The Subway I normally go to on Dunhua also has the toaster thing in almost constant use, but I always need to ask the staff to give my bread two goes to get it brown enough.
Here’s a question for jlick or Tigerman: how come the bread in Subzone is SOOOOOOO much better than the bread in Subway? I mean, better by leaps and bounds? It looks like the same equipment and even the same ingredients, yet its just better every single time, no matter which Subway you compare it to.
I haven’t been in the Xinsheng S. Rd. Subzone since back when it was a Subway, so I have no way to compare. What exactly do you mean by better though? Earlier I think you said you prefer something more along the lines of a baguette. If you have some particular ideas on what kind of bread would do well, I’d encourage you use the comments form on subway.com. They really do listen to and take seriously any comments/suggestions:
I haven’t been in the Xinsheng S. Rd. Subzone since back when it was a Subway, so I have no way to compare. What exactly do you mean by better though? Earlier I think you said you prefer something more along the lines of a baguette. If you have some particular ideas on what kind of bread would do well, I’d encourage you use the comments form on subway.com. They really do listen to and take seriously any comments/suggestions:
subway.com/subwayroot/Applic … rvice.aspx[/quote]
You’re right, my ideal would be much more baguette-like – I far prefer my bread to be on the chewy side, i.e., with some body to it, but I realize that this probably wouldn’t go down well with the great hairless unwashed.
Subway bread lacks this to the degree that I’ll go out of my way to Subzone rather than use Subway. Their bread is still far from perfect, but its acceptably “bready” whereas Subway bread is just totally characterless and airy. How is it even possible for them to get the crust so nice and brown, but when you take a bite – pfffffft, you bite into absolute nothing?
Anyone remember that tiny deli in the basement of the Far Eastern Mall before City Super opened? Now THEY knew how to make a sarnie! On proper bread. With real cheese. At the same price or cheaper than Subway. Of course, never having been to the states, I don’t even know what a real sub is supposed to be like. Maybe it IS supposed to have frothy uninspiring bread-like substance. I’m used to European-style subs, though.
And what’s with the NT$40 extra for “double cheese?” I gotta tell you right now, NT$40 for two slices of plastic cheese substitute is a great big hairy farking RIPOFF!
You’d probably hate ‘Wonder Bread’ then.
Man, my PBJs were the best on wonderbread all through my youth. Welches Grape jelly, Jiffy extra crunchy and Wonder bread, now thats a sandwich, mmmmmmmmm.
Thanks for the memory shake Jlick.
Oh… airbread… that stuff is gross… anyhow, I suggest a trip to Finland for some real Rye bread, that stuff grows hair on your chest. Although, I was quite fond of Subways in the UK and the bread is about the same in Subways in Sweden, although they have a couple of variations there. However, Subways in Grenada sucked ass, horrible bread and nasty toppings… I have yet to try Subways here to be honest…
I like Subway, but I do have to agree that a heartier bread (not just the same bread with a few bits of bran or something sprinkled on top) would be an improvement. A nice hearty whole wheat, rye with caraway, and so on would be great.
Caraway sucks, why does it always have to be caraway in american rye bread???
There are so many other nice things you can flavour it with…
My old lady made some black bread with coriander and cumin seeds in. It was so good, I ate the whole thing.
[quote=“TheLostSwede”]Caraway sucks, why does it always have to be caraway in american rye bread???
There are so many other nice things you can flavour it with…[/quote]
Mmmm! I love caraway in American rye bread. And who says you cannot flavor your rye bread with some of the other nice things? Why should American rye bread be the same as some other rye bread?
What about Swedish rye or limpa bread?
I used to live in a small Kansas town with a significant population of Swedish immigrants. Lindsborg, Kansas, styles its community as a small Swedish village plopped down on the Smoky River in the center of the States. While I’ll probably never miss the lutefisk ( 
), I really grew to love Swedish rye bread. Man, thick slabs of Swedish rye buttered and covered in heaps of lingonberries – now that’s good eatin’. Skorpers, creamed herring, Swedish meatballs, man. :hungry:
Hehe, well, I’ve cooked up a few batches of meatballs since I got here and I’ve never had any leftovers, which is quite amazing as the first batch was made from something like 6lb’s of mince… Anyhow, Swedish and Finish Rye bread is quite different from the more south eastern European styles and we have plenty of interesting stuff to flavour them with. As soon as I can afford to invest in an oven I’m back to backing as it seems to be possible to find most types of flour here at fairly affordable prices. I might even take orders at some stage… 