M. Lucia

Thanks for the illustration, this is pretty much how I do it also (with purchased cornmeal). Interestingly, my grandmother and mom always preferred white corn when making homemade cornbread.

I am so glad you liked them. I also liked the moistness and the high ratio of banana, which also allows me to tell myself this is a somewhat healthier dessert (ok, just let me keep dreaming), and the caramel sauce looks great. Looking forward to more banana concoctions!

I haven't made it in years, but I love that banana cake- especially if you like sticky toffee pudding. I was also intrigued by the banana souffle, and I'm looking forward to whatever concoctions you come up with.

one of my personal favorites (if you like steamed puddings): Banana Cakes with Rum Sauce and there's also: Banana Pudding Banofee Pie Banana Bread Pudding Ripert's Banana Souffles Peanut Butter Beignets with Caramelized Bananas Banana Chocolate Strudel Banana Macaroon Cookies Roasted Bananas with Rum Sauce or Dulce de Leche Banana Tarts

Thanks for sharing! I discovered that steamed tofu is good too! Topped with marinated mushrooms. Tuaregsand, please share pictures if you make the soondubu chigae also.

Taralucci e Vini, on First Ave and 10th, used to have some pretty good gelato, but it is no longer. I haven't asked them where it went (perhaps it will reappear in summer).

You really like sour cream in your cakes, don't ya? Lovely photos, I've been wondering what kind of camera you use? It does look extremely moist. Was it very chocolate-y? Ditto on Ghardelli- decent chocolate for the price, terrible cocoa. I usually just have Hershey's on hand, though I know there's better stuff out there.

Looks great Chufi. I wanted to add that this recipe for Lamb Curry looks good, and seems to satisfy the discussed qualities.

Well, I'll nominate some places for consideration: Chinatown Ice Cream Factory Il Laboratorio di Gelato Ciao Bella Cones Mary's Dairy Otto Brooklyn Ice Cream Factory I don't know if I could pick a favorite: I love Chinatown's almond cookie, Il Labortorio's wonderful, Otto's olive oil is eye-opening, Mary's Dairy is a local standby...

Thanks! I don't think anything can beat P. Herme's moussse, but this sounds really easy and healthy, and you can always have multiple mousse recipes! Looks like I'm going out, so tofu cooking will have to wait for another night.

Please, do share! The paneer substitute is a great idea, and I love making Indian food. Ditto on the smoked tofu in salads- it's wonderful. I sliced up rounds of tomatoes and tofu, drizzled with balsamic, and would've topped with fresh basil if I had had some, as a twist on the classic Italian dish. Very good. Thanks for the tchigae recipe Marco Polo- sounds wonderful. I hope to make a vegetarian version of ma po tofu tonight (ok, I know this might be heretical, so more like tofu prepared in a ma pa tofu style)- will report on the results.

Over?! It can't be over! I've enjoyed this so much. Thanks for the beautiful pictures, for answering my questions, and visiting the date shop. A few quick notes: Love those funny little corn snacks. One of my favorite appetizers is to make a paste with olive oil and zaatar, spread on rounds of crusty bread (baguettes are nice) and toast. I am in the zaatar lover catagory- croissants sound brilliant. And don't forget to visit the Middle East forum to share your discoveries!

Oh a sage (the round grill)! I used to love sage bread with zaatar for breakfast. Is manousha (sp.?) common in the region- the flat breads usually covered in herbs or cheese?

^Lovely! Lightly fried tofu cubes and cut up vegetables (green pepper, cherry tomato) with a soy dipping sauce. Jelly Belly beans for dessert- I am currently separating the flavors for maximum enjoyment.

Tonight I lightly seared cubes of tofu. I also cut up some vegetables (green peppers, cherry tomatoes). Had fun dipping in some soy sauce. Simple but good. I like the ideas for making tofu patties (I am thinking with mushrooms, scallions, maybe panko-crusted). Also, subbing tofu for chicken in the sichuan peanut sauce sounds good. A lot of the recipes we have mentioned use trad. asian ingredients for obvious reasons. The flavors work very well together, but merely out of curiosity, I am wondering if anyone has some tofu recipes from other cuisines? I know Behemoth makes a great tempeh rueben.

