Re: No more toast?

Bob Henson <[email protected]> wrote at 09:09 this Friday (GMT):
> On 14.11.24 8:43 pm, John Williamson wrote:
>> On 14/11/2024 19:30, candycanearter07 wrote:
>>> John Williamson <[email protected]> wrote at 17:01 this Thursday (GMT):
>> 
>>>> I'll stick to soft Rocquefort in a fresh, warm baguette, thanks.
>>>
>>>
>>> What region's that from?
>>>
>> Made from ewes milk and aged in the natural Combalou caves of
>> Roquefort-sur-Soulzon, a village in the South of France, with a
>> population of fewer than 700 people. The nearest town of any size in
>> Montpellier.
>> 
>> The best baguettes come from Paris.
>> 
>
> A recommended (by me, anyway) alternative bread, baguette in shape only, 
> is the hefty walnut bread made in Saint-Antonin-Noble-Val that I had for 
> lunch with some lethally ripe, unpasteurised goats cheese from the local 
> market.


Wow, how do they make walnuts soft?
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