Re: octopus Tempura and hardened gelatine batter

From: Ryuji Suzuki ^lt;[email protected]>
Date: 01/29/04-07:32:18 PM Z
Message-id: <20040129.203218.126576713.lifebook-4234377@silvergrain.org>

From: Richard Knoppow <dickburk@ix.netcom.com>
Subject: Re: octopus Tempura and hardened gelatine batter
Date: Thu, 29 Jan 2004 15:40:05 -0800

> Now, I like Tempura but not octopus. I also don't like
> escargot, too much like eating cut up art gum erasers. A one
> time lady friend thought I was very declasse for this.

What about fresh large-grain oysters? (take it out of the shell, of
course) Scallop, clam, etc. would work but these in tempura might
resemble deep fried junk food... Shrimps, string beans, asparagus
tips, sliced onions, julianne sliced carrots, etc.

Still seeking methods to apply gelatin sub to watercolor paper...

--
Ryuji Suzuki
"Reality has always had too many heads." (Bob Dylan, Cold Irons Bound, 1997)
Received on Thu Jan 29 19:46:46 2004

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