• qyron@sopuli.xyz
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    1 year ago

    Any type of bread. Whole grain, wheat, rye, barley, corn, mixed cereals, with seeds… just bread.

    • Clay_pidgin@sh.itjust.works
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      1 year ago

      Here in the USA, corn bread is a specific thing, more cake-like than bread loaf. I don’t know where you are in the world. What kind of corn bread do you have?

              • qyron@sopuli.xyz
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                1 year ago

                It’s an hearty bread. Usually it keeps some degree of sweetness so it goes well with just some butter but it can be a complement for any dish, from just vegetables (fava beans or sweetpeas are classics), any fatty fish (goes well with cod, sardines or mackarels) or roasted meat.

                Just avoid dishes heavy on gravies. This bread shines when soaking the fat already present in the food, rendered by the cooking process.

                The usual intro is caldo verde. I took a look at the article and whoever wrote it in english has shit for brains but you can get the gist of the thing.