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From: crandell@ut-sally.UUCP (Jim Crandell)
Newsgroups: net.jokes
Subject: Dark bread
Message-ID: <848@ut-sally.UUCP>
Date: Tue, 5-Feb-85 13:44:13 EST
Article-I.D.: ut-sally.848
Posted: Tue Feb  5 13:44:13 1985
Date-Received: Thu, 7-Feb-85 04:58:02 EST
Organization: U. Texas CS Dept., Austin, Texas
Lines: 18

You like dark bread?  You know, pumpernickel, dark rye, whatever?
I love it.  Good rich, hearty stuff that you can really sink your
teeth into.  Now, some people make it with seeds, and some make it
without.  I've never really understood why there should be any
divergence of opinion on this subject, since the flavor of caraway
seeds contributes so materially to the overall effect.  Caraway is
definitely what you need, though, and you must beware the danger of
mistaking other sorts of seeds for the lowly caraway.  One that
looks deceptively similar is the dill seed, which has quite a 
different effect.  It's fine in its place (i.e., dilly bread), but
it's just not what rye bread calls for.  Another one to watch out for
is that one which the Mexicans use so well; they call it comino.
If you slip THAT one in by mistake, you won't fool anybody.  You 
can really taste that cumin through the rye.
-- 

    Jim Crandell, C. S. Dept., The University of Texas at Austin
               {ihnp4,seismo,ctvax}!ut-sally!crandell