http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.

BTW, apologies in advance for 'stealing' your idea to use for a survey,
Serene ;-)
--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Wed, 16 Apr 2008 15:48:39 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.

BTW, apologies in advance for 'stealing' your idea to use for a survey,
Serene ;-)

I got the #1 spot, but I don't need any more hats so #2 can have it.
I'll find a picture of the type hats I like. g

I played around with tofu when the youngest went veggie. Not too
many things I dislike but tofu sucks.

Lou

Lou Decruss said...

I got the #1 spot, but I don't need any more hats so #2 can have it.
I'll find a picture of the type hats I like. g

I played around with tofu when the youngest went veggie. Not too
many things I dislike but tofu sucks.

Lou


I was Voter #2 and I too have too many hats. Let #3 have it.

Never tried tofu and never will.

Andy
Voter #2

Andy wrote:
Lou Decruss said...

I got the #1 spot, but I don't need any more hats so #2 can have it.
I'll find a picture of the type hats I like. g

I played around with tofu when the youngest went veggie. Not too
many things I dislike but tofu sucks.

Lou


I was Voter #2 and I too have too many hats. Let #3 have it.

Heh. You and Lou are far too generous ;-)

Never tried tofu and never will.

I did at least try tofu a few times, Andy. What puts you off it, care
to share? Just curious.

Andy
Voter #2




--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

Lou Decruss wrote:

I got the #1 spot, but I don't need any more hats so #2 can have it.
I'll find a picture of the type hats I like. g

Too generous of you, like I told Andy LOL!

I played around with tofu when the youngest went veggie. Not too
many things I dislike but tofu sucks.

I've tried it a few times, didn't like it. DH remembers something along
the lines of 'deep fried ginger tofu' that was available in the
'canteen' when he was back at 'varsity... We've tried to make it
ourselves a few times, but it never came out the way he remembered it,
and I'm no help because I am not keen on it either. The damn stuff is
only available at a few select asian markets 'round here and it's pretty
expensive, IMHO - well at least here it is.
--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:

http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.

BTW, apologies in advance for 'stealing' your idea to use for a survey,
Serene ;-)
--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

Tofu is good when prepared properly... Attempts to use it to imitate
other foods do not count as prepared properly IMNSHO.

Pete wrote on Wed, 16 Apr 2008 14:34:59 GMT:


PC ChattyCathy wrote:
??
?? http://www.recfoodcooking.com
??
?? I am going to blame Serene's recent post about 'tofu mayo'
?? because it reminded me how much I dislike tofu - but even
?? I am tempted to try her recipe grin.
??
?? BTW, apologies in advance for 'stealing' your idea to use
?? for a survey, Serene ;-) -- Cheers Chatty Cathy
??
?? Is that chip on your shoulder edible?

This subject is one where "de gustibus" must apply.
Having said that, I should shut up but I can't resist.

IMHO, I have yet to detect a taste or texture in plain tofu tho'
the fried
stuff has a little. Freeze-dried tofu is a bit of an improvement
and the
Japanese once made that naturally on farms by using the
difference in night and day temperatures. Marinated, baked tofu
gains a little texture but the taste is that of the marinade!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote in news:ysnNj.22995$zw1.19771
@fe111.usenetserver.com:

http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.



Don't know about that, but we had a stir fry the other night. Used one
chooken boob, and a 4"x4"x2" square of 'spicy' marinated tofu.


Quite nice.


--
Peter Lucas
Brisbane
Australia


"Thirty seven years ago, a Quarter Master, nearly knocked me over as he
thrust an L1A1 SLR into my hands and bellowed, "Keep that Rifle in Tip Top
Order so you can Kill your Countries Enemies with it before they Kill You.
These days, I do not have to visit exotic overseas countries as my
Countries Enemies are seen wallowing around our seats of government, they
guzzle and cavort at the Public trough so deeply they make Caligula and
Nero look like Church choir boys."


Mr Ron Owen, 2000, in a letter to then Premier Olsen.

ChattyCathy wrote:

http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.

BTW, apologies in advance for 'stealing' your idea to use for a survey,
Serene ;-)

I don't mind Tofu. It has the texture of snot and tastes like two thirds of
nothing. It goes well with some nice flavourful soups where it has a chance
to absorb some taste. But mayo????? It is bad enough that most of us are
only familiar with the commercially made stuff which pales in comparison to
home made, but mayo is made with eggs and oil, a with a little mustard,
salt, pepper and lemon juice. A mayo-like sauce made with tofu would be a
tofu sauce, and that is not very appealing to me. You need a sauce to
flavour tofu, not a tofu sauce to flavour something else.

ChattyCathy wrote in newsWnNj.23379$zw1.917
@fe111.usenetserver.com:

Lou Decruss wrote:

I got the #1 spot, but I don't need any more hats so #2 can have it.
I'll find a picture of the type hats I like. g

Too generous of you, like I told Andy LOL!

I played around with tofu when the youngest went veggie. Not too
many things I dislike but tofu sucks.

