dsi1 wrote:

> On Tuesday, April 13, 2021 at 3:26:50 AM UTC-10, Dave Smith wrote:
> > On 2021-04-12 10:21 p.m., dsi1 wrote:
> > > On Monday, April 12, 2021 at 3:42:06 PM UTC-10, cshenk wrote:
> > ttps://iamafoodblog.com/japanese-egg-sandwich/
> > >> ds1 has said before that the Japanese always cut the crusts off
> > >> bread. That and the mayo choice. The blog looks like it (not
> > >> Japanese, just this recipie says it is and some others). Years
> > of >> sharing bento boxes at the pier with workers yielded few
> > samwiches >> but when they had them, crusts were still there.
> > Sasebo variation? >> Suspect not. The Japanese have a very much
> > 'waste no food' ethic in >> play. If you see a 'crustless bread' in
> > my experiece there, the >> crust was probably turned into crutons
> > or something.
> > >
> > > It's doubtful that I would say that the Japanese always cut the
> > > crust off on sandwiches. Nobody ever always does something. They
> > > certainly do practice crust cutting. Egg sandwiches and pork
> > > cutlet sandwiches are iconic in Japan. A pork cutlet sandwich
> > > with the crust still on probably means it was made at home or in
> > > America.
> > >
> > Sandwiches are very much a part of English and North American
> > cookery. Sometimes people cut the crusts off. They are almost
> > always cut off for fancy teas. That doesn't mean we always cut the
> > crusts. I sure don't.
>
> Cutting the crust off of a sandwich is just an added refinement. It's
> the difference between a regular sandwich and a special sandwich. I
> don't have anything against people doing that.

It's the difference between a regular sandwich and an old fart sandwich.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net