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On Sun, Aug 22, 2004 at 08:11:20PM +0100, Kake L Pugh wrote: >> Now what I would really like is not a way to use the parts of bread >> that aren't the crusts, but a way to use the parts that are, after >> I've used the middles to make summer pudding or something. On Sun 22 Aug 2004, Roger Burton West <roger@xxxxxxxxx.xxx> wrote: > Dip 'em in fat and eat 'em. Lovely. Works for tasty bread, but not for supermarket bread - and supermarket bread is best for summer pudding. (If Bob wasn't stuck in his new flat in Croydon that doesn't yet have interweb, he would be chiming in here to remind me to tell you that I made a summer pudding with granary bread the other week, and it wasn't bad at all. Unusual. Bit salty, bit malty. But not bad at all.) Actually, it doesn't have to be fat if your bread is good. Balsamic vinegar is good too. And you could probably get away with making this: http://groups.google.com/groups?selm=TDI17.1421%24G42.1323%40newsfeed.slurp.net with crusts, if you cut them generously enough. KakeThere's stuff above here
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