"graham" wrote in message news
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 make sure I always have breadcrumbs. I save crusts to either dry and make
crumbs, or use them fresh. I like to add things like dried Italian
seasoning, garlic etc. and freeze it. It makes a lovely coating for chops
etc



--
http://www.helpforheroes.org.uk

In article >, Jeßus says...
>
> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
> wrote:
>
> >the reason I don't care for panko is that the bread crumbs turn to
> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>
> Wow, you must be sensitive in the mouth. I do like how Panko is
> 'sharper' in texture but I never found it uncomfortable to eat in any
> way. How do you deal with something like cornflakes?

Or bread crust?

On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
wrote:

>In article >, Jeßus says...
>>
>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>> wrote:
>>
>> >the reason I don't care for panko is that the bread crumbs turn to
>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>>
>> Wow, you must be sensitive in the mouth. I do like how Panko is
>> 'sharper' in texture but I never found it uncomfortable to eat in any
>> way. How do you deal with something like cornflakes?
>
>Or bread crust?

Yes. Although on very rare occasions I have come across bread crust
that was seemingly indestructible.

On Fri, 02 Dec 2016 06:10:21 +1100, Jeßus > wrote:

>On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>wrote:
snip
>>
>>the reason I don't care for panko is that the bread crumbs turn to
>>shards in the mouth (IMO) I don't like sharp, cutting foods.
>
>Wow, you must be sensitive in the mouth. I do like how Panko is
>'sharper' in texture but I never found it uncomfortable to eat in any
>way. How do you deal with something like cornflakes?

I've never eaten cereal, mother could never make me like it and I
still don't like it.
Janet US

On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
wrote:

>In article >, Jeßus says...
>>
>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>> wrote:
>>
>> >the reason I don't care for panko is that the bread crumbs turn to
>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>>
>> Wow, you must be sensitive in the mouth. I do like how Panko is
>> 'sharper' in texture but I never found it uncomfortable to eat in any
>> way. How do you deal with something like cornflakes?
>
>Or bread crust?

bread crust is different, especially if I make it. It doesn't have a
sweet, pasty taste or feel. Besides, if you cut something like a
baguette on a sharp diagonal, your angle of bite is not confronted
with jamming sharp shards of bread crust into your gums. Recommended
cutting method.
Janet US

On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:

>On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>wrote:
>
>>In article >, Jeßus says...
>>>
>>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>> wrote:
>>>
>>> >the reason I don't care for panko is that the bread crumbs turn to
>>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>
>>> Wow, you must be sensitive in the mouth. I do like how Panko is
>>> 'sharper' in texture but I never found it uncomfortable to eat in any
>>> way. How do you deal with something like cornflakes?
>>
>>Or bread crust?
>
>Yes. Although on very rare occasions I have come across bread crust
>that was seemingly indestructible.

those are the crusts resulting from a baker that conquered the dough
by adding more and more flour. Having a light hand with flour
produces a crust with no relation to cement.
Janet US

On Thu, 01 Dec 2016 12:32:48 -0700, U.S. Janet B. >
wrote:

>On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>
>>On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>>wrote:
>>
>>>In article >, Jeßus says...
>>>>
>>>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>>> wrote:
>>>>
>>>> >the reason I don't care for panko is that the bread crumbs turn to
>>>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>>
>>>> Wow, you must be sensitive in the mouth. I do like how Panko is
>>>> 'sharper' in texture but I never found it uncomfortable to eat in any
>>>> way. How do you deal with something like cornflakes?
>>>
>>>Or bread crust?
>>
>>Yes. Although on very rare occasions I have come across bread crust
>>that was seemingly indestructible.
>
>those are the crusts resulting from a baker that conquered the dough
>by adding more and more flour. Having a light hand with flour
>produces a crust with no relation to cement.

Ah, so that's the cause of the phenomenon, thanks. My knowledge of
baking is fairly basic.

