On Tuesday, January 6, 2015 7:44:48 PM UTC-6, Brooklyn1 wrote:
> 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.

That's an excellent buy Sheldon. Chuck has been going for over six dollars a pound here.