-=> Quoting Carol Shenkenberger to Nancy Backus on 12 May 09  20:51:12 <=-

 >  > 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... )

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

You aren't QUITE old enough for those to be called senior moments... 

 CS> It doesnt lead to true tempura, but close to it without being as
 CS> finicky to make.
 CS> It's a bit between tempura and a classic breaded fried chicken recipe
 CS> of the south.
 CS> No ice cubes and all that stuffn for true tempura.

I've never tried to make any tempura... but I certainly enjoy a good
tempura at a Japanese restaurant... :)  Both the vegetable type and the
shrimp or other "meat" type...  :)

ttyl    neb

... Don't use a big word where a diminutive one will suffice.
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