Pass We tend to eat Thins nowadays .... 

We don't eat sliced bread per se.

I like those big wholemeal loafs that Morrisons knock out and they don't cost me deep in the purse.

The loaf I get has 16 slices and as I use 3 slices a day, sometimes there's 1 or 2 slices left to have with the next loaf.

El Loro posted:

The loaf I get has 16 slices and as I use 3 slices a day, sometimes there's 1 or 2 slices left to have with the next loaf.

There's always one! 

See what I did there. 

Enthusiastic Contrafibularities posted:

El Loro posted:

The loaf I get has 16 slices and as I use 3 slices a day, sometimes there's 1 or 2 slices left to have with the next loaf.

 

There's always one! 

 

See what I did there. 

And now two questions:

Do you eat the end pieces of a loaf?
(I do but my brother tends not to)

And what do you call the end piece of a loaf?
(I call it a crust but there are other words used such as heel)

I never waste any. I always eat the crusts!

El Loro posted:

And now two questions:

 

Do you eat the end pieces of a loaf?
(I do but my brother tends not to)

 

And what do you call the end piece of a loaf?
(I call it a crust but there are other words used such as heel)

The 'endy bit'   - probably a family thing though.    Don't eat them if it's a pan loaf, but would if it was a plain loaf and it wasn't too thick.

Endy Bits and crusts are two different things though.   Every slice has a crust and a loaf has two endy bits.

El Loro posted:

And now two questions:

 

Do you eat the end pieces of a loaf?
(I do but my brother tends not to)

 

And what do you call the end piece of a loaf?
(I call it a crust but there are other words used such as heel)

We call them the crust and I always eat them. 

The end bits are called crusts.

Heel here

Do you find you have the same problem with Thick, Medium and Thin sliced loaves EC?

I love this Forum, I always feel we have a Slice of life when visiting......

Syd posted:

Do you find you have the same problem with Thick, Medium and Thin sliced loaves EC?

I have never noticed any difference no matter what thickness of bread 

I eat Kingsmill 50/50 and as for the ends......well they're crusts aren't they

Only crusts worth eating are the crusts from freshly baked bread.....

The rest are for the birds or breadcrumbs...

Syd posted:

Only crusts worth eating are the crusts from freshly baked bread.....

The rest are for the birds or breadcrumbs...

You see I use them for beans on toast. Once the crusts are toasted and then subjected to bean juice they hold their structural integrity longer than a none crust.

Enthusiastic Contrafibularities posted:

Syd posted:

Only crusts worth eating are the crusts from freshly baked bread.....

The rest are for the birds or breadcrumbs...

 

You see I use them for beans on toast. Once the crusts are toasted and then subjected to bean juice they hold their structural integrity longer than a none crust.

You have a point, the beans do tend to stay in place better because of the slightly turned up edges of a toasted crust, but, I personally like the way bean juice makes toasted bread ever so slightly limp.

Syd posted:

Enthusiastic Contrafibularities posted:

Syd posted:

Only crusts worth eating are the crusts from freshly baked bread.....

The rest are for the birds or breadcrumbs...

 

You see I use them for beans on toast. Once the crusts are toasted and then subjected to bean juice they hold their structural integrity longer than a none crust.

You have a point, the beans do tend to stay in place better because of the slightly turned up edges of a toasted crust, but, I personally like the way bean juice makes toasted bread ever so slightly limp.

I do eat it like that with a knife and fork but there's nothing better than picking up a thick crust with beans on with your fingers and taking a bite and the bean sauce dribbling down your chin

In fact, at this moment in time I may go and toast a crust with cheese on

Sprout posted:

Syd posted:

Enthusiastic Contrafibularities posted:

Syd posted:

Only crusts worth eating are the crusts from freshly baked bread.....

The rest are for the birds or breadcrumbs...

 

You see I use them for beans on toast. Once the crusts are toasted and then subjected to bean juice they hold their structural integrity longer than a none crust.

You have a point, the beans do tend to stay in place better because of the slightly turned up edges of a toasted crust, but, I personally like the way bean juice makes toasted bread ever so slightly limp.

