View allAll Photos Tagged breadcrumbs
Do other markets have these little diagrams to show you where to place the bread? I've never noticed before, but I think these are pretty old.
The local, just-down-the-street supermarket that I've shopped at for all of my 28 years is going out of business at the end of the year, after switching hands 3 times in a matter of months. Probably a victim of the new Super Wal*Mart. :(
It's a sad thing. So I went this morning (40% off everything!!!) and said goodbye to some of the long time employees and took some pictures, since rumour has it the place is going to be a warehouse. :-|
When I was a baby, I believe it was a Foodland. Then there was a big fire, and it became vacant for a time. It reopened as Apple's, and remained so for most of my childhood. As a teenager, it became Bilo. Recently, Bilo became Shop N' Save, but then Shop N' Save became Foodland again. I think it was always under the "Friedman's" name, since they celebrated their 100th anniversary a while ago.
Very sad. 40 something vintage grocery store pics are on the way.
Mostly I'm ticked I can't walk to the grocery store any more. Yuck.
I marinated the tuna steak in some guava nectar, miso, soy sauce, and lemon juice for about 2 1/2 hours. I then took it out and let it warm to almost room temperature, and dried off the top and bottom of the steak, but leaving the edges a little damp so that the sesame seeds would stick.
While I was preparing the tuna steak, I brought my grill pan up to medium high heat, and just before putting the steak down on it, I sprayed it with cooking spray. I seared the steak for about 2-3 minutes on each side, which was actually a little too long for my taste. There was just a hint of red left in the center after I let it rest, and I like mine a bit less "done" in the middle. It was delicious just the same.
Drying off the top and the bottom was the key to getting the nice grill marks on the fish—it allows for a harder sear on the piece of meat. (Something I picked up from watching "Top Chef"—thanks Spike!)
The roasted cauliflower is something that I think I've posted the recipe for with one or two of my other photos in the past.
Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
This dish always raises eyebrows, but the breadcrumbs. pineapple, and cheese bake together just right for a delicious taste.
Layers of phyllo, butternut squash/onions/leeks, breadcrumbs/chicken stock/onions/leeks, and feta. Topped with sesame seeds, honey, and chili flakes.
Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
Eggplant Parmigiana
1 medium eggplant
1 egg
1 cup breadcrumbs
3 cups marinara sauce
Mozzarella cheese (I have no idea how much, I used 1/2 a block. Haha, block cheese.)
Slice eggplant into 1/4 inch rounds, about fourteen. Beat egg in bowl and coat eggplant in it. Coat with breadcrumbs and place in large greased baking pan. Repeat per round. Place in oven at 425 degrees for 30 minutes. Slice the cheese into squares about 1.5 inches by 1.5 inches. Flip when the breadcrumbs start to stick, add sauce and cheese. Bake for 10-15 more minutes, remove.
"Park bench on a sunny day
Crumbling loaves between fingertips
Breadcrumbs on concrete
Charity landed the flock
Flurrying feathers
Grey white black
Jostling by your shoes
A blackbird beneath your feet
You cracked her ribs and skull
Watched blood creep out her beak
Her life flickered like a flame in a draught
Salvaged the bones and down
Put her in a box
Splint her leg, mend her head
Avian God
Clipped her wings
The cost of the casualty
You destroyed to recreate
Disassembling her organic form
Remoulded into your canary
Feathers shamed into yellow
She eats carrion now
Fed on the dead
No more bread."
- hailey noir
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Königsberger Klopse, also known as Soßklopse, are a Prussian specialty of meatballs in a white sauce with capers. [read on]
Recipe (serves 4)
- 400 g minced meat (half beef, half pork)
- 2 eggs
- breadcrumbs
- 1 onion
- 1 tsp. vegetable oil
- salt, pepper
- 1.5 l vegetable or beef stock
- 30 g butter
- 30 g wheat flour
- 125 ml white wine
- salt, pepper
- capers to taste
Preparation:
Peel and dice onion and sauté in vegetable oil. Let stand to cool.
Meanwhile mix minced meat with eggs, breadcrumbs, the spices and the onion dices. Form balls of about the size of a golf ball and cook in the simmering stock. This takes about 15 minutes.
Remove balls from the stock and start preparing your sauce by melting butter in a pot. Add the flour and sweat at high temperature, stirring constantly, to remove the flour taste. Quench with white wine and add as much stock as to receive a sauce of the consistency you like - this should sum up to ca. 750 ml. Add capers to your taste and season with salt and pepper. Optionally you can also add some white wine vinegar or lemon juice.
Serve with boiled potatoes or rice.
***
Königsberger Klopse, auch Soß- oder Kochklopse genannt, sind eine ostpreußische Spezialität aus gekochten Fleischklößen in weißer Sauce mit Kapern. [weiterlesen]
Rezept (4 Portionen)
- 400 g Gehacktes halb u. halb
- 2 Eier
- Paniermehl
- 1 Zwiebel
- 1 TL Pflanzenöl
- Salz, Pfeffer
- 1,5 l Gemüse- oder Rinderbrühe
- 30 g Butter
- 30 g Weizenmehl
- 125 ml white wine
- Salz, Pfeffer
- Kapern nach Geschmack
Zubereitung:
Zwiebel schälen, würfeln und im Pflanzenöl glasig dünsten. Etwas abkühlen lassen.
