Whatever happened to 'normal' sized croutons?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I use fresh garlic in my garlic butter. Makes a big difference.
I always use fresh garlic in my garlic butter too, so I can't compare with how it would be otherwise. Do you use garlic butter for your croutons? Do you leave the bits of garlic in the butter when toasting the croutons?
 
I always use fresh garlic in my garlic butter too, so I can't compare with how it would be otherwise. Do you use garlic butter for your croutons? Do you leave the bits of garlic in the butter when toasting the croutons?
I melt some of the garlic butter which has butter, olive oil, fresh garlic, fresh parsley, fresh grated hard Italian cheese (parm regiano & pecorino romano), ground red pepper flakes, salt, and ground peppercorns in it. I don't strain. We like the little bits stuck to the croutons.

garlic_croutons_010418_IMG_3602.JPG
 
The very few times I made croutons, back in the day, the accepted way was to rub some old toast or stale country bread with a split garlic clove, toss with a bare drizzle of olive oil, into the oven for a few minutes with lots of shakin' going on.
A gal pal was an expert at that - I actually liked hers. They weren't readily available in stores then.
 
I melt some of the garlic butter which has butter, olive oil, fresh garlic, fresh parsley, fresh grated hard Italian cheese (parm regiano & pecorino romano), ground red pepper flakes, salt, and ground peppercorns in it. I don't strain. We like the little bits stuck to the croutons.

View attachment 72088

The bits don't get burnt? Whenever I have used minced, fresh garlic that go in the oven and aren't covered by other food, the garlic bits get burnt.
 
Nope not burnt. Doesn't look burnt in the picture, just browned and crispy.
 
My friend did as msmofet. They were never burnt. You aren't really leaving them in the oven that long. IMHO
and they were really finely minced/mashed.
 
Poor you, I hear your pain. why don't you try serving out to the plates instead of allowing people to serve themselves?

Or just simply put aside what you think should be 'left over' for another meal before the dishes reach the table.
 
Whatever happened to “normal sized portions”?

I can remember a time, not long ago, where people were saying that everything was too big. Now it's the complete opposite.

My cousin, as an example, told me yesterday that they went out to run errands and stopped at Arby's to grab some lunch on their way home. She ordered the fish sandwich. She said it was so small now and not worth the price and that she'd never order it again.

Poor you, I hear your pain. why don't you try serving out to the plates instead of allowing people to serve themselves?

Or just simply put aside what you think should be 'left over' for another meal before the dishes reach the table.

What??? :ROFLMAO:

Since the days of the, Super Size begain.

I think it's more because of inflation and how high the cost of food is. Restaurants are cutting back and cutting corners in order to save money. Unfortunately, the food quality suffers as a result. We're paying more for less and the food isn't as good as it used to be.
 
Poor you, I hear your pain. why don't you try serving out to the plates instead of allowing people to serve themselves?

Or just simply put aside what you think should be 'left over' for another meal before the dishes reach the table.
Who or what is that a reply to?
 
jade - in another thread - referred to a house guest eating them out of house and home.
Thanks for explaining :)

I threw somebody out of my mom's house years ago because he came over one night and never left. He ate all the food, drank all the liquor and waaaaaaay overstayed his welcome.
 

Latest posts

Back
Top Bottom