*** Quoting Cindy Haglund from a message to Carol Shenkenberger ***


CH>  Carol!!! Welcome to Coffee Klatsch! :) And yes it's the cut of the
CH> bread perhaps but isn't the way one does garlic bread with a loaf of
CH> say old Italian or French bread cut thick? :) That is why I thought it
CH> was the type of bread that made it different.

Thanks for the welcome!  Been here for a bit, lurking for a conversation to
¨join actually.  I'm big on COOKING echo BTW.

The 'Texas Bread' is like you surmize, almost a thick 'wonderbread' except
not ¨quite a fine of a hole pattern.  A bit like Italian bread actually.


CH> Also while you are here, George Pope and I have a question.

CH> My sister tells me that the 'sit on floor' style of eating, in
CH> Japanese restaurants is for tourists. Most Japanese eat western style
CH> now. Our question to you is : is this true just in restaurants or is
CH> true in homes too. That is, is the lovely traditional way of eating iN
CH> Japan, totally dead? (Except for tourists of course.)

Depends on the area.  It's common to find *both* types of seating but
family ¨eating at home is normally on the floor around a table that often
doubles for ¨the coffee table.  Last trip to Korea, we only ate once at a
place with a ¨western style table.  The rest of the time, sit on the floor
before a low table ¨was the style.

It's fairly common to have a table-top (built in or set over the table)
brazier ¨where you cook your own meat (or finish it off if parboiled) in
Korea.

The sit on the floor in Japan, is in the simple restraunt or the very
expensive ¨ones.  Many restraunts have both types in Japan.

In Sasebo, we have sit on the floor (cushions given always) and sit at a
¨western table, depending on location.  We are not a traditional tourist
area at ¨all.

                                       xxcarol

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