# Am I the only one who hates food where no thought has been given to toughness?
**URL:** https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804
**Category:** Miscellaneous and Personal Stuff I Must Share
**Created:** [March 21, 2007, 2:14am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804 "2007-03-21T02:14:50Z")
**Posts on this page:** 20
**Page:** 1
### Author:  [@Lobsang](https://boards.straightdope.com/u/Lobsang)
#### Post date: [March 21, 2007, 2:14am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/1 "2007-03-21T02:14:50Z")
Foods where the pastry surrounding the contents is so hard that most of the contents are squeezed out, outside the mouth when you take a bite, or foods where the stuff between the pastry is so tough that you can’t help but extract most of the contents of the entire sandwich on the first bite.
These things piss me off. I didn’t spend x amount of money to eat a slab of meat and a tiny bit of bread, then eat a slab of bread and no meat.
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### Author:  [@friedo](https://boards.straightdope.com/u/friedo)
#### Post date: [March 21, 2007, 2:53am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/2 "2007-03-21T02:53:59Z")
It’s your fault for living in England, where they invented gristle-pot-pie.
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### Author:  [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)
#### Post date: [March 21, 2007, 3:11am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/3 "2007-03-21T03:11:40Z")
[QUOTE=friedo]
It’s your fault for living in England, where they invented gristle-pot-pie.
[/QUOTE]
I was going to post something worthwhile, but saw this and laughed so hard that I totally forgot where I was going.
Ah, Beer!
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### Author:  [@Malienation](https://boards.straightdope.com/u/Malienation)
#### Post date: [March 21, 2007, 3:20am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/4 "2007-03-21T03:20:33Z")
I fucking _hate_ that. Ever have a Napoleon (in the U.K., “Vanilla slice” or “Cream slice”)? Who invented these? They’re messy even if you eat them with a knife and fork. Impossible to cut, even with a serrated blade (the layers just separate and slide off), and the tines of your fork usually can’t easily penetrate the pastry to break off a piece. Napoleons aren’t new, either, they’ve been around for a while (several centuries AFAIK). WTF?
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### Author:  [@Malienation](https://boards.straightdope.com/u/Malienation)
#### Post date: [March 21, 2007, 3:32am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/5 "2007-03-21T03:32:04Z")
I fucking _hate_ that. Ever have a Napoleon (in the U.K., “Vanilla slice” or “Cream slice”)? Who invented these? They’re messy even if you eat them with a knife and fork. Impossible to cut, even with a serrated blade (the layers just separate and slide off), and the tines of your fork usually can’t easily penetrate the pastry to break off a piece. Napoleons aren’t new, either, they’ve been around for a while (several centuries AFAIK). WTF?
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### Author:  [@bbs2k](https://boards.straightdope.com/u/bbs2k)
#### Post date: [March 21, 2007, 3:37am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/6 "2007-03-21T03:37:09Z")
How do you double post after 12 minutes?
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### Author:  [@Quiddity\_Glomfuster](https://boards.straightdope.com/u/Quiddity_Glomfuster)
#### Post date: [March 21, 2007, 3:40am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/7 "2007-03-21T03:40:40Z")
[QUOTE=Malienation]
I fucking _hate_ that. Ever have a Napoleon (in the U.K., “Vanilla slice” or “Cream slice”)? Who invented these? They’re messy even if you eat them with a knife and fork. Impossible to cut, even with a serrated blade (the layers just separate and slide off), and the tines of your fork usually can’t easily penetrate the pastry to break off a piece. Napoleons aren’t new, either, they’ve been around for a while (several centuries AFAIK). WTF?
[/QUOTE]
In fact I just bought a Napoleon yesterday and suffered that fate. Almost needed a steak knife to get through the pastry.
But that’s because it wasn’t made by my beloved and much-missed Swiss Pastries in Ottawa. Those were heavenly, with light pastry that crumbled perfectly when you bit into them. I’ve never had better.
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### Author:  [@Wile\_E](https://boards.straightdope.com/u/Wile_E)
#### Post date: [March 21, 2007, 3:45am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/8 "2007-03-21T03:45:07Z")
[QUOTE=bigbabysweets2000]
How do you double post after 12 minutes?
[/QUOTE]
I made a post not too long ago and after pressing submit the browser got held up for several minutes then when blank, I wasn’t sure if it posted. I had to back up and refresh the page to check for my post. Had I just backed up and resubmitted thinking it didn’t go through, I probably would have had a 12 minutes difference.
I want to sympathize with the OP but I’m still laughing about gristle-pot-pie.
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### Author:  [@if6was9](https://boards.straightdope.com/u/if6was9)
#### Post date: [March 21, 2007, 6:59am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/9 "2007-03-21T06:59:04Z")
I live in Pennsylvania. Where any pork is cooked to _at least_ 180 degrees… YOU’LL GET WORMS!!!11!!!one!!!111
I feel your pain. ☹
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### Author:  [@Eleusis](https://boards.straightdope.com/u/Eleusis)
#### Post date: [March 21, 2007, 7:03am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/10 "2007-03-21T07:03:10Z")
[QUOTE=if6was9]
I live in Pennsylvania. Where any pork is cooked to _at least_ 180 degrees… YOU’LL GET WORMS!!!11!!!one!!!111
I feel your pain. ☹
[/QUOTE]
Something wrong with your oven?
