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Here's a question for ya... (re: bread crumbs)

post #1 of 16
6/19/01 at 6:33pm
Thread Starter 
The other day I was at the store and needed bread crumbs. I started to look at the ingredients listings and saw that every single brand available, flavored or plain, had high fructose corn syrup (which I try to avoid because it's so bad for you).

Now really, why in the world do you need high fructose corn syrup in bread crumbs of all things?!?

(Make something up just to entertain me...)
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post #2 of 16
6/19/01 at 7:54pm
Why to carmelize on the chop....snicker snicker snicker.....
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post #3 of 16
6/19/01 at 11:06pm
It's a conspriacy the government thought up to keep the food refineries in business. Heaven's to Betsy :eek:!
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post #4 of 16
6/20/01 at 12:15am
Area 54 ??, maybe Art Bell knows.
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post #5 of 16
6/20/01 at 10:59am
High fructose corn syrup is a secret plot of the pharmaceutical companies to increase the numbers of diabetics in out country!
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post #6 of 16
6/20/01 at 7:30pm
Thread Starter 
nancya,

Ya think? That or cancer victims... :rolleyes:
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post #7 of 16
6/20/01 at 9:16pm
It's The Mary Poppins Principal.

Americans are not capable of eating anything that isn't sweetened.

PS Where the **** is Harumph Nevada?

[ June 20, 2001: Message edited by: KyleW ]
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post #8 of 16
6/21/01 at 4:28am
Optional topping for fruit crisp, isn't there alot of basil combining with fruit these days....thus the Italian seasoned crumbs would fit in just fine....no additional sugar needed.
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post #9 of 16
6/21/01 at 6:36am
The Devil made em do it! :mad: :D
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post #10 of 16
6/21/01 at 11:39am
My guess is the sugar aids in browning. The other thing might be that the sugars lower the water activity so the breadcrumbs stay "fresh" longer.

Kuan
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post #11 of 16
6/21/01 at 11:49am
Don't you ever have stale bread at home? Give it a go in your food processor. Instant breadcrumbs!

:p
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post #12 of 16
6/21/01 at 11:57am
At my house we're not all that fond of the "heels" on our loafs of bread. I always toss those into a ziploc freezer bag and when I need bread crumbs I take them out of the freezer, pop them into the toaster and then whirl them thru the food proccessor with appropriate seasonings.
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post #13 of 16
6/21/01 at 5:50pm
It's really one of those thing you should never buy.
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post #14 of 16
6/21/01 at 8:08pm
Thread Starter 
pooh & Svadhisthana,
No, we really don't have stale bread in our house, it get's eaten. Believe me, I'd have used it if we had it. I'm a firm believer in all things made from scratch but I didn't have enough time to let the dough rise twice.

Iza,
When you're ravenous for fried okra and you need breadcrumbs, you need them! ;)

kuan,
A very logical argument.... I guess just adding sugar wouldn't achieve the same effect.
;)

[ June 21, 2001: Message edited by: cchiu ]
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post #15 of 16
6/22/01 at 11:12am
What you should use Japanese bread crumbs. They used only the crumb part of the bread and the crumbs are not as fine as what we find in our stores. And they are unflavoured and unseasoned.
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post #16 of 16
6/22/01 at 1:12pm
Thread Starter 
Iza,

Aahhh yes. I prefer those on shrimp rather than okra, but might be worth a shot, but they don't have that at the store that's 5 minutes away....
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