I am working on a research project for my baking and pastrie class. I need to find information about the history of a Swedish rye bread called Limpa, and also the history of Swedish cardamom bread. I would appreciate any information you may be able to give me. weather its personal knowledge or website addresses or book titles, thank you

By Chefjoannam (Chefjoannam) on Thursday, April 05, 2007 - 06:41 pm: Edit

Ummmm, ok, first learn how to spell the class you're in.

Second, use google or wikipedia. We don't do your homework here.

Thirdm, "whether" or not you get helped here, you're going to have to "weather" my criticism: homonyms don't appear to be your friend.

By Aaroncooks (Aaroncooks) on Friday, April 06, 2007 - 05:16 pm: Edit

well excuse me I was trying to type fast and wasn't exactly thinking. technicaly it is a baking and patisserie I apologize for my typing error. I am not asking for u to do my homework just for advise on where I can find the info maybe.I have tried both of your recomendations and have gotten more variations on recipies than I need. But no real history of the breads themselves, why they were created in the first place, about how old they are why fennel and annise instead of caraway, why cardamom is braided traditionaly instead of a loaf, things of that nature. Plus I've been told to be careful of wikipedia because any joe blow off the street can go there and edit the site to say what they want. I could go there and say it was my great great grand parents who first made both of my breads and every one would believe it cause its an encyclopedia site. I want to find factual info.

By Cookingfish (Cookingfish) on Friday, April 06, 2007 - 06:34 pm: Edit

I thought the idea behind research was to seek out the answers by any and all means. Internet, personal experience, newspaper, magazine, papers, legend, lore, books, periodicals etc... As I have said before are we better to keep all we have learned to ourselves or can we make it a better business by sharing the wealth of knowledge we have obtained?
By the way what the heck is a thirdm?
Just the ramblin' thoughts of a country boy chef.

By Aaroncooks (Aaroncooks) on Monday, April 09, 2007 - 04:00 am: Edit

thanks cookingfish. I thought the same thing. I figured I might be able to get some real advice here not a bunch of "i'm better than you" type of criticism. and like you pointed out what the heck is thirdm? I guess everyone has typoes once in a while.

By Aaroncooks (Aaroncooks) on Monday, April 09, 2007 - 04:02 am: Edit

I'm still looking for some useable advice if anyone can offer it. If you don't have the experience I understand.