Ok, I’ll be the first to admit, this isn’t rocket science. But, as I was getting set to make my vegan meatballs, which required Panko crumbs I found I didn’t quite have enough.
Well, an hour earlier my wife had tossed the last of those delicious Sour Cream Hoagies I’d made a week back, give or take. Mold.
Do I go to the store to get more Panko? Nah, I reach into the countertop food scraps bin and grab the roll off the top, a few coffee grounds and all.
To the right, cut-off and soon to be discarded crust. To the left, a block of healthy/safe bread that then goes into the Cuisinart toaster over for foud minutes. Yeah, I know, far from genius, but it is handy, saves food, and works! The toast looked so good it was hard to resist eating it right then and there. Instead I pulsed it in the blender for a handful of seconds. I’ll make sour cream hoagie toast another day. When it comes to using bread crumbs to make meatballs a little color difference means nothing. Panko at the bottom. Homemade at the top.
