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UK Rusk[edit]

Changed "british" "butcher" to "british butcher" - as although most people eat products with rusk in two or three times a week they don't know what rusk is. If you asked a brit about rusk they would probably think that you meant the farleys rusks. So the text must have been meant originally as a butcher that is british or "british butcher".

Removed haggis as almost all haggis made in britain is made with oats not rusk. If you have a recipe using rusk I would like to try it out so please post.

Added stuffings. —Preceding unsigned comment added by 86.137.117.91 (talk) 20:10, 26 February 2008 (UTC)[reply]

Haggis came from one of the a rusk manufacturer's websites that's cited in the article. Socrates2008 (Talk) 20:41, 26 February 2008 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:03, 3 July 2008 (UTC)[reply]

moved paragraph by user:90.168.70.200 [edit]

IMPORTANT: I think 'rusk' corresponds more to the Italian biscotti that is dipped into coffee than the French biscottes (to which this article is linked), with this latter being simply 'French toast' in English. They are both types of twice-baked breads but are very different in appearance and use: an image search in the respective national google pages will corroborate this. There is also a distinction in Spanish, which may or may not exist in other languages, between 'pan tostado' and 'biscote', with the former being French toast made from baguette bread and 'biscote' using bread loaves. —Preceding unsigned comment added by 194.203.201.92 (talk) 14:02, 27 October 2009 (UTC)[reply]

I disagree when you say that rusk and biscottes are essentially different. Although the most precise translation of fr:biscottes would be Melba toast, they both are a variety of rusk: bread that has been sliced, then baked again until brown and crisp. The difference in shape is not significant. And note that French toast is something entirely different — bread dipped in milk/egg and fried, which is the French pain perdu. --ABehrens (talk) 19:19, 27 June 2019 (UTC)[reply]

Rusks -- used for teething, not weaning?[edit]

The article on rusks says they are "sometimes used as a baby weaning food." Surely they meant teething, not weaning? March 15, 2010 Lgeubank (talk) 02:37, 16 March 2010 (UTC)[reply]

They're used for both. When broken and mixed with milk they aid the process of weaning onto solids. — Preceding unsigned comment added by 86.165.248.12 (talk) 06:01, 21 September 2016 (UTC)[reply]

Zwieback[edit]

The Zwieback page is not much more than a stub and it's 50% trivia. It already has a section here, let's just merge it back. Nick (talk) 14:36, 26 March 2010 (UTC)[reply]

Absolutely. Not even sure if there's anything to really merge. I might just redirect it. Will take a look now. Equazcion ^(talk) 04:07, 26 May 2010 (UTC)[reply]

I started merging but I'm not so sure anymore. More input would be good. Equazcion ^(talk) 04:17, 26 May 2010 (UTC)[reply]

File:Ouma-Rusks-001.jpg Nominated for Deletion[edit]

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