Until today, I've always used unseasoned bread crumbs indiscriminately for recipes like meat loaf and meat balls and for breading eggplant/chicken parm, etc. I had never once tasted the unseasoned bread crumbs I'd buy before using them in a dish. Today, for the first time, I decided I'd taste the bread crumbs. I immediately noticed they weren't simply white bread, there was definitely whole grain. I looked at the packaging and noticed the ingredients had a laundry list of grains listed.

In any case, bread crumbs have never been an ingredient that I've given much thought too. Anyone ever taste their breadcrumbs?