On Sun, 07 Oct 2007 04:46:47 -0700, stark >
wrote:

>On Oct 7, 1:12 am, "jmcquown" > wrote:
>
>> Still nothing like panko, which is *boring*. I won't buy the stuff, nope.
>> It's a waste of $. Just another item touted by the Food Network as far as I
>> can tell.
>>
>> Jill
>
>Hmmmmm. Pankophobia. No known treatment.

you ask me, that's the least of her untreatable problems.

your pal,
blake

"jmcquown" > wrote in message
...
> Big Jon wrote:
>> "jmcquown" > wrote in message
>> ...
>>> stark wrote:
>>>> On Oct 7, 1:12 am, "jmcquown" > wrote:
>>>>
>>>>> Still nothing like panko, which is *boring*. I won't buy the
>>>>> stuff, nope. It's a waste of $. Just another item touted by the
>>>>> Food Network as far as I can tell.
>>>>>
>>>>> Jill
>>>>
>>>> Hmmmmm. Pankophobia. No known treatment.
>>>
>>> LOL If you want to waste your money on the stuff, go for it. You
>>> have my full approval. I found it very boring. It's breadcrumbs!
>>> How can anyone get that excited about breadcrumbs?!
>>>
>>>
>>
>>
>> So.......if *YOU* don't like it, it's useless?
>>
>> I think you have Sheldon's famous "TASTE-IN-ASS-DISEASE"
>>
>> Get over your ****ing self, bitch.
>
> Coat yourself in PANKO and deep fry your useless ASS, dickhead.
>
>
You just proved my point.

Admit it......all you like is soup.

In alt.food.fast-food, they are compiling the "Book of Saukisms"

Maybe here, we could compile the "Book of Jillisms"

It would be a listing of all of the things that Jill doesn't "get" or
doesn't "like"

It would be a very long book

blake wrote on Sun, 07 Oct 2007 16:42:50 GMT:

??>> On Oct 7, 1:12 am, "jmcquown" >
wrote:
??>>
??>>> Still nothing like panko, which is *boring*. I won't buy
??>>> the stuff, nope. It's a waste of $. Just another item
??>>> touted by the Food Network as far as I can tell.
??>>>
??>>> Jill
??>>
??>> Hmmmmm. Pankophobia. No known treatment.

bm> you ask me, that's the least of her untreatable problems.

To mention no names, many young people suffer from a great
desire to have the last word in a discussion even if it means
repeating the same dubious argument several times or
degenerating into scabrous abuse. Mostly, they become adults and
learn restraint or are ignored or, on the net, are kill-filed.
Persons with this character flaw are unfortunately not uncommon;
I've got some relatives I won't name!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:VE8Oi.2673$Cd7.472@trnddc03...
> blake wrote on Sun, 07 Oct 2007 16:42:50 GMT:
>
> ??>> On Oct 7, 1:12 am, "jmcquown" > wrote:
> ??>>
> ??>>> Still nothing like panko, which is *boring*. I won't buy
> ??>>> the stuff, nope. It's a waste of $. Just another item
> ??>>> touted by the Food Network as far as I can tell.
> ??>>>
> ??>>> Jill
> ??>>
> ??>> Hmmmmm. Pankophobia. No known treatment.
>
> bm> you ask me, that's the least of her untreatable problems.
>
> To mention no names, many young people suffer from a great desire to have
> the last word in a discussion even if it means repeating the same dubious
> argument several times or degenerating into scabrous abuse. Mostly, they
> become adults and learn restraint or are ignored or, on the net, are
> kill-filed. Persons with this character flaw are unfortunately not
> uncommon; I've got some relatives I won't name!
>

You're related to Jill? I'm so sorry.

On Sun, 07 Oct 2007 16:39:58 GMT, blake murphy >
wrote:

>On Sun, 7 Oct 2007 07:32:47 -0400, "kilikini"

>>I've been staying out of this, but I have to say I love panko. It's light,
>>it's crunchy, and isn't that what a breading *should* be?
>>
>>kili
>>
>
>but it's ****ing un-american!
>
>your pal,
>blake

I happen to love panko too.
All this talk about it, has me thinking about fixing some chicken with
it tonight. Either chicken fingers, (which didn't turn out right with
just regular bread crumbs) or a chicken weiner schnitzel.

I know I can tell the difference. I have fixed both of these things
with regular bread coarse bread crumbs, and with panko. While the
regular coarse bread crumbs were okay and gave a rather crispy
texture, there was absolutely no comparison to the ones made with
panko. Much, much more crispy.

Just my experience.

