On Monday, August 18, 2014 6:35:10 AM UTC-10, sf wrote:
> On Mon, 18 Aug 2014 10:39:08 -0400, Gary > wrote:
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> > sf wrote:
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> > > I do like tempura when it's a very light batter.
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> > Ummm..tempura is always a very light batter if you make it properly.
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> Um... I've eaten a LOT of tempura and even Japanese restaurants will
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> make it thicker than I like. You have obviously never had tempura as
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> thin as I prefer... not sure how you've managed to eat enough tempura
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> to comment since you don't like eating in restaurants.
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My grandma and aunties used to make tempura for parties when I was a kid. They used a thicker batter that stood up to sitting in a pan for an hour or so. They would make a lot of shrimp tempura. Shrimp must have been cheap back then. They would also make a vegetable tempura with julienned green beans, carrots, gobo, and onion, all mixed together. My favorite tempura these days is sweet potato tempura. That stuff reminds me of small-kid days.

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> > And you can't save leftovers for another day either.
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> Duh.
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> --
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> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.