The End Slice

[bgmnts]

It goes by many names; knob, knobby, butt, crust, end-bit, but one thing I think we can all agree on, it's shit.

Why does it exist?
Does anyone here enjoy eating it?
Would anyone buy a loaf of bread with just open slices?

[touchingcloth]

It goes by many names; knob, knobby, butt, crust, end-bit, but one thing I think we can all agree on, it's shit.

No.

Does anyone here enjoy eating it?

Yes.

Would anyone buy a loaf of bread with just open slices?

No.

[Dewt]

I wasn't imagining bread until the last line of your post.

[touchingcloth]

I wasn't imagining bread until the last line of your post.

Same. To begin with it put me in mind of the kittens/waspy Wimblewrong round.

[ImmaculateClump]

"Too bready" is a culinary crime that can never be understated.
I just wait until my dad comes over. It's not a self sacrificial burnt toast Terri Hatcher mum-guilt thing, that's not his style. He's all over the ends. He'd prefer it if loafs were all ends.
I just can't imagine how much filling you'd have to use to balance the ratio when there are two ends involved.
I just leave him to it, but it never looks close to nearly enough in my eyes.
Maybe if you were having ham and beetroot (try it!), loads of beetroot, something really strong like that would help.

[Cerys]

If the bread is crusty, the ends are wonderful bonus crust.  If the bread isn't crusty, the ends are bread.  Essentially, get over it.

[Abnormal Palm]

Evening OP. Maybe you would prefer BIMBO bread which comes without any crusts whatsoever and has been available in the UK since 2017. Like all of these things, it rates itself 'A' for calcium.



'sin orillas' - no ears

[ImmaculateClump]

If the bread is crusty, the ends are wonderful bonus crust.  If the bread isn't crusty, the ends are bread.  Essentially, get over it.

My sister says that you can't get pissed on beer.
Nathan, my dealer at school used to say "A fiver deal? What's the point?".
I put it to you that you're a breadhead, you've gone crust blind. You're in too deep.

[bgmnts]

Evening OP. Maybe you would prefer BIMBO bread which comes without any crusts whatsoever and has been available in the UK since 2017. Like all of these things, it rates itself 'A' for calcium.



'sin orillas' - no ears

Gamechanger!

[Birdie]

Make French Toast, sorry, Eggy Bread* with it.

*Yeah, I still remember mook.

[kittens]

end bit is great. please do us all a massive favour and grow a pair mate

[BlodwynPig]

Paedo bear finds new line of work

[Cardenio I]

That Bimbo shit is horrible. Eat your end piece like a fucking adult.

[Dewt]

Can we please call them crusts like reasonable people? End piece indeed. That's for meat.

[Gurke and Hare]

Evening OP. Maybe you would prefer BIMBO bread which comes without any crusts whatsoever and has been available in the UK since 2017. Like all of these things, it rates itself 'A' for calcium.

A few years ago - maybe about ten, since I'm old now and the years fly by - there was briefly a crustless loaf on sale that wasn't a loaf like that with the crusts cut off, but somehow baked in such a way that the crust didn't develop. Didn't last long.

[no_offenc]

My partner insists that it's called the heel (rather than the correct word, crust) and is disgusting. They routinely give me the old side-eye when I make the crusts into toast. Especially good for putting marmite on for some reason.

[holyzombiejesus]

Crusts are fine. Good for mopping up the dregs of beans from the pan. Even if you don't eat them, they protect the rest of the slices from going stale.

[Poirots BigGarlickyCorpse]

It is called the heel of the bread. Crusts are the bit round the edges of each slice.

[Sebastian Cobb]

They are there to keep the rest of the bread from being exposed and going stale prematurely x which is why people who eat them before the end of the loaf should be turned into soylent green.

[Cuellar]

It's the arse bit. I'll eat it, I'm not particular.

[Dewt]

Crusts are fine. Good for mopping up the dregs of beans from the pan. Even if you don't eat them, they protect the rest of the slices from going stale.

Gonna let you into a little secret here: it's the same material

[holyzombiejesus]

Where have I made out it isn't?

[Abnormal Palm]

Can't wait for boffins to invent a French stick without all the horrid crunchy stuff round the edge. Just a big foam line for me please, boulanger.

[Emma Raducanu]

Crusts make decent toast and can absorb more butter without compromising it's structure than other slices.

[Blinder Data]

It is called the heel of the bread. Crusts are the bit round the edges of each slice.

This is correct.

And it's great. The tastiness of the heel varies depending on the brand - for example, the toasted heel of a Mother's Pride loaf is a wonderful thing.

[earl_sleek]

If the bread is crusty, the ends are wonderful bonus crust.  If the bread isn't crusty, the ends are bread.  Essentially, get over it.

This. A fresh crusty crust, with a generous helping of butter and some tasty cheese is a treat.

[shiftwork2]

It's not worth starting a new thread but could I see if anyone is down to chat about reaching behind the outermost slice to obtain a protected slice before replacing the outermost slice?  I think it's a more widespread practice than people let on.  I'm going to judge you, just so you know.

Slices.

[Cerys]

Yeah, I do that.

[steve98]

This is correct.

And it's great. The tastiness of the heel varies depending on the brand - for example, the toasted heel of a Mother's Pride loaf is a wonderful thing.

Very true. In recent years I've reverted back to the bread of my youth: Mother's Pride Plain. And the best bit is the (previously-despised) heel. (Though occasionally they go a bitt OTT on the thickness (like 3cm+)).

[shiftwork2]

Yeah, I do that.

Wicker Man for Cerys please.