Christine

Christine Dabney wrote:

> I know I can tell the difference. I have fixed both of these things
> with regular bread coarse bread crumbs, and with panko. While the
> regular coarse bread crumbs were okay and gave a rather crispy
> texture, there was absolutely no comparison to the ones made with
> panko. Much, much more crispy.
> Just my experience.
> Christine

I like 'em too and know that Jill's opinion on them is very much in the
minority. I am suspicious of what Jill actually ate that was so
uninteresting for her to get such a strong dislike of them? Perhaps
someone else's cooking with them would give her a better exposure to
their strengths?

> I don't even know what Panko is!

Someone has responded to you, but if you want to know what it looks
like, here is a photo.

http://en.wikipedia.org/wiki/Panko

Becca

"Becca" > wrote in message
...
>> I don't even know what Panko is!
>
> Someone has responded to you, but if you want to know what it looks like,
> here is a photo.
>
> http://en.wikipedia.org/wiki/Panko
>
> Becca

Looks sort of like tempura in that picture.
When I've made fried chicken using it, it looked more crispy, solid-like,
not as spikey, but I fried it more.
Dee Dee

Becca wrote:
>> I don't even know what Panko is!
>
> Someone has responded to you, but if you want to know what it looks
> like, here is a photo.
>
> http://en.wikipedia.org/wiki/Panko
>

Thank you Becca

Goomba38 wrote:
> Christine Dabney wrote:
>
>> I know I can tell the difference. I have fixed both of these things
>> with regular bread coarse bread crumbs, and with panko. While the
>> regular coarse bread crumbs were okay and gave a rather crispy
>> texture, there was absolutely no comparison to the ones made with
>> panko. Much, much more crispy.
>> Just my experience.
>> Christine
>
> I like 'em too and know that Jill's opinion on them is very much in
> the minority. I am suspicious of what Jill actually ate that was so
> uninteresting for her to get such a strong dislike of them? Perhaps
> someone else's cooking with them would give her a better exposure to
> their strengths?

Sorry, there was no "strength" to them. Panko is coursely white ground
breadcrumbs. Unseasoned. they were given to my brother by a long-time
friend of ours who worked in a restaurant that used them; he took some home
and shared them with Scott when the restaurant closed. Sure, they got
crispy. So do other breadcrumbs. So do cornflake crumbs. So do potato
flakes. So does Shake & Bake. Not impressed.

Jill

"jmcquown" > wrote in message
...
> Goomba38 wrote:
>> Christine Dabney wrote:
>>
>>> I know I can tell the difference. I have fixed both of these things
>>> with regular bread coarse bread crumbs, and with panko. While the
>>> regular coarse bread crumbs were okay and gave a rather crispy
>>> texture, there was absolutely no comparison to the ones made with
>>> panko. Much, much more crispy.
>>> Just my experience.
>>> Christine
>>
>> I like 'em too and know that Jill's opinion on them is very much in
>> the minority. I am suspicious of what Jill actually ate that was so
>> uninteresting for her to get such a strong dislike of them? Perhaps
>> someone else's cooking with them would give her a better exposure to
>> their strengths?
>
> Sorry, there was no "strength" to them. Panko is coursely white ground
> breadcrumbs. Unseasoned. they were given to my brother by a long-time
> friend of ours who worked in a restaurant that used them; he took some
> home
> and shared them with Scott when the restaurant closed. Sure, they got
> crispy. So do other breadcrumbs. So do cornflake crumbs. So do potato
> flakes. So does Shake & Bake. Not impressed.
>
> Jill

Somewhere in this back-and-forth, I hope someone has pointed out that Panko
is not bread <crumbs> but bread <flakes>. A couple of years ago, Dimitri
explained that "the Panko manufacturing process is very different from
bread. The 'batter' is sprayed onto a hot rotating 'cooking' drum and the
batter both cooks and dries at the same time. The resulting flake has a very
different shape, size and texture from that of a breadcrumb".

Jill, you may not be the Panko fan that most of us seem to be, but it is NOT
bread crumbs and does not cook up like bread crumbs unless, of course, it
has been smashed into crumb form!

Felice

Felice Friese wrote:

> Somewhere in this back-and-forth, I hope someone has pointed out that Panko
> is not bread <crumbs> but bread <flakes>. A couple of years ago, Dimitri
> explained that "the Panko manufacturing process is very different from
> bread. The 'batter' is sprayed onto a hot rotating 'cooking' drum and the
> batter both cooks and dries at the same time. The resulting flake has a very
> different shape, size and texture from that of a breadcrumb".
>
> Jill, you may not be the Panko fan that most of us seem to be, but it is NOT
> bread crumbs and does not cook up like bread crumbs unless, of course, it
> has been smashed into crumb form!
>
> Felice
>
Actually, when I first tried them I thought they were crushed rice
crackers that the Japanese love so much. I buy those seasoned snack rice
crackers (which often have seaweed or soynuts or other cool things mixed
with them( from the import section and love 'em. They're very different
from a wheat based cracker.

