Meanwhile in Japan
Gaijin: Yo Japan I made the weirdest fusion dish with your traditional Japanese dish.
Japan: You made this?
*tastes dish
Japan: I made this.
Translator's note: Gaijin means foreigner.
You should see the look on their face when they are being shitty tourists, which happens, and you throw 外人 at them in the middle of a sentence. As MasterCard would say: "Fucking Priceless!"
外人
Gaijin
Eat real bread, not this sugary garbage
I mean, unless you throw away half the spaghetti, one of these practices is more wasteful than the other
Oooo it's the crust. Lmao I thought they were just oddly cutting the bread into strips and was confused.
More bread is thrown away in stores than is wasted by cutting the crusts off. So I don't really care anymore how people eat their bread. Most of the time I eat the crusts but sometimes I cut them off.
What about all those broken bits that fly everywhere? Also if I'm cutting the crust off a sandwich I'm eating as I go, but maybe I just like bread.
Stop buying shitty toast bread and you won't want to cut the crust off.
toast bread
Also known as Raw Toast
In Bongland these loaves are referred to as toast bread, probably because toasting is all they're good for.
Why are you getting upset at someone making French toast sticks?
I break the pasta so it'll fucking fit in the fucking bowl; leave me alone!
Have you tried just tossing it in whole? It gets soft, then you can fit it in.
And before anyone complains that that takes too long, it' takes like 30 seconds. If waiting that long is gonna ruin your pasta night it's already fucked.
Then half of it will be slightly more cooked than the other. Small issue, sure, but bigger issue than not keeping every strand twice as long which doesn't benefit anything whatsoever.
It does if you twirl your fork to collect the spaghetti. The longer stands form a ball of sauce and noodles with only a few stands. If the noodles are half as long, they may not stay twirled, can flop around more, and require more stands to reach the same size. More mess, more work.
Also, I would challenge you to tell which end of the pasta went in first. Actually, it would be a challenge to even find a way to test that...
And because I don't want to deal with 12" long noodles while eating.
Who gets upset about cutting the crust off? It's just the part of the bread that was most directly exposed to the heat
Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they're eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
Just because you cut off the crust doesn't mean you throw it away.
You can use it in all sorts of dishes, or even just dip em in egg yolk
I've been thinking about this. But stores throw out whole breads when they become too old. And they throw out plenty since people want stores to be stocked all day so there still is bread available at the end of the day. So in a year stores throw out more than you'd throw out if you cut the crusts off.
Since then I don't really care anymore. Somtimes I eat the crusts, other times I cut them off and throw them out. And yes, I know they can still be used for all sorts of things, but none of those are usefull to me.
Its also the most nutrient dense part of the bread.
A scientific study that actually backs up the old wives tale.
Is it? Being the cookediest part doesn't seem like something that'd inherently draw the nutrients into it
The skin of fruits and veggies sometimes have more and usually different nutrients in them than the meats of the plants. This is the skin of the bread which also is mostly made of plants. Checkmate.
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
What's offensive is that some call that stuff bread
So I'm just curious, where the hell did all the wonderbread hate come from? It's like suddenly everyone has a vendetta against it. I'm not particularly fond of it myself in lieu of traditional bread but like, it's fine?? The added sugar/HFCS is fucked but I'm pretty sure you can buy varieties that don't have that.
The crust is barely perceptible on toast anyways, so it's just wasteful. I get it if people don't like the crust on things like rye bread, but then why do they even buy it?
I'll get more mad about overcooked pasta than I will if someone breaks spaghetti.
So every 8 yo ever offends you?
Yes.
Very much.
I toss pizza crust. Useless log. Where does that stand? I'll accept down votes as whole hearted agreement, brothers in down with crust movement.
Believe it or not, straight to jail.
I'll take it. Useless carb sticks, no meat no cheese, what are we even doing here.
If it tastes like a stick then I would agree. Pizza crust if it's made thicker 2-4cm (1-2in) then it's taste is quite different.
Yah dip it in your humus, dingbat
Jesus Christ.
If nobody sees me, I eat the Pizza crust-first.
Alright, alright. I also expect the downvotes now.
I understand, keep the good bits for last.
Only if you leave one piece of crust to hold the slice.
Roll the slice up and eat it like a log with cheese and sauce wrapped around it
This is the fascist way to eat pizza.
Understandable, although I prefer to dip mine in something to make them more palatable and save the waste.
I only toss bad pizza crust. Which is a lot of pizza crust...
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