On 2016-12-01 11:23 AM, Nancy Young wrote:

>> Despite the fact I live in shrimp country, I really am not a fan of
>> shrimp unless it's shelled, breaded and fried. Or in this case, baked
>> in the oven.
>
> Ron makes shrimp now and then, he does a nice version on the
> grill, for one. But I had to tell him, when you say you're making
> shrimp for dinner, I'm not going to be all Yay!
>
> I'll eat it, but it's like fish. Bread it, fry it, I'll be happier
> eating it. As you say, not a fan.
>

That's a damned shame. I loved shrimp bag in the days when the most
common way to see it was breaded and deep fried. When shrimp started to
become easier to find and more affordable I started preparing it
different ways. Different sized shrimps need different preparations
but I find it hard to beat nice big shrimp marinated with a nice spicy
sauce and grilled on the BBQ. Smaller ones are nice stir fried and
tossed into pasta. Either way calls for lots of garlic. Quite frankly,
deep fried is now my least favourite way to eat them.

On Thu, 01 Dec 2016 12:28:08 -0700, U.S. Janet B. >
wrote:

>On Fri, 02 Dec 2016 06:10:21 +1100, Jeßus > wrote:
>
>>On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>wrote:
>snip
>>>
>>>the reason I don't care for panko is that the bread crumbs turn to
>>>shards in the mouth (IMO) I don't like sharp, cutting foods.
>>
>>Wow, you must be sensitive in the mouth. I do like how Panko is
>>'sharper' in texture but I never found it uncomfortable to eat in any
>>way. How do you deal with something like cornflakes?
>
>I've never eaten cereal, mother could never make me like it and I
>still don't like it.

I wasn't real big on cereals as a kid either, with one notable
exception: https://www.weetbix.com.au/ I think I may have kept the
company in business on my own with the amount of weet-bix I ate as a
kid.

Most cereals are just nasty. Might as well just eat a bowl of sugar.

On 2016-12-01 12:00 PM, U.S. Janet B. wrote:
> On Thu, 1 Dec 2016 11:23:38 -0500, Nancy Young

>
> I love the mouth feel, the taste, the aroma of shrimp. I'll eat
> yours. I can't have any cooked shrimp in the refrigerator. I'll be
> snacking and sneaking until it is all gone. I pick out the biggest
> ones for my plate. If there is an odd number of shrimp, I get the
> extra. Steamed, boiled, baked, grilled, fried -- I don't care.

I will arm wrestle you for them.

> When I was really ill, not able to eat, and thought I might not make
> it, I said to my husband (while looking at the huge bag of frozen
> shrimp at Costco) 'If I ever get better, I'm going to have a bag of
> shrimp like that in my freezer at all times. And I do

I find it hard to resist them. If I ever had to make a decision what
meat/fish I would choose if I could only have one thing for the rest of
my life it would almost certainly be shrimp.

On Thu, 01 Dec 2016 10:00:21 -0700, U.S. Janet B. >
wrote:

>On Thu, 1 Dec 2016 11:23:38 -0500, Nancy Young
> wrote:
>
>>On 11/30/2016 5:12 PM, jmcquown wrote:
>>
>>> Breaded butterflied shrimp (baked), something akin to 'tater tots'
>>> (Alexia brand, also baked), and steamed broccoli.
>>>
>>> Despite the fact I live in shrimp country, I really am not a fan of
>>> shrimp unless it's shelled, breaded and fried. Or in this case, baked
>>> in the oven.
>>
>>Ron makes shrimp now and then, he does a nice version on the
>>grill, for one. But I had to tell him, when you say you're making
>>shrimp for dinner, I'm not going to be all Yay!
>>
>>I'll eat it, but it's like fish. Bread it, fry it, I'll be happier
>>eating it. As you say, not a fan.
>>
>>nancy
>
>I love the mouth feel, the taste, the aroma of shrimp. I'll eat
>yours. I can't have any cooked shrimp in the refrigerator. I'll be
>snacking and sneaking until it is all gone. I pick out the biggest
>ones for my plate. If there is an odd number of shrimp, I get the
>extra. Steamed, boiled, baked, grilled, fried -- I don't care.
>When I was really ill, not able to eat, and thought I might not make
>it, I said to my husband (while looking at the huge bag of frozen
>shrimp at Costco) 'If I ever get better, I'm going to have a bag of
>shrimp like that in my freezer at all times. And I do
>Janet US

I'm the same and it has killed me all day having a lovely shrimp ring
(the large size shrimp) thawing in the fridge for my eldest grandson
and his wife, they are coming for eats tonight and the shrimp are his
treat because he has to adjust the shower door for me

On Thursday, December 1, 2016 at 1:42:02 PM UTC-5, dsi1 wrote:

> We go through a lot of panko on this rock because chicken katsu is
> probably the most popular plate lunch to order. Panko is essential for
> katsu and croquettes too. I expect that chicken katsu will get popular
> on the mainland sooner or later.

