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.
this post was submitted on 18 May 2024
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me_irl
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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.
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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'll get more mad about overcooked pasta than I will if someone breaks spaghetti.
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.
I like it broken in half. It's more manageable to eat without flinging sauce all over the place.
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
you can use the cut off crust to make croutons for a salad. at least that's what i do if i feel like cutting it off
Well, it's not going into the trash...
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
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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
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.
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.
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?
So every 8 yo ever offends you?
Yes.
Very much.
Ty
Hey Italians,, how you making spaget?
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