On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, dsi1 wrote:
> On Saturday, March 13, 2021 at 8:26:40 AM UTC-10, Bruce wrote:
> > On Sat, 13 Mar 2021 12:03:42 -0500, songbird >
> > wrote:
> > >Cindy Hamilton wrote:
> > >...
> > >> I have a dim memory of canning tomatoes, and ISTR juice
> > >> was needed anyway. So it's not a lot out of your way to can juice,
> > >> too.
> > >
> > > it is a different process for us.
> > >
> > > when doing tomato chunks we scald the tomatoes to be able
> > >to remove the skins and then core them and cut into chunks
> > >removing any parts we don't want.
> > To me, that sounds like cutting the crust of white bread. It's all
> > perfectly edible.
> > --
> > The real Bruce posts with Eternal September
> The Japanese like to cut off the crust in their sando. That's simply a refinement of food preparation/presentation. Their bread is made to do this. It's difficult to do this with Western bread because they're not baked in a square loaf.
> https://cdn.lifestyleasia.com/wp-con...sdefault-2.jpg

It's called a pullman loaf or pain de mie:

<https://en.wikipedia.org/wiki/Pullman_loaf>

Cindy Hamilton