Better than sliced bread?
All right folks, I’ve got a beef about bread that I just have to get off my chest.
I know that I’m not the only person who feels this way about loaves of bread purchased at the local grocery store.
I personally don’t care for family style bread — you know, the round-top loaf. The bread slices are too thick for my taste, and there tends to be an enormous amount of crust — which I don’t care for that much. I prefer the sandwich bread. That’s where the first rub comes in.
You can’t buy a “small” loaf of sandwich bread. For some reason the bakers who make this bread only use those really long pans. That’s why I usually end up throwing away more than a few slices of every loaf I purchase.
Now, don’t start with me on that “you can put it in the refrigerator or freeze it” stuff. If you’ve ever frozen sliced bread, you probably know that it thaws out crooked and soggy. Nope, I’d just as soon throw it away as to put it in the freezer. That only prolongs the act of actually throwing the bread away.
Let me move on a little here to the hot dog bun situation. Yep, you know what I’m talking about.
The wiener manufacturers and the bun bakers need to get together. Hot dogs, at least the kind we like at my house, come 10 to the pack. Buns, on the other hand, come eight to a pack. I’d have to buy four packs of buns and five packs of wieners to get them to work out evenly. There’s no way we’ll eat 40 hot dogs at my house before those buns start to go bad and I have to throw them out, too.
All of this is enough to get my ire up, but I found the epitome of weird last weekend.
I happened upon a package of foot-long hot dog buns and got really excited about the possibility of having those at my house.
I’m hoping that my fellow bread and bun eaters will help me out on this and rise up against the packagers of these products.
If we can’t get the packagers, bakers and wiener manufacturers to come to a common packaging concept, I guess I’ll be having a hot dog party at my house every couple of weeks. Now, who likes sauerkraut?
Lisa Tindell is news editor of The Brewton Standard. She can be reached at 867-4876 or by e-mail at firstname.lastname@example.org.