Goomba38 wrote:

> Actually, when I first tried them I thought they were crushed rice
> crackers that the Japanese love so much. I buy those seasoned snack rice
> crackers (which often have seaweed or soynuts or other cool things mixed
> with them( from the import section and love 'em. They're very different
> from a wheat based cracker.

The sugar crackers are my favorite. I know you have seen them, but for
those who have not, they are just like a saltine crackers, only they
sprinkle sugar on top of the cracker, instead of salt. It is just sweet
enough for me. I took a package to work and nobody wanted to try them,
but when they did, they ate the rest of the package.

http://www.alibaba.com/catalog/12231..._Crackers.html

Becca

Becca wrote:
> Goomba38 wrote:
>
>> Actually, when I first tried them I thought they were crushed rice
>> crackers that the Japanese love so much. I buy those seasoned snack
>> rice crackers (which often have seaweed or soynuts or other cool
>> things mixed with them( from the import section and love 'em.
>> They're very different from a wheat based cracker.
>
> The sugar crackers are my favorite. I know you have seen them, but for
> those who have not, they are just like a saltine crackers, only they
> sprinkle sugar on top of the cracker, instead of salt. It is just
> sweet enough for me. I took a package to work and nobody wanted to
> try them, but when they did, they ate the rest of the package.
>
> http://www.alibaba.com/catalog/12231..._Crackers.html
>

Thanks Becca

Felice Friese wrote:
> "jmcquown" > wrote in message
> ...
>> Goomba38 wrote:
>>> Christine Dabney wrote:
>>>
>>>> I know I can tell the difference. I have fixed both of these
>>>> things with regular bread coarse bread crumbs, and with panko.
>>>> While the regular coarse bread crumbs were okay and gave a rather
>>>> crispy texture, there was absolutely no comparison to the ones
>>>> made with panko. Much, much more crispy.
>>>> Just my experience.
>>>> Christine
>>>
>>> I like 'em too and know that Jill's opinion on them is very much in
>>> the minority. I am suspicious of what Jill actually ate that was so
>>> uninteresting for her to get such a strong dislike of them? Perhaps
>>> someone else's cooking with them would give her a better exposure to
>>> their strengths?
>>
>> Sorry, there was no "strength" to them. Panko is coursely white
>> ground breadcrumbs. Unseasoned. they were given to my brother by a
>> long-time friend of ours who worked in a restaurant that used them;
>> he took some home
>> and shared them with Scott when the restaurant closed. Sure, they
>> got crispy. So do other breadcrumbs. So do cornflake crumbs. So
>> do potato flakes. So does Shake & Bake. Not impressed.
>>
>> Jill
>
> Somewhere in this back-and-forth, I hope someone has pointed out that
> Panko is not bread <crumbs> but bread <flakes>. A couple of years
> ago, Dimitri explained that "the Panko manufacturing process is very
> different from bread. The 'batter' is sprayed onto a hot rotating
> 'cooking' drum and the batter both cooks and dries at the same time.
> The resulting flake has a very different shape, size and texture from
> that of a breadcrumb".
>
> Jill, you may not be the Panko fan that most of us seem to be, but it
> is NOT bread crumbs and does not cook up like bread crumbs unless, of
> course, it has been smashed into crumb form!
>
> Felice

They weren't "flakes", at least not the stuff he gave me to use. They were
coursely ground crumbs. I'd rather use dried potato flakes (those instant
mashed things make a great crust!).

Jill

"jmcquown" > wrote in message
...
> Felice Friese wrote:
>> Somewhere in this back-and-forth, I hope someone has pointed out that
>> Panko is not bread <crumbs> but bread <flakes>. A couple of years
>> ago, Dimitri explained that "the Panko manufacturing process is very
>> different from bread. The 'batter' is sprayed onto a hot rotating
>> 'cooking' drum and the batter both cooks and dries at the same time.
>> The resulting flake has a very different shape, size and texture from
>> that of a breadcrumb".
>>
>> Jill, you may not be the Panko fan that most of us seem to be, but it
>> is NOT bread crumbs and does not cook up like bread crumbs unless, of
>> course, it has been smashed into crumb form!
>>
>> Felice
>
> They weren't "flakes", at least not the stuff he gave me to use. They
> were
> coursely ground crumbs. I'd rather use dried potato flakes (those instant
> mashed things make a great crust!).
>
> Jill

Ah, but if they weren't flakes they weren't panko! Who knows what "stuff" he
gave you? It would seem this whole thread was based on a misunderstanding
about the difference between crumbs and flakes.

