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Everything posted by lexy
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It looks like a big project, but there's always Pork Cake
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Do you mean in use pressed tofu as a pork substitute in addition to the silken tofu (ie 2 kinds of tofu in the dish)? Woul you treat the pressed tofu in exactly the same way as the pork (marinate, fry, drain)? ← For a meat substitute you can used dry textured vegetable protein. When it is rehydrated, it has the texture of ground meat ← Straight age or age tofu http://www2.nsknet.or.jp/~tofu/gif/age.gif works very well as a meat sub as well. I've used age tofu as a sub in gyoza, wontons, etc.. ← Thanks for the suggestions, I'm going to keep an eye out for age tofu now. I've used TVP before, but I'm not that wild about it - I was going to explain why, but I can't really think of a good reason, except that I don't really like it …
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Do you mean in use pressed tofu as a pork substitute in addition to the silken tofu (ie 2 kinds of tofu in the dish)? Woul you treat the pressed tofu in exactly the same way as the pork (marinate, fry, drain)?
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I have a strong suspicion I won't be able to find these, so what do you think the closest more widely available equivalent is? By the way, I love this thread, keep up the great work!
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My understanding is that homefries are thick-cut fried potato wedges, similar to french fries, but made without a deep fryer. Hashbrowns are usually leftovers fried with potatos cut much smaller than homefries. Anyone more knowledgable care to weigh in?
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Agreed - that looks fabulous!
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Sorry to butt in here … but a fantastic use for scraps (or any leftover puff pastry) is to wrap pieces around squares of dark chocolate, brush with egg, and bake to make pain au chocolat
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TVP is Textured Vegetable Protein - it's some sort of soy product. You soak it in water (or stock for more flavour), and use it in a recipe as you would use ground meat. It looks meaty, and sort of approximates the right texture, but I find it pretty tasteless, so I like to use some other meat subsititute unless I'm trying to make something that visually appears to have ground meat in it.
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Don't remind me - I can't make up my mind! Basically, I can't decide whether I want Curry Village (pros: family favourite, we always get lots of dishes and share, we know what we like, it's pretty relaxed and good for a small group; cons: we've probably had everything on the menu before) or somewhere a little fancier. I'd like to go out to somewhere a little nicer that I haven't been to before, but I keep coming back to Curry Village (or Original) because it's a low risk option. Where I'd really like to go is Clark's on King, but that's clearly impossible, since it closed about four years ago.
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Watch out, I'm almost tempted to take you up on that and show up on your doorstep with a big sack to fill mmmmmmmmm, persimmons… edited to add: I've never picked persimmons off a tree, I've always bought them from a store, so this may not apply, but I've found black spots on the outside to be harmless - they just seem to be discolourations of the surface, and don't show up on the fruit inside.
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No thoughts per se, other than I've been curious about it for a while, but always thought it looked a little sketchy. Possibly a bad sign: it seems like every time I walk by, the restaurant's empty, and the cooks are standing out front smoking. Hmm, re-reading that, that was incredibly unhelpful. If you go, please report back!
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Oh boy, I have way too many. It's an unfortunate combination of skin that scars easily, and a lack of depth perception and general clumsiness. Thankfully I've never done myself serious injury, but I've got a couple like Kent Wang's from letting my arm graze the inside of a hot oven.
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We've had a similar thread before. I think all the good Mexican options in Toronto were mentioned there - in fact, that thread probably covers all of the Mexican options in TO
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Have you ever made your own pasta? (I know, I could go back through the thread, but there are 22 pages of it now ) It could add some additional drama to the last two months of your goal
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How do you stabilise the cream liqueurs? I gather Bailey's uses some sort of seaweed extract to keep it stable at room temperature, but I guess (I hope!) you're not doing that. Or do you just tell people that the liqueurs need to be refridgerated and drunk by a certain date?
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Are there good cocktail bars in your town that you could recommend for people who might want to try a certain cocktail without investing in a whole bottle of liqueur? Even better would be if you could find a good cocktail bar that has a student discount night.
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As a fellow student, let me just say that cost is a big factor when it comes to drinks. If it's something that requires a half-dozen separate (and expensive) ingredients, it's probably not going to happen. Not to say that these aren't great ideas - I'd love to go to a party where the options aren't whatever was cheapest at the offlicense. edit: Thought of something - I'd never drunk this, or seen this drunk, in North America, but it's fairly popular here in Oxford: Pimm's and lemonade. I'm not sure if counts as a cocktail (probably not), but there's only two ingredients, amounts are somewhat subjective, it's pretty tasty, and it's probably something most of the students at your college have never had before.
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So now that you're coming up to the final stretch of your goal, what's next? Are you going to take a little cooking sabbatical? Launch into the cuisine of another country? A year of Taco Bell and frozen Lean Cuisine out of cooking exhaustion? I really enjoy this thread and I'll be sorry to see it end, so I hope you've got an enormous Italian year-end cooking blow-out planned to ease the pain
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eG Foodblog: mhadam - Food for Thought, Thoughts on Food
lexy replied to a topic in Food Traditions & Culture
I'd just like to add that I really like the name 'Cashew' (for a cat that is!) -
How was Casa? My birthday's in a month, and I'm thinking of going there (ie getting other people to take me there ) Where's the Wok-In? I'm always interested in good cheap eats in Kingston, because anytime I go out with friends (we're university students), everyone wants to go the Lone Star .
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You can't imagine the look of total shock that crossed my face when I read that … I'm a huge fan of the Taylor-Fladgate tawnies - knock the socks off most other ports in my opinion. Good choice
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Hello beer lovers! I hope you don't mind a question about cider in your forum … I've just discovered cider, and as someone who's never really liked beer, I'm really excited that I can now go down to the pub and order a pint (of something that I actually like!). The only kind I've had so far (seems to be standard in Oxford pubs) is Strongbow, which I like (well, it's the only kind I've ever had), but is apparently not supposed to very good, according to some cider-drinking friends. So does anyone here have any recommendations? I was eyeing a kind called Scrumpy Jack today in Tesco, but I thought maybe I'd consult the palates of eGullet first. Thanks!
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eG Foodblog: Susan in FL - Food and Drink Celebrations
lexy replied to a topic in Food Traditions & Culture
What sort of food is 'regional cuisine' where you are? (Pardon this Canadian's total ignorance of all things Floridian ) Is there a lot of influence from Carribbean immigrants, or is Florida food more in the tradition of other southern states? -
The price you pay for a too-successful Thanksgiving innovation
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Another vote for Hind Quarter, or Bearance's Grocery (map, address, telephone no.) - they're always very helpful. It seems to me that the market used to sell a lot more in the way of meat products than it does now - it's mostly been fruit & veg the last few times I've been down there. The Italian Pastry Shop was across the street from the Princess St Second Cup - next to the Copper Penny. Come to think of it, that may not have been it's real name - that could just be what my family called it.