I think to make the thicker batter you need to double batter. To do that you use whatever breading you like, then dip in an eggwash and roll it in your breading again. I've been collecting cilantro recipes for my son... here are a few that cilantro lovers might enjoy. I think some tahini added in would be good too and might mellow it some. You could freeze the cilantro pesto and then just add some of that to fresh salsa once it's too hot to grow it around here. Cilantro Pesto 3 garlic cloves, peeled and coarsely chopped 2 cups fresh cilantro, lightly packed 1/4 cup olive oil 2 tablespoons toasted sesame oil 2 tablespoons lemon juice (I think half lime would be lovely too) 1/2 teaspoon salt 1/2 teaspoon ground black pepper Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth. Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes. Yield: 6 servings Cilantro Pesto 2 cloves garlic 1/2 cup almonds, cashews, or other nuts 1 cup packed fresh cilantro leaves 2 tablespoons lemon juice 6 tablespoons olive oil Celtic Sea Salt to taste Blend the cilantro and olive oil in a blender, add other ingredients to make a nice smooth paste, then go ahead and add some nuts and/or seeds: pistachio, cashews, almonds, pumpkin seeds, sunflower seeds. Cayenne pepper added to anything has a synergistic effect, making all the other ingredients work better. Cilantro Pesto 4 cloves garlic 1/3 cup Brazil nuts (selenium) 1/3 cup sunflower seeds (cysteine) 1/3 cup pumpkin seeds (zinc, magnesium) 2 cups packed fresh cilantro (vitamin A) 2/3 cup flaxseed oil (omega's) 4 tablespoons lemon juice (vitamin C) 2 tsp dulse powder (minerals) Sea salt to taste (minerals) Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Freezes well Cilantro-Pepita Dressing 1 medium Anaheim Chili, roasted -- peeled and seeded 3 tablespoons Roasted pumpkin seeds (Shelled) -- (pepitas) 1 large Clove garlic (increase to taste) 1/8 teaspoon Freshly ground black pepper (or Cayenne Pepper) 1/2 teaspoon Celtic Sea Salt 3/4 cup Olive Oil 2 tablespoons Red wine vinegar 3 tablespoons Grated cotija cheese 1 small Bunch cilantro -- stemmed (Better still, a packed cup of cilantro leaves) 3/4 cup Mayonnaise 2 tablespoons Water Note: If cotija cheese is unavailable, use any hard grating cheese, such as cacique or even Parmesan. Place chili, pepitas, garlic, pepper, salt, oil, vinegar and cotija cheese in blender or food processor. Blend about 10 seconds, then add cilantro, bit by bit, until smoothly blended. Place mayonnaise and water in large stainless-steel bowl and whisk until smooth. Add blended chili mixture and mix thoroughly. Place in airtight container and refrigerate. Dressing may be stored up to three days. Makes about 2 cups.

Here are two related words: STOLON: A horizontal branch that grows out from the base of a plant and produces new plants from buds at its tip or nodes, e.g. Bridle's Wreath Spirea, Flowering Quince, & Buddleia Lindleyana, Old-fashioned Lilacs, English Ivy and herbaceous Bamboo, Phlox, Raspberries, Lamium, Ajuga, & Sweet Woodruff; Periwinkle, Creeping Phlox, St John's Wort, Japanese Blood Grass, & Cinnamon Fern, among the many plants that reproduces this way. Some plants are grown as ground covers, where it is desireable for them to spread, but others can become a pure nuisance. Some stop spreading when reaching a certain size or age. A plant that reproduces this way is STOLONIFEROUS.

For most practical conditions humidity trays do not do much to raise humidity. Al has written extensively about his own measurements. I have measured many times under various conditions and concur fully with Al on this subject. The only place where humidity will be higher is about an inch or two above the tray with no air flowing. In a sealed room, it is possible, otherwise not. Physics does not support it. Whatever water evaporates from the humidity tray will quickly dissipate into the surrounding. One cannot simply have higher humidity in a small zone for too long where the rest the environment is dry. To claim that you can maintain a bubble of high humidity near a tray with water while the rest of the environment is dry is just not possible. The very fact that a bubble of denser air exists will cause a air flow and whisk it away. The only practical way of increasing humidity is in an enclosed environment where water in the air cannot escape easily. And use a humidifier - A humidifier actively pumps water into the air which is not possible with tray of water. There is not enough energy in the plain water to sufficiently and rapidly inject water into air. Average humidity of Florida is 70% or so even though it is surrounded with water. Alaska has the highest average humidity in US.

From the above link: Psilotum nudum occurs as a minor weed in greenhouses. I have this plant growing in several pots with perennials and have wondered what it was -- even to the point of considering asking about it in this forum. While the foliage of the other plants mostly obscure the psilotum, I like the contrast -- the spectral green twigs seem like creatures from another planet. Thanks for the question, and answer.