I cannot recall getting to the end of a loaf of bread and having one slice left.
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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.
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. 
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.
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
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
No class....Nuff said....
Syd posted:Sprout posted:Who uses napkins
That's me!
Baz posted:Sprout posted:Who uses napkins
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
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 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
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
You know it! 