I've had both chicken katsu and salmon katsu (and probably pork
katsu, come to think of it), but I generally prefer salmon
shioyaki. The katsu sauce is too sweet for me, but I love that
finely grated daikon that they generally serve with shioyaki.

Cindy Hamilton

On Thu, 01 Dec 2016 12:31:20 -0500, Brooklyn1
> wrote:

>Taxed and Spent wrote:
>>Sqwertz wrote:
>>>Taxed and Spent wrote:
>>>>Sqwertz wrote:
>>>>
>>>>> The only thing I miss about South Carolina are rock shrimp. That's
>>>>> where I learned I could desensitize myself to my shrimp allergy by
>>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>>>> every other day or so.
>>>>
>>>> Are you still de-sensitized? Er, shrimp-wise, we know the rest.
>>>> Seriously, I am curious if it took for good.
>>>
>>> I have to eat shrimp, lobster, or crab every two weeks or so to keep
>>> the immunity up - even if it's just one or two shrimp. If I were to
>>> go 4-6 weeks without any I would have a mild to moderate reaction. If
>>> I were to go 3-4 months I would have a moderate to severe reaction and
>>> would have to go through the desensitizing cycle again.
>>
>>That is very interesting. Thanks.
>
>Makes as much sense as my saying I need to eat beef every three days
>to remain hung like a bull! LOL

No use being hung like that with a mouth like a sewer overhead!

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.

On Fri, 02 Dec 2016 06:42:24 +1100, Jeßus > wrote:

>On Thu, 01 Dec 2016 12:28:08 -0700, U.S. Janet B. >
>wrote:
>
>>On Fri, 02 Dec 2016 06:10:21 +1100, Jeßus > wrote:
>>
>>>On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>>wrote:
>>snip
>>>>
>>>>the reason I don't care for panko is that the bread crumbs turn to
>>>>shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>
>>>Wow, you must be sensitive in the mouth. I do like how Panko is
>>>'sharper' in texture but I never found it uncomfortable to eat in any
>>>way. How do you deal with something like cornflakes?
>>
>>I've never eaten cereal, mother could never make me like it and I
>>still don't like it.
>
>I wasn't real big on cereals as a kid either, with one notable
>exception: https://www.weetbix.com.au/ I think I may have kept the
>company in business on my own with the amount of weet-bix I ate as a
>kid.
>
>Most cereals are just nasty. Might as well just eat a bowl of sugar.

High Five! I agree
Janet US

On 2016-12-01 1:18 PM, jmcquown wrote:
> On 12/1/2016 1:01 PM, 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
>
> In this instance, I buy store brand dried breadcrumbs in a cannister at
> half the price of Panko.

Just half the price? I thought it was more like a quarter.

On Thu, 01 Dec 2016 15:45:22 -0400, wrote:

>On Thu, 01 Dec 2016 10:00:21 -0700, U.S. Janet B. >
>wrote:
>
>>On Thu, 1 Dec 2016 11:23:38 -0500, Nancy Young
> wrote:
>>
>>>On 11/30/2016 5:12 PM, jmcquown wrote:
>>>
>>>> Breaded butterflied shrimp (baked), something akin to 'tater tots'
>>>> (Alexia brand, also baked), and steamed broccoli.
>>>>
>>>> Despite the fact I live in shrimp country, I really am not a fan of
>>>> shrimp unless it's shelled, breaded and fried. Or in this case, baked
>>>> in the oven.
>>>
>>>Ron makes shrimp now and then, he does a nice version on the
>>>grill, for one. But I had to tell him, when you say you're making
>>>shrimp for dinner, I'm not going to be all Yay!
>>>
>>>I'll eat it, but it's like fish. Bread it, fry it, I'll be happier
>>>eating it. As you say, not a fan.
>>>
>>>nancy
>>
>>I love the mouth feel, the taste, the aroma of shrimp. I'll eat
>>yours. I can't have any cooked shrimp in the refrigerator. I'll be
>>snacking and sneaking until it is all gone. I pick out the biggest
>>ones for my plate. If there is an odd number of shrimp, I get the
>>extra. Steamed, boiled, baked, grilled, fried -- I don't care.
>>When I was really ill, not able to eat, and thought I might not make
>>it, I said to my husband (while looking at the huge bag of frozen
>>shrimp at Costco) 'If I ever get better, I'm going to have a bag of
>>shrimp like that in my freezer at all times. And I do
>>Janet US
>
>I'm the same and it has killed me all day having a lovely shrimp ring
>(the large size shrimp) thawing in the fridge for my eldest grandson
>and his wife, they are coming for eats tonight and the shrimp are his
>treat because he has to adjust the shower door for me

