ChattyCathy wrote:
> Been quite a few discussions here about beer batter. Heard that it's
> pretty good with catfish, mahi-mahi, chicken etc. But never tried it
> till yesterday, more fool me.
>
> 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>

Can't say as I ever thought to beer batter pork, but why not.

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

Once I took a package of chicken wings (?) from the freezer
to thaw in the refrigerator. They were in there for a couple
of days when I decided I would need more chicken wings.
How to get them to thaw faster than the ones I'd taken out
earlier? Well, everyone says thaw them in water.

I was dumbfounded, emphasis on dumb ... they thawed out
more in two or three hours than the ones I'd take out days
earlier.

Now I don't have to plan too far ahead ... what's for dinner,
just take it out in the morning and put the package into a
container of water. (Follow suitable safety directions and
the larger the item, the more time it will take, I'm talking a
package of chicken parts or a steak)

nancy