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Post by Shadout Mapes on May 1, 2008 15:37:48 GMT -5
Ok, well I took a whole loaf of hard as a bread stick French bread and snapped it into four sections and one-at-at-a-time ground them up in a blender. Gawd, they bang around like rocks and I used the PULSE button for most of it, they would sometimes want to explode out the top so I had to keep my hand on it firmly all the while. It produced about two-and-a-quarter cups, very heavy cups, and smells a little like mayonnaise, it was the premium artisen style. >< Tomasina ChicaWolverina!
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Post by shewolfe on May 1, 2008 16:24:48 GMT -5
What recipe are you going to use that for?
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Post by Shadout Mapes on May 1, 2008 17:30:53 GMT -5
Right now I'm thinking it's just for some basic bake & frying classics, like some coating for fish and chicken and maybe a zucchini cover. But mostly I want to try some salmon patties for a salmon sandwich or something along that line and such, etc? >< Tomasina ChicaWolverina!
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