I would really love to make the case for two Thanksgiving sides that should always have a seat at the table: Parker House rolls and mashed potatoes. And please, spare me the argument that they’re “only good if they’re made right.” Honey, that’s true of literally every food we love.
Now that we’ve accepted both are inherently delicious, let’s give them the credit they deserve. Parker House rolls: fluffy crumb, soft milky flavor. Mashed potatoes: rich, creamy, gently earthy. They’re also two of the best canvases for all the saucy, gravy-ish, drippy, buttery things that belong on a Thanksgiving plate.
So truly; why are we pretending we have to choose? With this loaf, we finally don’t have to.
Carolina Ground’s NuEast Hard Rent Winter Wheat
Asheville, North Carolina
About the grain:
A modern, hard winter wheat was conceived at NC State in 2009 to bring hard winter wheat production to the southeast.
Historically, the Mid-Atlantic South has grown almost exclusively soft wheat (lower protein, better for crackers, noodles, etc). However, the growing resurgence of bakers has brought much traction for hard wheats such as NuEast.
I would really love to make the case for two Thanksgiving sides that should always have a seat at the table: Parker House rolls and mashed potatoes. And please, spare me the argument that they’re “only good if they’re made right.” Honey, that’s true of literally every food we love.
Now that we’ve accepted both are inherently delicious, let’s give them the credit they deserve. Parker House rolls: fluffy crumb, soft milky flavor. Mashed potatoes: rich, creamy, gently earthy. They’re also two of the best canvases for all the saucy, gravy-ish, drippy, buttery things that belong on a Thanksgiving plate.
So truly; why are we pretending we have to choose? With this loaf, we finally don’t have to.
Carolina Ground’s NuEast Hard Rent Winter Wheat
Asheville, North Carolina
About the grain:
A modern, hard winter wheat was conceived at NC State in 2009 to bring hard winter wheat production to the southeast.
Historically, the Mid-Atlantic South has grown almost exclusively soft wheat (lower protein, better for crackers, noodles, etc). However, the growing resurgence of bakers has brought much traction for hard wheats such as NuEast.
