Last night I prepared dinner for myself and my brother (he had the last
chest tube yanked yesterday and was tired and uncomfortable - thank goodness
for his pain meds!). Sea scallops with couscous and steamed spinach.

I dressed up the plain (quick cooking) couscous with chopped button
mushrooms, garlic and just a touch of fresh rosemary he has growing in a pot
on his patio. I made him a small salad of romaine, diced celery and spring
onions, a nice ripe tomato and crumbed feta. He selected a bottled
vinaigrette dressing.

I usually just pan-sear the scallops in olive oil, unadulterated except for
a little pepper. But he had some panko breadcrumbs a friend had given him.
So I pressed (as opposed to dredged) the scallops onto the panko to very
lightly coat top and bottom. Proceeded as usual, olive oil, fairly high
heat to get a nice brown crust on each side, then turned down the heat to
cook them through until just opaque. Sorry folks, but I don't see what all
the fuss over panko is about.

Jill

On Oct 5, 9:12 am, "jmcquown" > wrote:
> Last night I prepared dinner for myself and my brother (he had the last
> chest tube yanked yesterday and was tired and uncomfortable - thank goodness
> for his pain meds!). Sea scallops with couscous and steamed spinach.
>
> I dressed up the plain (quick cooking) couscous with chopped button
> mushrooms, garlic and just a touch of fresh rosemary he has growing in a pot
> on his patio. I made him a small salad of romaine, diced celery and spring
> onions, a nice ripe tomato and crumbed feta. He selected a bottled
> vinaigrette dressing.
>
> I usually just pan-sear the scallops in olive oil, unadulterated except for
> a little pepper. But he had some panko breadcrumbs a friend had given him.
> So I pressed (as opposed to dredged) the scallops onto the panko to very
> lightly coat top and bottom. Proceeded as usual, olive oil, fairly high
> heat to get a nice brown crust on each side, then turned down the heat to
> cook them through until just opaque. Sorry folks, but I don't see what all
> the fuss over panko is about.

Your brother is going to be on a speedy road to recovery with meals
like this!

Karen

On Fri, 5 Oct 2007 11:12:10 -0500, "jmcquown" >
wrote:

>I usually just pan-sear the scallops in olive oil, unadulterated except for
>a little pepper. But he had some panko breadcrumbs a friend had given him.
>So I pressed (as opposed to dredged) the scallops onto the panko to very
>lightly coat top and bottom. Proceeded as usual, olive oil, fairly high
>heat to get a nice brown crust on each side, then turned down the heat to
>cook them through until just opaque. Sorry folks, but I don't see what all
>the fuss over panko is about.

Next time you want to make oven-baked chicken fingers or fish fillets,
dredge one in regular breadcrumbs and one in panko, and then
compare... you'll really see the difference that way! Panko makes a
beautiful light crispy oven crust...

Karen wrote:
> On Oct 5, 9:12 am, "jmcquown" > wrote:
>> Last night I prepared dinner for myself and my brother
>> Sea scallops with couscous and steamed spinach.
>>
>> I dressed up the plain (quick cooking) couscous with chopped button
>> mushrooms, garlic and just a touch of fresh rosemary he has growing
>> in a pot on his patio. I made him a small salad of romaine, diced
>> celery and spring onions, a nice ripe tomato and crumbed feta. He
>> selected a bottled vinaigrette dressing.
>>
>
> Your brother is going to be on a speedy road to recovery with meals
> like this!
>
> Karen

<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!

Jill

"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

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.

