Since the last post I have been quite successful in keeping meat and diary products to the minimum, some days 100% some days 1 meal a day. This is more complicated than i thought considering the whole point of this is empathy and no waste. I am not sure that throwing my my leather goods makes sense, I dont think i will be purchasing any more leather products and since gaining a sense of “Enoughism? I stood in front of my closest and actually agree that i’m content in this lifetime not buying anything more – Branded goods etc… However i dont think i’m going to toss away my Chanel that i spent years saving for…. My Dr. Martens they still fit as well as all the good quality leather that was bought years ago. There seems so much debate on the internet. Anyways if anyone has some advice or a thought please let me know or what to do about this transition. Anyways – Mushroom Tempura – If you are not using oyster mushrooms where there are slits for the batter to hold on too ) ! had a big lot of Eringi Mushrooms as i was experimenting with a “Creamy Carbonara” made entirely of Eringi Mushrooms and salted crispy tofu skin as the “Bacon” the batter would slide right off. So i cut slits into my mushrooms, coated it with a salt and pepper flour and then a batter that was a total fluke. It made totally no sense to mix glutinous rice flour with corn flour. It was a fluke mistake that turned out totally perfect.
Eringi Mushroom Tempura Batter:
No measurements whatsoever – 1 Part Glutinous Rice Flour to 4 Parts Corn Starch.
COLD COLD Soda Water just enough until mixed well. Salt and Pepper to Taste.
That’s it…. Opps – Sweet Soy Dipping Sauce
1 Table Spoon Light Soy Sauce or Dark if you have – it’s fine
1 Teaspoon Honey or Maple Syrup
1 Table Spoon Grated Turnip and Ginger if you have it. 3 Tablespoons of Hot water or more to taste. Let me know how it goes!