Melba's Jammin' > wrote:

> Interesting reading, Bubba ‹ and some of it sounds kind of scary. I
> don't think I like the idea of adding a thickener to alter the
> consistency of something that is reasonably expected to be thinner, have
> less body, or have water leaking from it. Then again, I suppose on
> might say the same about adding cornstarch or flour to a liquid to make
> gravy. But in my mind it's one thing to thicken liquid for a sauce and
> another to thicken freshly made vegetable puree. But, heck, what do I
> know?

There is really nothing very new in the concept itself. The Chinese,
particularly, have been at it forever, producing dishes imitating each
other and doing it by altering textures and consistencies, among other
things. And it is not just the Buddhist vegetarian dishes imitating
meat or fish.

Bubba