Jill

Karen AKA Kajikit wrote:
> On Fri, 5 Oct 2007 11:12:10 -0500, "jmcquown" >
> wrote:
>
>> I usually just pan-sear the scallops in olive oil, unadulterated
>> except for a little pepper. But he had some panko breadcrumbs a
>> friend had given him. So I pressed (as opposed to dredged) the
>> scallops onto the panko to very lightly coat top and bottom.
>> Proceeded as usual, olive oil, fairly high heat to get a nice brown
>> crust on each side, then turned down the heat to cook them through
>> until just opaque. Sorry folks, but I don't see what all the fuss
>> over panko is about.
>
> Next time you want to make oven-baked chicken fingers

Can't think of the last time I made chicken fingers. But then, I don't
really like chicken

>>or fish fillets,

Tomorrow, cod fillets. No panko, sorry! Just baked cod with a little milk
in the pan to keep the fish moist; dried dill weed, sea salt, pepper and a
dash of lemon.

> dredge one in regular breadcrumbs and one in panko, and then
> compare... you'll really see the difference that way! Panko makes a
> beautiful light crispy oven crust...

I suppose it depends on if you want a crust. The only time I really want a
crust is on fried chicken, and I don't fry chicken. If I want crispy fish I
want *battered* deep fried fish. And I don't deep fry, either. So...
panko? Nope.

I only dredge fish fillets in any sort of coating about 25% of the time.
Normally I just bake them as outlined above. If I do want some sort of a
crispy coating I do like Zatarain's "fish fry" coating. It's fine cornflour
with just enough spice to give it a little kick without being hot. I don't
care for "bready" things. Panko definitely isn't something I'd spend $ on
now that I've tried it.

The scallops were tasty but would have been just as good sans panko.
Overall the meal was a success!

Jill

On Oct 5, 6:01 pm, "jmcquown" > wrote:
Panko definitely isn't something I'd spend $ on now that I've tried
it.
>

If you ever do salmon croquettes (aka patties), try it. We use it only
on the outside. Quite nice. We get ours at an Asian store, $1.25 for a
package that lasts for months.
Also an occasional pork chop or chicken cutlet. We don't have luck
baking with it; seems to turn out soggy. Like I said a package lasts
for months.

stark wrote:
> On Oct 5, 6:01 pm, "jmcquown" > wrote:
> Panko definitely isn't something I'd spend $ on now that I've tried
> it.
>>
>
> If you ever do salmon croquettes (aka patties), try it.

My salmon patties are from a recipie my mom gave me from the 1960's and they
include crushed corn chips (aka Fritos these days). They have plenty of
crunch and way more sodium than recommended. No need to add any sort of
breading, much less panko. Maybe on crab cakes? I dunno, I've managed all
these years making crab cakes without panko. Ditto veal piccata which I
simply dredge in seasoned flour. Panko? Nope.

The Japanese are good with electronics. They are good with cars. I like a
lot of their food, too. But panko is just a big "who gives a crap, let's
sell our leftover bread crumbs to the tourists". And EXPORT it. They'll
buy anything!I'm NOT impressed.

Jill

jmcquown wrote:
>> My salmon patties are from a recipie my mom gave me from the 1960's
> and they include crushed corn chips (aka Fritos these days). They
> have plenty of crunch and way more sodium than recommended. No need
> to add any sort of breading, much less panko. Maybe on crab cakes?
> I dunno, I've managed all these years making crab cakes without
> panko. Ditto veal piccata which I simply dredge in seasoned flour.
> Panko? Nope.

I don't even know what Panko is!

jmcquown wrote on Sat, 6 Oct 2007 08:20:44 -0500:

j> stark wrote:
??>> On Oct 5, 6:01 pm, "jmcquown" >
wrote:
??>> Panko definitely isn't something I'd spend $ on now that
??>> I've tried it.
??>>>
??>> If you ever do salmon croquettes (aka patties), try it.

j> My salmon patties are from a recipie my mom gave me from the
j> 1960's and they include crushed corn chips (aka Fritos these
j> days). They have plenty of crunch and way more sodium than
j> recommended. No need to add any sort of breading, much less
j> panko. Maybe on crab cakes? I dunno, I've managed all
j> these years making crab cakes without panko. Ditto veal
j> piccata which I simply dredge in seasoned flour. Panko?
j> Nope.

j> The Japanese are good with electronics. They are good with
j> cars. I like a lot of their food, too. But panko is just a
j> big "who gives a crap, let's sell our leftover bread crumbs
j> to the tourists". And EXPORT it. They'll buy anything!I'm
j> NOT impressed.

