Reply With QuoteI call it a crust.
The wife calls it a nobby.
After the runaway success of the Crackin/scraps Fish bits thread.. comes the sequel
Not so many answers for this maybe ?
Crust in my part of the world
I call it a crust.
The wife calls it a nobby.
Crust for me but I have heard it referred to as the knob end.
To me, the crust. To my wife, the heel.
End slice is the heel
'The only two bits left after the wife and kids have been at a loaf'
Crust.
"Heel" is more the last inch or two of an unsliced loaf, in my head at least.
Ok I'm in,,, its a crust, now what's the punch line?
Crust.
We have a winner!Originally Posted by subseastu
Crust is the outer darkened part, top and bottom.
What's my prize?
In Dutch it is called 'het kontje' or the little bum/hiny.
For me, the outside of the bread is the "crust", as in "cut off my crusts please".
The end slices are err... "end slices".
All rise....
We call it the crust. As for the map above, where I live in North East Lincolnshire it is a bun.
I agree! I've actually never heard of the heel being referred to as the crust.
In fact, maybe I just didn't realise it was the heel that was being referred to when someone else was talking about the 'crust'... The plot thickens.
Always referred the the end bit as the crust. Also refer to the bit around the edge of each slice as crust. Seems perfectly logical to me!
Paul
All the outside bit, crust, all the inside bit, bread.
Cheers..
Jase
If you ask for someone to cut off the crusts from a slice of bread, you can reasonably expect them to remove the sides as well as the top and bottom. The crust on the end slice is no different from the crust on the sides of a regular slice. You can call it something different if you like, but you can't claim it's not crust. Well you can, you can claim what you like. I like this thread, it seems to be going nowhere, energetically.
This.
Andy
Wanted - Damasko DC57
Ah, but each "heel" has both bread and crust . They just have more crust than the other slices
That loaf of bread in the photograph is clearly some variety of what we call Kleenex bread in this house* It does not have a crust, it has slightly browner dough on the outside and bleached white dough on the inside. It is technically an edible loaf-like object.
*Self confessed bread snob. There is a loaf of Brace's in the breadbin but that's for the littlun' I'll train him out of it given time.
End bit.
Great when dipped in bacon fat.
That's completely wrong for Scotland, the Rowie is a very fatty, salty prandial product (almost like a flattened croissant) from Aberdeenshire and Moray, the buttery is exactly the same thing. The Bridie is a meat pie, very like a Pastie and I've never heard anyone up here use the word Bap on connection with baked foods...All rise....
Last edited by Wild Rumpus; 25th February 2016 at 16:30.
This guy does crust
http://shop.reganarts.com/products/b...zachary-golper
For it's the crust (Nottm) but for petal (Essex) it's a knobby.
<chortle>
Thats wrong for the east midlands, well the bit I'm in anyway. If it ain't a loaf its a cob.All rise....
I must clarify my earlier statement. The heel is the end slice of bread, A crust is the outside of the loaf on all sides so technically the heel does have crust on 5 of it's sides.
In my house its called an outsider.
..and indeed the Rowie/Buttery in Aberdeen is often simply referred to as a Roll , when it is nothing of the sort (as there's nowhere to put any bacon!)
..
In Aberdeen if you want a roll (as the term is generally accepted) you should ask for a "softie" , "Glasgow roll" or "floury bap"
Last edited by stiglet; 25th February 2016 at 18:55.
In these parts it's known as 'Bimbo' bread, which somehow seems fairly appropriate (post #6).
That's wrong in the SW too a Lardy cake is similar mixture to a Chelsea bun but with lard added for extra caloriesAll rise....
crust, and bread cake.
crusts are best eaten covered in cheese and toasted.
ktmog6uk
marchingontogether!
What about those of us who just say "bun"?All rise....
I call it the best bits.
You may call me odd.
You're odd
Agree with the best bits comment above. It pleases me no end that in my house I am the only one who appreciates the crust for the delightful slice of pleasure that it truly is.
http://www4.uwm.edu/FLL/linguistics/...aps/q_111.html
http://english.stackexchange.com/que...slice-of-bread
https://www.reddit.com/r/AskReddit/c..._in_a_loaf_of/
https://answers.yahoo.com/question/i...9171505AAP1VSj
http://www.seriouseats.com/talk/2010/08/bread-heel.html
Love the thick heels from a plain loaf toasted (one side only!) and buttered…
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