Cooking with diane,is fantastic i have made a half dozen of your cooking recipes, Your bad ass!! Thank you😁

Thank you

Thanks for the appetizer ideas

Right back at ya Diane.

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Big game tomorrow....PBS Documentarian doing a story on us.

Wow, I love Korean food, having spent 27 months there in 1968-1970. Korean food around here, restaurant Korean, us VERY expensive. I also learned something, chipolte is made of chocolate. I guess I want some chipolte.

Tempura, last thing you do is mix the batter gently right before deep frying.
batter each piece then dip in the oil one at a time for about 30 seconds for small pieces like shrimp or veggie, then place on paper towel . You can let it sit and eat at room temp later.
Using cold ass water and hot ass oil lifts the batter when frying so it becomes
flaky and extra crispy .   

I need to try Diane's 'Korean Confused Chicken'.

Holy Nelly the snow flakes are the size of dimes.