In der Zwischenzeit das Gehacktes mit Eiern, Paniermehl, den Gewürzen und den Zwiebelwürfeln mischen. Bällchen in Golfballgröße formen und in der simmernden Brühe garen. Das dauert etwa 15 Minuten.
Die Bällchen aus der Brühe heben und mit der Zubereitung der Sauce beginnen. Butter in einem Topf schmelzen und das Mehl unter ständigem Rühren auf hoher Temperatur anschwitzen. Das nimmt den Mehlgeschmack. Mit dem Weißwein ablöschen und nach und nach so viel Brühe zugeben, bis die Sauce die gewünschte Konsistenz hat - das sollten alles in allem ca. 750 ml sein.
Kapern nach Geschmack zugeben und mit Salz und Pfeffer würzen. Eventuell kann man noch etwas Weißweinessig oder Zitronensaft zugeben.
Mit Salzkartoffeln oder Reis servieren.
Stuffed Quail
Bacon, sourdough breadcrumbs, muscadine. ($22)
The Grey
Kansas City, Missouri
(January 30, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Tilapia fillets are coated with flour, beaten eggs and fresh breadcrumbs. Pan-fry until crispy brown and serve with tartar sauce and green salad.
Since I have a heart of gold , I want to make me happy by making random people happy.
I raffle THREE BIG PACKS OF STICKERS, sweets, breadcrumbs and stuff I got no use for.
TO PARTICIPATE: just comment this picture. You mustn't have traded with me in 2012, everyone else could be one of the three winners which WILL BE ANNOUNCED ON DECEMBER THE 24th of 2012.
This way, you can cheer up and be totally happy just in time for christmas, and you will be cheering up for a second time when you actually receive the sticker pack in the summer.
GOOD LUCK!
Breaded Pork Tenderloin Sandwich from Augusta Restaurant in Oxford, Iowa
Check out Des Loines at
for the latest 411 on Iowa's favorite sandwich!
Trust me on that one, eh?
So... I had an eggplant, see?
And I sliced it moderately thin - not thick, but not paper thin, and I flavored it with various herbs and spices, including thyme, oregano, basil, S&P, paprika, filé, garlic & onion powder, red pepper flakes, and cumin - see?
And I diced an onion, see?
And about a half cauliflower, see?
And I placed some sliced deli meat - corned beef - and deli cheese atop a layer of the aubergine, see?
And I had some stale bread sitting around - completely dried, mind you - which I'd been hoping to use, which became bread crumbs, see?
And then I threw them into the flavoring mixture, see?
And I drizzled bacon drippings & olive oil all over the mixture, see?
And then, I poured it all over the stuff, see?
And then, I opened a can of whoop ass... er, a can of diced tomatoes, and poured it all over, see?
Then, I rinsed out the can with the water with which I was rinsing the breadcrumb bowl, see?
And I did that about three, or four times, see?
And then, I baked it in the oven at 400ºF for about 45min to an hour, see?
And then, I took it out, served up and ate a couple helpings, made a couple photos, see?
I made this tonight. When I subbed for the Home Ec. teacher the other day the kids were making this recipe. It tasted so good I had them make me a copy of the recipe.
It's got spinach, bacon, onions, bread crumbs and some more stuff... It was good!
adapted from food52.com/recipes/26185-slow-cooked-tuscan-kale-with-pan...
this was amazing but more hands-on time than I like for a relatively simple dish. I can see why people like kale, but it's a lot of work! the white beans were an excellent addition.
remove spines from kale and blanch in salted boiling water for 2 min. crisp bacon in a large pan, then remove. add olive oil to pan, and toast rosemary and pepper flakes on high, then lower heat and add onion and garlic. once onions are brown, add wrung out and chopped kale and cook for about half an hour, stirring occasionally. add beans and bacon toward the end, top with egg.
oh, and I almost forgot: toast the breadcrumbs (I used panko) and add those.
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn't bother reducing it, just added it straight to the eggs.
Another sample film poster. This time my victims were Jen Aniston and Jim Caviezel.
Got a special weirdo on your shopping list? Check out my storefronts! Here: www.redbubble.com/people/bholdbrett
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Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
today was the first day of the detox. had oatmeal & a banana for breakfast. a pear & almonds for a snack. i hadn't prepared lunch, so i got some chicken stew. you're supposed to use to the first two days to transition, so i figured soup was good to go. sadly, i succumbed and had a coke. and a few chocolate covered almonds. and i totally enjoyed them. we'll see how tomorrow goes.
after work, i spent forever chopping vegetables, cooking rice & lentils, eating some of it, saving some of it for lunch tomorrow and then cleaning it all up. this is going to be a lot of work. but it will be good for me, so i'll stick it out.
i took some shots of the dry lentils, 'cause they looked so pretty, but then i remembered that chris still had a couple of bell's brown ale from our trip to indiana in the fridge, so i shot one. and here it is.
_____________
and a happy, happy birthday to teena! cheers!
explore # 382