Make 'em oatmeal ) They'll never know
Janet US

"dsi1" wrote in message
...

On Thursday, December 1, 2016 at 6:52:27 AM UTC-10, Ophelia wrote:
> "tert in seattle" wrote in message
> ...
>
> U.S Janet B wrote:
> > On Thu, 1 Dec 2016 09:20:26 -0000, "Ophelia" >
> > wrote:
> >
> >>"U.S. Janet B." wrote in message
> . ..
> >>
> >>On Wed, 30 Nov 2016 18:13:09 -0600, Sqwertz >
> >>wrote:
> >>
> >>>On Wed, 30 Nov 2016 18:01:31 -0500, jmcquown wrote:
> >>>
> >>>> On 11/30/2016 5:21 PM, Sqwertz wrote:
> >>>>
> >>>>> The only thing I miss about South Carolina are rock shrimp. That's
> >>>>> where I learned I could desensitize myself to my shrimp allergy by
> >>>>> eating just a quarter of a shrimp at a time and doubling the dose
> >>>>> every other day or so. I was THAT determined to eat all the rock
> >>>>> shrimp I could find.
> >>>>>
> >>>>> They were cheap, too. Even though I had to shop mostly at Bi-Lo
> >>>>> where
> >>>>> prices were much higher than what I was used to.
> >>>>>
> >>>> These breaded shrimp are Sea Pak brand, which you said you couldn't
> >>>> find
> >>>> when I mentioned the breaded clam strips a few years back.
> >>>
> >>>We get SeaPak stuff, just not the clams strips. I found some Mrs
> >>>Paul's at Target a few months ago but they sucked. They were the size
> >>>of cat food nuggets and all breading.
> >>>
> >>>-sw
> >>
> >>I got some panko breaded shrimp from Costco recently. The preferred
> >>cooking method was the oven. I didn't care for them. I thought there
> >>was way too much panko on them. You might like them. I just don't
> >>really care for panko I guess.
> >>Janet US
> >>
> >>==================
> >>
> >>Is Panko like breadcrumbs? I use breadcrumbs but make my own. I make
> >>fresh
> >>which I keep in the freezer or dried which I have dehydrated.
> >>
> >>I had always thought I would try Panko if I saw it but maybe not
> >
> > the reason I don't care for panko is that the bread crumbs turn to
> > shards in the mouth (IMO) I don't like sharp, cutting foods.
> > Janet US
>
> what's with all the panko hate??
>
> it works great for me -- I often prefer it to standard bread crumbs and
> it's not overpriced at Trader Joes's
>
> =================
>
> I have always made my own breadcrumbs, dry and fresh, so I think I will
> continue to do so. I had always wondered about Panko having read about it
> here.
>
> --
> http://www.helpforheroes.org.uk

We go through a lot of panko on this rock because chicken katsu is probably
the most popular plate lunch to order. Panko is essential for katsu and
croquettes too. I expect that chicken katsu will get popular on the mainland
sooner or later.

One of my favorite dishes is French toast coated with corn flake crumbs and
fried. You can use panko instead but I've never tried it. Looks good.

http://thepioneerwoman.com/cooking/c...-french-toast/

==============

It certainly does look good!


--
http://www.helpforheroes.org.uk

On 2016-12-01, Dave Smith > wrote:

> I find it hard to resist them.

Apparently, you have not seen the documentary on how Thai shrimp
farming is destroying the mangroves swamps along the SE Asia coast.
Or how they keep the shrimp in huge ponds until they are almost dead,
but are able to harvest due to feeding the shrimp tons o' antibiotics
to save 'em.

