Broken pasta is good for soups where the noodles should be small, such as chickpea or lentil soup. Otherwise, if you have a pot large enough to hold the noodles, there is no reason to break them.
And before anyone complains that that takes too long, it’ takes like 30 seconds. If waiting that long is gonna ruin your pasta night it’s already fucked.
Then half of it will be slightly more cooked than the other. Small issue, sure, but bigger issue than not keeping every strand twice as long which doesn’t benefit anything whatsoever.
It does if you twirl your fork to collect the spaghetti. The longer stands form a ball of sauce and noodles with only a few stands. If the noodles are half as long, they may not stay twirled, can flop around more, and require more stands to reach the same size. More mess, more work.
Also, I would challenge you to tell which end of the pasta went in first. Actually, it would be a challenge to even find a way to test that…
You should see the look on their face when they are being shitty tourists, which happens, and you throw 外人 at them in the middle of a sentence. As MasterCard would say: “Fucking Priceless!”
More bread is thrown away in stores than is wasted by cutting the crusts off. So I don’t really care anymore how people eat their bread. Most of the time I eat the crusts but sometimes I cut them off.
So I’m just curious, where the hell did all the wonderbread hate come from? It’s like suddenly everyone has a vendetta against it. I’m not particularly fond of it myself in lieu of traditional bread but like, it’s fine?? The added sugar/HFCS is fucked but I’m pretty sure you can buy varieties that don’t have that.
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
The skin of fruits and veggies sometimes have more and usually different nutrients in them than the meats of the plants. This is the skin of the bread which also is mostly made of plants. Checkmate.
The crust is barely perceptible on toast anyways, so it’s just wasteful. I get it if people don’t like the crust on things like rye bread, but then why do they even buy it?
Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they’re eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
I’ve been thinking about this. But stores throw out whole breads when they become too old. And they throw out plenty since people want stores to be stocked all day so there still is bread available at the end of the day. So in a year stores throw out more than you’d throw out if you cut the crusts off.
Since then I don’t really care anymore. Somtimes I eat the crusts, other times I cut them off and throw them out. And yes, I know they can still be used for all sorts of things, but none of those are usefull to me.
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