Croutons are just stale, dry bread with good PR.

Comments

• DomeGuy@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  Well, good PR and a bunch of recipes that call for them

  That we buy croutons in stores is why the French don’t believe Americans can cook

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  • 6nk06@sh.itjust.works ⁨2⁩ ⁨weeks⁩ ago

    You’re wrong actually. I don’t know anyone who makes his own croutons in France. We buy them premade, they are round and small, and you can have either the natural bread kind, or the garlic flavored kind.

    Also we love Americans, the so-called hate between people is shitty propaganda that has been existing as long as I can remember (except for Trump, he’s an idiot in every country).

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    • philpo@feddit.org ⁨2⁩ ⁨weeks⁩ ago

      Wtf? I know multiple french people (I live right at the border) who make them themselves and taught me how to. (And freshly made is a huge difference)

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    • DomeGuy@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      I wouldn’t tease if I didn’t love. :)

      Americans think the French mock our food culture in the way that we mock their military resolve – only in jest, or on the lips of the dumbest citizens of our respective countries.

      America’s far too obese to not have amazing food, and we would still be part of the British empire (or speaking German!) if the French did not know how to fight.

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  • Quilotoa@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

    Giving food French names seems to make them more marketable.

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• A_Random_Idiot@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  croutons are just stale dry bread with incredible seasoning that taste fantastic*

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• Kolanaki@pawb.social ⁨2⁩ ⁨weeks⁩ ago

  They are toasted and seasoned so they have more flavor than simply dried bread.

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• tgcoldrockn@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  toasted

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• philpo@feddit.org ⁨2⁩ ⁨weeks⁩ ago

  Good,selfmade and freshly made ones, are heavenly.

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• man_wtfhappenedtoyou@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  Croutons are low-key a great snack too, right outta the bag.

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• ClownStatue@piefed.social ⁨2⁩ ⁨weeks⁩ ago

  I always thought Ruby Tuesday’s in the US had the best croutons. IIRC, they were black pumpernickel(?) and toasted such that there was still a little bit of softness in the center.

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• IWW4@lemmy.zip ⁨2⁩ ⁨weeks⁩ ago

  They add great texture and are wonderful as a flavor binder.

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• cattywampas@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  And plenty of butter and seasoning.

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• snooggums@piefed.world ⁨2⁩ ⁨weeks⁩ ago

  Seasoned toast bites (made from stale bread).

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• eightys3v3n@lemmy.ca ⁨2⁩ ⁨weeks⁩ ago

  They 'lso don’t get soggy and dissolve when mixed with dressing the way I imagine normal bread would.

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• RizzRustbolt@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  They have to do a little dance with Maillard first.

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• HurricaneLiz@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

  I hate them too. I don’t eat any bread that crunches. Nope.

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  • Kolanaki@pawb.social ⁨2⁩ ⁨weeks⁩ ago

    So does that mean you like doughy pizza crust? 🤔

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    • HurricaneLiz@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      I don’t eat the crust unless it’s cheese-stuffed, not too brown/crispy, and there’s marinara to dip it in 😂 The cheese and sauce balance any crispies that sneak in that way 😂

      I have rules about what recipes I’ll eat potatoes in, too. And no vegetables that squeak when bitten. Autism is so fun 😂

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• realitista@lemmus.org ⁨2⁩ ⁨weeks⁩ ago

  I suspect most commercial ones are fried

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