Re: [CH] tofu
Dave Drum (xrated@ameritech.net)
Mon, 18 Nov 2002 08:14:03 -0600
At 12:45 AM 11/18/2002 -0500, The NorthEast ChileMan wrote:
> >It has one
> > really great attribute, in that it takes on the flavour(MY sp!)of
> > whatever is cooked with it, and if that is a chile pepper(all bow down,
> > in reverance!)it will make that tofu dish simply magnificent.
>
>OK, I know there are exceptions, but why would I want to cook something that
>has a reputation of "tasting like snot" to taste like something else I'm
>cooking. I 'm up late putting the final touches on some chicken soup that's
>heavily laced with all the left over parts that they stuff into the cavities
>of the birds.....so I want to make tofu taste like chicken liver?
I don't recall the "tasting like snot" line. I do recall the implication
that the TEXTURE was like snot... or okra which is much the same thing.....
Tofu is ,after all is said and done, bean curd. Making jerky of it (which
is how this thread got started IIRC) makes about as much sense as making
jerky of cottage cheese... large or small curd.
ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!