That is ingenious! Well done!
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Iâm lost. What are you sneaking in, inside out?
The end pieces from a loaf of bread. If you face the darker, outside end piece to the inside of the sandwich, no one notices. From experience, though, you cannot make grilled cheese this way- all the cheese slides out.
Oh, I get it. You are talking about pre-sliced packaged bread. Yes?
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I make a thing that a friend told me about; it doesnât have a name because I canât think of a good one for it. Hereâs the original conversation where he told me how to make it.
Essentially you:
- sauté onions, garlic, and your choice of veg (e.g. mushrooms, spring greens, bell peppers)
- add small salty things (e.g. sundried tomatoes, capers, olives) and puréed salty things (e.g. tomato purée, sweet pepper purée, olive paste, chilli paste) and cook it a bit more
- add torn-up stale bread, optional fresh herbs, liquids (e.g. wine, soy sauce, olive brine, stock), and a beaten egg, mix well, and carry on cooking it until the egg is cooked and the breadcrumbs have soaked up the liquid
- donât let it get too dry
And thatâs your easy, tasty meal for one. The ingredients above are just examples (and obviously you wouldnât want to use them all at once) â just use whatever you have in the fridge.
@Kake, on one of Jacques Pepinâs shows he made what was, essentially, bread patties.
Diced veg (canât remember how much they were cooked already), egg, bread crumbs, maybe milk. formed into patties, then sauteed. IIRC, they were served atop salad greens.
One of the reasons I adore that man is that though he is a renowned chef, he has retained the frugality that was essential in his family when he was growing up. There seem to be foodies who are proud to discard the imperfect or the left-over, as though this marks them as expert connoisseurs. JP, who knows more about food than almost anyone else, can make great food from humble ingredients, and is never boastful.
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Ah, I may have mis-explained. The thing Iâm talking about is all cooked in one frying pan in one go, just adding more ingredients as you go along. No forming into patties or anything like that. It ends up as a kind of cross between stuffing (US: dressing) and a savoury bread-and-butter pudding.
Yup, best piece(s) in the loaf. Wahine and I fight over the âhinkeysâ. Really bad form to slice off the âotherâ hinkey before the rest of the loaf is used.
Aloha,
Kaleo
If itâs from a bakery rye, we fight over it!!!
This! One of my favorite activities as a kid was feeding the ducks in the Boston Common with my dad all the leftover Home Pride/Wonder bread ends.
If itâs good homemade bread, I might eat it but normally I donât like the crusty end. Since my current kitties are weird bread freaks, Iâll sometimes give it to them, if they are in the mood.
I understood you the first time - just thought Iâd mention a slightly different take on the same ingredients. 
Please donât feed bread to ducks and other waterfowl. Every month we take in ducks, geese, etc. with Angel Wing - many canât be rehabbed and are euthanized.
http://www.theguardian.com/environment/2015/mar/16/dont-feed-the-ducks-bread-say-conservationists
To get back on topic: if itâs the heels from a sliced loaf of bread, my partner devours them. If itâs the ends from an unsliced bakery loaf, theyâre all mine! (Usually slathered in butter, of course.)
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Growing up, a weekly treat was French bread my Dad brought home from a bakery near where he worked. He ALWAYS got the heels. This made those pieces all the more enticing to me. So, when I started raising a family, I ALWAYS took the heels. Been that way for decades.
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The ends are highly prized in my house. A local bakery even makes a concoction that looks like a star, 4 FOUR ends! That thing on the bottom:
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I MUST, simply MUST have that star-shaped bread!
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Venice Bakery, Hamden CT
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Obviously I need to move. Or start baking bread more often.
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Mine too!!!
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fwiw, bread is TERRIBLE for geese and ducks. really terrible.
eta: i see someone already posted this, so +1.
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Didnât know that feeding rustic whole wheat bread ends was bad .
