On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
> 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 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
>
Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
with Western bread because they're not baked in a square loaf". As you
point out, the Japanese weren't the first to make (or cut the crust off)
square loaves of bread.

What any of that that has to do with coring tomatoes to make tomato
juice, I dunno. <shrug>

Jill