Green bean and Belgian beer tempura

Flour and beer for effervescence and salt will do.

This has rice grains processed to powder along with regular all purpose wheat flour, and it has Dixon New Mexico red chile powder as well. 

Beans microwaved for a few minutes so they are already partially cooked. Dusted in the flour mixture before the beer is added to the powder to turn it into a batter. Only a small portion of the beer was used, possibly 2 oz. Obviously the thicker the batter, then the thicker the tempura but a  very thin and light coating of batter works well. 

Shallow fried in oil at 335℉ or so, but not more than  350℉. The tempura batter cooks very quickly.

No sauce is necessary. This was a snack while waiting for the oven to come up to temperature for bread baked in a cloche, and Man, are these fresh beans great. 

Green bean, pineapple, shrimp penne salad, homemade dressing

This is cold.

It is chilled by the cold in my heart that I feel for communist countries and a bowl of ice water, but mostly by a bowl of ice water. Please tell me that you saw that coming fifteen miles away with your eyes blindfolded. 

It's all cooked in a single pot of water, staged as a stir-fry, except this would be a stir-boil. Then everything is drained together and shocked all at once in ice water. And you know that rules are rules are rules are rules that are based on real knowledge and experience and canon and tradition and lore and good common sense and so you know that is no way to treat pasta.

The pineapple is separate from that because it is raw.  

* neutral vegetable oil

* rice vinegar (my choice, it's kind of sweet)

* honey

* toasted sesame seed oil (trace amount, this tends to overwhelm negatively)

* powdered ginger

* mustard, tiny amount (my own, because it's a little bit horseradishy)