On Fri, 26 Aug 2011 20:37:24 -0700, Julie Bove wrote:

> And they had shelf stable
> shiratake noodles. I bought some but they do look really yucky. They
> had some others that were refrigerated and looked better but they were
> made of tofu.


I use the tofu shiratake and have found that sauteing them lightly
in butter "fixes" the texture for me and it dries the noodles
completely for better sauce adherence.

basilisk


--
A wink is as good as a nod to a blind horse