I do eat it like that with a knife and fork but there's nothing better than picking up a thick crust with beans on with your fingers and taking a bite and the bean sauce dribbling down your chin

Now see if you are clever and haven't used your last slice, a spare triangle of toast sorts that situation out no problem, saves on the laundering of your napkins too 

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

Kaffs posted:

El Loro posted:

And now two questions:

 

Do you eat the end pieces of a loaf?
(I do but my brother tends not to)

 

And what do you call the end piece of a loaf?
(I call it a crust but there are other words used such as heel)

The 'endy bit'   - probably a family thing though.    Don't eat them if it's a pan loaf, but would if it was a plain loaf and it wasn't too thick.

 

We call the end slices "outsiders" - again, it's probably a family thing.

Ditto on the pan versus plain loaf end slices.

Sprout posted:

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

Cloth napkins are for Christmas and special occasions, disposable napkins the rest of the time. Kitchen roll is handy too.

Sprout posted:

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

 No class....Nuff said....

Syd posted:

Sprout posted:

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

 No class....Nuff said....

That's me! 

Sprout posted:

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

Ditto All though I do have posh ones ( somewhere )  for visitors  

Baz posted:

Sprout posted:

Who uses napkins   I just pull a square of kitchen roll off, that saves laundering too

Ditto All though I do have posh ones ( somewhere )  for visitors  

You don't have to get them out on my account

Garage Joe posted:

I never waste any. I always eat the crusts!

In this house the crusts are the top and bottom of a slice. especially if it's a plain loaf (Scottish). If it's a pan loaf the bits down the sides are just called 'edges'.
The end 'slices' are called doorsteps - even when they are very thin.

Round these parts one might grate some cheese, slice some onion, and then cut two very thick pieces of bread, and make a sandwich. That's a Doorstep!!

(other fillings are available)

Garage Joe posted:

Round these parts one might grate some cheese, slice some onion, and then cut two very thick pieces of bread, and make a sandwich. That's a Doorstep!!

(other fillings are available)

Yes, that is a doorstep to me or as my dad used to make me. 

El Loro posted:

The loaf I get has 16 slices and as I use 3 slices a day, sometimes there's 1 or 2 slices left to have with the next loaf.

I'm gobsmacked at your attention to detail 

Bread is a thing of the past for me since I've been avoiding carbs  I might bake a loaf soon though as I've flour in the cupboard and I'm feeling wild  Woohoo! 

Roger the Alien posted:

Bread is a thing of the past for me since I've been avoiding carbs  I might bake a loaf soon though as I've flour in the cupboard and I'm feeling wild  Woohoo! 

 

 Go for it, Rog!

Yogi19 posted:

Roger the Alien posted:

Bread is a thing of the past for me since I've been avoiding carbs  I might bake a loaf soon though as I've flour in the cupboard and I'm feeling wild  Woohoo! 

 

 Go for it, Rog!

 I am Yogi!   Gonna make pitta / flatbread fings. Just mixed some dough and waiting for the yeast to rise.  I'm so kerr-azy! 

Roger the Alien posted:

Yogi19 posted:

Roger the Alien posted:

Bread is a thing of the past for me since I've been avoiding carbs  I might bake a loaf soon though as I've flour in the cupboard and I'm feeling wild  Woohoo! 

 

 Go for it, Rog!

 I am Yogi!   Gonna make pitta / flatbread fings. Just mixed some dough and waiting for the yeast to rise.  I'm so kerr-azy! 

 You are so rock'n'roll!

Yogi19 posted:

Roger the Alien posted:

Yogi19 posted:

Roger the Alien posted:

Bread is a thing of the past for me since I've been avoiding carbs  I might bake a loaf soon though as I've flour in the cupboard and I'm feeling wild  Woohoo! 

 

 Go for it, Rog!

 I am Yogi!   Gonna make pitta / flatbread fings. Just mixed some dough and waiting for the yeast to rise.  I'm so kerr-azy! 

 You are so rock'n'roll!

 You know it!