm really curious about how long it will hold like that.

[rotuts]

@Smithy

 

interesting experiment

 

keep it as long as possible

[ElsieD]

21 minutes ago, Smithy said:

 

 

...and here it is, apparently unchanged, in July. 

 

 

When/if I get around to opening that bag, I think I'll do it outside just in case there's some sort of noxious spore growing. But I can't see any changes in it. I'm really curious about how long it will hold like that.

What's it like if you squish it?

[Smithy]

1 hour ago, ElsieD said:

What's it like if you squish it?

 

It has a little bit of give and springs back, as an old dinner roll would be expected to do. It doesn't feel spongy-nice like a fresh, soft roll, but it also doesn't crumble or cave in when I squeeze gently.

[Smithy]

On 5/10/2024 at 3:36 PM, Smithy said:

This bread roll looks innocuous, doesn't it?

 

 

Thing is, I rescued it from one of my husband's uneaten hospital meals.

 

In February.

 

I had planned to use it for bread crumbs, or to make croutons, or some such, but events got in my way. Then I got curious about its apparent longevity. It still looks pristine, some 10 weeks later. I think I'm going to leave it in its wrapper and see how long it takes for something to sprout. Maybe, like the infamous wrapped Twinkie in the office of some food writer (Michael Pollan??), it will last for years. Don't think I'm going to feed it to anyone I love!

 

It's been a while since I posted about this roll, but all this time the roll has been sitting unmolested (and frequently forgotten) in my bread box. Today I remembered to check it, for the first time since at least Thanksgiving. Sometime in the interim it's gone hard. Looks the same, but I'm pretty sure a good squeeze will turn it to powder.

 

 

If I remember, I'm going to pitch it out into the woods on the stroke of midnight tomorrow. Out with the old, in with the new!

[Maison Rustique]

Or use it for skeet shooting!

[Smithy]

@Kerala: it's better to be visitor than victim, but crossness with the universe is justified either way. I hope the situation is quickly resolved.

 

That said, the food doesn't look bad. I have my doubts about that top photo containing "French toast" but maybe that person was a bit confused. The bread was fried and had, what? sugar added? Any cinnamon? My mother used to do something like that and call it "cinnamon toast". It didn't cross into "French toast" territory until egg and milk were included.

[Kerala]

@Smithy Fried bread is literally deep-fried sliced white bread. Conventionally it would be deep-fried in lard. It's a very traditional part of a cooked breakfast in the UK, but deeply unfashionable. Nowadays it's usually replaced by buttered toast. I've only had it a very few times in my life, on trekking holidays etc. Funny seeing it on an NHS hospital breakfast menu, but that breakfast would be deeply tempting after an overnight on-call. 

 

[Kerala]

Yes, the young woman was confused. Definitely nothing French about that bread.

[Kerala]

Apparently not necessarily*deep* fried.

[Smithy]

18 minutes ago, Kerala said:

@Smithy Fried bread is literally deep-fried sliced white bread. Conventionally it would be deep-fried in lard. It's a very traditional part of a cooked breakfast in the UK, but deeply unfashionable. Nowadays it's usually replaced by buttered toast. I've only had it a very few times in my life, on trekking holidays etc. Funny seeing it on an NHS hospital breakfast menu, but that breakfast would be deeply tempting after an overnight on-call. 

 

 

That's funny. When I spent a summer and autumn in England (and other parts of the British Isles) I stayed at my share of B&B's and never encountered it. It was always buttered toast at those lovely breakfasts. But I agree that it's exactly the sort of thing that would ring my chimes after a long night!

[TdeV]

I grew up with fried bread (British relations).

 

Especially good from a camp stove.

 

Best wishes @Kerala for a speedy resolution to your sojourn at the hosp.

[liuzhou]

I still make fried bread occasionally. Always shallow fried, usually in bacon fat (I've never seen it deep fried in my long life). I also make "French bread", but was brought up calling it pain perdu.

 

 

Edited Wednesday at 12:57 AM by liuzhou (log)

[Ddanno]

I've always made a fried slice using the pan the bacon, mushrooms and soss (and therefore their fat+flavour) were cooked in. I've never seen it deep fried, nor do I want to 😁 but there's bound to be some greasy spoons out there doing it

Edited Wednesday at 04:05 AM by Ddanno (log)

[ElsieD]

What is soss?

[Ddanno]

2 minutes ago, ElsieD said:

What is soss?

 

Sausage (imagine "baykn egg an' soss please luv" in a cockney accent and it makes sense)

Edited Wednesday at 04:09 AM by Ddanno (log)

[liuzhou]

I lived in London for many years. My family still live there. Never heard of sausages being called 'soss'. If you ask for bacon and eggs with 'soss' in London you'll be directed to Mr. Heinz's tomato ketchup already on the table.

[Ddanno]

23 minutes ago, liuzhou said:

I lived in London for many years. My family still live there. Never heard of sausages being called 'soss'. If you ask for bacon and eggs with 'soss' in London you'll be directed to Mr. Heinz's tomato ketchup already on the table.

 

As did I, and any caff in the east end or south of the river will know exactly what you mean, but you'll have to go a tube zone or two away to get Heinz ketchup

[liuzhou]

44 minutes ago, Ddanno said:

 

As did I, and any caff in the east end or south of the river will know exactly what you mean, but you'll have to go a tube zone or two away to get Heinz ketchup

 

Well not my experience and I did live in the east end and south of the river.