I remember when I was a kid my Dad used to always eat the ends of the bread loaf. I always thought it odd that he would prefer these while my sisters and I greedily ate up the rest of a loaf. Now that I'm Dad I find that I often eat the heels as well. As I was making my sandwich to bring for lunch today I was using up these last pieces and my daughter asked why I ate those yucky parts of the loaf. Well, the truth of the matter is that I simply did not want them to go to waste. I actually prefer the soft middle, but bread costs money. It finally dawnwed on me that my Dad ate them for the same reason. Duh.
Posted by Kwea (Member # 2199) on :
Posted by Miro (Member # 1178) on :
The circle of life.
Posted by kojabu (Member # 8042) on :
Heh. I really like the ends of bread more than I like the inside.
Posted by rivka (Member # 4859) on :
I like the heels too. I also like middle slices, but the ends are good an' chewy.
Posted by Icarus (Member # 3162) on :
I call them nalgas. Posted by rivka (Member # 4859) on :
Again with the making up words. Posted by Icarus (Member # 3162) on :
Buttcheeks.
Posted by rivka (Member # 4859) on :
O_O
Is the first part of your post meant to be positioned quite where it is relative to the second part . . .?
Posted by Ela (Member # 1365) on :
johnsonweed, my hubby and I do the same thing...for basically the same reason. Posted by aspectre (Member # 2222) on :
I preferentially eat them cuz the heels are somewhat like real bread made by a real baker in texture and taste, unlike the hyper-aerated&soggy flour in the middle produced by industial bakeries. The only way I'll use the middle slices of supermarket bread is after I toast them, preferably by frying.
Sad fact is I am spoiled by the places I've lived in and visited, grew up within easy access of (usually ethnic*) family-owned bakeries, and the occasional homemade loaf from one (usually ethnic) friend or another. And so my expectation of bread is that it should be preferable to all but the most lovingly-made desserts.
* By 'ethnic', I am not refering to race or even nationality, but rather someone who is so proud of the specific "where I come from" that they retain&use words&slang (with the appropriate accent), speech patterns, and mannerisms of their "region that I love" as part of their identity. Occasionally, that ethnicity is adopted: eg a "Chicagoan bred, born, and raised" who decided to become authentic Cajun.
[ September 21, 2005, 01:55 AM: Message edited by: aspectre ]
Posted by theCrowsWife (Member # 8302) on :
So why not make your own bread? I agree that most store-bought loaves are pretty bad, although Orowheat is okay. But with a bread machine, making bread at home is trivially easy.
--Mel
Posted by ketchupqueen (Member # 6877) on :
I actually like the heels better. Crustier. Yum.
Posted by kojabu (Member # 8042) on :
Crust is great. Whenever I eat sliced bread that I buy in the store, I always eat the bottom part of the crust first, then the middle, then the top part of the crust. It's the order of yumminess.
Posted by The Pixiest (Member # 1863) on :
When I make my own bread I always eat the heal but for store bought bread I prefer the center peices.
Store bought heals are... well... the crust just isn't crusty...
Posted by Icarus (Member # 3162) on :
quote:O_O
Is the first part of your post meant to be positioned quite where it is relative to the second part . . .?
You mean, above it?
Sure.
Where is your face, relative to your butt cheeks?
::whistles innocently::
Posted by theamazeeaz (Member # 6970) on :
we call them the round things at my house
Posted by rivka (Member # 4859) on :
Oh, both belong to you?
How flexible you must be.
Posted by kojabu (Member # 8042) on :
I avoid store bought sliced bread heels.
Posted by Goody Scrivener (Member # 6742) on :
My dad is also a loaf-heel person, especially when we're talking about French or Italian loaves.... and MOST especially when it's still warm and yummy!
Posted by aspectre (Member # 2222) on :
Orowheat useta be okay, back when the same-weight loaf filled about half of the present-day volume.
And the problem with breadmakers is that they cook Japanese-style bread. Which is good only for drying then crumbling for use in panko recipes.
Posted by theCrowsWife (Member # 8302) on :
Sorry, I'm not familiar with Japanese-style bread. What is it? And all of the breads that I make in my machine are of European origin.
--Mel
Posted by Tante Shvester (Member # 8202) on :
Nothing nicer than a chewy fresh crust from the rye bread.
And I call then "bread ends".
Posted by human_2.0 (Member # 6006) on :
Whole wheat heels rule.
Posted by Valentine014 (Member # 5981) on :
Johnson, you remind me of my dad. I'm sure he does it for all of the reasons you and your father do.
You dads are great for saving us girls from the "icky part."
Actually, I think Xavier has also taken up this practice because he knows I don't like that part. Posted by ketchupqueen (Member # 6877) on :
quote:Crust is great. Whenever I eat sliced bread that I buy in the store, I always eat the bottom part of the crust first, then the middle, then the top part of the crust. It's the order of yumminess.
Right on! *high-fives kojabu* Me, too!
Posted by aspectre (Member # 2222) on :
What I think of as Japanese-style is a bread with a mouth-feel somewhere between cake and WonderBread. Maybe not quite, but I subconciously recognize the common distinguishing characteristic(s?): somewhat like supermarket white bread, supermarket whole wheat bread, supermarket potato bread, etc feels like I'm eating the same type of bread, only with a different flavoring added. I very much suspect that Japan commonly had industrial bread well before homemade or even neighborhood-bakery bread. And when Japanese neighborhood bakeries and homemakers started making bread, the bakers -- without a long tradition of breadmaking -- thought that bread should taste&feel like industrial bread. I was overly critical of Japanese-style bread, it's often better than most US supermarket bread. But still not approaching the goodness of homemade or neighborhood-bakery bread made from recipes developed in regions with a long bread-making tradition.
It's not the bread recipe mixture, theCrow'sWife, it's the way that the Japanese-invented breadmachines cook that recipe into something which resembles Japanese-style. Yeah, good European/etc-recipe breads cooked in breadmachines usually taste a lot better than supermarket breads, but they still don't inspire a "I'd rather eat bread instead of dessert" feeling.
Like I said, I've been spoiled. Even homemade, I prefer bread baked in antique pre-1943 stoves over bread baked in newer stoves. Similarly, I prefer neighborhood bakeries which use antique (antique-mimicking) commercial ovens over newer-design commercial ovens.
![[Big Grin]](biggrin.gif)
![[Smile]](smile.gif)
![[Razz]](tongue.gif)
![[Kiss]](graemlins/kiss.gif)