this is fucking Shakespeare level shit
The crust is the best part of bread.
Fight me.
Yes for a good crusty loaf, but your cheap sliced bread from the grocery store? That crust is the worst.
While true, if you put the crust part on the inside of the sandwich, you can barely tell.
It's where all the nutrients are.
I just made that up.
I've heard these called heels and loaf ends, but also hoes (because everyone touches them but doesn't want to keep them, which was funny in the 90s when I was 12 but now I find just awful and mean).
What do you call them?
In french, "le quignon". I have no idea where this word comes from, what it means, and if every French people use this word.
I don't like the "quignon" but my wife does. I think we complete each others.
I've lived in France for 20 years and never heard that word.
I'll check and see what my wife calls it...
Elle dit quignon.
Bon voilà, à 42 ans j'apprends le mot quignon. 30 ans que je parle français, 20 ans en France... Merci !
That felt oddly wholesome.
I'll translate for others:
she said quignon.
there we go, at 42yo I learned the word quignon. [After] speaking French for 30 years and living in France for 20 years... Thanks!
We call them butt bread
We have lots of terms for it in German: https://de.wikipedia.org/...
In the UK (or at least my bit of the UK), we call them "crusts".
Round my bit we call them 'heels', or 'end bits', but I've heard all manner of names over the years.
90% of cooking is that golden Maillard reactions... only exception is bread, where people want the ones with less Maillard reactions
Yeah, I don't want the crispy OUTSIDE of the croissant nearly as much as I NEED to have the fluffy, chewy, glutinous inside of the croissant. Like, don't get me wrong, I don't dislike it, but it's definitely not the part I bought the pastry for.
The sole exception is when there's something else on the outside of the bread or pastry, at which point the turns table.
they compliment each other so much, a 100% crispy croissant would be a disappointment, and a 100% fluffy croissant would be gross.
As someone who has had both of those options, I think I'd genuinely take the 100% chewy insides over a regular croissant any day, but I accept that I am abnormal in that and other regards. After all, I'm talking to someone who is Nor Real.
I recently saw a video about a japanese company that has started baking crustless bread by simply cooking it at a lower temp for a little longer, preventing the maillard reaction but still cooking the dough thoroughly.
The world is heeling
Other kids: "No crusts!"
Me as a kid: "Gimme the end pieces; they're basically all crust."
The crust is the best part of the bread. It's where all the flavor is! On top of that, you couldn't make a bread bowl without the crust. All your soup would just turn the insides soggy and leak out.
Only monsters eat the heel first.
I used to eat it right away, but then I realized keeping it helps the next slice from drying out.
Wholemeal bread.
thanks for using Leebra!
go to feed...
That's what you call making ends meet.
save