You can make them in the blender from fresh or stale bread — sometimes only fresh (or day-old) will do. And you'll know you're using a nice bread to make them from. Grind them to whatever size suits your needs, from hearty pebbles to delicate specks.
Obviously you can spread them over a casserole (macaroni and cheese!) and place dots of butter here and there before baking.
You can also toast them in a little pan with some butter (stir occasionally and watch for burning) in the oven, and then sprinkle them lightly over something.
Certainly they are good for coating foods you plan to pan fry.
Best of all, they're free, if you've got spare bread.
I don't claim to have been making my own breadcrumbs my whole life, but I've been doing it for at least a decade now. You'd think I'd have learned something about the procedure in all that time, but no. It was always
Tear up bread into chunks.You're laughing now. I know. I have no idea why it didn't occur to me to separate the crumbs in a saner, more efficient way.
Put into blender, a small batch at a time.
Pulse, and watch in frustration as the bread pulverizes into different-sized particles.
Sigh. Dump crumbs into a bowl and pick out the large chunks, which go back into the blender. Pick, pick, pickety pick. Bozo.
Leave finer crumbs in the bowl.
The other day, though, I just sort of automatically picked up my sieve with the perfect-sized holes, and shook the crumbs through it, into a waiting bowl. Whatever was too big to pass through got reblendered. Easy. Unfrustrating. Fast.
The only bad thing about it was how stupid I felt about being stupid for so long.
What kitchen-efficiency discoveries have you made? Do they involve gadgets? Techniques? Were they so obvious you wanted to smack your forehead with a mackerel once you figured them out?