Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Any type of bread or roll that claims to be hawaiian is usually
cloyingly sweet. I guess that's what makes them Hawaiian.

I'd rather have a piece of cake if I'm going to eat lots of sugar.

On 2018-02-04 5:51 PM, Hank Rogers wrote:
> Ophelia wrote:
>> I just read a recipe that calls for these.
>>
>> What makes them specifically Hawaiian?
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> Any type of bread or roll that claims to be hawaiian is usually
> cloyingly sweet. I guess that's what makes them Hawaiian.
>
> I'd rather have a piece of cake if I'm going to eat lots of sugar.

My limited experience with Hawaiian food is that sugar is an important
ingredient. I should add that I was careful to order only the items that
seemed to have the least sweetness.

On Sun, 4 Feb 2018 17:55:58 -0500, Dave Smith
> wrote:

>On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually
>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
>My limited experience with Hawaiian food is that sugar is an important
>ingredient. I should add that I was careful to order only the items that
>seemed to have the least sweetness.

Islanders are never known for their healthy diets. They tend to look
like hippos.

On 2/4/2018 5:55 PM, Dave Smith wrote:
> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually
>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
> My limited experience with Hawaiian food is that sugar is an important
> ingredient. I should add that I was careful to order only the items that
> seemed to have the least sweetness.
>
>
>
I suspect in Oph's case, the recipe called for a *brand* labelled
"Hawaiian" which is sold in the continental US. Like this:

http://www.kingshawaiian.com/products/rolls-12-pack/

It was quite popular at one time to serve spinach dip in a hollowed out
round "Hawiian" loaf at parties. There might even be some of that going
on at the Superbowl parties today in the US.

What makes it Hawaiian? My guess is the label. I do recall it was a
sweet bread and also a brown bread.

Jill

On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
> On 2/4/2018 5:55 PM, Dave Smith wrote:
> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
> >> Ophelia wrote:
> >>> I just read a recipe that calls for these.
> >>>
> >>> What makes them specifically Hawaiian?
> >>>
> >>>
> >>> --
> >>> http//www.helpforheroes.org.uk
> >>
> >> Any type of bread or roll that claims to be hawaiian is usually
> >> cloyingly sweet. I guess that's what makes them Hawaiian.
> >>
> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
> >
> > My limited experience with Hawaiian food is that sugar is an important
> > ingredient. I should add that I was careful to order only the items that
> > seemed to have the least sweetness.
> >
> >
> >
> I suspect in Oph's case, the recipe called for a *brand* labelled
> "Hawaiian" which is sold in the continental US. Like this:
>
> http://www.kingshawaiian.com/products/rolls-12-pack/
>
> It was quite popular at one time to serve spinach dip in a hollowed out
> round "Hawiian" loaf at parties. There might even be some of that going
> on at the Superbowl parties today in the US.

Gack. I've only ever seen it in pumpernickel.

Cindy Hamilton

On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:

>> It was quite popular at one time to serve spinach dip in a hollowed out
>> round "Hawiian" loaf at parties. There might even be some of that going
>> on at the Superbowl parties today in the US.
>
> Gack. I've only ever seen it in pumpernickel.
>

I remember the first time I encountered the spinach dip in a bread bowl.
I was at a party where there was a lot of food. People seemed to be
eating everything but. I tried some and liked it. Someone asked me if it
was good. He tried it, someone else tried it and it was soon gone. I
still like it once in a while. It is one of those cases of spinach,
which I don't think is great on its one, is delicious with other things.

On 2/5/2018 10:05 AM, Dave Smith wrote:
> On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties.Â* There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>> Gack.Â* I've only ever seen it in pumpernickel.
>
What can I say? The spinach dip I regularly saw served at gatherings in
a round bowl was in a hollowed out King's (brand) Hawaiian round. The
innerds were cubed and people dipped the bread in it. I loved the dip,
wasn't a big fan of the overly-sweet bread.

> I remember the first time I encountered the spinach dip in a bread bowl.
> I was at a party where there was a lot of food.Â* People seemed to be
> eating everything but. I tried some and liked it. Someone asked me if it
> was good. He tried it, someone else tried it and it was soon gone.Â* I
> still like it once in a while.Â* It is one of those cases of spinach,
> which I don't think is great on its one, is delicious with other things.
>
I just happen to like spinach, but it's never *truly* on its own.
Butter, garlic and grated Parm is often involved. When I make
spinach quiche I add crumbled feta. Fried fresh spinach leaves is
something I haven't done in years but it's absolutely delicious (and
different from what you think of when you think of spinach).

