You know what’s the worst thing in this world?
Crap.
Things we don’t want being anywhere remotely near them. We want to trash them. They’re unsightly.
What’s crap? Bread ends and crusts… and bullsh*t. Baloney. Nonsense. You get the gist.
Seriously, bread ends and crusts are probably the #1 cause of ridiculous early morning fights in families. Who has to eat that? Why did you skip the ends and eat the next piece? What do you mean you didn’t see it? It’s right there. No, ducks aren’t in the brink of extinction. They’re not going to starve if we eat their food.
Now that we know what’s the worse thing in this world, let’s talk about the best thing in this world.
Me. Well, technically I’m not a thing.
No, really. The best thing in this world is turning crap to not-crap. To uncrappify things.
So how do we uncrappify bread ends and crusts?
Turn them to bread crumbs.
Yup. Not only are crusts and ends not crap anymore, they’re actually something wanted.. desired.. loved.
Now, if we could only grind a load of B.S and turn them to truths. In the meantime, enjoy ’em bread crumbs and no early morning fights (well, at least none that pertains to bread ends and crusts).
Quick Recipe 2 cups crusts and ends makes about 1 cup crumbs
what you need:
Bread ends or crusts, torn to small pieces
directions:
- Pour bread ends or crusts into the Vitamix blender. Secure the lid. Turn on the blender and increase the speed to 10. This yields coarse crumbs.
- To make them finer, blend on HIGH.
- When done, turn off Vitamix and transfer bread crumbs into an airtight container. Freeze and use when needed.
Notes:
1. Blend 2 cups at a time or you’ll have to use the temper and it may not blend evenly as some may get stuck at the bottom while the ones at the top aren’t processed.
2. These bread crumbs are not dried because I use them as a filler like in meatballs.
3. If you want to use as a coating for fried foods, you’ll need drier bread crumbs. Just spread them evenly on a baking sheet, pop them in the oven at 300 F for 5 – 8 minutes until they’re golden brown and dry to the touch. Stir them once or twice in between for even drying. Cool them on the baking sheet and store in an airtight container in the freezer.
4. To season bread crumbs, you can do so to your liking: dried basil, oregano, parsley, thyme, rosemary, garlic or onion powder, paprika, black pepper and salt. For every 2 cups crumbs, add 1/4 – 1/2 tsp of any herbs and spices. If you like Parmesan cheese, throw in a couple tablespoons as well.
My last post: Taiwanese Chicken Rice
How do you uncrappify crap?
