He is ok, totaled his car but thankfully he had his seatbelt on. We appreciate your concern. Sorry for any inconvienance this caused for any of our customers.
Maybe it is time to rethink the logistics of importing bread from Philly. The bread is good, but this really isnt an efficient solution. Just buy the recipe. I'm suprised people havent freaked out over the carbon footprint
Maybe it is time to rethink the logistics of importing coffee from South America. The coffee is good, but this really isnt an efficient solution. Just buy the recipe. I'm suprised people havent freaked out over the carbon footprint.
please educate me on bread from the northeast and why one can't find the ingredients they have in philly to make the bread around here. i know about bread from the northeast, i admit taylor's is good and unique for this area, i'm not a f'ing baker and if there is some ingredient bought off a truck in a back alley in philly that can't be had around here, it would be interesting to know.
instead of telling me i very clearly know nothing, why don't you tell me why somebody couldnt conceivably take the bread ingredients and make it here?
importing meat and coffee from abroad is not the same thing. well at least coffee, because there are environmental/geographical factors that go in to coffee bean growing that can't be replicated. the same might go for the spices used in the meat.
instead of telling me i very clearly know nothing, why don't you tell me why somebody couldnt conceivably take the bread ingredients and make it here?
It's in the water. And we ain't got the water. You could most certainly truck the water down from Philadelphia...but that wouldn't remedy your carbon footprint concern.
I think you are confusing the whole NYC water makes the best pizza with Philly water.
Bread is actually kind of complex, even minor changes in ingredients, mixing, method, and timing, temperature, humidy, and other variables can have huge effects on the taste and consistancy of bread.
Yep. Baking is complicated as hell. When pursuing a professional culinary education, you generally choose to spend X amount of time (however long the program is) on baking, or the same amount of time on *everything else in cooking other than baking*.
The water nonsense is just a ludicrous legend perpetuated by New Yorkers. It's more complicated that that: a combination of technique, equipment, the supply chain for ingredients, and the specific microbiological environment of the bakery. It's silly to imagine that there's something magical about Philadelphia's municipal water supply -- almost as silly as it is to think that bread of equal quality to Sarcone's could be produced simply by transmitting the recipe.
I'd love to see the bread locally sourced, but it's understandable that they ship it in.
It is actually true Tom. The same is also said for Chicago pizza, San Fran sourdough, etc. Baking is all about chemistry. Every city water supply has a slightly different chemical composition. Thus the minute traces of different minerals and such change the way the end product tastes, looks, and feels. This difference is much more apparent in breads as there isn't much added flavoring such as sugar and such that is added to sweeter baked goods.
They could always make their own water. There is a company that actually does this! But I agree with the others that say there are a lot of other factors that come into play.
15 comments:
Is he OK?
He is ok, totaled his car but thankfully he had his seatbelt on. We appreciate your concern. Sorry for any inconvienance this caused for any of our customers.
Casey
Maybe it is time to rethink the logistics of importing bread from Philly. The bread is good, but this really isnt an efficient solution. Just buy the recipe. I'm suprised people havent freaked out over the carbon footprint
Just buy the recipe.
You very clearly know nothing about bread from the Northeast.
I'm suprised people havent freaked out over the carbon footprint.
I'm not. Would you expect them to freak out over the fact their cured meats are shipped from Italy?
And to the owners of SOVA and Sidamo:
Maybe it is time to rethink the logistics of importing coffee from South America. The coffee is good, but this really isnt an efficient solution. Just buy the recipe. I'm suprised people havent freaked out over the carbon footprint.
-Ry
please educate me on bread from the northeast and why one can't find the ingredients they have in philly to make the bread around here. i know about bread from the northeast, i admit taylor's is good and unique for this area, i'm not a f'ing baker and if there is some ingredient bought off a truck in a back alley in philly that can't be had around here, it would be interesting to know.
instead of telling me i very clearly know nothing, why don't you tell me why somebody couldnt conceivably take the bread ingredients and make it here?
importing meat and coffee from abroad is not the same thing. well at least coffee, because there are environmental/geographical factors that go in to coffee bean growing that can't be replicated. the same might go for the spices used in the meat.
@dave b - While I agree with you, there are definitely local ingredients used in baking as well. Water is a big one. Think about NY bagels.
instead of telling me i very clearly know nothing, why don't you tell me why somebody couldnt conceivably take the bread ingredients and make it here?
It's in the water. And we ain't got the water. You could most certainly truck the water down from Philadelphia...but that wouldn't remedy your carbon footprint concern.
I think you are confusing the whole NYC water makes the best pizza with Philly water.
Bread is actually kind of complex, even minor changes in ingredients, mixing, method, and timing, temperature, humidy, and other variables can have huge effects on the taste and consistancy of bread.
and thats why i hate baking.
Yep. Baking is complicated as hell. When pursuing a professional culinary education, you generally choose to spend X amount of time (however long the program is) on baking, or the same amount of time on *everything else in cooking other than baking*.
Don't change the bread or anything else about your hoagies.
I think you are confusing the whole NYC water makes the best pizza with Philly water.
No, I am not confusing the two. The water is very much integral to the success of both delicacies. We have lousy pizza and lousy bread. Period.
The water nonsense is just a ludicrous legend perpetuated by New Yorkers. It's more complicated that that: a combination of technique, equipment, the supply chain for ingredients, and the specific microbiological environment of the bakery. It's silly to imagine that there's something magical about Philadelphia's municipal water supply -- almost as silly as it is to think that bread of equal quality to Sarcone's could be produced simply by transmitting the recipe.
I'd love to see the bread locally sourced, but it's understandable that they ship it in.
It is actually true Tom. The same is also said for Chicago pizza, San Fran sourdough, etc. Baking is all about chemistry. Every city water supply has a slightly different chemical composition. Thus the minute traces of different minerals and such change the way the end product tastes, looks, and feels. This difference is much more apparent in breads as there isn't much added flavoring such as sugar and such that is added to sweeter baked goods.
They could always make their own water. There is a company that actually does this! But I agree with the others that say there are a lot of other factors that come into play.
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