Jill

On Mon, 5 Feb 2018 10:49:46 -0500, jmcquown >
wrote:
snip
>I just happen to like spinach, but it's never *truly* on its own.
>Butter, garlic and grated Parm is often involved. When I make
>spinach quiche I add crumbled feta. Fried fresh spinach leaves is
>something I haven't done in years but it's absolutely delicious (and
>different from what you think of when you think of spinach).
>
>Jill

I always saw it as Spinach-Artichoke Dip. Very nice :-)
Janet US

On 2018-02-05 10:49 AM, jmcquown wrote:
> On 2/5/2018 10:05 AM, Dave Smith wrote:
>> On 2018-02-05 6:20 AM, Cindy Hamilton wrote:
>>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>
>>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>>> round "Hawiian" loaf at parties.Â* There might even be some of that
>>>> going
>>>> on at the Superbowl parties today in the US.
>>>
>>> Gack.Â* I've only ever seen it in pumpernickel.
>>
> What can I say?Â* The spinach dip I regularly saw served at gatherings in
> a round bowl was in a hollowed out King's (brand) Hawaiian round.Â* The
> innerds were cubed and people dipped the bread in it.Â* I loved the dip,
> wasn't a big fan of the overly-sweet bread.
>
>> I remember the first time I encountered the spinach dip in a bread
>> bowl. I was at a party where there was a lot of food.Â* People seemed
>> to be eating everything but. I tried some and liked it. Someone asked
>> me if it was good. He tried it, someone else tried it and it was soon
>> gone.Â* I still like it once in a while.Â* It is one of those cases of
>> spinach, which I don't think is great on its one, is delicious with
>> other things.
>>
> I just happen to like spinach, but it's never *truly* on its own.
> Butter, garlic and grated Parm is often involved. Â* When I make
> spinach quiche I add crumbled feta.Â* Fried fresh spinach leaves is
> something I haven't done in years but it's absolutely delicious (and
> different from what you think of when you think of spinach).
>

I have been thinking about trying to make some creamed spinach. There
is enough other stuff there to make it good.

On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> >> Ophelia wrote:
>> >>> I just read a recipe that calls for these.
>> >>>
>> >>> What makes them specifically Hawaiian?
>> >>>
>> >>>
>> >>> --
>> >>> http//www.helpforheroes.org.uk
>> >>
>> >> Any type of bread or roll that claims to be hawaiian is usually
>> >> cloyingly sweet. I guess that's what makes them Hawaiian.
>> >>
>> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>> >
>> > My limited experience with Hawaiian food is that sugar is an important
>> > ingredient. I should add that I was careful to order only the items that
>> > seemed to have the least sweetness.
>> >
>> >
>> >
>> I suspect in Oph's case, the recipe called for a *brand* labelled
>> "Hawaiian" which is sold in the continental US. Like this:
>>
>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>
>> It was quite popular at one time to serve spinach dip in a hollowed out
>> round "Hawiian" loaf at parties. There might even be some of that going
>> on at the Superbowl parties today in the US.
>
>Gack. I've only ever seen it in pumpernickel.
>
>Cindy Hamilton

I only ever saw it in a hollowed out sourdough boule. That was quite
good. The hollowed out pieces were often alongside to be used for
dipping.
Janet US

On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
> On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>>>> Ophelia wrote:
>>>>>> I just read a recipe that calls for these.
>>>>>>
>>>>>> What makes them specifically Hawaiian?
>>>>>>
>>>>>>
>>>>>> --
>>>>>> http//www.helpforheroes.org.uk
>>>>>
>>>>> Any type of bread or roll that claims to be hawaiian is usually
>>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>>>>
>>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>>>
>>>> My limited experience with Hawaiian food is that sugar is an important
>>>> ingredient. I should add that I was careful to order only the items that
>>>> seemed to have the least sweetness.
>>>>
>>>>
>>>>
>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>> "Hawaiian" which is sold in the continental US. Like this:
>>>
>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties. There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>> Gack. I've only ever seen it in pumpernickel.
>>
>> Cindy Hamilton
>
> I only ever saw it in a hollowed out sourdough boule. That was quite
> good. The hollowed out pieces were often alongside to be used for
> dipping.
> Janet US
>
*That* I would love. I liked the spinach dip quite well but not the
King's Hawaiian bread cubes for dipping (too sweet). I never saw it
served in a pumpernickel round. Pumpernickel wasn't a very popular
bread in the mid-South 25-30 years ago.