Gulf shrimp? I hope you like dispersants. I hear BP will provide all
the Corexit you can tolerate. .....and more!

nb

On 12/1/2016 12:37 PM, Je�us wrote:
> On Thu, 01 Dec 2016 12:32:48 -0700, U.S. Janet B. >
> wrote:
>
>> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>>
>>> On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>>> wrote:
>>>
>>>> In article >, Jeßus says...
>>>>>
>>>>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>>>> wrote:
>>>>>
>>>>>> the reason I don't care for panko is that the bread crumbs turn to
>>>>>> shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>>>
>>>>> Wow, you must be sensitive in the mouth. I do like how Panko is
>>>>> 'sharper' in texture but I never found it uncomfortable to eat in any
>>>>> way. How do you deal with something like cornflakes?
>>>>
>>>> Or bread crust?
>>>
>>> Yes. Although on very rare occasions I have come across bread crust
>>> that was seemingly indestructible.
>>
>> those are the crusts resulting from a baker that conquered the dough
>> by adding more and more flour. Having a light hand with flour
>> produces a crust with no relation to cement.
>
> Ah, so that's the cause of the phenomenon, thanks. My knowledge of
> baking is fairly basic.
>
If you ever make bread dough, err on the side of sticky and wet your
hands to handle it.
Graham

On 2016-12-01 2:18 PM, Je�us wrote:
> On Thu, 1 Dec 2016 19:06:57 GMT, "l not -l" > wrote:
>
>
> Panko was a revelation for me (I discovered it through this group).
> I still use normal breadcrumbs but when I have some nice salmon
> fillets or similar, Panko just takes it to another level. Especially
> with the texture and how it browns in the pan/oven.
>

A few years ago we tried a new restaurant in town and I had ordered
calamari, which they had billed as being breaded with panko and served
with a special dipping sauce. They must have been under the same
impression you are about it taking things to a new level. At time I
could get an order of breaded calamari in a Greek restaurant and it
would have cost about $6 for an order with about a half dozen squid cut
into rings and piled on a plate with some tzitzikis on the side. This
place served one squid. It had been cut into tubes about an inch long,
breaded (in Panko), deep fried and then plated with the pieces in the
order they were cut..... for $13.95. One squid. Holy crap. Their
special dipping sauce was nothing more than a good quality commercial
seafood cocktail sauce. I used to buy squid and cook it myself and at
that time I could get a package with a dozen cleaned and frozen for $3.

Panko may raise the bar a little but IMNSHO it does no warrant a 1200%
increase.

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.

On 2016-12-01 2:28 PM, U.S. Janet B. wrote:
> On Fri, 02 Dec 2016 06:10:21 +1100, Jeßus > wrote:
>
>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>> wrote:
> snip
>>>
>>> the reason I don't care for panko is that the bread crumbs turn to
>>> shards in the mouth (IMO) I don't like sharp, cutting foods.
>>
>> Wow, you must be sensitive in the mouth. I do like how Panko is
>> 'sharper' in texture but I never found it uncomfortable to eat in any
>> way. How do you deal with something like cornflakes?
>
> I've never eaten cereal, mother could never make me like it and I
> still don't like it.

We are going to have to stick to agreeing about shrimp. I like cereals,
hot and cold. Some are better than others. I normally buy Shredded
Wheat, but occasionally have some other non sugared cereal. In the
colder months I have porridge most days and alternate oatmeal (large
flake), Cream of Wheat and Red River.

On 2016-12-01 2:50 PM, U.S. Janet B. wrote:
> On Fri, 02 Dec 2016 06:42:24 +1100, Jeßus > wrote:
>
>> Most cereals are just nasty. Might as well just eat a bowl of sugar.
>
> High Five! I agree
>

There are lots of cereals with little or no sugar. Shredded Wheat has
none.

My poor brother is getting psyched up for visit from his inlaws. The MiL
can be a real pain in the ass with her strange diet. She insists on
cereal for breakfast but never likes what he has on hand. She looks at
all the ingredients and they all have too much sugar added. He pointed
out that Shredded Wheat has no salt and no sugar.... she doesn't like
it. She also has issues with the amount of fat in cereals.
After all these years it still does not occur to her to bring her own
cereal.

When on vacation together the family went out for brunch. MiL, who won't
eat cereals with fat and sugar, ordered eggs Benedict. Everyone wanted
to get moving to work off a huge brunch but they had to wait for MiL to
have her desert.... chocolate fudge cheesecake. Go figger.

