SC - SCA rules on serving wine?

[Jane M & Bj Tremaine]

I don't know, but I bet the way we were talking sometime back about making the
batter with coconut would really be great.  Otherwise, I suspect I'd try to use
something akin to a tempura batter.

Kiri

"Sara K. Tallarovic" wrote:

> On the topic of avocados, there is a restaurant here in Austin that serves
> a dish called "Stuffed Avocado" (Trudy's North Star, for anyone in the
> area).  It is an avocado halved (peeled, too), then filled with shredded
> chicken, battered, and deep fried.  It is absolutely heavenly...the avocado
> looses none of its texture or flavor in the deep frying.  I can't figure
> out exactly how they do it, or how I might replicate it at home.  Any ideas?
>
> -Shu'la
>
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