| I'd say for purist cooks like Mario, he'd probably rather take a bullet than use 'store-bought breadcrumbs' but I notice some of the other chefs use them on occasion.
I use both. I buy a lot of Italian bread, buns and rolls and, if I don't use them all, I tear them into pieces, throw them onto a cookie sheet and stick it in my oven. The heat from the pilot light (yes, I have a reeeeally old stove) dries the bread out. I either put the pieces in a ziplog bag and bang away at it with a rolling pin or put it in my mini food processor to make finer crumbs. I love using homemade coarse crumbs mixed with melted butter to top my homemade mac and cheese.
__________________
Jeanne |