Sorry to disagree! Panko is the most in bread crumbs, IMHO , and
I don't think it is all that expensive. I might mention that a
packet can kept in the freezer and there is no need to defrost.
One use where it works better than anything else that I know of
is in "oven-fried" fish and chicken. I would not incorporate it
in a mixture like in hamburgers where making your own crumbs is
as good as anything.


James Silverton
Potomac, Maryland

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

"James Silverton" > wrote

> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I don't
> think it is all that expensive. I might mention that a packet can kept in
> the freezer and there is no need to defrost. One use where it works better
> than anything else that I know of is in "oven-fried" fish and chicken. I
> would not incorporate it in a mixture like in hamburgers where making your
> own crumbs is as good as anything.

I love panko! The texture is wonderful. Luckily it's become
easier to find over the last few years.

nancy

"Ophelia" > wrote in message
...
> jmcquown wrote:
>>> My salmon patties are from a recipie my mom gave me from the 1960's
>> and they include crushed corn chips (aka Fritos these days). They
>> have plenty of crunch and way more sodium than recommended. No need
>> to add any sort of breading, much less panko. Maybe on crab cakes?
>> I dunno, I've managed all these years making crab cakes without
>> panko. Ditto veal piccata which I simply dredge in seasoned flour.
>> Panko? Nope.
>
> I don't even know what Panko is!
A larger, jagged edge bread crumb, specifically for coating the outside of
foods that you would fry or oven bake. The larger surface area is supposed
to give a crisper crust. It is a Japanese food item that has become popular
in the Western world in recent years. Panko crumb is not a by-product of
anything; a special wheat bread is made especially to make Panko crumb.
Janet

Janet B. wrote:
> "Ophelia" > wrote in message
> ...
>> jmcquown wrote:
>>>> My salmon patties are from a recipie my mom gave me from the 1960's
>>> and they include crushed corn chips (aka Fritos these days). They
>>> have plenty of crunch and way more sodium than recommended. No need
>>> to add any sort of breading, much less panko. Maybe on crab cakes?
>>> I dunno, I've managed all these years making crab cakes without
>>> panko. Ditto veal piccata which I simply dredge in seasoned flour.
>>> Panko? Nope.
>>
>> I don't even know what Panko is!
> A larger, jagged edge bread crumb, specifically for coating the
> outside of foods that you would fry or oven bake. The larger surface
> area is supposed to give a crisper crust. It is a Japanese food item
> that has become popular in the Western world in recent years. Panko
> crumb is not a by-product of anything; a special wheat bread is made
> especially to make Panko crumb. Janet

Many thanks Janet

"Nancy Young" > wrote in
:

>
> "James Silverton" > wrote
>
>> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I
>> don't think it is all that expensive. I might mention that a packet
>> can kept in the freezer and there is no need to defrost. One use
>> where it works better than anything else that I know of is in
>> "oven-fried" fish and chicken. I would not incorporate it in a
>> mixture like in hamburgers where making your own crumbs is as good as
>> anything.
>
> I love panko! The texture is wonderful. Luckily it's become
> easier to find over the last few years.
>
> nancy
>
>
>

