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more @ Panko Japanese Bread Crumbs
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A unique blend of thefull line of bread, our bread crumbs are made by hand through a sifter leaving course crunchy crumbs.
This dish almost made me a fan of green beans, and I've never liked green beans. Such a colorful dish! Very festive looking.
29/06/09
Ok you'll either get this clue straight away...or not at all. I'm hoping this dish translates worldwide and it's not just a odd British variant!
The ingredients are, chicken breast (err... it's frozen!), breadcrumbs butter and garlic (there is oil, salt pepper....and probably an egg for the breadcrumb batter...but you get the idea). The garlic and the butter are usually placed inside a pocket cut into the breast meat, the butter melts during cooking and pours out when the meat is cut* (*in an ideal world, my last 2 attempts drained on the oven baking tray mid way through cooking)
So now you have 4 clues to my new purchase, clue 1, clue 2, clue 3 and now clue 4. So we know it's a camera, we know it's a film camera, no one has mentioned the format yet but the clues are there. This clue should give you the brand name of the camera, and from that point google should provide you with the answer ;)
Lightroom: crop, white balance to flash, sharpen, saturation +1, nudge brightness and contrast, save to JPG
Strobist: 580exii @1/128 directly above into small softbox, I also flipped the 14mm diffuser down on the flash. Flash triggered by poverty wizard.
Mushrooms stuffed with breadcrumbs, Parmigiano Reggiano, diced mushrooms, and celery.
Taken January, 2008 in Lexington, Massachusetts, United States
¹⁄₆₀ sec at f/5.6, ISO200, flash fired.
mmmm.... Mozzarella, fontina and parmesan cheese in breadcrumbs, served with sweet red onion marmellata
Perla
24 Minetta Lane
New York, NY 10012
Michael Toscano, Chef/Co-Owner
Gabe Stulman, Owner
Dinner: À la Carte
October 12, 2013
I believe this campaign involves coating all children in a breadcrumb batter. Yummy!
"Good Egg Safety carried out 1,434 child seat checks across Scotland in 2012 and found that over half of all seats checked were either incorrectly fitted or incompatible with the car or the child. In some cases children were not restrained at all."
Herring is usually eaten raw in the Baltic countries but I remember some scrumptious herring in a tomato sauce served up by "Frank the pig" in Trieste in northern Italy. It was a very simple dish which was served with some Tokai white wine from across the border in Slovenia and some rustic bread for mopping up the remains of the sauce from the plate.
I had bought some filleted herring from the shop and while driving today I came up with a recipe which involved the herring fillets stuffed with blue cheese and extra hot chillies, and then rolled in breadcrumbs seasoned with salt and pepper, and then fried in butter.
For the sauce I diced a single red onion and thinly sliced a single bulb chinese garlic, which I fried in olive oil, and to this I added some sundried tomato Pesto.
The fish were flash fried giving each side no more than 5 minutes each side or until the blue cheese inside the fillets had melted, and then it was served piping hot with the boiling sauce poured around the edge of the plate.
I had to suffice with some Hungarian white wine and to mop the sauce up some rough country bread with linen seeds.
she is not the type to stand still for photos, she was just awful i love her <3
Canon EOS 20D + Canon EF 50mm f/1.8 STM
First time I had this was at Iberico & Co in Hong Kong. The texture is just amazing, the crispy breadcrumbs, crunchy cartilage and flavorsome soft fat...it's the perfect finger food along with a glass of beer. Here's how I make mine:
Ingredients:
pig ears
bread
homemade mayonnaise
rosemary
salt
egg
Method:
1. boil the pig ears until cooked
2. slice the pig ears into long strips
3. to make the breadcrumb coating, blitz bread and rosemary in a blender until breadcrumbs are formed
4. coat pig ears with beaten egg and coat with breadcrumbs
5. fry the pig ears until crispy and golden
6. serve!
Tips:
Stale bread actually makes the best breadcrumbs as stale bread is dry. Once the breadcrumb is made, set it aside and let it dry out. Putting it in the fridge can dry it out, but if you live in a humid climate, the breadcrumb can become soggy when you take it out of the refrigerator. The best way is to use a dehumidifying box to dry out the breadcrumbs!
My other recipes:
This lasagna is made with an improvised salsa of tomatoes, onions, mangos, peaches and parsley. Buffalo is layered with a hot red-pepper sauce on the bottom; bread-crumbs on the top. Veggie interior (broccoli, carrot, cabbage, kale, yellow pepper) is stirfried with fresh garlic then layered on lasagna; mozzarella, parmesan and ricotta cheeses throughout.
braised leeks, beluga lentils, brown butter, juniper berry, duck fat and parsley-herb-breadcrumb finish.
The first of the wild meat courses. I absolutely love game. Sadly I find that it's not as easy to find the interesting/gamier wild options on Toronto menus (for obvious reasons)
Supple slices of meaty venison heart were fanned over a brown butter and duck fat (oh the aroma!) slicked bed of herb-breadcrumb dusted beluga lentils and silky sweet braised leeks. The heart was beautiful - slightly less chewy than flank (without the dry muscle only tug) but full of great protein rich flavours. Loved the inclusion of the pearl-like al dente legumes that helped give the course texture and slightly hearty substance; addition of sweet roasted roots that provided a clean simple foil to the comforting mix. Despite being given our own plates, JH and I just dug into the pan, mopping every last drop of the saucy liqueur with thick toasts of walnut bread. :) This is also a course that works especially well if drunk/hung over. ;P
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
Halichondria panicea - Eponge volcan ou Eponge manchon ou Halichondrie mie de pain ou Croûte de pain ou Eponge mie de pain - Breadcrumb sponge - France - Bretagne
Chicken Tetrazzini
thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients
* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste
Topping
* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping
Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.
Cream of cauliflower and parmesan with homemade bread breadcrumbs on bacon bits, parsley and lemon zest
We've been very social this weekend - friends over for sunday lunch today, (different) friends over for dinner last night. Roast chicken and veg from the allotment this lunchtime, and homemade bread and butter pudding for dessert. Went down well with the men!
Palermo-style Sfincione- foccaccia with tomato, onion, cheese and breadcrumb topping- street food!!!
Fish and fowl, fish gotta swim, ducks gotta chase bread crumbs, a feast on the water during a stroll through the village of Omegna on an autumn afternoon
Wings over Illawarra 2019, The first air show for the Sony RX10MkIV with heat haze a bit of an issue during the morning I have to say I'm pretty impressed with the performance from this all in one.