h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Congrats, FG! Honorable Mention and all cookies gone sounds pretty impressive to me! The fry bread sounds good too. Yum!

G7

Trust me, it was! I'll post a link to the recipe on my home page. When I get a chance, that is. They are awfully yummy.

What's this about assassinating somebody, Marv? And here I thought you were a gentle soul!

I look forward to the recipe.

G7

Okey-dokey. There's now a link on my home page to the suspiciously awarded cookies. I also found a great picture in the h2g2 library. Bon appetit!

They sound delish! Thanks for posting the recipe.

G7

Yawn. I have been fighting sleep for the whole day. I need a coffee and a beer.

In the same drink?

I suppose it depends on the beer. And the coffee.

G7

Not really in the same drink. I need the coffe to wash down some aspin then I need a beer to need the asprin.

Out again last night, eh?

Nope not really. Just had one greyhound last night to enertain Mikes friend that came over. I did cook Tempura last night tho and it turned ot well.

Ooooo...I do love tempura. This time of year is the best to make it, with all the fresh summer vegetables available. Mushrooms, zucchini, potatoes, broccoli, onions, and suprisingly yams make excellent tempura.

I screwed the tempura up a bit but it is a learning experiance. I hope to do much better next time.

Tell me about it. How did you screw it up? Perhaps I can help. I have a really awesome, very authentic recipe that has worked every time--the batter ends up light and lacy, the veggies still fresh. Mmm-mmm!

Rice flour and soda water for batter with canola and olive oil to cook it in. I think that I had the wrong kind of rice flour now that I read the bag more closely. It seems that I have tapioca flour instead of the rice flour I thought I had.

It does make a difference in that case.

G7

What are your recipes?

I usually include an egg white in the tempura batter. It keeps it runny enough, but gives it some body...

G7

Flour, baking powder (okay, so that's not authentic but it makes it nice and light), egg, and water. A little sugar. It becomes a creamy consistency. Then fry the items in about 1 to 2 inches in the oil of your choice (usually vegetable or canola so not to obscure the taste). Courtesy of the Japanese Country Cookbook.

Next time I will try it with real rice flour. I hope that was the problem.