I've tried it a few times, didn't like it. DH remembers something
along
the lines of 'deep fried ginger tofu' that was available in the
'canteen' when he was back at 'varsity... We've tried to make it
ourselves a few times, but it never came out the way he remembered it,
and I'm no help because I am not keen on it either. The damn stuff is
only available at a few select asian markets 'round here and it's
pretty
expensive, IMHO - well at least here it is.



http://allrecipes.com/Recipe/Marinated-Tofu/Detail.aspx



:-)




--
Peter Lucas
Brisbane
Australia


"Thirty seven years ago, a Quarter Master, nearly knocked me over as he
thrust an L1A1 SLR into my hands and bellowed, "Keep that Rifle in Tip
Top Order so you can Kill your Countries Enemies with it before they
Kill You. These days, I do not have to visit exotic overseas countries
as my Countries Enemies are seen wallowing around our seats of
government, they guzzle and cavort at the Public trough so deeply they
make Caligula and Nero look like Church choir boys."


Mr Ron Owen, 2000, in a letter to then Premier Olsen.

ChattyCathy said...

Andy wrote:

Never tried tofu and never will.

I did at least try tofu a few times, Andy. What puts you off it, care
to share? Just curious.


Cathy,

It's probably more my perception of it being used as a filler food than much
else?

I know it's nutritious stuff! Alas...

Andy

On 2008-04-16, Dave Smith wrote:

tofu sauce, and that is not very appealing to me. You need a sauce to
flavour tofu, not a tofu sauce to flavour something else.

What? You saying tofu tofu is not a valid use of tofu? Spray a little
Round Up on it.

nb

On 2008-04-16, Andy q wrote:

It's probably more my perception of it being used as a filler food than much
else?

I know it's nutritious stuff! Alas...

Actually, it's mutant filler food. If Monsanto has its way, you'll be
paying them royalties for the priveledge of eating it.

nb

PeterLucas wrote:
ChattyCathy wrote in newsWnNj.23379$zw1.917
@fe111.usenetserver.com:

I've tried it a few times, didn't like it. DH remembers something
along
the lines of 'deep fried ginger tofu' that was available in the
'canteen' when he was back at 'varsity... We've tried to make it
ourselves a few times, but it never came out the way he remembered it,
and I'm no help because I am not keen on it either. The damn stuff is
only available at a few select asian markets 'round here and it's
pretty
expensive, IMHO - well at least here it is.



http://allrecipes.com/Recipe/Marinated-Tofu/Detail.aspx

:-)

DH may well like this... Thanks, Peter...but the one he was telling me
about was soaked in some sort of 'ginger sauce' - along the lines of
that sweet-ish stuff they use for 'pickled ginger' (gari), i.e. a
solution of rice wine or vinegar and sugar?
--

Cheers
Chatty Cathy

Is that chip on your shoulder edible?

"ChattyCathy" wrote in message
. ..
http://www.recfoodcooking.com

I am going to blame Serene's recent post about 'tofu mayo' because it
reminded me how much I dislike tofu - but even I am tempted to try her
recipe grin.

BTW, apologies in advance for 'stealing' your idea to use for a survey,
Serene ;-)
--
Cheers
Chatty Cathy

I am reminded of the " A Place for Everything and Everything in Its Place"
there is no question that Tofu belongs in many Asian dishes and cuisine. I
don't think one can make Buddha's Delight without it. I even love the Tofu
served in the bento box. But for goodness sakes I am convinced man can live
using Best Foods (Hellman's) alone and never try 'tofu mayo'. Yuk!

Dimitri

12 large dried black mushrooms (3 oz)
5 cups boiling-hot water plus additional for soaking bean curd skins
2 dried bean curd skins (2 oz total)
1/2 lb fresh or thawed frozen large bamboo shoots
2 to 3 oz very thin bean thread noodles (2 small skeins; also known as
cellophane, glass, or mung bean noodles)
1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package,
rinsed and drained
2 tablespoons peanut or vegetable oil
1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic
cloves, chopped
1/2 cup peeled shelled fresh or frozen ginkgo nuts
1/3 cup vegetarian oyster sauce
1/4 cup light soy sauce (preferably Pearl River Bridge brand)
1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
3/4 teaspoon sugar
2 cups fresh soybean sprouts (1/4 lb)
2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch
pieces (6 cups)

Preparation
Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged
with a small plate and turning mushrooms over occasionally, until softened
and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps
back into bowl and reserve liquid, then cut out and discard stems from
mushrooms. Cut caps into 1-inch wedges.

While mushrooms soak, carefully break bean curd skins in half crosswise,
then halve each portion crosswise again. Transfer to a bowl, then add enough
boiling-hot water to cover and soak, turning occasionally, until softened,
about 30 minutes.

If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise
with a sharp heavy knife. Pull off and discard leaves from shoots, then
remove any blemishes with a sharp paring knife (don't worry about natural
dotted pattern along base of shoots).

Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan
and bring to a boil. Boil 2 minutes, then drain in a colander and rinse
under cold water. Repeat boiling and rinsing, then arrange bamboo halves,
cut sides down, on a cutting board and cut bamboo lengthwise into
1/4-inch-thick slices.

Soak noodles in cold water to cover until softened, about 5 minutes, then
drain in colander and transfer to a bowl.

Drain bean curd skins in colander. When cool enough to handle, squeeze dry
and cut crosswise into 1-inch pieces.

Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick
slices.

Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but
not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add
mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2
minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1
minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently
stir in tofu and soybean sprouts, then reduce heat to low and simmer,
covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes.
Add romaine hearts (pot will be full) and turn to coat, then simmer,
covered, until romaine is tender, about 5 minutes.