To make Gluten-free tempura batter: Dry tempura base: 150g (5.3 oz.) white rice flour, 150g (5.3 oz.) tapioca starch, 35g (1.2 oz.) baking powder, 45g (1.2 oz.) cornstarch. Stir together in large mixing bowl. Gently fold in 198g (7 oz.) very cold sparkling water.
- David Thomas
David assumes that one loses the Cool Dad competition when one's son's buddy's dad builds lightsabers with the boys, including soldering together LED circuit boards that he designed before putting them into maglite bodies and finishing it all with polycarbonate plastic housing. Should I offer to show them some cool copyediting tricks?