I just buy it, so I am not sure as to the specifics. They definitely make their tofu products themelves, and it certainly seems to be smoked. By peppers, I meant hot peppers, btw, and they could have picked up influences elsewhere. I think they also sell some kimchi mixes. I will ask next time I go, though they don't speak much english. Beautiful photo, and thanks Yuki. I am loving all these ideas!

My thoughts exactly. The used plate-servingware thing is pretty fastidious to me, not illogical, but a bit obsessive in my opinion.

Thanks for the recipes everyone, I can't wait to try some of them! Ma po tofu sounds approachable- a good excuse to buy fermented bean paste (great stuff). Yuki, do you have any preferred recipe using silken tofu? I have to add that primary to my recent discovery, I did love the smoked tofu sold at the Union Square Greenmarket (Korean farmers). It is so good, but also a bit pricey. They also sell a great spicy tofu with tomatoes and peppers. The local delis also sell chana masala and other Indian dishes with tofu. Looking forward to hearing more!

Patrick, you should have warned us: strawberry cake porn! I was thinking, if you wanted the cake to be lighter you could also try subbing butttermilk for the sour cream. Thanks for all the testing and the pictures!

I have been pressing my tofu, it's a good technique. Jensen, could you share your ma po tofu recipe? Or anyone else who has a good one... tuareg: "1. Sliced into 1/3" think squares or rectangles and "fried" in a little oil, seasoned with salt. " Does this mean deep or shallow fried? Do you serve it alone? What are your favorite accompaniements? "dwenjang chigae (fermented bean paste stew)" This sounds wonderful? Could you elaborate? Any favorite salad combinations out there? I like greens, shaved carrots, marinated tofu and tamari almonds. Thanks, everyone. Keep 'em coming.

Despite being a vegetarian for two years and continuing to maintain a primarily meat free diet, I had never cooked tofu until recently. I just never liked to eat the stuff. I picked up some homemade extra firm the other day and thoroughly enjoyed it. The best thing I found to do with it was cube it, marinate it in soy sauce/vinegar/ginger/garlic, then toss in a stir fry. My favorite combination was with snow peas and mushrooms, adding the marinade liquid to create a sauce. I also tried baking strips of it, but didn't like that as much. So what are your favorite tofu recipes? Also any advice on handling/ keeping it from sticking to the pan. (remember tofu can be enjoyed by non-vegetarians!)

I would echo the 400 or 450 degree roasting temperature. That would be my default, but it varies from veg. to veg. Also, does anyone do eggplant alone? It always gets tough when I roast it by itself. Anyone have a good technique (I seem to remember Chufi having some in her blog)?

Fulfilling the healthier fare promise: 'Ratatuoille' casserole- eggplant, tomato, green pepper, onion, layered with olive oil, salt, zaatar cranberry pecan rolls butterscotch pudding for dessert

Well, first of all I think the woman at the fish counter was very rude. Your request for her to wear gloves was legitimate, and you are the customer. However, personally, that would nt have bothered me. If you don't want the wild edibles woman touching your fish, I would assume you would never eat at a restaurant in Chinatown (or buy food sold there). Having traveled throughout the world, and having observed a few restaurant kitchens, you get a different sense of food cleanliness. I, of course, would not eat in a restaurant I deem to be dirty or unhealthy. A high turnover / that the food has been made fresh is also important to me for quality. However, I would say I have more lax standards. I've eaten all kinds of street food and unusual dishes that others would not touch. And they were great and I've never gotten sick. I also want my grocery store and the places I dine at to have certain standards. Clean hands and work surfaces are imperative. Comfort levels are a personal thing, and we also apply different standards to different stores and restaurants.

One of the things I miss most in the U.S. is the fresh juices. And the fresh fruit coktails with ashta or ice cream. Blackberry juice on the streets of Damascus (though you better have an iron stomach). Is water quality ever a problem there? Apple and nectarine was a favorite combination, especially with thick chunks of nectarine to make it smoothie-like. And kiwi. Kiwi juice is just wonderful.