On the subject of substitutions, what do people use as a substitute for
bread crumbs? I know some use crushed pork rinds. Any other ideas.
Lately I've been making Scotch eggs as a portable lunch food, and they
are coated with bread crumbs. As a general thing, I just use the bread
crumbs, since the amount involved is trivial (roughly 3g per egg), but
maybe there's something else that would be interesting. I could, of
course, just skip that coating, but somehow it adds something.
Todd Moody
[log in to unmask]