On Sunday, March 14, 2021 at 8:29:05 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 12:47:55 PM UTC-4, dsi1 wrote:
> > On Sunday, March 14, 2021 at 2:54:26 AM UTC-10, Cindy Hamilton wrote:
> > > On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, dsi1 wrote:
>
> > > > 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
> > I don't need no stinkin' wiki article. Yoose sounds like a desperate housewife.
> >
> > https://groups.google.com/g/rec.food...m/P6X_HGfcAQAJ
> Apparently, you've forgotten in the last three and a half years that
> Pullman loaves are known in the West.
>
> Cindy Hamilton

There are many kinds of bread sold in the US. The shokupan is the quintessential Japanese bread for making sandos. I already know that pullman loaves are sold in the US. My point was that the standard bread loaf sold in America is not made to slice off the crust. Since this is a cooking group, I'm assuming that people already know what a pullman loaf is - yoose is just a condescending miss smarty pants! And a fairly boring one too!