Does anybody have any experience with Trisol? Its a wheat flour that sysposed to amke foods that are deep fried very crispy and allos long holding time of friend foods while still remaining crisp? I've been wanting to try itand was in tme market for some more Micro Encapsulated Leavener and thought I pick up a littl bucket of trisol. Going to rock some onion rings and chicken thighs tonight. Anybody mess with this stuff? Sounds interesting.