Bunny Bread

Bunny Bread

Joined: June 19th, 2007, 3:32 pm

January 10th, 2008, 3:25 am #1

We met up with some old friends during the tailgating party on Monday. They moved to Jacksonville some 15 or so years ago. They talked a lot about what they miss from home (New Orleans) and we had a good laugh when they mentioned Bunny Bread; this is not a product many people mention in this regard.

Now I'm eating a sammich on Bunny Bread made with Hillshire Farms thin sliced Deli Roast Beef (it's pretty good), mynez (not aioli), Pommery green pepper moutarde, and Bookman's horseradish. It's hitting the spot.

Mr. Lake
Last edited by CCampanella on January 10th, 2008, 6:15 am, edited 1 time in total.
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Joined: March 8th, 2004, 4:36 pm

January 10th, 2008, 4:26 am #2

Isn't it nice when something just hits the spot? BTW, my mother has always referred to Bunny bread as Bunny Dust.

schatze
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Joined: August 13th, 2003, 3:09 am

January 10th, 2008, 4:27 am #3

We met up with some old friends during the tailgating party on Monday. They moved to Jacksonville some 15 or so years ago. They talked a lot about what they miss from home (New Orleans) and we had a good laugh when they mentioned Bunny Bread; this is not a product many people mention in this regard.

Now I'm eating a sammich on Bunny Bread made with Hillshire Farms thin sliced Deli Roast Beef (it's pretty good), mynez (not aioli), Pommery green pepper moutarde, and Bookman's horseradish. It's hitting the spot.

Mr. Lake
How's it rate on the Scoville scale? Did you find it at Canseco's?

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Joined: April 18th, 2005, 1:12 am

January 10th, 2008, 4:44 am #4

Isn't it nice when something just hits the spot? BTW, my mother has always referred to Bunny bread as Bunny Dust.

schatze
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That's what my mother calls it. She says when you take a bite, it turns into a big ol' gummy ball. I on the other hand adore it. It is the only white bread I will eat. If I had to move away from here, I would be on a never ending quest for a bread that could compare.

As I am writing this, I am reminded that when I am in France, good commercially made white bread is one of the only things I miss. That fact is of course of no interest to anyone except maybe to Will. OK, I will shut up now.
Last edited by Inquiring_Minds on January 10th, 2008, 4:48 am, edited 1 time in total.
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Joined: March 8th, 2004, 4:36 pm

January 10th, 2008, 4:56 am #5

It has it's purposes. It makes nice finger sandwiches and I like to spread thick gumbo on it for a seafood gumbo sammich. I tend to like my PB&J on gummy white bread.

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Joined: June 19th, 2007, 3:32 pm

January 10th, 2008, 6:18 am #6

How's it rate on the Scoville scale? Did you find it at Canseco's?
"The Old Original Bookbinder's Extra Hot Full Strength Horseradish" made in Eau Claire, WI. I don't find it particularly "Hot" but we're near the bottom of the jar so maybe it has lost some potency.

It was purchased at Canseco's or Rouse's/SAC.

Mr. Lake


New Orleans Past
Mr. Lake's New Orleans Forums

Last edited by CCampanella on January 10th, 2008, 6:25 am, edited 1 time in total.
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Joined: July 15th, 2004, 1:45 am

January 10th, 2008, 11:20 am #7

That's what my mother calls it. She says when you take a bite, it turns into a big ol' gummy ball. I on the other hand adore it. It is the only white bread I will eat. If I had to move away from here, I would be on a never ending quest for a bread that could compare.

As I am writing this, I am reminded that when I am in France, good commercially made white bread is one of the only things I miss. That fact is of course of no interest to anyone except maybe to Will. OK, I will shut up now.
You didn't think you would just slide that comment in without moi noticing it, did you?!

So you miss "good quality commercially made" (that could be oxymoronic!) white bread while you are in France? That's a first for me! LOL, I'm messin' with you, IM. A chacun son gout (pardon my misspellings) is what makes the Forum fun and interesting.

Me, I have no use for white bread. I think I must be scarred from my yoot. And I think "gummy" is a great way to describe it. I don't have huge problems with texture, in general, but when something feels overprocessed in my mouth...that bugs me.

PaulaRat
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Joined: December 29th, 2003, 4:04 pm

January 10th, 2008, 6:11 pm #8

"The Old Original Bookbinder's Extra Hot Full Strength Horseradish" made in Eau Claire, WI. I don't find it particularly "Hot" but we're near the bottom of the jar so maybe it has lost some potency.

It was purchased at Canseco's or Rouse's/SAC.

Mr. Lake


New Orleans Past
Mr. Lake's New Orleans Forums
I used to love a fried bologna sandwich on Bunny with lots of Blue Plate.

I also use ta love my mamma giving me 2 slices of Bunnny, untoasted to dip in my sunny side up egg. YUM
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Joined: April 18th, 2005, 1:12 am

January 11th, 2008, 12:14 am #9

See, PR, I'm not the only one who misses Bunny when I'm away. OK, OK, most people probably don't miss it when they are in France, but if they stayed for a couple of months at a time like I sometimes do, they might miss it once or twice!
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Joined: August 8th, 2003, 11:59 pm

January 11th, 2008, 1:10 am #10

You didn't think you would just slide that comment in without moi noticing it, did you?!

So you miss "good quality commercially made" (that could be oxymoronic!) white bread while you are in France? That's a first for me! LOL, I'm messin' with you, IM. A chacun son gout (pardon my misspellings) is what makes the Forum fun and interesting.

Me, I have no use for white bread. I think I must be scarred from my yoot. And I think "gummy" is a great way to describe it. I don't have huge problems with texture, in general, but when something feels overprocessed in my mouth...that bugs me.

PaulaRat
I always say "to own his each."

Poissonally, I prefer at least a honey wheat bread. Can't tell you the last time I ate anything on white bread. Good for feeding the ducks!

Lately, I've been buying the big Pepperidge Farms wheat sandwich rolls. Fried aigs fit poifeckly.





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