Wednesday, 3 October 2007
Heel to What?
This week, at Shannon's Works for Me Wednesday, posting is in a backward direction. Rather than post a tip, we are asked to post questions and solicit the tips from all you Internets.
Mine's gonna be rather elementary, yet something that plagues me every morning! Here we go:
Do you use the heel of the bread loaf for lunch sandwiches? And if you don't, what can be done with them?
Firstly, I personally don't enjoy the heel as a slice on my sandwich. Maybe it is something with Irish loaves? Are they thicker than US loaves? I can't really remember homemade sandwiches back in good 'ol USA--probably because that was before DH and children, before the time where I got up a dark o'clock to make 11 sandwiches for lunches. We use mostly wheat and grain bread, so the heels are chunky. Anyway, if I'm not going to eat it, I don't like subjecting it on others.
Secondly, when was the last time the deli man served up a gorgeous yummy sandwich between two crusty heels? If you want crust, you go for the roll, man!
And because it kills me to throw away food, I freeze these heels waiting for some devine intervention telling me what to do with them. Hopefully it's in the form of your comments!
Ideas anyone? I've tried making croutons, but wasn't wow'ed, maybe I have a blah recipe. Or maybe I should make this yummy looking bread pudding over at Pioneer Cooks? Anybody got a good process for making bread crumbs? Now that would be great! I've tried but again, my efforts flopped!
What about you all? What do you do with your bread heels?