I like old fashioned things, like a mortar and pestle. I know it would have been faster in the food processor or blender, however, it isn't the same. Our recipes are very specific; if it calls for a wire whip, you cannot use the blender or else the results will be different. If it says use a bermixer, that’s what you use, and so on. Every piece of equipment will yield different results. Something simple here to start, old fashioned leftover bread breadcrumbs, evoo, garlic, and anchovies. From here, we went off in many different directions. Like a compound butter, we added it to sauces, broths, soups, and glazed protein with it to attach flavor, almost like what a crust would do.----------------this all started out because an extern made the bread that was not up to standard with the sizing. It forced some creativity to make something out of nothing, and it made us revisit an old school thing.
