Becca wrote:
> dsi1 wrote:
>> Becca wrote:
>>>
>>> dsi1, I have been using rice flour to make gravy and it works well.
>>> It makes a wonderful bechamel.
>>
>> I have a box of mochiko flour, is that what you're using? How long
>> does rice flour keep? Thanks.
>
> The rice flour I buy comes from an Asian market. Wait here, I will run
> to the kitchen and check it out... The brand is Wang. I also use Wang
> noodles.

The Japanese mochiko flour is combined with liquid or eggs to make gooey
mochi dishes - mostly desserts. My guess is that it might be the same
stuff as the Chinese Wang brand. Adding mochiko to the batter will make
waffles lighter and crisper.

>>
>> I have used corn meal and flour to thicken chili but not masa. Corn
>> chips will add a toasted corn flavor that's works really well with the
>> dish.
>
>
> Next time I make chili, I will use corn chips.

Hope you like it. If I make chili, corn chips would be my first choice.
When I say corn chips I mean any corn based tortilla chips - not
Fritos, although that may work too. I've never tried that.

If I didn't have the chips, corn meal would be the second choice, third
choice would be flour. If I didn't have any of that, I'd be just plum
out of luck - cornstarch or rice flour seems not right...

>
>
> Becca