f13.net

(http://www.clisham.com-a.googlepages.com/nnvcgh.jpg)

http://www.mammamiapizzabeer.com/main.html (http://www.mammamiapizzabeer.com/main.html)

Has anyone tried this yet?

What's so great about sliced bread anyway?

That's a stupid question.

It's cloudy, and smells vaguely like vomit, after heavy drinking and pizza.

Even my flatmate, who'll drink any form of malt liquor, thought it was bad.

I'm shocked to hear that pizza beer is as bad of an idea as it sounds.  Shocked.

Should've gone with bacon beer.

(http://www.clisham.com-a.googlepages.com/rauchbier-740960.jpg)

You beat me to it, if its a Carlin quote. "You take a knife, a bread, and slice the fucking thing!"

Wonder what it tastes like..  :eat:

Ever try to make a sandwich out of unsliced bread? Or spread on some buttery goodness to uneven hunks of torn bread?
Slices are where it's at.

Here in Norway 98% of the bread you buy is not sliced. As of last year they got bread slicers in stores for the lazy people though, I always figured it was for the elders. Bread is simple to slice, you need a nice bread and a good knife. Slice the damn thing!

That's the point, Photek!

Unsliced bread is fucking awful, it doesn't matter if it comes pre-sliced or not, but at some point prior to consumption, slicing is a nescessity.

Doh! I fail  :uhrr: And I agree!

I actually like to tear it. Nice and chunky. Only with good bread, though.

So where do you fall on the whole 'tearing it up then dipping it into balsamic vinegar and olive oil' thing then. Is this some kind of baked goods heresy?

I've actually put a great deal of thought into this Iain, I suppose I failed to mention earlier that slicing is a requirement when the loaf size crosses a certain threshold.

For example, bread sticks of any kind are perfectly acceptable for tearing and dipping, in fact one should practice the tear & dip method -- even while alone - so that you do not get into the habit of dipping bread that your mouth touched into a communal dip whilst among polite company.

The threshold for the tear & dip is any loaf that can be torn laterally and remain bite size, there should be at any time a maximum of two (2) exposed, torn edges.

Don't even get me started on bagels.

Excellent choice. Judging from the flag in the picture this one is a long way from home (Bamberg, where this beer comes from is only 50 miles from where I live.

I wonder who brought it to the US.

I'm with you on this. I also tear my bread. Especially if I'm eating it with some additional food.

I tear my bread, but then I have to take a small enough piece, and only one, so it doesn't kill me.  Stupid glutten intolerance. :x

I'm also a tearer, and I just converted my fiancee yesterday. I enjoy getting berated by dinner companions for tearing off the loaf, then laughing as they squish the shit out of the bread trying to slice it with the crappy restaurant "knife".

I do have a decent bread knife at home and slice home-baked loafs with it.

I went through a phase where I ate a loaf of bread for lunch, with some fruit. I like bread.

Do I know you, Franconian ?  :ye_gods:

When I buy bread, I prefer to buy it unsliced.  It stays fresh longer.  When I do buy a loaf of sliced bread, I end up throwing a lot of it away.  We don't eat a lot of bread, especially sliced white bread.  We do much better with rolls and small loaves of crusty bread and baguettes which I take out of the freezer as needed.  Also, I bake now and then.  Still, I love toast.

(http://farm1.static.flickr.com/154/399794807_7b974eecce.jpg)

Who doesn't love toast?
Hot toast with marmite... mmm..mmm

Mmmm.... toast.

I'm apparently one of the unwashed masses because I'm ok with sliced bread. I also like a good hard crusty bread with the food my Italian fiance makes. But for daily sammiches or toast with my eggs, pre-sliced bread is perfectly fine for me. Wegman's makes a really really good bread called Soft-Crusted Honey Apple Oat Bread that is nummylicious and sold pre-sliced that I can't get enough of as well.

Learn to make bread crumbs.

Bread Crumb Recipe

Ingredients needed:

Bread

Steps:

1) Put bread in Cuisinart.
2) Pulse four times.
3) Put crumbs in ziploc bag.

Remeber though, we are talking about America: land of Wonderbread and baloney samiches. Wonderbread turns in to pasty white goop if you breath on it hard, let alone take a knife near it.

Personally, I almost never buy bread. I prefer my sandwiches on buns, or when I'm feeling unhealthy, croissants.

I agree. I buy unsliced German-style rye bread (below) because it seems to agree with me better than the sliced wheat flour breads common in my native English-speaking countries. When I was an exchange student in Augsburg, Bavaria, in the 1980s, this was my host family's normal bread. When I get tempted by sexy-looking wheat flour bread in the supermarket, my digestive system complains.

(http://static.flickr.com/95/248907383_3ed55924c3_b.jpg)

Of course I make breadcrumbs, you silly glass of whisky.  I use stale crusty bread.  I don't need gummy sliced white American bread to do  it.  You silly glass of whisky, you.

Not limited to bottles, it also comes in this form:

http://www.candywarehouse.com/obanwafers.html (http://www.candywarehouse.com/obanwafers.html)

My parents always had those little foil wrapped chocolate liquor candies around the holidays.  I was fascinated by them.  I used to get hypnotised by miniatures, too.

(http://www.craphound.com/images/minifastfoodjhbksfs.jpg)

I can't stop looking at them!

I feel so powerful whenever I see a miniature, LIKE I CAN SMASH THE WORLD!  :drill:

Wow, that's cool, I actually just got back from the liquor store and bought that exact same beer (I live in California).  Going to give it a try later tonight.  They also had the Urbock, though I didn't get it.

The beer culture here is actually in the midst of a massive boom (been in one for a decade or two actually), and theres a lot of imported beers even in basic super markets, so its not that hard to get most German brands somewhere.  Though I imagine you probably paid WAY less for that beer than I had to. :cry:

edit:
UPDATE:  Holy fuck!  Oban was not kidding.  This IS fucking Bacon beer.  It has the most unique smoked flavor I've ever tried in a god damn beer.  It taste like smoked meat.  Very similar to bacon.  Jesus.  All it needs to be is more salty and I would call it liquid bacon.

You could always add salt.

I like bacon but bacon has it's place.  In a bottle is not one of them.

Heretic. 

Name one thing that does not go well with bacon.

Passover?  :grin:

The last Seder I went to had pork.  I know a lot of very bad Jews.

God placed Chinese restaurants where they are for a reason.

Admit it, you drink booze out of those tiny bottles.

Did you guys know that the vomit flavor of jelly belly was really a failed pizza flavor?


Did ya?!?

Yes I did.  But only because I'm a History Channel addict and saw that same American Eats episode you did.

 :grin:

As long as you gave toasted minced garlic in the oil. Thems good eats.

Marmite is all kinds of win.

Marmite.  Bleh.  Righ loves those twiglet thingies, too.  Marmite tastes like bacteria.  Bacteria sticks.  Yuck.

I've never eaten bacteria  :ye_gods:

But if they tasted like Marmite, I would.

Actually you have.

Mmm... yogurt, wine, beer, bread, cheese, and so on and so forth....

When you eat Marmite you're having a nasty yeast infection in your mouth.  But I guess it's cheaper than a SoHo hooker and you probably won't have to pay a fine or get a divorce or have a shot.  So I suppose Marmite is better than a cheap hooker in that respect.  Yay.

I'm still not sure you'd be coming out ahead though.

But you do get head.

 :rimshot:

I know you are just getting back on the market, but in North America marmite will not get you head.

Even from a SoHo hooker?

No clue, let me buy you some milky way bars.

Heh.