MSE News: Our 11-inch 'footlong' Subway shock: does your sub fall short?

Money-Saving-King

ElkyElky wrote: »

"Does it really mater?"

I don't know how much a foot long sub is but let's assume for argument sake that it costs £4. Per inch, it will cost around 33p. A 11 inch sub in total should be £3.63 but you are in fact getting charged £4.

1 single inch doesn't like a lot but you're losing out on 33p worth of food.


(0.33333333p to be exact but we'll just call it 33p)

I can't believe I've read the above post, or even this as a MSE story!

Hasn't anyone told you????

BREAD IS SQUASHY STUFF

What do you want it to be so hard it'll never be less than 12 inches?

Then what will MSE write?

"Subway bread so hard it broke my teeth"!!!!!!!

torbrex

bubbs wrote: »

Well son, its attached to you ankle/leg :rotfl::rotfl::rotfl:

so its nothing to do with a bakers dozen then or 20 shillings to the pound or even 14 pounds to a stone

Matthew_Sheehan

This is a silly story - baking is not an exact science. The bread is baked fresh instore every day. The exact amount of dough in every footlong is the same - the dough is delivered to store in frozen sticks, measured by machine. The trays that the footlongs are baked in are regulation length. Because the bread is baked fresh instore, the size of the final, baked footlong bread will not always be identical. Bread has to first 'rise' in the proofer. This is not an exact science. The exact levels of humidity in the proofing oven and the length of time the bread is left to rise will determine the final size of the bread. Nobody is being shortchanged - the amount of dough in the bread is identical, whether it rises to 11" or whether it rises to 13". I wouldn't complain about this - however, if I was having a 6" and the footlong was not cut exactly in half, I would complain if I didn't get the large of the two halves.

torbrex

Matthew_Sheehan wrote: »

<snip> however, if I was having a 6" and the footlong was not cut exactly in half, I would complain if I didn't get the large of the two halves.

Talking about being silly - it is a physical impossibility to get two halves that are different sizes, if they are different then they are not half

Money-Saving-King

torbrex wrote: »

Talking about being silly - it is a physical impossibility to get two halves that are different sizes, if they are different then they are not half

Come on, now you're being silly as well!

torbrex

Money-Saving-King wrote: »

Come on, now you're being silly as well!

of course I am, the thread was never intended to be a serious one or was it? :rotfl:

[Deleted User]

The bread is frozen part-baked bread mass produced in a factory somewhere which they bung in the oven for 10 minutes. They do not "bake" the bread in the shop in the traditional sense.

real1314

michaelvintner wrote: »

It's times like this that I really do think that if the only thing you have to worry about is the length of a bloody sandwhich I wish my life was as sorted as yours. In the list of problems in my life the length of a subway sandwich ranks along "Iron Socks" in it's importance. Basically I have 1000 things to worry about before I even think that subway might be cheating me out of a whole inch.

I am also very glad that I am not strange enough to go into a subway and get out a tape measure when buying a sub.

If you've 1000 things to worry about before worrying about subway cheating you, does worrying about people / threads that worry about subway cheating them come within the 1000 things you have to worry about before worrying about whether subway are cheating you?

Or were you being a bit silly taking your time on this thread to claim that? :cool:

Narc

Lagoon wrote: »

This matters to people that much?!

This is MSE where people discuss leaving oven doors open after cooking to save on heating bills.

hemophobic

Does it really matter? You get the same amount of meat/cheese + salad. The bread was probably 12" once but it got a bit compressed.