I think panko's only good attribute is it's texture. I like panko crumbs
but only if I season the hell out of them. Bread crumbs (store bought) or
say crushed corn flakes have generally better flavour but panko's texture
is way better. So I find myself using panko more often tham bread crumbs.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Ophelia" > wrote in message
...
> Janet B. wrote:
>> "Ophelia" > wrote in message
>> ...
>>> jmcquown wrote:
>>>>> My salmon patties are from a recipie my mom gave me from the 1960's
>>>> and they include crushed corn chips (aka Fritos these days). They
>>>> have plenty of crunch and way more sodium than recommended. No need
>>>> to add any sort of breading, much less panko. Maybe on crab cakes?
>>>> I dunno, I've managed all these years making crab cakes without
>>>> panko. Ditto veal piccata which I simply dredge in seasoned flour.
>>>> Panko? Nope.
>>>
>>> I don't even know what Panko is!
>> A larger, jagged edge bread crumb, specifically for coating the
>> outside of foods that you would fry or oven bake. The larger surface
>> area is supposed to give a crisper crust. It is a Japanese food item
>> that has become popular in the Western world in recent years. Panko
>> crumb is not a by-product of anything; a special wheat bread is made
>> especially to make Panko crumb. Janet
>
> Many thanks Janet
You are very welcome.
Janet

Nancy Young wrote:
> "James Silverton" > wrote
>
>> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I
>> don't think it is all that expensive. I might mention that a packet
>> can kept in the freezer and there is no need to defrost. One use
>> where it works better than anything else that I know of is in
>> "oven-fried" fish and chicken. I would not incorporate it in a
>> mixture like in hamburgers where making your own crumbs is as good
>> as anything.
>
> I love panko! The texture is wonderful. Luckily it's become
> easier to find over the last few years.
>
> nancy

Sorry, but I simply wasn't impressed. I don't use breadcrumbs that often
but the enthusiasm over panko is just something I don't understand. I make
my own breadcrumbs.

"jmcquown" > wrote

> Nancy Young wrote:
>> "James Silverton" > wrote
>>
>>> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I
>>> don't think it is all that expensive. I might mention that a packet
>>> can kept in the freezer and there is no need to defrost. One use
>>> where it works better than anything else that I know of is in
>>> "oven-fried" fish and chicken. I would not incorporate it in a
>>> mixture like in hamburgers where making your own crumbs is as good
>>> as anything.
>>
>> I love panko! The texture is wonderful. Luckily it's become
>> easier to find over the last few years.

> Sorry, but I simply wasn't impressed. I don't use breadcrumbs that often
> but the enthusiasm over panko is just something I don't understand. I
> make
> my own breadcrumbs.

That's fine, I love them, you don't have to.

nancy

Nancy Young wrote:
>
> "James Silverton" > wrote
>
> > Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I don't
> > think it is all that expensive. I might mention that a packet can kept in
> > the freezer and there is no need to defrost. One use where it works better
> > than anything else that I know of is in "oven-fried" fish and chicken. I
> > would not incorporate it in a mixture like in hamburgers where making your
> > own crumbs is as good as anything.
>
> I love panko! The texture is wonderful. Luckily it's become
> easier to find over the last few years.
>
> nancy

It's easy enough to make similar bread crumbs. Coarse-grind fresh white
bread, then spread the crumbs on a baking sheet and bake them until
crisp but not brown. Take the crust off for white panko or keep the
crust on for tan panko.

James Silverton wrote:
> jmcquown wrote on Sat, 6 Oct 2007 08:20:44 -0500:
>
> j> stark wrote:
>>> On Oct 5, 6:01 pm, "jmcquown" > wrote:
>>> Panko definitely isn't something I'd spend $ on now that
>>> I've tried it.
>>>>
>>> If you ever do salmon croquettes (aka patties), try it.
>
> j> My salmon patties are from a recipie my mom gave me from the
> j> 1960's and they include crushed corn chips (aka Fritos these
> j> days). They have plenty of crunch and way more sodium than
> j> recommended. No need to add any sort of breading, much less
> j> panko. Maybe on crab cakes? I dunno, I've managed all
> j> these years making crab cakes without panko. Ditto veal
> j> piccata which I simply dredge in seasoned flour. Panko?
> j> Nope.
>
> j> The Japanese are good with electronics. They are good with
> j> cars. I like a lot of their food, too. But panko is just a
> j> big "who gives a crap, let's sell our leftover bread crumbs
> j> to the tourists". And EXPORT it. They'll buy anything!I'm
> j> NOT impressed.
>
> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and
> I don't think it is all that expensive. I might mention that a
> packet can kept in the freezer and there is no need to defrost.
> One use where it works better than anything else that I know of
> is in "oven-fried" fish and chicken. I would not incorporate it
> in a mixture like in hamburgers where making your own crumbs is
> as good as anything.
>
> James Silverton
> Potomac, Maryland
>
Did I say panko is expensive? Nope. I said I won't spend $ on it. Nor
will I go looking for it. I can make my own course white breadcrumbs. I
simply wasn't impressed. In meatloaf I use rolled oats

