WineLovers Discussion Group

Went to the store for pita bread today that I needed to tear and bake crisp for some garlic chips for tonight's neighborhood wine tasting. All they had? Little plastic trays each containing 6 halves, already cut for the American housewive's convenience because damn wasn't that a lot of trouble to do it yourself. Oh, and they're absolutely tasteless except for a slight sweetness that absolutely should not be there, and the texture sucks too.

Finding good pita can be a real PITA.

We have an excellent local source for pita bread - Father Sam's, who happens to be an Episcopal priest. http://www.fathersams.com/

I feel your pain and my sentiments exactly ! I have just stopped buying any type of bread product commercially because they are ALL sweet, have bad, tasteless flours and have enough "enhancers" and additives to prevent mold till eternity. Absolutely disgusting. There is only one bakery, about 50 miles from me that has acceptable product.
Pita is quite easy to make. Just requires some advance planning. Several years ago I embarked on a flatbread making spree and have not gone back to buying anything from a store since

Jenise wrote:Little plastic trays each containing 6 halves, already cut for the American housewive's convenience because damn wasn't that a lot of trouble to do it yourself.

At the risk of hijacking your thread, I always have the same reaction when I stroll past the pre-sliced mushrooms at the local grocer. Or the pre-cooked hard boiled eggs. <shrug and giggle>

Redwinger wrote:At the risk of hijacking your thread, I always have the same reaction when I stroll past the pre-sliced mushrooms at the local grocer. Or the pre-cooked hard boiled eggs. <shrug and giggle>

Little jars of shivering, naked pre-peeled garlic.

I never did understand the fuss over pita bread.... I don't make bread anymore because we have two locally owned bakeries in town who make wonderful bread with simple, fresh and real food ingredients. Not even a preservative anywhere. They do not make pita, however. I just don't use it. Would a good naan bread work?

Robin Garr wrote:

Redwinger wrote:At the risk of hijacking your thread, I always have the same reaction when I stroll past the pre-sliced mushrooms at the local grocer. Or the pre-cooked hard boiled eggs. <shrug and giggle>

Little jars of shivering, naked pre-peeled garlic.

True, but ginger garlic paste from the Indian grocery is an absolute necessity.

Jenise wrote:Went to the store for pita bread today that I needed to tear and bake crisp for some garlic chips for tonight's neighborhood wine tasting. All they had? Little plastic trays each containing 6 halves, already cut for the American housewive's convenience because damn wasn't that a lot of trouble to do it yourself. Oh, and they're absolutely tasteless except for a slight sweetness that absolutely should not be there, and the texture sucks too.

Thank goodness we have several small and one large market in our surrounding neighborhood where I can get good pita, naan, and other Middle Eastern breads. Don't you just hate that everything made for the American palate requires a spoonful of sugar and a reduction of anything considered "spicy"? We have relatives who just moved here from out of state and they have joined my family dinners on Sundays. The kids are absolutely startled at the intensity of flavors. The boy (a 16 year old) said he comes just for the salads (which he never before ate) and the desserts (many of which he had never tried or heard of)!

The kids are absolutely startled at the intensity of flavors. The boy (a 16 year old) said he comes just for the salads (which he never before ate) and the desserts (many of which he had never tried or heard of)!

I don't get why parents these days cater so much to the tastes, or lack of, of their kids. In my day, moms cooked and kids ate. There was never any question in our home about what they ate, with the exception of our daughter who was allergic to tree nuts and avocados. I don't recall any issues, like the kids today have. We have a grandson who when very young and when exposed to real, grated Parmesan announced he wanted the stuff in the green can. Our son, (who knew better) asked me if I had any. When served home made apple sauce, he wanted the stuff in the can. I told him that I had picked apples off of a tree, and made the apple sauce from those apples. No way, he did not believe me. Stuff like that drive me nuts. Good for you, for getting the kids exposed to good cooking. Luckily, our grandson grew out of his issues with food, and eats most things now....he is 16 and eats everything I serve him. Then when he goes home and asks his dad to make what I did!

I know. Aren't you surprised that they are surprised. Makes me wonder how many in our age group still "cook"? The thing that surprises the kids the most is that salad dressing doesn't come out of a bottle and that all cakes don't come out of a box. It was my brother's (their grand-dad's) birthday a week ago and they were a little perplexed about his request for a homemade carrot cake. So, they asked me if I knew how to make one! I made his two daughters come to the house and make the recipe with my instruction (3-layers with chopped pecans in the middle layer and roasted whole pecans on top). I frosted and decorated it. One of his girls called me the next day and said she had never cooked anything "good" before and thanked me for the experience. So sad, but I couldn't stop laughing.

Fortunately, just after we moved into an eclectic little Portland neighborhood this summer, and new place called Mezza opened up a few blocks away.

Lebanese owners, from Beirut. And they make their breads daily, most baked to order.

So we get sfiha, zaatar, shatta, fatayer...all that stuff. And fresh, soft, chewy pita whenever---totally unlike those flat cardboardy tasteless things people think are pita. Comes with all the main courses, and you can order as well.

I live near the Damascus Bakery so fresh pita are not a problem.

Whole, uncut pita at my grocery store in white and whole wheat. There was sugar in the ingredient list for the white, but not the wheat.

Jo Ann Henderson wrote: Thank goodness we have several small and one large market in our surrounding neighborhood where I can get good pita, naan, and other Middle Eastern breads. Don't you just hate that everything made for the American palate requires a spoonful of sugar and a reduction of anything considered "spicy"? We have relatives who just moved here from out of state and they have joined my family dinners on Sundays. The kids are absolutely startled at the intensity of flavors. The boy (a 16 year old) said he comes just for the salads (which he never before ate) and the desserts (many of which he had never tried or heard of)!

You are indeed a lucky woman. Seattle's so wonderful; everything seems to be there, you just have to know where to look. Not quite so up here.

Jeff Grossman/NYC wrote:I live near the Damascus Bakery so fresh pita are not a problem.

Al Watan bakery or Biban bakery here, or several Iranian places for the similar only different kavash; but the same general principle applies.