I hate bread crusts. I know it is still bread, but damm I hate it.
I LOOVE Raw cookie dough. F**** salmonella, I never got it. I think I could probably munch down a whole bowl of raw cookie dough. (and still weight 55 kilos). It seems that more people have those preferences. WHY?
Cookie dough is a mouthfeel thing, I think - same reason we like chocolate - it melts in the mouth and our brains know we’re eating fat (which we are programmed to do).
The fat content of baked cookies is still there, but not so immediately perceptible.
Disagree with you on the bread crusts though. I think that’s the best bit. And the rind on cheeses, and the skin on custard, and the end slice of meatloaf, and the corner pieces of chocolate brownies, etc - the crust is where the flavour and texture lives.
We? What’s this “We” stuff? You gotta mouse in your pocket or something?
I’ll fight you for the crust.
Nothing better than the heel of a freshly baked white loaf with the morning cuppa.
I believe that amongst bread afficionados the crust of a loaf is deemed equally as important as the crumb.
Also, muffin tops.
With new findings about acrylamides, your gut feelings about bread crust and baked cookies may be correct. As long as you do not use rotten eggs, the dough is better…
It is possible to generalise about the human race - I might be wrong about some of the detail, but we’re not all different in every single way.
We (generally, as a species) crave fat, sugar, starches - cookie dough delivers this in a readily-consumable form - that’s at least part of the reason why people like it.
Meh. There’s always some new scare about something or other we didn’t know is killing us.
I don’t think these preferences are exclusive to one another. I’ll mix a mini-batch of cookie dough/cake batter in a mug as a sweet treat, and will eat other people’s pizza crust. Also, the corner piece of that lasagna, please. I’ve always thought it weird when people give up a goodly portion of their sandwich by leaving the crust.
Sorry for non-factual post above. Didn’t notice this was GQ.
Hey, I likes me some cookie dough too, but to say I prefer it over a warm chewy cookie fresh out of the oven would be false.
Raw cookie dough is Satan’s crap. There is no reason for any intelligent human to consume it other than fear of starvation when no other calories are available.
Crusty bread is a gift from God the Father. His beneficence is clearly demonstrated in this loving token to us.
The OP is plain nonsense.
Moderator Action
Let’s move this crusty thread over to our food forum.
Moving thread from General Questions to Cafe Society.
And, FWIW, I like crusts and I prefer my cookie dough baked.
Chiming in with love of crusty bread.
It seems to me that most people who dislike bread crust are only really familiar with mass distribution commercial stuff, made by pouring liquid batter into molds, not real bread made from actual dough kneaded by hand. IMO this crap should not be confused with real food, but so many people in America’s consumer society have never had anything else. There is a tendency to promote uniform consistency as a virtue, since being able to replicate identical loaves by the thousand is about all you can say that’s remotely good about this process. Crust isn’t uniform, its manifestly different, and therefore must be evil.
Not liking crust is the exception, not the rule, in my experience. The joy of a freshly baked loaf is in the crust. As for the cookie dough thing, I don’t know. The only time I eat it is the rare time I have raw cookie dough ice cream. I personally don’t enjoy it on its own.
Italian bread? French bread? Hot bread right out of the oven? Yes, please, I will have the crusty slice!
Raw cookie dough? I’ve only had it in ice cream, and the better the brand of ice cream, the better the cookie dough mixed in. Avoid, however, any ‘reduced calorie’ type of cookie dough ice cream. You don’t want that slop, you want the full fat expensive good kind!
Raw cookie dough? OK…
Raw brownie batter? Now you’re talkin’!
I think when people say they hate bread crust, they mean the crust on commercially-baked sandwich bread. Those crusts are tough and kind of bitter and have none of the attractions of what we think of as “crusty bread.”
I remember when my age was still in single digits how I hated crusts. And liked raw cookie dough. Which isn’t something I would have thought of on my own, but that my mom offered me as a snack when I was helping her make Tollhouse cookies. In fourth grade I read Chitty-Chitty Bang-Bang and learned that French bread “is mostly made of crust, but it is very delicious crust,” and I felt like gagging, because how oxymoronic was “delicious crust?”
But after high school I visited France, and tasted what a miracle their baguettes are. But back in America, I grew discouraged that they could never be replicated quite right (American baguette-craft has improved in the intervening years). As a grandmother I finally taught myself to bake crusty baguettes like in France, and that is the meaning of happiness. I make all my own bread by hand at home.
But ever since I got a college education, having acquired basic knowledge of what nutrition is, I cannot countenance snacking on raw dough. I’m not even talking about the raw eggs. It’s raw flour that I don’t want to eat. You just cannot eat raw flour. You can, but ugh, why? Flour, like rice and pasta and potatoes, has to be cooked to be edible. Seriously. I get why the recovery of a happy childhood memory of helping Mommy bake cookies, via Marcel-Proust-En recherche du Temps perdu-style taste stimulation, can be very tempting; I feel the pull of it myself, of course. But then my adult brain kicks in and says “Eat raw flour? Ugh, seriously?”
Exactly. That food production model is so highly praised for being favorable to the businessman—not the consumer.
Raw cookie dough is ambrosia. I only let myself indulge once or twice a year because I will eat far too much of it if given half a chance. I make it with Egg-Beaters because I am a hypochondriac and raw eggs might have salmonella. I know that the chances are very good that they don’t, but thinking they might spoils my enjoyment.
I love chocolate cake batter, too.
As for crusty bread…mmm, yeah. Especially when it’s warm and fresh. I wouldn’t say the crust is the best part necessarily, but it’s definitely a vital part of the whole bread-eating experience for me.