Jill

On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
wrote:

>It's easy enough to make similar bread crumbs. Coarse-grind fresh white
>bread, then spread the crumbs on a baking sheet and bake them until
>crisp but not brown. Take the crust off for white panko or keep the
>crust on for tan panko.

I've read that there is no way to duplicate Panko at home.

--
See return address to reply by email

jmcquown wrote:

> Did I say panko is expensive? Nope. I said I won't spend $ on it. Nor
> will I go looking for it. I can make my own course white breadcrumbs. I
> simply wasn't impressed. In meatloaf I use rolled oats
>
> Jill

I don't think panko is meant to be used as a filling such as in
meatloaf. The best attribute about panko is the crunchiness, so the
panko is used as a coating before cooking. Your grandmother's salmon
thingies would probably be improved with the panko coating *instead* of
crushed up fritos.

On Oct 6, 8:10 pm, sf wrote:
> On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
> wrote:
>
> >It's easy enough to make similar bread crumbs. Coarse-grind fresh white
> >bread, then spread the crumbs on a baking sheet and bake them until
> >crisp but not brown. Take the crust off for white panko or keep the
> >crust on for tan panko.
>
> I've read that there is no way to duplicate Panko at home.

Well, someone over in Japan had to make it, and it was probably
something someone's mom did before it became an American fad.

BLP

sf wrote:
> On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
> wrote:
>
>> It's easy enough to make similar bread crumbs. Coarse-grind fresh
>> white bread, then spread the crumbs on a baking sheet and bake them
>> until crisp but not brown. Take the crust off for white panko or
>> keep the crust on for tan panko.
>
> I've read that there is no way to duplicate Panko at home.

Trust me, you read wrong. It's just course ground white bread. I prefer
the sourdough breadcrumbs I make when I my potato-leek soup in bread bowls.
Sorry, but panko is just so much HYPE.

Jill

Goomba38 wrote:
> jmcquown wrote:
>
>> Did I say panko is expensive? Nope. I said I won't spend $ on it.
>> Nor will I go looking for it. I can make my own course white
>> breadcrumbs. I simply wasn't impressed. In meatloaf I use rolled
>> oats
>>
>> Jill
>
> I don't think panko is meant to be used as a filling such as in
> meatloaf. The best attribute about panko is the crunchiness, so the
> panko is used as a coating before cooking. Your grandmother's salmon
> thingies would probably be improved with the panko coating *instead*
> of crushed up fritos.

Sorry, but I don't agree. You are stuck on panko yet you say it's a coating
not a filling. But then you say it's best crunchy. What? As for the
fritos, bet you've never tried those salmon patties. Panko wouldn't even
come close. You can use unsalted tortilla chips if you like.

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

"jmcquown" > wrote

> Trust me, you read wrong. It's just course ground white bread. I prefer
> the sourdough breadcrumbs I make when I my potato-leek soup in bread
> bowls.
> Sorry, but panko is just so much HYPE.

