The New York times has a column called The Secret to Great Bread: Let Time Do the Work

I’ve always been a fan of bread.  A lot of health information out there denounces bread.  I think some studies linked it to breast cancer.  Also the generally high glycemic index means your body is going to be storing it as fat.  Still, I love it and I’m going to eat it.  If this article  has anything to say, I’m also going to try making it too.  Sounds like a fun project.

I wrote earlier about the fantastic Spitz Dill Pickle flavored sunflower seeds. I still stand by that snack. It’s revolutionary for me because they made eating seeds fun again. Chili Lime flavor from Spitz is awesome too.

Looks like the David sunflower seed people, or ConAgra, their parent company are feeling a little pressured, as they came out with their own version of Dill Pickle. Well if you don’t hear this from anywhere else, I’ll just tell you, don’t bother buying the David Dill Pickle flavor seeds. They suck. They absolutely suck. The initial sour pickle taste erodes instantly to reveal the oversalted undercoating. The wizard behind the curtain. David, did you spend what, all of 5 minutes working out this flavor? And they are REALLY salty. I’m fuming having wasted the $1.29 on this useless bag of David seeds. I feel sorry for the birds that happen by these nasty seeds that will surely will be discarded on campsites across the US. I’m thinking about taking them back to the store, but it’s almost not worth the effort. Hopefully this blog, will make a difference.

Spitz has won this dill flavor war hands down. I’m gunning for you DAVID. You have dishonored me and all of the baseball fans out there with your arrogance. I almost can’t enjoy your salsa and barbecue seed flavors any longer.