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
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