-=> Quoting Carol Shenkenberger to BOB BREED on 10 May 09  11:18:56 <=-

 > Another thing I note is anytime he is cooking where you use a crust, he tend
 > to use white flour and rice flour as a mix?  Then he often tosses in somethi
 > 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... )

ttyl        neb

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