Tag Archives: Vacarros

Bread and why New York, New Jersey are better

In New York and In select parts of New Jersey they understand what good bread tastes, feels, smells and sounds like.

In other states they know what bread should look like.  It is light brown to a medium brown and different shapes.  And that unfortunately is it.

Good bread looks the same, but it tastes different depending on whether it is french bread, a baguette, a boule or different types of rolls.  That is in New York and New Jersey, but in most states it is all the same, just a different shape.

All the bread is soft, both inside and out from other states.

All the bread smells the same blah scent of baked bread without the aaaah in other states.

All the bread has no sound when you tap it, tear it or bite into it in other states.

But, growing up around New York City and in the wonderful part of New Jersey I grew up in, we had bread that made you stop and just be in awe of the baker.  Jealous that they got to smell that smell all day long.

They make bread loafs and rolls that are soft inside and out, yes.  They are dinner rolls, hamburger rolls they are rolls made to be soft inside and out, not just the only way we can make them.  But, they also make french bread that if you tap it makes an almost hollow sound, when you tear it cracks and a bite gives you a crunch of a crust and a soft airy inside.

A crust, yes a crust that requires you to actually tear with your teeth and crunch with your molars.  Not gummy soft bread.  Rye bread in NY/NJ has been known to crack teeth with a good crust.  Yum.

Then there is a hard roll.  Yes, it is called a hard roll.  Not a day old roll, like some misguided bakery worker in Pennsylvania ask me.  It is a crusty roll, with poppy seeds and is oh so light and fluffy inside.  I grew up having these rolls each Sunday with just cream cheese.  Lucky me.

So, if you live somewhere else and like bread, you must travel to NY/NJ and stop in a local (not Wal-Mart or Panera Bread) bakery.  My New Jersey recommendation is Vaccaro’s in Clark, NJ.

My New York City recommendation I like Rimini in Brooklyn.

 

The start of the blog

When you find really good food, talking should stop and just quietly enjoy the food.  To start here is the beginning of an ongoing list of things I feel are worthy of talking about – since I am not enjoying them now.

The bakery has this dark rye bread – not pumpernickel, just a darker heavy use of the rye flavoring that is so good you can eat it plain.  Then add the glazed crumb buns, strudel, 7 layer cake and so much more.

Good pizza is thin crust, made in a hot oven (over 550 degrees), without pineapples or grilled chicken – mainly made in NYC, but certain places can offer some part of a replica

Peter Lugers makes the best steaks anywhere and they must be ordered nothing more than medium rare

Broccoli is great steamed with some salt, garlic and butter, but asparagus kicks it’s ass when grilled, but it has to be fresh – no frozen or canned crap.

Bread, oh dear lord good bread is worth more to me than almost anything.  French bread crusty and light inside.  Rye bread with a chewy crust and explosion of rye smell and taste.  Ciabata just so airy and yum.  Again to Vaccaros where they have hard rolls with poppy seeds that is just a great mix of hard flaky crust with a fluffy soft interior.  Perfection there is just a warm roll from the bakery with whipped cream cheese.

more to come…