On 11/30/2016 7:25 PM, Roy wrote:
> On Wednesday, November 30, 2016 at 4:37:42 PM UTC-7, Sqwertz wrote:
>> On 11/30/2016 4:01 PM, jmcquown wrote:
>>> Peeling and eating shrimp is pretty much just a chore.
>>>
>>> Jill
>>
>> Bullying poor women like Julie is so much easier, eh bitch?
>
> And yet YOU never miss the opportunity to bully Jill. Why is that?

Because she EARNED it Roy boy, she ****ing EARNED IT by making Julie
miserable for YEARS!

> Are TROLLS at an advantage over other folk?
> ====

I'd like to come up there and ram a ****ing hay rake up your prolapsed
anus, you Goddamned Canuck trash!

On 2016-12-01 2:58 PM, notbob wrote:
> On 2016-12-01, Dave Smith > wrote:
>
>> I find it hard to resist them.
>
> Apparently, you have not seen the documentary on how Thai shrimp
> farming is destroying the mangroves swamps along the SE Asia coast.
> Or how they keep the shrimp in huge ponds until they are almost dead,
> but are able to harvest due to feeding the shrimp tons o' antibiotics
> to save 'em.

It's called denial. I have seen the videos and I can block them out of
my head.

On 2016-12-01 3:13 PM, graham wrote:
> On 12/1/2016 12:48 PM, wrote:
>
>> 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.

That would work. Mustard goes well with chicken.

One of my favourite and easiest ways to cook scallops uses mustard. Mix
equal parts of cream and prepared mustard. Dip scallops in the liquid,
roll in bread crumbs (or Panko), stick them on a skewer and broil them
until they turn golden brown.

On Thu, 1 Dec 2016 15:28:24 -0500, Dave Smith
> wrote:


>When on vacation together the family went out for brunch. MiL, who won't
>eat cereals with fat and sugar, ordered eggs Benedict.

LOL.

On Thursday, December 1, 2016 at 9:32:52 AM UTC-10, U.S. Janet B. wrote:
> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>
> >On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
> >wrote:
> >
> >>In article >, Jeßus says....
> >>>
> >>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
> >>> wrote:
> >>>
> >>> >the reason I don't care for panko is that the bread crumbs turn to
> >>> >shards in the mouth (IMO) I don't like sharp, cutting foods.
> >>>
> >>> Wow, you must be sensitive in the mouth. I do like how Panko is
> >>> 'sharper' in texture but I never found it uncomfortable to eat in any
> >>> way. How do you deal with something like cornflakes?
> >>
> >>Or bread crust?
> >
> >Yes. Although on very rare occasions I have come across bread crust
> >that was seemingly indestructible.
>
> those are the crusts resulting from a baker that conquered the dough
> by adding more and more flour. Having a light hand with flour
> produces a crust with no relation to cement.
> Janet US

Having a crisp crust is important in French bread. I've added wheat gluten to dough to get that kind of crust, a big fat rise, and a large cell structure. It works great. OTOH, the addition of wheat gluten to bread might be the reason we see this anti-gluten movement.

On Thu, 1 Dec 2016 15:29:59 -0500, Dave Smith
> wrote:

>On 2016-12-01 2:58 PM, notbob wrote:
>> On 2016-12-01, Dave Smith > wrote:
>>
>>> I find it hard to resist them.
>>
>> Apparently, you have not seen the documentary on how Thai shrimp
>> farming is destroying the mangroves swamps along the SE Asia coast.
>> Or how they keep the shrimp in huge ponds until they are almost dead,
>> but are able to harvest due to feeding the shrimp tons o' antibiotics
>> to save 'em.
>
>It's called denial. I have seen the videos and I can block them out of
>my head.

It *is* still possible to buy clean, quality shrimp in S.E Asia. It's
not all like such videos depict.