(laugh) I'll let my stepmother know about that next time
I see her.

nancy

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.

kilikini wrote:
> Nancy Young wrote:
>> "jmcquown" > wrote
>>
>>> Trust me, you read wrong. It's just course ground white bread. I
>>> prefer the sourdough breadcrumbs I make when I my potato-leek soup
>>> in bread bowls.
>>> Sorry, but panko is just so much HYPE.
>>
>> (laugh) I'll let my stepmother know about that next time
>> I see her.
>>
>> nancy
>
> 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

Not enough to pay extra $ for it, kili. I don't use a lot of breading on
stuff anyway. But seriously, I was not impressed with panko. Wouldn't go
out of my way to look for it or buy it, now that I've experienced it first
hand. It's just course white dried breadcrumbs. No biggie.

Jill

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?!

"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.

On Oct 6, 11:05 pm, "jmcquown" > wrote:
> sf wrote:
> > On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
> > wrote:
>
> >> It's easy enough to make similar bread crumbs. Coarse-grind fresh
> >> white bread, then spread the crumbs on a baking sheet and bake them
> >> until crisp but not brown. Take the crust off for white panko or
> >> keep the crust on for tan panko.
>
> > I've read that there is no way to duplicate Panko at home.
>
> Trust me, you read wrong. It's just course ground white bread.

I can easily understand your not particularly liking Panko. I can
somewhat understand why you want to proclaim that item of personal
taste to the world. I don't understand why you need to keep saying it
over and over. And of course you're completely wrong about what Panko
is and how to make it. You seem so passionate about it one would
think you'd have done the five minutes of research it would take to
get the facts. -aem

sf wrote:
>
> On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
> wrote:
>
> >It's easy enough to make similar bread crumbs. Coarse-grind fresh white
> >bread, then spread the crumbs on a baking sheet and bake them until
> >crisp but not brown. Take the crust off for white panko or keep the
> >crust on for tan panko.
>
> I've read that there is no way to duplicate Panko at home.
>

LOL! That's why I said 'similar'. It isn't exactly like the real thing
but does provide that crispness which finer-gauge crumbs can't match.

On Sat, 6 Oct 2007 08:20:44 -0500, "jmcquown" >
wrote:

>stark wrote:
>> On Oct 5, 6:01 pm, "jmcquown" > wrote:
>> Panko definitely isn't something I'd spend $ on now that I've tried
>> it.
>>>
>>
>> If you ever do salmon croquettes (aka patties), try it.
>
>My salmon patties are from a recipie my mom gave me from the 1960's and they
>include crushed corn chips (aka Fritos these days). They have plenty of
>crunch and way more sodium than recommended. No need to add any sort of
>breading, much less panko. Maybe on crab cakes? I dunno, I've managed all
>these years making crab cakes without panko. Ditto veal piccata which I
>simply dredge in seasoned flour. Panko? Nope.
>
>The Japanese are good with electronics. They are good with cars. I like a
>lot of their food, too. But panko is just a big "who gives a crap, let's
>sell our leftover bread crumbs to the tourists". And EXPORT it. They'll
>buy anything!I'm NOT impressed.
>
>Jill
>
everyone knows the japanese never eat fried foods.

your pal,
blake

On Sat, 6 Oct 2007 14:58:33 -0400, "Nancy Young" >
wrote:

>
>"jmcquown" > wrote
>
>> Nancy Young wrote:
>>> "James Silverton" > wrote
>>>
>>>> Sorry to disagree! Panko is the most in bread crumbs, IMHO , and I
>>>> don't think it is all that expensive. I might mention that a packet
>>>> can kept in the freezer and there is no need to defrost. One use
>>>> where it works better than anything else that I know of is in
>>>> "oven-fried" fish and chicken. I would not incorporate it in a
>>>> mixture like in hamburgers where making your own crumbs is as good
>>>> as anything.
>>>
>>> I love panko! The texture is wonderful. Luckily it's become
>>> easier to find over the last few years.
>
>> Sorry, but I simply wasn't impressed. I don't use breadcrumbs that often
>> but the enthusiasm over panko is just something I don't understand. I
>> make
>> my own breadcrumbs.
>
>That's fine, I love them, you don't have to.
>
>nancy
>

but it's just not right!

