On Apr 16, 6:48*am, 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>.

Which tofu? Regular/medium, firm, extra firm, silken, soft? Deep-
fried tofu?
Fermented/preserved bean curd? Pressed tofu?

Of the thousands of recipes that use tofu, I very much like five or
six dishes that include tofu as a major ingredient. Is that the same
as liking plain tofu by itself?

Never mind, as is so often the case, just mark mcinl..... -aem