On 3/14/2021 9:45 AM, Cindy Hamilton wrote:
> 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
>
LOL, Cindy! That's funny!

Jill