"Bread" Topic
10 Posts
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| raducci | 04 Apr 2009 4:29 p.m. PST |
Better sliced thin or thick? |
Shagnasty  | 04 Apr 2009 5:05 p.m. PST |
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| Neotacha | 04 Apr 2009 5:55 p.m. PST |
Depends. What am I doing with the bread? Is it hot out of the oven, slathered with butter and still steamy? Thick. Am I making sandwiches or toast? Thin. |
| nycjadie | 05 Apr 2009 6:17 a.m. PST |
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| Pictors Studio | 05 Apr 2009 7:02 a.m. PST |
I'm in absolute perfect agreement with Neotacha on this subject. |
 Saginaw | 05 Apr 2009 11:30 a.m. PST |
In Texas, we slice 'em THICK. Gotta be sturdy enough to hold a side o' beef on 'em! 
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| artslave | 05 Apr 2009 10:20 p.m. PST |
Good crusty Italian bread, not sliced but ripped into chunks to soak up the sauce. (a case of neither thick or thin) |
| Lord Hypnogogue | 06 Apr 2009 4:35 p.m. PST |
Thick. Sourdough, if it matters. |
| Whatisitgood4atwork | 06 Apr 2009 7:59 p.m. PST |
Thick. And with lots of butter. |
| Farstar | 08 Apr 2009 11:50 a.m. PST |
Tacha's got it, with artslave's caveat thrown in for situations involving sauces and gravy. |
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