On 12/1/2016 12:46 PM, wrote:
> On Thu, 01 Dec 2016 12:31:20 -0500, Brooklyn1
> > wrote:
>
>> Taxed and Spent wrote:
>>> Sqwertz wrote:
>>>> Taxed and Spent wrote:
>>>>> Sqwertz wrote:
>>>>>
>>>>>> The only thing I miss about South Carolina are rock shrimp. That's
>>>>>> where I learned I could desensitize myself to my shrimp allergy by
>>>>>> eating just a quarter of a shrimp at a time and doubling the dose
>>>>>> every other day or so.
>>>>>
>>>>> Are you still de-sensitized? Er, shrimp-wise, we know the rest.
>>>>> Seriously, I am curious if it took for good.
>>>>
>>>> I have to eat shrimp, lobster, or crab every two weeks or so to keep
>>>> the immunity up - even if it's just one or two shrimp. If I were to
>>>> go 4-6 weeks without any I would have a mild to moderate reaction. If
>>>> I were to go 3-4 months I would have a moderate to severe reaction and
>>>> would have to go through the desensitizing cycle again.
>>>
>>> That is very interesting. Thanks.
>>
>> Makes as much sense as my saying I need to eat beef every three days
>> to remain hung like a bull! LOL
>
> No use being hung like that with a mouth like a sewer overhead!
>

What did "David" have, a snail sized prick?

On Thursday, December 1, 2016 at 9:46:19 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 1:42:02 PM UTC-5, dsi1 wrote:
>
> > We go through a lot of panko on this rock because chicken katsu is
> > probably the most popular plate lunch to order. Panko is essential for
> > katsu and croquettes too. I expect that chicken katsu will get popular
> > on the mainland sooner or later.
>
> I've had both chicken katsu and salmon katsu (and probably pork
> katsu, come to think of it), but I generally prefer salmon
> shioyaki. The katsu sauce is too sweet for me, but I love that
> finely grated daikon that they generally serve with shioyaki.
>
> Cindy Hamilton

I don't care for daikon but if you grate it finely and serve it with fish, it's sublime. I wish I could grate daikon like that.

In article >, dsi1
says...
>
> On Thursday, December 1, 2016 at 9:46:19 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, December 1, 2016 at 1:42:02 PM UTC-5, dsi1 wrote:
> >
> > > We go through a lot of panko on this rock because chicken katsu is
> > > probably the most popular plate lunch to order. Panko is essential for
> > > katsu and croquettes too. I expect that chicken katsu will get popular
> > > on the mainland sooner or later.
> >
> > I've had both chicken katsu and salmon katsu (and probably pork
> > katsu, come to think of it), but I generally prefer salmon
> > shioyaki. The katsu sauce is too sweet for me, but I love that
> > finely grated daikon that they generally serve with shioyaki.
> >
> > Cindy Hamilton
>
> I don't care for daikon but if you grate it finely and serve it with fish, it's sublime.

I can't think of any food that I don't care for even though I think it's
sublime.

On Thu, 1 Dec 2016 13:10:57 -0700, graham > wrote:

>On 12/1/2016 12:37 PM, Je?us wrote:
>> On Thu, 01 Dec 2016 12:32:48 -0700, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 02 Dec 2016 06:23:50 +1100, Jeßus > wrote:
>>>
>>>> On Fri, 2 Dec 2016 06:21:08 +1100, Bruce >
>>>> wrote:
>>>>
>>>>> In article >, Jeßus says...
>>>>>>
>>>>>> On Thu, 01 Dec 2016 07:26:56 -0700, U.S. Janet B. >
>>>>>> wrote:
>>>>>>
>>>>>>> the reason I don't care for panko is that the bread crumbs turn to
>>>>>>> shards in the mouth (IMO) I don't like sharp, cutting foods.
>>>>>>
>>>>>> Wow, you must be sensitive in the mouth. I do like how Panko is
>>>>>> 'sharper' in texture but I never found it uncomfortable to eat in any
>>>>>> way. How do you deal with something like cornflakes?
>>>>>
>>>>> Or bread crust?
>>>>
>>>> Yes. Although on very rare occasions I have come across bread crust
>>>> that was seemingly indestructible.
>>>
>>> those are the crusts resulting from a baker that conquered the dough
>>> by adding more and more flour. Having a light hand with flour
>>> produces a crust with no relation to cement.
>>
>> Ah, so that's the cause of the phenomenon, thanks. My knowledge of
>> baking is fairly basic.
>>
>If you ever make bread dough, err on the side of sticky and wet your
>hands to handle it.

Noted and thanks Graham. For a time I used to make my own sourdough
bread, these days I find it too time consuming (I do most things from
scratch as it is) and cheat by using a machine and bread mix.

