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U.S. Janet B.

On Thu, 1 Dec 2016 15:22:23 -0700, graham > wrote:

>On 12/1/2016 2:15 PM, wrote:
>> On Thu, 1 Dec 2016 13:13:08 -0700, graham > wrote:
>>
>>> On 12/1/2016 12:48 PM, wrote:
>>>> On Thu, 1 Dec 2016 11:01:48 -0700, graham > wrote:
>>>>
>>>>> On 12/1/2016 9:53 AM, jmcquown wrote:
>>>>>> On 12/1/2016 9:20 AM, Dave Smith wrote:
>>>>>>> On 2016-12-01 8:10 AM, jmcquown wrote:
>>>>>>>> On 12/1/2016 4:20 AM, Ophelia wrote:
>>>>>>>
>>>>>>>>> I had always thought I would try Panko if I saw it but maybe not
>>>>>>>>>
>>>>>>>>>
>>>>>>>> Panko is Japanese (style) course dried bread crumbs. I've tried Panko.
>>>>>>>> I was not terribly impressed and the price is ridiculous.
>>>>>>>
>>>>>>> I can get it in most grocery stores around here but I have never been
>>>>>>> terribly impressed with the results. I stick to regular dried
>>>>>>> breadcrumbs that cost a fraction of the price of panko.
>>>>>>>
>>>>>> It's definitely over rated.
>>>>>>
>>>>>> Jill
>>>>> But handy to have if, like me, you live alone and times when breadcrumbs
>>>>> are needed are few and far between. Also, in this house, all the bread
>>>>> gets eaten so there is nothing with which to make conventional breadcrumbs!
>>>>> Graham
>>>>
>>>> I'm with you Graham, I like to dredge a chicken leg in beaten egg then
>>>> Panko and bake, very tasty.
>>>>
>>> Try coating it with mustard next time.
>>
>> English mustard, or pretend mustard ?
>>
>I use Dijon (+ tarragon) which is still pretty hot but the heat
>dissipates during cooking so you could use English.

I lick the spoon when using Dijon. It's very tasty and I don't
consider it too hot.
Janet US