your pal,
blake

On Sat, 06 Oct 2007 20:47:42 -0700, Baldin Lee Pramer
> wrote:

>On Oct 6, 8:10 pm, sf wrote:
>> On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
>> wrote:
>>
>> >It's easy enough to make similar bread crumbs. Coarse-grind fresh white
>> >bread, then spread the crumbs on a baking sheet and bake them until
>> >crisp but not brown. Take the crust off for white panko or keep the
>> >crust on for tan panko.
>>
>> I've read that there is no way to duplicate Panko at home.
>
>Well, someone over in Japan had to make it, and it was probably
>something someone's mom did before it became an American fad.
>
>BLP

that's right, it's all a huge fraud on the u.s. committed by those
wily orientals. they're probably laughing up the sleeves of their
kimonos right now.

your pal,
blake

On Sun, 7 Oct 2007 01:05:55 -0500, "jmcquown" >
wrote:

>sf wrote:
>> On Sat, 06 Oct 2007 17:18:36 -0600, Arri London >
>> wrote:
>>
>>> It's easy enough to make similar bread crumbs. Coarse-grind fresh
>>> white bread, then spread the crumbs on a baking sheet and bake them
>>> until crisp but not brown. Take the crust off for white panko or
>>> keep the crust on for tan panko.
>>
>> I've read that there is no way to duplicate Panko at home.
>
>Trust me, you read wrong. It's just course ground white bread. I prefer
>the sourdough breadcrumbs I make when I my potato-leek soup in bread bowls.
>Sorry, but panko is just so much HYPE.
>
>Jill
>
o.k., jill, we get it. what do those japs know that you don't know?

your pal,
blake

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.

On Sun, 7 Oct 2007 07:14:10 -0400, "Nancy Young" >
wrote:

>
>"jmcquown" > wrote
>
>> Trust me, you read wrong. It's just course ground white bread. I prefer
>> the sourdough breadcrumbs I make when I my potato-leek soup in bread
>> bowls.
>> Sorry, but panko is just so much HYPE.
>
>(laugh) I'll let my stepmother know about that next time
>I see her.
>
>nancy
>
bring her on. jill will kick her bony butt.

your pal,
blake

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

>Nancy Young wrote:
>> "jmcquown" > wrote
>>
>>> Trust me, you read wrong. It's just course ground white bread. I
>>> prefer the sourdough breadcrumbs I make when I my potato-leek soup
>>> in bread bowls.
>>> Sorry, but panko is just so much HYPE.
>>
>> (laugh) I'll let my stepmother know about that next time
>> I see her.
>>
>> nancy
>
>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

On Sun, 7 Oct 2007 01:12:14 -0500, "jmcquown" >
wrote:

>Goomba38 wrote:
>> jmcquown wrote:
>>
>>> Did I say panko is expensive? Nope. I said I won't spend $ on it.
>>> Nor will I go looking for it. I can make my own course white
>>> breadcrumbs. I simply wasn't impressed. In meatloaf I use rolled
>>> oats
>>>
>>> Jill
>>
>> I don't think panko is meant to be used as a filling such as in
>> meatloaf. The best attribute about panko is the crunchiness, so the
>> panko is used as a coating before cooking. Your grandmother's salmon
>> thingies would probably be improved with the panko coating *instead*
>> of crushed up fritos.
>
>Sorry, but I don't agree. You are stuck on panko yet you say it's a coating
>not a filling. But then you say it's best crunchy. What? As for the
>fritos, bet you've never tried those salmon patties. Panko wouldn't even
>come close. You can use unsalted tortilla chips if you like.
>
>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
>
and the people who like it are deluded. poor, misguided fools!

your pal,
blake