ChattyCathy wrote on Fri, 02 Jan 2009 21:01:23 +0200:

> We decided to make deep fried pork in batter and DH suggested
> we go the beer batter route for a change. Turns out it's very
> good with pork too. The whole family agreed it was 'lekker'
> (yummy). I feel like we've been 'missing out' - but not
> anymore, will try it again soon. <g>

> Anybody else got a "Why the heck did I wait so long to try
> something" story?

The Japanese use an egg/Panko coating for Tonkatsu (deep fried pork
cutlet). It's pretty good and usually served, sliced, on thinly sliced
cabbage with Tonkatsu sauce (spiced fruity ketchup). Some Japanese even
use English mustard with it.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not