Water for obvious reasons and bread because bread is that thing that goes well all on its own, can make a good snack, a light meal or a feast fit to fill the glutony of demons.
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?
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.
Bread and water.
Water for obvious reasons and bread because bread is that thing that goes well all on its own, can make a good snack, a light meal or a feast fit to fill the glutony of demons.
What kind of bread? Whole wheat?
I'm a big fan of bread. What kind of carb are we talking here?
Any type of bread. Whole grain, wheat, rye, barley, corn, mixed cereals, with seeds… just bread.
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?
I mean this corn bread, my dear friend.
Ooh that looks excellent. Converting from grams to furlongs and hogsheads so I can try making it.
Now you're teasing.
Perhaps a little, but I will try to bake it. It looks good!
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.