[Sca-cooks] P things to put on bread?

[Kathleen A. Roberts]

--On Tuesday, February 17, 2004 9:23 AM -0500 a5foil <a5foil at ix.netcom.com> 
wrote
>
> Our experience is that if you have good sauces, and tell people in advance
> to soak up the leftover sauce with the bread, you don't need anything else
> to put on the bread.

we tend to put out bread as an on-the-table or first course to appease the 
hunger monsters during or right after court, so folks wouldn't be waiting 
for their gravy/sauce. 8)   which can unfortunately lead to people filling 
up on bread and being 'et out' by the time the first course is over with. 
unfortunate.  so i learned to put out less bread and use that bread under 
the stews.

i find if bread is put out to appease, sending it whole and having people 
break it slows them down (oddly as does dipping in oil--i suppose because 
it makes them think about what they are doing).  pre-sliced or broken bread 
and butter generates an automatic reflex to the (as the cooking channel 
would say) the 'snack-jones gland'.

if you are going for taste and or ambiance rather than competition style 
documentation, may i recommend just using a good olive oil rather than oil 
and vinegar?    perhaps with a sprinkling or black pepper on top?

no documentation, no... but effective for getting away from butter without 
being too jarring to the ambiance.

cailte

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''Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy.''
                                                        W.B. Yeats
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Kathleen Roberts
Administrative Asst. II
UNM Freshman Admissions
505-277-6249