Geez, is there any gingerbread under all the crumble on top? [Not that there’s anything wrong w/ crumble . . . I just think it balances out better w/ a nice coffee cake under it!]
gingerbread, we like
I’m sure that I have no idea what you’re going on about, but the gingerbread looks delicious. The website includes recipes using the gingerbread, but not the recipe for the bread itself (“It looks like a biscuit, rather than a traditional ginger sponge, crunchy and chewy and so very, very moreish!”).
So, my suggestion is that we send in a spy who sleeps with Sarah, eliciting from her the recipe in the throws of passion. Volunteers?
Ha! In the shape of little men, please! 😉
Gingerbread was invented by St. Nicholas when he was Bishop of Myra. It’s true. It really is.
No, Lois. Gingerbread is English. If it had been invented by Nicholas it would be called πιπερόριζαψωμί. And it isn’t.
No, it’d be called ἀρτοζιγγίβερις. And that’s what he called it, before the English mangled the name.
I like Peparkakkor, the 1 mm thick crunchy ginger cookies. Any form of ginger is good. Bread, soda, beer, candied, candied then coated with chocolate, ice cream…..
Call that gingerbread? Too dry, too thin, too *blech*! Give me a large sticky cake.
MP, it’s called Lebkuchen, but when it traveled to England all you could think of was to give it the most obvious name.The real thing is soft and also contains other delicate spices. The hard version was discovered when it was accidentally left to bake for too long.
Dear foreigners. Your revisionism would be merely pitiable if it wasn’t for the worrying fact that it comes out of jealousy.
Ginger is an aphrodisiac. Why do think there are 1.3B Chinese?
Oooh, do they still make Grasmere gingerbread? I’ve wondered about it often . . . and I haven’t been in England since 1978!
Hmmm. I think I agree with Pagan Sphinx and Saintly Ramblings.
Yeah, NancyP as well.
Oh, yes, Ruth. And it hasn’t even been bought up y Kraft yet.
Yes, Ellie. That’s because you are all a bunch of soppy southerners and Americans who have no idea how to suffer for your cuisine.
The debate between soft and crunchy gingerbread is like the debate between New England (good) and Manhattan (bad)clam chowder. Like me everyone has an opinion and knows they are correct. AC-NA serves Manhattan chowder and hard gingerbread — I am just sayin.
Soft, mushy gingerbread = soft, mushy brains.
So Ruth is volunteering for the necessary “sleuthing.”
I’m with NancyP, ginger = YUM in any form.
They sell something that looks like that here in the grocery stores, MP, but they are intended for scrubbing pots & pans.
So this is palatable? Is it intended for adding fiber to one’s diet? Is it a companion to one’s morning coffee?
As I said below, now I know that it is not just something Tracie can make.
Ah, my granny’s gingerbread was the soft variety. We ate it hot out of the oven with a lemon sauce on it. Yum. I wish I had some now.
Jamaican ginger beer. That’ll make you wake up and sing!
So was my grandmother’s, BooCat. Soft, brown, spicy, steaming hot, served alone or with lemon sauce or vanilla ice cream.
As Ms. Conroy would add, “just the way I like my women.”
My mother’s gingerbread is made with buttermilk. It’s best warm with a glass of cold milk.
Now tell me, have I got this right? That’s what you psychology obsessed Americans call “projection” isn’t it?
I notice food-related posts get the OCICBWers going like no others.
Whatever you dodon’t mention barbeque
Now barbeque gingerbread requires a dry rub…Smoking it with frankincense or myrrh would be authentic to the originator of gingerbread, St. Nicholas, Bp. of Myra (d.).
Re the way Ms Conroy thinks? Me likey! ;-D
Hold on here! Warm soft,fragrant gingerbread (of cake consistancy)is best served with whipped cream that has just a touch of vanilla added!!!!! Note to Jim, Manhatten chowder is super as made by my former mother-in-law – ubfortunately now deceased. As a New Englander, I was horrified by the idea of combining clams with tomatoes until I tried hers. Yum~Nij
oooooooo – Ginger barbeque rub!
Oh, I cannot image BBQ would go well with this gingerbread stuff.
But maybe some BBQ sauces have ginger in them.
What? Did someone say barbeque?
David |Dah • veed|, We have a local Thai restaurant that has great barbeque ribs with peanuts and ginger in the sauce, along with some kind of little firey hot peppers that will set your spirit free–very good indeed!
TELP, So Ms. Conroy likes her women served with lemon sauce or vanilla ice cream ?
Well, don’t we all, David?If given the chance, that is.
I lean more towards chocolate syrup and whipped cream myself 😉
Oh yes, David. But do try maple syrup. It’s a bit more viscous and I don’t find it as sickly as chocolate syrup. Has to be the real stuff mind – from Canada.
Hmmm…think Tim might be willing to ship us some sexy maple syrup from the Great, White North ? Or would he approve ? ;->