Jill

On Mon, 5 Feb 2018 11:17:14 -0500, jmcquown >
wrote:

>On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
snip
>>
>> I only ever saw it in a hollowed out sourdough boule. That was quite
>> good. The hollowed out pieces were often alongside to be used for
>> dipping.
>> Janet US
>>
>*That* I would love. I liked the spinach dip quite well but not the
>King's Hawaiian bread cubes for dipping (too sweet). I never saw it
>served in a pumpernickel round. Pumpernickel wasn't a very popular
>bread in the mid-South 25-30 years ago.
>
>Jill

I think the popularity of the dip caused it to morph quickly into
'cook's choice.'
Janet US

On Monday, February 5, 2018 at 11:17:27 AM UTC-5, Jill McQuown wrote:
> On 2/5/2018 10:55 AM, U.S. Janet B. wrote:
> > On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
> >>> On 2/4/2018 5:55 PM, Dave Smith wrote:
> >>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
> >>>>> Ophelia wrote:
> >>>>>> I just read a recipe that calls for these.
> >>>>>>
> >>>>>> What makes them specifically Hawaiian?
> >>>>>>
> >>>>>>
> >>>>>> --
> >>>>>> http//www.helpforheroes.org.uk
> >>>>>
> >>>>> Any type of bread or roll that claims to be hawaiian is usually
> >>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
> >>>>>
> >>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
> >>>>
> >>>> My limited experience with Hawaiian food is that sugar is an important
> >>>> ingredient. I should add that I was careful to order only the items that
> >>>> seemed to have the least sweetness.
> >>>>
> >>>>
> >>>>
> >>> I suspect in Oph's case, the recipe called for a *brand* labelled
> >>> "Hawaiian" which is sold in the continental US. Like this:
> >>>
> >>> http://www.kingshawaiian.com/products/rolls-12-pack/
> >>>
> >>> It was quite popular at one time to serve spinach dip in a hollowed out
> >>> round "Hawiian" loaf at parties. There might even be some of that going
> >>> on at the Superbowl parties today in the US.
> >>
> >> Gack. I've only ever seen it in pumpernickel.
> >>
> >> Cindy Hamilton
> >
> > I only ever saw it in a hollowed out sourdough boule. That was quite
> > good. The hollowed out pieces were often alongside to be used for
> > dipping.
> > Janet US
> >
> *That* I would love. I liked the spinach dip quite well but not the
> King's Hawaiian bread cubes for dipping (too sweet). I never saw it
> served in a pumpernickel round. Pumpernickel wasn't a very popular
> bread in the mid-South 25-30 years ago.
>
> Jill

Different demographics, what with all the Germans, Poles, and Ashkenazi
Jews around here. We've had pumpernickel all my life, both the really
dense stuff and some that was softer.

Cindy Hamilton

On Mon, 05 Feb 2018 08:55:20 -0700, U.S. Janet B. >
wrote:

>On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>> > On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>> >> Ophelia wrote:
>>> >>> I just read a recipe that calls for these.
>>> >>>
>>> >>> What makes them specifically Hawaiian?
>>> >>>
>>> >>>
>>> >>> --
>>> >>> http//www.helpforheroes.org.uk
>>> >>
>>> >> Any type of bread or roll that claims to be hawaiian is usually
>>> >> cloyingly sweet. I guess that's what makes them Hawaiian.
>>> >>
>>> >> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>> >
>>> > My limited experience with Hawaiian food is that sugar is an important
>>> > ingredient. I should add that I was careful to order only the items that
>>> > seemed to have the least sweetness.
>>> >
>>> >
>>> >
>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>> "Hawaiian" which is sold in the continental US. Like this:
>>>
>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>
>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>> round "Hawiian" loaf at parties. There might even be some of that going
>>> on at the Superbowl parties today in the US.
>>
>>Gack. I've only ever seen it in pumpernickel.
>>
>>Cindy Hamilton
>
>I only ever saw it in a hollowed out sourdough boule. That was quite
>good. The hollowed out pieces were often alongside to be used for
>dipping.
>Janet US

