On Fri 22 Jul 2005 09:47:38a, Judith Umbria wrote in uk.food+drink.misc:
I sometimes add a dash of cayenne as it adds a nice zing, but I haven't tried powdered chili. I'm very fond of Hungarian food and use paprika liberally in many traditional dishes. I can't seem to find the hot paprika in my local stores, but I buy it and most of my spices from Penzey's mailorder. One of their stores opened recently in the Phoenix area near me. I need to pay a visit!
I love Buffalo wings and the characteristic taste absolutely requires Tabasco and butter.
Actually, I have never made any deep fried food with a batter coating. I've never cared for batter coatings in restaurants, preferring breading or seasoned flour. In an unfamiliar place, I always ask if the coating on certain foods is batter, so that I can avoid it. :-) I think that batter coatings also tend to retain more oil.
One exception for me, however, is tempura batter. I really do like the coating on the vegetables and shrimp.
BTW, Judith, do you mind my asking where in the southern US you lived? How long have you now lived in Italy?
Beware of TescoOh my god. Tesco want to track what their customers buy! How could they! Oh the humanity! -- Remember that you are...
Cheers!
-- Wayne Boatwright *À*
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
