My mom loves cooking Fried Calamari. Yep you can use rice flour. But what we do is that we dip it first into flour, then beaten egg and finally, breadcrumbs. Then deep fry it.
I should agree on this one as well. I think it is one of the most popular model in the market today. Size/weight difference of the 112 is what makes this model stand out against the 210.
This seems like a good thread. I've been looking around for good food that won't give me too much weight. I need to start losing weight and I think I should consider the food that I take first as well as exercise. This seems like a good start for that.
Well I think when frying anything, when the pan/oil reached its maximum heat... the food you want to fry, for example is fish, won't stick on the pan because the oil is on its maximum heat. That's just an opinion. Not sure if its true.
Been in several places/restaurants that uses too much salt and some just really doesn't have that salty taste on their foods. I guess it's just a matter of the kind of practice these chefs make? Or maybe they get too tired and got too salt-happy with their dishes. Anyway, I like it not very salty, I can add salt on it right away to suit my taste.