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Word of the Day
Dec. 24th, 2011 08:42 amcrumb
I made bread crumbs in my food processor. They're oddly atomic -- I was worried that if I left them too long I'd get bread powder, but they seemed to reach a minimum size and then stop shrinking.
Can anyone tell me why breadcrumbs sauteed in butter are an ingredient in strudel? Also, is it true that the only people I know who've actually made strudel are from California?
I made bread crumbs in my food processor. They're oddly atomic -- I was worried that if I left them too long I'd get bread powder, but they seemed to reach a minimum size and then stop shrinking.
Can anyone tell me why breadcrumbs sauteed in butter are an ingredient in strudel? Also, is it true that the only people I know who've actually made strudel are from California?
