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Shrimp and shitake mushrooms are chopped together and fried in Kihachi's perfect tempura batter and served with fried asparagus stalks. It might be completely American of me, and I might be showing a lack of sophistication here, but I love love love tempura. I think ever parent in America should learn this method of frying for serving vegetables to their petulant children. Have you ever seen tempura-battered broccoli? Who would presents refuse that? What makes tempura so special? presents The batter is kept ice-cold which increases the viscosity of the batter, ensuring a better adherence to the vegetable; the presents batter is only lightly mixed to discourage gluten development, keeping the finished batter light and airy: Sushi Roll: Tuna otoro with wasabi and scallion; again, this is so much better than any other tuna roll I have ever encountered, and I can't quite explain the difference. The nori* wrapper was delicious and did not remain in one unpleasant dried piece in the mouth; the tuna was minced; it was just perfect.
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