>Grocery stores across Newfoundland and Labrador have been struggling to keep hard bread in stock since a fire at the Purity factory in March put a crimp in the company’s baking operations.
Is it really that hard to raise the price to keep it in stock?
Wow, this is actually interesting, I had not heard of people eating hard attack since the American
Civil War. But looking at a map, it doesn't look that difficult to get to, so I'm curious why not just fly it in?
The article gives an interesting overview of the history of hard bread, but doesn't mention how Newfoundlanders eat it today. In a fish soup? With tea? Pure? Or all of the above?
Why not just make it yourself? It's just flour, water, and salt. It's far easier than yeast-based breads and easier than most quick breads, too. Two ingredient (self-rising flour and heavy cream) biscuits are about the only thing that's easier.
> A large portion of those biscuits would have gone into the traditional dish fish and brewis. Pronounced “brews,” brewis is made by soaking hard bread in water overnight then boiling it to soften it before serving it with salt cod.
I don’t think we realize how good we have it these days.
G’day b’y! Who’s yer fadder? Newfoundland is a very special place. Here’s an example of that “right some t’ick” accent if you haven’t heard it before: https://www.dialectsarchive.com/newfoundland-5
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[ 0.27 ms ] story [ 28.8 ms ] threadIs it really that hard to raise the price to keep it in stock?
https://news.ycombinator.com/newsguidelines.html
If this article generates substantial discussion and doesn't veer off into pointless arguing, it qualifies.
I don’t think we realize how good we have it these days.