Recipe #40 - Homemade Bread Crumbs

I've used breadcrumbs out of a can a million times. Generally they seem tasteless and so tiny that it's hard to imagine they were ever bread.

Again, this is a simple component type recipe, but I'm glad I made it.  I used italian bread and pulsed it a few times in the food processor until it was small enough. 

There are three advantages of doing it yourself:

1. you can make the crumbs whatever size you like, which is useful for different recipes.

2. you can adjust the taste easily

3. it actually does taste better and fresher

Modifications: Add spices to the crumbs, depending on the recipe

Make again?: Yes