1. 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!]

  2. 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?

  3. 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…..

  4. 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.

  5. 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.

  6. 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.


  7. 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.

  8. 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.

  9. 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.”

  10. As Ms. Conroy would add, “just the way I like my women.”

    Now tell me, have I got this right? That’s what you psychology obsessed Americans call “projection” isn’t it?

  11. 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.).

  12. 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~

  13. 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!

  14. 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.

  15. Hmmm…think Tim might be willing to ship us some sexy maple syrup from the Great, White North ? Or would he approve ? ;->