On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
> wrote:

>
>
>"Paul M. Cook" > wrote in message
...
>>
>> "Ophelia" > wrote in message
>> ...
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>
>> I use either.
>
>Ok, thanks.
>
>For fresh I whiz them up in the food processor to make coarse
>> crumbs.
>
>Yes I do that, but I also make dried crumbs for other things too.

I don't buy bread crumbs, those are just floor sweepings, bread past
the sell-by date, dumped on the factory floor, swept up and shoveled
into the machine. After grinding meat I grind bread, cleans the
machine... I grind whatever bread I have, fresh and stale... I grind
old kaiser rolls, crackers, pretzels, chitato pips, flakie wakies...
whatever bits I find in my pantry. I don't like oatmeal in meatloaf,
makes it gummy. Meat loaf is my favorite dish, I'm a confessed meat
loaf maven... "Have grinder will travel". It's not possible to make
good meat loaf from mystery meat. Market in town had boneless chuck
roast on sale today, $3.59/lb, got two, 8 lbs, gonna grind em tomorrow
for meat loaf and a couple 12 oz. burgers.