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Related: Culture Forums, Support ForumsWhen should the ends of a loaf of bread be eaten?
27 votes, 0 passes | Time left: Unlimited | |
First and last pieces eaten | |
4 (15%) |
|
Any time, but they aren't avoided | |
4 (15%) |
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Only if there are no other pieces | |
10 (37%) |
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Never | |
3 (11%) |
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Other | |
6 (22%) |
|
Not Sure | |
0 (0%) |
|
0 DU members did not wish to select any of the options provided. | |
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Disclaimer: This is an Internet poll |
Jamaal510
(10,893 posts)with tuna sandwiches and lunch meat sandwiches, but that's it. Even then, I'd still prefer the other slices.
cwydro
(51,308 posts)White bread heels - no thanks.
eShirl
(18,503 posts)lastlib
(23,287 posts)Or use them to make bread crumbs for rolling meat in for cooking, etc.
'Til then, I use them to help keep the rest of the loaf from going stale.
Scuba
(53,475 posts)DinahMoeHum
(21,809 posts)When I get enough of those, I'll use 'em along with other dried bread pieces to make
savory stuffing casserole or sweet bread pudding.
LiberalElite
(14,691 posts)First World problem?
P.S. I voted.
discntnt_irny_srcsm
(18,482 posts)...and made into garlic bread.
Love them!
davsand
(13,421 posts)He claims they keep the rest of the loaf fresh by protecting it. I've never disputed that claim, but I always just figured they were already crust from when the bread was sliced, just let them hang around. I'm no bread bigot!
Laura
noamnety
(20,234 posts)As soon as the bread comes out of the oven. Piping hot and fresh, nothing beats a good crust.
malthaussen
(17,216 posts)... One Day in the Life of Ivan Denisovich, in which he specifically lauds the virtues of the heels of bread loaves.
-- Mal
surrealAmerican
(11,364 posts)... it's a bun substitute.
hunter
(38,327 posts)Especially sourdough and other home or locally baked traditional breads.
Me and my siblings used to argue as kids over the ends of a fresh sourdough bread.
Two ends, too many siblings...
sir pball
(4,759 posts)Mass produced sandwich/Pullman loaves, the ends will do for toast in a pinch at best.
Good bread, with a delicious crackly crust, I eat the ends straight off, lightly warmed and slathered in cultured butter. Not much besides a fresh NY hard roll goes better with coffee
shenmue
(38,506 posts)Correct answer.
NightWatcher
(39,343 posts)I use them for moisture control as the end can be a moisture barrier between said salad and hands
Laffy Kat
(16,386 posts)Nac Mac Feegle
(971 posts)They don't tear like the center slices do.
Especially if you have a nice chunky peanut butter.
Ron Obvious
(6,261 posts)Like George Carlin, I reach straight past the first few slices and go straight for "the good bread" while saying "screw my family - I'm looking out for Numero Uno!".
The ends either get toasted, Microwaved, or given to the birds / petting zoo.
lame54
(35,321 posts)irisblue
(33,023 posts)closeupready
(29,503 posts)and added to soup, and occasionally salad.
hobbit709
(41,694 posts)japple
(9,839 posts)whenever you make soup. Throw some cheese on the top and melt it. Then dunk in in your soup. Great stuff.
Of course that bread looks like awful American bread, so the crust isn't very crusty at all. Get some loaves of European bread and really give your gums a work out!
IDemo
(16,926 posts)Terrific.
underahedgerow
(1,232 posts)bread anymore (ruined by baguette and country loaf, viva la France), but when I did, it was critical to keep them in place, as I have a staleness phobia.
Did you know that baguette has a shelf life of just 6 hours? After that it's just stale, and after a whole day, is suitable for an assault weapon. I just can't eat stale bread, not even toasted. I do cheat however, and wrap mine up firmly in plastic bags so I can have it toasted in the morning.
And, in decent sized cities like Paris, there are usually several boulangeries to every block. Each boulangerie has different techniques and their breads have their own particular taste. I find that I will sample each one over time and get a preference for one shop over another. Some are more crisp, some are a touch saltier, some are more tender. There are many kinds of baguette, the 'tradition' being my favorite as it has a crispier crust, is a bit shorter and pointed, not rounded ends.
The ultimate victory for an ex-pat is when the boulangerie ladies like you and treat you with preference. At my last local favorite place, the ladies came to love my doggie and let me have him in the shop while waiting in line. They would give him his treats with great affection and were very kind familiar and friendly to me.
Also, the boulangeries work together in a cooperative for holidays as they can only operate X amount of hours in a week. So if one is closed on a Sunday, the other will close on Monday so the residents can always rely on their fresh bread. They do the same with holidays. If one is closed on one holiday, the other will stay open, and then they trade off. We must have our bread!!!!
Bread rant over. Merci!
My Good Babushka
(2,710 posts)the ends of a loaf are very handy for mopping that sauce up.
Sentath
(2,243 posts)They're perfect for that sort of thing.
oldandhappy
(6,719 posts)lots of butter!
JCMach1
(27,572 posts)Paper Roses
(7,475 posts)Cube up for croutons. Plain or sprinkled w/seasoning. I cube the heels, toss in a bowl w/a drizzle of olive oil. May add seasoning , may not. Depends on what I need.
Cool, place in tightly covered jar. Ready when I need them. I know croutons are not expensive but when I make my won, I can control whatever seasonings I might add. Some of the 'store bought' croutons are too strong for my taste.
restorefreedom
(12,655 posts)or as bread crumbs/croutons
GoCubsGo
(32,093 posts)When I bread, the ends get pretty much immediately. With store-bought loaves, it varies. Sometimes the ends are so thin, they're useless for a sandwich or toast. I eat them when I want a light snack.