On Sunday, March 14, 2021 at 9:40:46 AM UTC-4, wrote:
> 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.

He reminds me of Chekov on Star Trek, for whom everything was
"inwented in Russia".

Cindy Hamilton