chad

By Chuck Agonito
Posted Thursday, February 23, 2012 FingerLakesTimes.com

We have talked about bread before. I admit to knowing nothing about making dough or baking bread. I disposed of the deluxe bread machine I was given. Didn’t matter if I used scratch ingredients or a quality bread mix, my end result was more like a rock than a loaf of bread.

Normal bread in Geneva has already achieved legendary status in the world of artisan breads, and I enjoy Dustin Cutler’s creations. I never eat plain white store-bought American bread.

I can live just fine with one kind of bread. That would be Italian, either round or traditional loaf. Those loaves baked by supermarket chain stores will not do. They are usually mushy or doughy, and turn into sawdust one day later.

by Karen Miltner
originally published October 23, 2008 at http://www.democratandchronicle.com

Regardless of whether you are the type of person to call the glass half-empty or half-full, most people would call the half-sandwich at Seneca Falls’ Downtown Deli a whole lot of food. That was the lowdown in downtown Seneca Falls one afternoon earlier this month when I was soliciting the locals for lunch recommendations.

“The halves are huge,” one shopkeeper told me.

“Don’t order a whole sandwich, you won’t get out alive,” a passer-by warned.

Duly warned, I walked into this main drag hangout glowing with retro neon, chrome and big, shiny cushy booths. I stepped up to the counter, read through the 20-plus picks of hot sandwiches, and decided on a Reuben, which here gets the wacky title of Paul’s It Sure is Enough. The gooey, meaty, giant half was cut in half, with sauerkraut and Russian dressing oozing out, making me wonder if I had ordered a half or whole. But sure enough, at the cash register, the tally was less than $5.