I can't help but wonder (given my past experience) if panko crumbs are different according to brand? When I was using it with shrimp it added a wonderful crunch but was so light in texture. It also looked very different - ultra thin, flat, and larger than regular bread crumbs. That which I find now is like thick cracker crumbs, small in size like cracker crumbs, heavy and adding only a cracker crumb crunch - not something I enjoy except on a broccoli casserole as others have mentioned. For the longest time I kept my panko crumb container to try to find it again - but eventually tossed it when I couldn't. I don't think I could make them myself and mimic the lightness.

I make both fresh and dried bread crumbs, process them in a FP, or grate the dried bread on a box grater or stick in a zip-lock bag and attack it with a rolling pin, and keep them in the freezer. I put too much work and expensive healthy ingredients into our breads (freshly milled flour, chia seeds, high maize resistant starch, multi-grain cereal blends, flaxmeal, etc.) NOT to use every bit of it - even that last heel. I have gone through old cookbooks gleaning recipes that use bread crumbs and use them in recipes for cookies, pie crust (similar to a graham cracker crust), pancakes and waffles, muffins, and even a recently-found brownie recipe (that's not too bad), along with other more traditional uses. In some recipes the bread crumbs are used instead of flour; in others used in combination with flour. CHOCOLATE CRUMB BROWNIES 1/3 cup margarine or butter 6 tablespoons cocoa powder (I use Hershey's 100% CACAO) 2 3/4 cup medium-fine soft bread crumbs* 1/2 teaspoon baking powder 1/4 cup chopped nuts, optional 1 egg 2 tablespoons water 1 cup brown sugar, packed Preheat oven to 350 degrees F and grease an 8-inch square baking pan. Melt margarine and cocoa powder together over low heat, stirring occasionally. If using a microwave, cook on LOW power for 1 1/2 -2 minutes or until margarine is melted; stir to combine. Cool. In medium mixing bowl, combine bread crumbs, baking powder and nuts. In separate bowl, beat egg and water together. Stir in cocoa mixture and brown sugar; beat until combined. Combine cocoa mixture with bread mixture until all ingredients are moistened. Spread evenly in prepared pan. Bake 25-30 minutes or until done. Cool completely on wire rack. Makes 16 brownies. *Do not use commercial dry bread crumbs. Bread that is at least 3 days old works best. Using a food processor, blender, or by hand, shred bread into medium-fine crumbs. Nutrient Analysis. One brownie provides: 128 Kcal, 1.6 g protein, 18.4 g carbohydrates, .3 g dietary fiber, 6 g fat, 13 mg cholesterol, 82 mg potassium and 122 mg sodium. -Grainlady

Yeah, clueless. Looks familiar. My sister and I carpool so this morning when the forecast came on the radio we paused to listen. After it was over there was a 3 second pause and I said, "You know what just passed through my mind? 3 below doesn't sound all that bad." And she said, "I was thinking exactly the same thing!" So we've lived in Iowa too long apparently, when 3 below sounds like something positive. And since it was "only snowing" and not blowing we stopped at the grocery store where I bought panko crumbs, golden raisins, farmer's cheese, 18# of cat chow, bananas & grapes for the parrots, day old bread for the chickens, sure jel (in case I finally get around to the elderberry jelly) and a bunch of other stuff I probably didn't need . Think I'm set until the feed semi comes on Monday. Yes. I get most of my critter stuff on a semi. Sigh. And I wonder where all my money goes.

Angel: I've tried Panko and went back to Old Faithful. Lou's - Bread Crumbs for Chicken, Meatballs, etc. 1. I make up a mixture of Italian Bread cubes dried hard in the Oven. Then made into crumbs. 4 cups 2. Add Corn Flakes made almost to crumbs. 1 cup 3. Add Rice Krispies made into crumbs. 1 cup 4. Add 4 tablespoons of flour. All the spices are add to this for whatever I'm making. For Breaded Chicken or Fingers, or meatballs. I add the following, to one cup of the Bread Crumb mix. 1 level teaspoon of Onion Powder 1 level teaspoon of Garlic Powder 3 level tablespoons of Parmesan Cheese. 1/4 teaspoon of Old Bay 1/4 teaspoon of Black Pepper 1 tablespoon of Parsley Flakes 1/2 teaspoon of salt, or to taste For meatballs I add some Chicken Stock with a beaten egg. Dampen the crumb mix and blend into the meat. Probably about 8 heaping Tablespoons of Chicken Stock ??? I mix about 1/3 Crunb Mix to the amount of meat used, This is by volume This is used for Chicken Stuffing also, along with nuked Celery and Onions,with Bread cubes added. LOU