On Fri, 2 Dec 2016 07:56:20 +1100, Bruce >
wrote:

>In article >, dsi1
>says...
>>
>> I don't care for daikon but if you grate it finely and serve it with fish, it's sublime.
>
>I can't think of any food that I don't care for even though I think it's
>sublime.

Maybe he thinks it tastes like a lime that's below the surface of
water.

On 12/1/2016 2:39 PM, Dave Smith wrote:
> On 2016-12-01 11:23 AM, Nancy Young wrote:

>> I'll eat it, but it's like fish. Bread it, fry it, I'll be happier
>> eating it. As you say, not a fan.
>>
>
> That's a damned shame. I loved shrimp bag in the days when the most
> common way to see it was breaded and deep fried. When shrimp started to
> become easier to find and more affordable I started preparing it
> different ways. Different sized shrimps need different preparations
> but I find it hard to beat nice big shrimp marinated with a nice spicy
> sauce and grilled on the BBQ. Smaller ones are nice stir fried and
> tossed into pasta. Either way calls for lots of garlic. Quite frankly,
> deep fried is now my least favourite way to eat them.

I totally get it, I know I like fish and seafood for people who really
don't like it. Bread it, fry it, tempura it, whatever. I'll eat it
grilled or boiled, but I don't overly enjoy it. And the huge shrimp?
They actually freak me out a bit.

nancy

On Thursday, December 1, 2016 at 10:56:27 AM UTC-10, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Thursday, December 1, 2016 at 9:46:19 AM UTC-10, Cindy Hamilton wrote:
> > > On Thursday, December 1, 2016 at 1:42:02 PM UTC-5, dsi1 wrote:
> > >
> > > > We go through a lot of panko on this rock because chicken katsu is
> > > > probably the most popular plate lunch to order. Panko is essential for
> > > > katsu and croquettes too. I expect that chicken katsu will get popular
> > > > on the mainland sooner or later.
> > >
> > > I've had both chicken katsu and salmon katsu (and probably pork
> > > katsu, come to think of it), but I generally prefer salmon
> > > shioyaki. The katsu sauce is too sweet for me, but I love that
> > > finely grated daikon that they generally serve with shioyaki.
> > >
> > > Cindy Hamilton
> >
> > I don't care for daikon but if you grate it finely and serve it with fish, it's sublime.
>
> I can't think of any food that I don't care for even though I think it's
> sublime.

I'm kinda picky about foods - except in this newsgroup where, relatively speaking, I'll eat anything.

On Thu, 1 Dec 2016 15:11:41 -0500, Dave Smith
> wrote:

>On 2016-12-01 2:18 PM, Je?us wrote:
>> On Thu, 1 Dec 2016 19:06:57 GMT, "l not -l" > wrote:
>>
>>
>> Panko was a revelation for me (I discovered it through this group).
>> I still use normal breadcrumbs but when I have some nice salmon
>> fillets or similar, Panko just takes it to another level. Especially
>> with the texture and how it browns in the pan/oven.
>>
>
>A few years ago we tried a new restaurant in town and I had ordered
>calamari, which they had billed as being breaded with panko and served
>with a special dipping sauce. They must have been under the same
>impression you are about it taking things to a new level. At time I
>could get an order of breaded calamari in a Greek restaurant and it
>would have cost about $6 for an order with about a half dozen squid cut
>into rings and piled on a plate with some tzitzikis on the side. This
>place served one squid. It had been cut into tubes about an inch long,
>breaded (in Panko), deep fried and then plated with the pieces in the
>order they were cut..... for $13.95. One squid. Holy crap.

I'm a little de-sensitised when it comes to high prices since being in
Singapore, but yes that it expensive. Some restaurants think they can
get away with over-inflated prices due to their perceived image.

>Their
>special dipping sauce was nothing more than a good quality commercial
>seafood cocktail sauce. I used to buy squid and cook it myself and at
>that time I could get a package with a dozen cleaned and frozen for $3.
>
>Panko may raise the bar a little but IMNSHO it does no warrant a 1200%
>increase.

No, it certainly doesn't.

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 ?

On Thu, 1 Dec 2016 13:10:53 -0800 (PST), dsi1 >
wrote:

>I'm kinda picky about foods - except in this newsgroup where, relatively speaking, I'll eat anything.

Cannibalism eh? At least you're open minded about what you eat.