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06-27-2015, 11:18 AM
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To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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All I can think about is how intense the red dye must be to remain so red after being mixed with all that white flour and not turn pink.
Having been bread/pasta etc. free for over six months I can't stand the taste or texture in my mouth. It tastes like cardboard. Hard to believe since I was a toast whore for the past 50 some odd years.
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