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Romaine lettuce is a staple in our house. My wife and I both prefer "Hearts of Romaine" that usually come in a three-pack, as opposed to a full leafy head, because we both prefer the "white parts" from lower on the head, because those parts are crispier, more water-laden, and more substantive...

One thing I've always loved is a tuna fish sandwich. Being that I need to watch my carb intake these days, I've found that tuna fish salad is an excellent topper for celery. It's not a sandwich per se, but it's a great substitute for a sandwich that allows me to eat one of my favorite sandwich...

Diamonds and Rust - Joan Baez/Judas Priest

Ring of Fire - Johnny Cash

Bright Light Fright - Aerosmith.

It is an electric deep fryer with the element raised an inch off the bottom, and it holds one gallon of oil, so you're right - not as large as a restaurant, but better than a Dutch oven on a stovetop. I have not tried tossing with flour before battering. The batter doesn't appear thin. It is of...

That is sound logic, but since the restaurant is able to do it, I'm tormented knowing it can be done!

Raw florets.

The recipe calls for wheat flour, so that's what I've used. Does rice flour change the taste? Never used it before... The recipe for the fritters is: 10 Tbsp flour 2tsp salt 1/2 tsp turmeric powder 4 Tbsp corn starch Two Serrano chilis de-stemmed & minced 2 tsp minced ginger 4 fat cloves of...

From what I've read, baking powder will release Co2 when it is heated, basically leavening the batter by sending bubbles to the exterior and quickly forming a crust. That was the effect I was hoping the beer would have, but it make very little difference. I will definitely try to bring the...

I have let the cauliflower dry in a colander, but I've never gone as far as to pat it dry. One other thing I could definitely do is let some of the juices from the ginger, chilis, and garlic drain into a paper towel before adding it to the batter. I might lose a little of the flavor, but it's...

I make a delicious Indo-Chinese deep-fried cauliflower dish. The flavor of the recipe is even better than our favorite restaurant, but when I make it, the batter does not crisp-up, and instead is thin, and more like a coating. When we eat it at the restaurant, the fritters are crispy and more...