>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? All you nutcases need to tell me why I just don't eat the livers, I know they have an acquired taste to some, but at least I'm eating chicken livers! Paul By the way, I use the word "nutcases" in a most reverend way. I think all of you who like tofu are very smart in the fact it's healthy. I do not mean to start a spittin' war over tofu. I love my fellow Chile-Heads. I'm still waiting for the recipe from Rael. Did that relieve me of flames? ----- Original Message ----- From: "Doug Irvine" <dougandmarie@shaw.ca> To: "MachineGun" <rael64@qwest.net> Cc: <chile-heads@globalgarden.com> Sent: Sunday, 17 November, 2002 11:38 PM Subject: Re: [CH] tofu > MachineGun wrote: > > > > On Sunday, November 17, 2002, at 04:45 PM, madison wrote: > > > > Hello. I have purchased my first box of tofu. Extra firm silken > > style. Now > > what? I don't know how to use it. All suggestions appreciated. With > > peppers > > of course. > Hi All....as you may recall, Rael, this old guy is a BIG fan of > tofu....we eat it at least once or twice a week, done in any number of > ways. I must take violent exception to some of the comments made here > today about the beautiful, wonderful product of the soy bean! Ma Po Tofu > is one of the finest HOT chile creations that this world has ever seen. > So, Paul, bite yoa tongue, theya in Massa shootsit, old buddy! It is > great grub....ittiz? Green, ya theya?? Young Doug in BC >