OT In Defense of Tofu

Lennie Richardson:
I wonder if, given a chance, the Thais would forgo deep fried locusts with
garlic chili sauce for a daily Big Mac. I know the coronary artery disease
in their country would rise to match ours if they did.

I suspect that large percentage of them would if such fair was locally
available at an affordable price. On the other hand, I can live without any
McDonalds product but would miss Mee Krob and Pad Thai, and Sing Ha if I
lived someplace that did not have a source of these comestibles.


--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

Grasshoppers have large amounts of chitin as do crickets and beetles. The
palatability is greatly decreased from the larvael stages of beetles and
termites. As Wolfgang notes, these demand seasoning to be at all attractive
to the palate. Still, they are life-sustaining and, in the case of grubs,
if fixed well, not to unlike shrimp.

But I do prefer the left-over cioppino, tasting brightly of tomato and
basil, thick with shrimp, grouper, cod, and lobster, that calls me now from
the refrigerator.

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

"Tim Carter" wrote in message
...

.....Squirm on.

To tell you the truth, I'm a little lost about now. What was it I was
trying to squirm out of? Um......it was something about fishing, right?

Your turn.

Wolfgang

"JR" wrote in message ...
Ken Fortenberry wrote:

You can ask a dozen Poles, three Swedes and a pair of Slovaks for all
I care, I know what a classic bruschetta is.

Leaving Swedes, Peruvians and Koreans out of it for a moment g, ask a
thousand Italians what a "classic bruschetta" is, and you'll likely get
a half dozen, maybe a dozen, variations proposed. Even taking regional
differences and differing interpretations of the word "classic" into
account, odds are practically nil that any of them would contain
parmesano reggiano OR pecorino romano, cilantro OR basalmic
vinaigrette. Still, who cares? "Classic bruschetta" isn't something to
eat; it's something to argu... uh, discuss. Whatever it is, why would
anyone want to limit himself to it, much less be dogmatic about it?

Interesting perspective. Wish I'd thought of it.

Wolfgang
oh, and what was the "basic ingredient" everybody left out?

"Tim Carter" wrote in message
...

You want me to explain other people's doubts? If I could do that, I
would
indeed be knowledgeable.....and that I guess that would make important,
wouldn't it? Your faith in me is touching, but you want to be careful
about
hero worship.....it inevitably leads to disillusionment.

I've never really taken to worshipping greased pigs.

Hm.....well, following a greased pig wherever it leads you LOOKS a lot like
worship.

Your turn.

Wolfgang

"Wolfgang" wrote in message
...

"Tim Carter" wrote in message
...

You want me to explain other people's doubts? If I could do that, I
would
indeed be knowledgeable.....and that I guess that would make
important,
wouldn't it? Your faith in me is touching, but you want to be careful
about
hero worship.....it inevitably leads to disillusionment.

I've never really taken to worshipping greased pigs.

Hm.....well, following a greased pig wherever it leads you LOOKS a lot
like
worship.

I know you've probably heard this before, but maybe it is time you seek some
help. It appears that your delusion has progressed that you now define the
pursuit of a conversation as worship.

How is the fishing in WI, by the way? Any salmon/steelhead coming in off
the lakes?


Your turn.

Wolfgang

"Tim Carter" wrote in message
...

I know you've probably heard this before, but maybe it is time you seek
some
help. It appears that your delusion has progressed that you now define
the
pursuit of a conversation as worship.

Hm.....you think this is a conversation......and I'M delusional?

How is the fishing in WI, by the way?

Don't know.

Any salmon/steelhead coming in off
the lakes?

Don't know.

Your turn.

Wolfgang

"Wayne Knight" wrote in message
...
Practicality obviously requires
serving large portions but those things have more than once or twice per
year usage opportunities.




Right! I used mine to cook my New Year's Day collards. My turkey outfit came
with a shallower pot and fry basket to match. When I want to do frying jobs
for large groups, I do them outside. That sucker has room for 50 wings or a
whole chicken at a pop -- and it keeps the grease outdoors instead of on the
kitchen floor.

And then there's the homebrew thing. It'll bring 3 gallons of wort to a boil
in about 10 minutes and if it boils over there's no harm done.

AND - the flame this thing generates is perfect for stir frying. I do all
the prep in the kitchen, put the ingredients in bowls, and fire that mother
up. Takes about five minutes to cook the average dish, just like they do in
the Chinese restaurants. TOFU goes even faster.

What a device.

"Greg Pavlov" wrote in message
...

I wonder how much of the need to inject flavor
into turkeys is a result of the one factory-bred
turkey almost all of us buy.

We deep-fried two wild turkeys at work, the day before T-Day. The turkeys
were skinless, as it is much easier to skin one than to pluck one (one
equals a wild turkey). The birds were not injected, as this was the first
time any of these guyz had deep-fried a turkey, yet the bird was amazinly
tender and juicy to eat.

Obviously, I am not culinary expert, but I sure enjoyed the dinner!

Op

Isn't there a political topic anyone is interested in?

Op --I'm gettin hungry--