I grew up in a rural part of northwestern New Jersey and one year my father entered his bread in the Sussex County Farm and Horse show.
How could he love bread so much and keep it so tight?? 82k Followers, 1,160 Following, 587 Posts - See Instagram photos and videos from @paulwdowns But it was worth it. You don’t think the best part of the meal is worth $4? And guess what? He won a blue ribbon for Best Bread. Some restaurants already do: They charge for bread. The 'Broad City' actor, writer, and producer Paul W. Downs writes a tirade about his deep love for bread, and why it's actually the most important part of any meal. It’s not rocket science.I think a restaurant’s rating should be completely determined by their bread. On the other hand, if a “fine-dining” “hot spot” has bread that’s dry or stale or clearly frozen and reheated, you truly might as well close up shop, because I’m gonna talk so much shit that it’s gonna happen eventually anyway. — Instagram from Facebook Connect with friends, share what you’re up to, or see what's new from others all over the world. My parents are both great cooks, but when was a kid my dad upped the ante and started making incredible Italian rustic loaves at home. There’s nothing I love more than bread. Also room-temp bread. We didn’t have a steam injection oven, so he would throw a cup of water into a hot oven before putting the loaves in to bake. Some people are outraged. “Paul W. Downs is a known sex symbol, an icon of physical fitness. Cooking advice that works. His body is his instrument and it is so finely tuned. I think it may have contributed to the machine’s early demise. I think this is totally fair. Bringing you closer to the people and things you love. Well chill, people. My girlfriend and I loved the $4 cast-iron bread so much that we would order three (yes, three) servings as soon as we sat down. When it’s incredible.Take Cooks County in L.A. (RIP). First impressions are important and bread is the first thing you get. Quantities were limited and they sometimes ran out, so we ordered early so we could have some to start, some to sop up our mains, and extra to take home. I’ll even take day-old toast.Now I know what you’re thinking.
So yeah, my dad can beat your dad in a rural farm and horse show bake off.My sister Emily got the bread bug worse than I did.
No olive or fennel pollen is going to make bad bread good.So if the restaurant industry is reading this and ready to change, to finally put some love and attention into freshly made breads, they might feel they need to be compensated. Explore our community where you can feel free to be yourself and share everything from your daily moments to life's highlights. 4,395 Likes, 19 Comments - @paulwdowns on Instagram: “happy birthday @amysedaris - you’re incredible and always always make me laugh ️ you #arieswoman”
40.7k Followers, 1,282 Following, 1,989 Posts - See Instagram photos and videos from Paul Walter Hauser (@pwhauser) But bread is not the enemy to me.You see, my love of bread started early. Good thing they never checked my pockets.Recipes you want to make.
And don’t try to disguise it with fancy add-ons. 193 Followers, 312 Following, 7 Posts - See Instagram photos and videos from Paul W. Downs (@pauly_de_lectric) We were so notorious for hoarding the goods that they changed the restaurants policy: No orders of bread to go. Well, it is. Writer and comedian Paul W. Downs plays Trey Pucker on “Broad City.” As the show goes into its final season on Comedy Central, Downs reflects … I’ll happily take my uneaten duck breast or lobster tail to go. I know bread and I love it. “Can you wrap this up for me so I can throw it away in a week or so?” I’ll ask my server.So here’s the thing: RESTAURANTS WITH BAD BREAD SHOULD BE CLOSED DOWN. Restaurant recommendations you trust.‘Broad City’ comedian Paul W. Downs rants about his totally sane obsession. Bread is carbs and carbs are the enemy!” Thank you. If that first bite is bad, it sets a tone for the rest of the meal. Warm, crispy, bread. After working alongside Jim Lahey at Sullivan Street Bakery and as a pizzaiola at Keste in New York, she now makes bread for local restaurants and markets, and sells pizza out of a mobile wood-fired oven in Warwick, New York. Don’t bother being in the food service industry if you’re not going to pay attention to the most important part of the meal!Now, before I get to more (totally rational) ranting, I know not every kind of restaurant has bread. But as far as food goes, it’s bread. But if you’re a place that serves any kind of bread—I’m talking naan, I’m talking pita, I’m talking baguette, I’m talking a freakin’ dinner roll—you better make that ish good! For life.You get it. Well, okay, money. If you’re like me, you have to tear into that bread immediately and order with a full mouth. (See, very rural). If it’s warm and dense, with a crisp crust, I might demand a basic Italian joint be given a Michelin Star. If I wasn’t spoiled before, now I am. But then his bread also took home Best In Show…for all the baked goods.
Many times I’ve asked for another serving of bread and finished a whole basket without even touching my main course. I’m not an idiot!
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