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### Author:  [@SpectBrain](https://boards.straightdope.com/u/SpectBrain)
#### Post date: [March 21, 2007, 11:16am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/11 "2007-03-21T11:16:40Z")
Ah, a bitter biter thread.
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### Author:  [@fluiddruid](https://boards.straightdope.com/u/fluiddruid)
#### Post date: [March 21, 2007, 12:47pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/12 "2007-03-21T12:47:43Z")
While I’m sure you were traumatized by the nasty uncooperative food item, this thread lacks the vitriol of the Pit. Off to MPSIMS.
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### Author:  [@Mangetout](https://boards.straightdope.com/u/Mangetout)
#### Post date: [March 21, 2007, 12:54pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/13 "2007-03-21T12:54:02Z")
[QUOTE=Malienation]
I fucking _hate_ that. Ever have a Napoleon (in the U.K., “Vanilla slice” or “Cream slice”)? Who invented these? They’re messy even if you eat them with a knife and fork. Impossible to cut, even with a serrated blade (the layers just separate and slide off), and the tines of your fork usually can’t easily penetrate the pastry to break off a piece. Napoleons aren’t new, either, they’ve been around for a while (several centuries AFAIK). WTF?
[/QUOTE]
I bloody _love_ custard slices, but you’re right - the pastry is like plywood and you can’t eat them without getting coated to the elbows.
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### Author:  [@Mangetout](https://boards.straightdope.com/u/Mangetout)
#### Post date: [March 21, 2007, 12:56pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/14 "2007-03-21T12:56:14Z")
The question is: How do they cut them at the bakery - they’re clearly cut from a larger piece, but how do they manage to cut them neatly, complete with vertical sides composed only of set custard? Do they freeze them first? Or use one of those implausibly sharp Samurai swords?
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### Author:  [@Malacandra](https://boards.straightdope.com/u/Malacandra)
#### Post date: [March 21, 2007, 1:17pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/15 "2007-03-21T13:17:47Z")
[QUOTE=Mangetout]
I bloody _love_ custard slices, but you’re right - the pastry is like plywood and you can’t eat them without getting coated to the elbows.
[/QUOTE]
Sort of like Marlon’s inch-thick ketchup sandwiches, if you’ve read _The Perishers_.
I think the “tough outside, squishy contents” thing is why I couldn’t get on with whelks the one time I tried them.
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### Author:  [@Hypno-Toad](https://boards.straightdope.com/u/Hypno-Toad)
#### Post date: [March 21, 2007, 1:30pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/16 "2007-03-21T13:30:46Z")
Pizza rolls give this trouble too. And the insides are HOT so when it squirts out, it burns a part of you.
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### Author:  [@AHoosierMama](https://boards.straightdope.com/u/AHoosierMama)
#### Post date: [March 21, 2007, 1:33pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/17 "2007-03-21T13:33:29Z")
Try eating any of the aforementioned foods with what my dentist calls my “open bite”. No matter how I maneuver my mouth - my front teeth can never touch. Only my molars meet. So only in private do I eat things like a salami sandwich, or anything with sliced onions. I could go on. I can get through the bread, but then the guts of the sandwich just dangle… :eek:
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### Author:  [@2pelo\_honey](https://boards.straightdope.com/u/2pelo_honey)
#### Post date: [March 21, 2007, 2:55pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/18 "2007-03-21T14:55:55Z")
Phillie Cheese Steaks made w/ meat not chopped properly…it’s not supposed to be filet, but at least cut it up, especially since everything else is so good. ☹
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### Author:  [@Malienation](https://boards.straightdope.com/u/Malienation)
#### Post date: [March 21, 2007, 11:25pm UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/19 "2007-03-21T23:25:47Z")
[QUOTE=Mangetout]
The question is: How do they cut them at the bakery - they’re clearly cut from a larger piece, but how do they manage to cut them neatly, complete with vertical sides composed only of set custard? Do they freeze them first? Or use one of those implausibly sharp Samurai swords?
[/QUOTE]
Now this is what I call a damn good question! Bakers?
This I gotta know. I’ll wait a respectful period of time before opening a new thread.
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### Author:  [@Lobsang](https://boards.straightdope.com/u/Lobsang)
#### Post date: [March 22, 2007, 1:04am UTC](https://boards.straightdope.com/t/am-i-the-only-one-who-hates-food-where-no-thought-has-been-given-to-toughness/396804/20 "2007-03-22T01:04:30Z")
[QUOTE=bigbabysweets2000]
How do you double post after 12 minutes?
[/QUOTE]
What?
Did I double post?
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