>  > Another thing I note is anytime he is cooking where you use a crust, he t
 >  > to use white flour and rice flour as a mix?  Then he often tosses in some
 >  > to give it a kick, chili powder or whatever.
 > 
 >  CS> Not a bad combo there!  You'd get a crispier almost (dang, word
 >  CS> escapes me, starts with T and is a crispy thin crust).
 > 
 > Not "tempura", is it?   (she says, having been in a tempura
mood for a
 > couple of weeks now, and not able to get a fix yet... )

Thats it!  Tempura.  See, I have my odd moments of gaps (grin).

It doesnt lead to true tempura, but close to it without being as finicky to
make.

It's a bit between tempura and a classic breaded fried chicken recipe of the
south.

No ice cubes and all that stuffn for true tempura.
                   xxcarol
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