I’ve tried it with rice flour instead of cornflour and it gave a tenderer texture or bite.

Thanks for the idea! I did a batch of grated zucchini and corn fritters, spiced up with chopped spring onion and red hot chilli, today; they’re so delicious. The next time I’ll try the flour mix with wheat flour and rice flour to see how it differs. Rice flour is supposed to make the texture even lighter or softer.

Very good. Tenderly crunchy and flavourful. I used only 2/3 cup of raw sugar and added a bit of low-fat milk to wet the dough and dusted the apple slices with 1 tsp cinnamon and 1 tbs brown sugar.

Beautiful and timeless yet timely observations and remarks. The joy of the moment and in the moment makes the job of the moment meaningful and non-menial.

I’d rather use a wok if I’ve a gas burner stove. But here in Switzerland, it’s (almost) all flat contact electric stoves, so I use a big frying pan. One way I avoid making a mess is to use two spatulas, one in each hand to toss the contents every so often. Works a treat with frying rice, too. Fun, practical story, thanks!

Perfect. Didn’t have fresh parsley on hand; used dried parsley and lessened the amount. Instead of parmesan I had pecorino - worked just as well.

Twice-Baked Potatoes with Broccoli and Cheddar Cheese by argus on Feb 14, 2008 at 3:22 AM PST

It sounds tasty and doable. Thanks! (I’d leave out the cheese for fewer calories though.)