I've no idea what yoose mean by 'spinach dip'... is it hot/cold... I
love Automat style creamed spinach.
http://www.hungrybrowser.com/phaedrus/m010702.htm

On 2/5/2018 1:04 PM, wrote:
> On Mon, 05 Feb 2018 08:55:20 -0700, U.S. Janet B. >
> wrote:
>
>> On Mon, 5 Feb 2018 03:20:47 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, February 4, 2018 at 7:32:48 PM UTC-5, Jill McQuown wrote:
>>>> On 2/4/2018 5:55 PM, Dave Smith wrote:
>>>>> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>>>>>> Ophelia wrote:
>>>>>>> I just read a recipe that calls for these.
>>>>>>>
>>>>>>> What makes them specifically Hawaiian?
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>> http//www.helpforheroes.org.uk
>>>>>>
>>>>>> Any type of bread or roll that claims to be hawaiian is usually
>>>>>> cloyingly sweet. I guess that's what makes them Hawaiian.
>>>>>>
>>>>>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>>>>>
>>>>> My limited experience with Hawaiian food is that sugar is an important
>>>>> ingredient. I should add that I was careful to order only the items that
>>>>> seemed to have the least sweetness.
>>>>>
>>>>>
>>>>>
>>>> I suspect in Oph's case, the recipe called for a *brand* labelled
>>>> "Hawaiian" which is sold in the continental US. Like this:
>>>>
>>>> http://www.kingshawaiian.com/products/rolls-12-pack/
>>>>
>>>> It was quite popular at one time to serve spinach dip in a hollowed out
>>>> round "Hawiian" loaf at parties. There might even be some of that going
>>>> on at the Superbowl parties today in the US.
>>>
>>> Gack. I've only ever seen it in pumpernickel.
>>>
>>> Cindy Hamilton
>>
>> I only ever saw it in a hollowed out sourdough boule. That was quite
>> good. The hollowed out pieces were often alongside to be used for
>> dipping.
>> Janet US
>
> I've no idea what yoose mean by 'spinach dip'... is it hot/cold... I
> love Automat style creamed spinach.
> http://www.hungrybrowser.com/phaedrus/m010702.htm
>
Creamed spinach with Parmesan is *not* the same thing as spinach dip.
The spinach dip I like is warm.

Jill

"jmcquown" wrote in message ...

On 2/4/2018 5:55 PM, Dave Smith wrote:
> On 2018-02-04 5:51 PM, Hank Rogers wrote:
>> Ophelia wrote:
>>> I just read a recipe that calls for these.
>>>
>>> What makes them specifically Hawaiian?
>>>
>>>
>>> --
>>> http//www.helpforheroes.org.uk
>>
>> Any type of bread or roll that claims to be hawaiian is usually cloyingly
>> sweet. I guess that's what makes them Hawaiian.
>>
>> I'd rather have a piece of cake if I'm going to eat lots of sugar.
>
> My limited experience with Hawaiian food is that sugar is an important
> ingredient. I should add that I was careful to order only the items that
> seemed to have the least sweetness.
>
>
>
I suspect in Oph's case, the recipe called for a *brand* labelled
"Hawaiian" which is sold in the continental US. Like this:

http://www.kingshawaiian.com/products/rolls-12-pack/

It was quite popular at one time to serve spinach dip in a hollowed out
round "Hawiian" loaf at parties. There might even be some of that going
on at the Superbowl parties today in the US.

What makes it Hawaiian? My guess is the label. I do recall it was a
sweet bread and also a brown bread.

Jill

==

I'm not sure now. It was in a recipe I saw yesterday (the previous day?).
It was to slice them in half (top and bottom) then they laid them on dish,
covered them with hmm cheese i think and something else and replaced the
tops, they then baked them.

"Hank Rogers" wrote in message news
Ophelia wrote:
> I just read a recipe that calls for these.
>
> What makes them specifically Hawaiian?
>
>
> --
> http//www.helpforheroes.org.uk

Any type of bread or roll that claims to be hawaiian is usually
cloyingly sweet. I guess that's what makes them Hawaiian.

I'd rather have a piece of cake if I'm going to eat lots of sugar.

==

Thanks)