I know this may seem stupid, but we have quite a few food oriented people on the board so I figured I'd take a shot... I am a marginal cook at best. Lots of grilled chicken breast, tv dinners, Campbell's soup, etc. Anything that's simple and doesn't require a lot of skill. I do like the occasional salad as well. I bought Rothbury Farms croutons forever until they ceased production. Anybody have a recommendation for a new replacement?
Pepperidge Farms are fine. Its crouton's, unless you're REALLY into crouton's nobody really care about them unless they're really tasty like Gardetto-level flavoring or, they're really horrible.
Posts: 15180 | Location: Wine Country | Registered: September 20, 2000
They’re really easy to make. Cut sturdy bread in cubes or strips, toss with a little olive oil or butter and salt (you can use garlic salt) on a cookie sheet. Put in oven at 250 for an hour or so until they’re crisp. Stir them around a time or two while they’re baking. Let cool. A half loaf of bread will make a big batch and they keep well. I often buy the good bread that is starting to get stale in the reduced bread at Kroger just to make croutons.
Frozen pizzas where my culinary skills end. And if we're being honest, I'm just not that interested in improving them. I've settled on Texas toast for now. They don't suck, but are not comparable to what I used to get. I miss the smaller form factor of what I used to get and they had better flavor too.
Originally posted by corsair: Pepperidge Farms are fine. Its crouton's, unless you're REALLY into crouton's nobody really care about them unless they're really tasty like Gardetto-level flavoring or, they're really horrible.
Yeah, I get that. Unfortunately, I'm an idiot. I've been known to eat them by the handful straight from the package while waiting for the microwave to finish. I'm also known to eat bacon bits from the bottle.
I've been using Pepperidge Farms cube stuffing. Mildly spiced, and I find them just the right size. One upon a time, I would put asiago cheese on a ciabatta and toast it, but I'm old and lazy now.
Posts: 17317 | Location: Lexington, KY | Registered: October 15, 2006
Perfect timing as I just tried these this week and they're excellent. I have a garlic intolerance so finding croutons without garlic is a pain in the ass, and then finding garlic-free croutons that actually taste good is as rare as being dealt a royal flush in 5 card stud.
Originally posted by MelissaDallas: They’re really easy to make. Cut sturdy bread in cubes or strips, toss with a little olive oil or butter and salt (you can use garlic salt) on a cookie sheet. Put in oven at 250 for an hour or so until they’re crisp. Stir them around a time or two while they’re baking. Let cool. A half loaf of bread will make a big batch and they keep well. I often buy the good bread that is starting to get stale in the reduced bread at Kroger just to make croutons.
^this. Plus you don't get all the crap ingredients required to maintain shell life. I buy sourdough that's marked down almost 50 percent all the time. I looked at the back label of the Briana's croutons and whereas not terrible, why not make a batch to your specific taste. I would use a little bacon grease instead of olive oil, because...bacon
Originally posted by joel9507: The New York Bakery's "Texas Toast" croutons are pretty good. I like both the 'Garlic and Butter' and the 'Cheese and Garlic' varieties.
You have to get past the fact they're made in Ohio and not in either Texas or New York, of course.
These are what I use. I can eat them like potato chips, and often do.
Big +1 for the idea of making your own; it’s completely worth it.
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Posts: 12445 | Location: Belly of the Beast | Registered: January 02, 2009
Originally posted by joel9507: The New York Bakery's "Texas Toast" croutons are pretty good. I like both the 'Garlic and Butter' and the 'Cheese and Garlic' varieties.
You have to get past the fact they're made in Ohio and not in either Texas or New York, of course.
This is what we use. I made home made croutons in the past, but find that if I hand make every single ingredient in a dish, I'm in the kitchen all day. I pick and choose my kitchen battles and store bought croutons is an easy decision for us.
"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
Posts: 17565 | Location: Texas | Registered: May 13, 2003
For seasoning, try those small packets of herbs and spices meant to be mixed with oil & vinegar for salad dressing. Dried soups (e.g. French Onion) also work well. I fry up croutons in butter rather than the oven method. They don't have much shelf life, but are tastier.
Posts: 6930 | Location: NoVA | Registered: July 22, 2009
