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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...

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...