It's a genuine French triple cream brie.too small for a real brie de Meaux , not sure if raw milk... and the bread is not a baguette.
Does not prevent from being a nice picture.
Brie can be imported, baguettes not so much...
Thank you anyway, though, it’s the thought that counts. I suppose it is just as well, because then I would feel obliged to send you our only local delicacy, blue crabs, and you definitely would not want to find those in your mailbox after a long trip through the postal system! When I do get my hands on some good bread, I could possibly cut it with my only other french knife:
) though I'd prefer a tad darker!
....
Mmmm I can understand for the crabs
Another old french knife :
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A big function of most knives, historically and factually is their use in cooking and eating. I very much enjoy using pocket-knives in food prep or at the table/on a picnic. The French have some of the best cuisine in the world, both complex & simple and their cutlery enhances food pleasure.
Jolipapa
is very correct, the one who goes out to fetch the bread get's the first kill My test of good bread is can it be eaten alone without anything? If it can it's good. Reminds me of a holiday in Périgord nearly 30 years ago, in the village a young man had just re-opened the bakery the loaves were superb, not just baguette but huge loaves de campagne with a really tough chewy crust. On some days a morose old type driving a corrugated 2CV Van was offering a depot du pain, home delivery of bread when the bakery was shut Long ago... but as I say, I'm sure nobody here is going to start nagging
That’s it ! I am baking bread tomorrow ! I’ll be back with bread, butter and the appropriate couteauJust for the pleasure...
If I were the one dedicated to go to the bread, I surely would choose that one far right and the surrounded part (croûton / quignon) would never reach home (it is commonly admitted this part is for who gets the bread, usually eaten on the way home
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In my district, for years we had an awfull bread, partly due to flour mills war and change of wood fed ovens for gas or petrol. Then a yougster settled and won the yearly competition of the best bakery and the right to bring bread for the Elysée for one year. Curiously the other bakers tried to match quality (and price)
J'ai faim!
The bread today will be a sort of whole grain bread. I make it with the barley that made wort to make beer. The left over barley has many uses, like feeding to sheep or horses.....however, I will mix it with flour, yeast, etc. To make a hearty old fashioned bread which will follow. https://i.imgur.com/5C0fjBz.jpg
That Beaujolais is a great value, one of my favorites especially with a good pizza.I was going to put this in "Beverages and Blades" but I think it's better here. Carbon steel #8. Never had problems with rust, which is surprising since a stainless steel pocket knife in the same drawer did rust some.