Felice

jmcquown wrote:
> Nancy Young wrote:
>> "jmcquown" > wrote
>>
>>> <G> Yes, he's improved quite rapidly since he got home (anyone
>>> would, I suspect!). His boss and his boss' wife are planning to
>>> bring over homemade
>>> meatballs in red gravy tonight. They are "Italian-American"
>>> transplants from New Jersey. He's certainly not going to starve!
>> Just curious ... did they call it gravy?
>>
>> nancy
>
> Yep, they call it red gravy.

That's common among my relatives (New York Italian-Americans).

Serene

--
Spin the auto-sig generator, and she says:

"Opportunity is missed by most people because it is dressed in
overalls and looks like work." -- Thomas A. Edison

kilikini wrote:

> And you can't make a coconut battered shrimp without panko. It just doesn't
> work.

Have to disagree with you there. My coconut battered shrimp is beer
batter and coconut. Yumma.

> And, you're right, Chris, you *can* tell the difference.

I'll have to try it with panko. Recipe?

Serene
--
Spin the auto-sig generator, and she says:

"I believe that when I die I shall rot, and nothing of my ego
will survive. I am not young, and I love life. But I should
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Happiness is none the less true happiness because it must come
to an end, nor do thought and love lose their value because they
are not everlasting." -- Bertrand Russell

One time on Usenet, Serene > said:
> kilikini wrote:
>
> > And you can't make a coconut battered shrimp without panko. It just doesn't
>
> > work.
>
> Have to disagree with you there. My coconut battered shrimp is beer
> batter and coconut. Yumma.
>
> > And, you're right, Chris, you *can* tell the difference.
>
> I'll have to try it with panko. Recipe?

Arg! I wish DH and DS would eat shrimp (beyond the tiny canned ones).
These both sound wonderful...

--
Jani in WA

kilikini wrote:
> Serene wrote:
>> kilikini wrote:
>>
>>> And you can't make a coconut battered shrimp without panko. It just
>>> doesn't work.
>> Have to disagree with you there. My coconut battered shrimp is beer
>> batter and coconut. Yumma.
>>
>>> And, you're right, Chris, you *can* tell the difference.
>> I'll have to try it with panko. Recipe?
>>
>> Serene
>
> Panko, coconut flakes, flour and egg. Basic.

What I do is batter the shrimp, then roll them in coconut. Do you
mix the panko/coconut/flour together, dip them in egg, then the dry
stuff, or...?

Serene

--
Spin the auto-sig generator, and she says:

"It wasn't, he swore, that he picked up so many women.... It was
just that he never put any down." -- Lois McMaster Bujold,
Mirror Dance

kilikini wrote:
>
> Serene wrote:
> > kilikini wrote:
> >> Serene wrote:
> >>> kilikini wrote:
> >>>
> >>>> And you can't make a coconut battered shrimp without panko. It
> >>>> just doesn't work.
> >>> Have to disagree with you there. My coconut battered shrimp is beer
> >>> batter and coconut. Yumma.
> >>>
> >>>> And, you're right, Chris, you *can* tell the difference.
> >>> I'll have to try it with panko. Recipe?
> >>>
> >>> Serene
> >>
> >> Panko, coconut flakes, flour and egg. Basic.
> >
> > What I do is batter the shrimp, then roll them in coconut. Do you
> > mix the panko/coconut/flour together, dip them in egg, then the dry
> > stuff, or...?
> >
> > Serene
>
> Yeah, I mix the coconut into the panko mixture. I saves a step, if you know
> what I mean.
>
> kili

So what sort of coconut is used? The regular sort in a plastic bag
that's found in the baking aisle at the grocery store and is kind of
sweet? I don't believe I've ever eaten coconut shrimp at restaurants
before because the price was more than I wanted to pay.

Sky, who has all the ingredients

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Thu, 25 Oct 2007 16:03:59 -0500, Sky >
wrote:

>kilikini wrote:
>>
>>
>> Yeah, I mix the coconut into the panko mixture. I saves a step, if you know
>> what I mean.
>>
>> kili
>
>So what sort of coconut is used? The regular sort in a plastic bag
>that's found in the baking aisle at the grocery store and is kind of
>sweet? I don't believe I've ever eaten coconut shrimp at restaurants
>before because the price was more than I wanted to pay.
>
>Sky, who has all the ingredients

I had coconut chicken tonight.... I guess it's the poor man's version
of coconut shrimp - and it was pretty darned tasty.

--
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remove the smiley face first

On Thu, 25 Oct 2007 20:35:37 -0700, sf wrote:


>I had coconut chicken tonight.... I guess it's the poor man's version
>of coconut shrimp - and it was pretty darned tasty.

Recipe, please? )))


Christine