In article >,
Christine Dabney > wrote:

> On Wed, 21 Feb 2007 22:03:58 +0200, Chatty Cathy
> > wrote:
>
> >Dave Smith wrote:
>
> >> The best description I ever heard for the tofu is that it tastes like 2/3
> >> of nothing.
> >
> >IMHO its just 'Yuk'
>
> Try Ma-Po Tofu..
>
> I voted yes to both questions.. And I was a gal that hated tofu the
> first time I tried it. Then I started liking it when I had it in Hot
> and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
> I then found a recipe in the Moosewood low fat cookbook called
> Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.
>
> I have since then gotten a wonderful little book by Deborah Madison
> called "This Can't Be Tofu", and have made some wonderful dishes from
> there, including some curries and stirfries.
>
> Now, I usually have a container of tofu in my fridge and usually have
> it in something at least twice a month or more.
>
> I think the variety of tofu, and how it is treated as far as cooking
> it has a lot to do with how it tastes. I was leary of the
> silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
> some other things, I have come to appreciate it's custardy texture.
>
> Christine, who thinks she will make something with tofu today.

Indeed. :-)

This survey has set me a craving for egg drop soup.

I'll have to go and get some "chicken paws" from wal-mart. <G>
Or dig in the freezer to see if I have any trotters.......
--
Peace, Om

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