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The food thread
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Old 3rd May 2013, 02:44 PM   #1681
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by sonidos View Post
Whiz on a cheesesteak: Hit or myth? - Philly.com

Yep, and at 2 of Philly's favorite joints.
Watch enough food channel and you will see quite a few surprises behind some must try local "specialties". Don't forget SY puts straight up Heinz on his Ma Po.
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Old 3rd May 2013, 03:24 PM   #1682
SY is offline SY  United States
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I use their "chili sauce" version. Learned that trick from Chen Kenichi.
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Old 5th May 2013, 03:52 AM   #1683
sonidos is offline sonidos  United States
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Once I discovered chipotle peppers in adobo sauce, I couldn't get enough of the sauce. I would mix a bit of it in my scrabbled eggs, heat up some corn tortillas, and add a bit of fresh grated cheese. What a breakfast! (PSA - I cringe everytime I hear the word pronounced "che-POLTY" on FoodNetwork.)

Cal - our version of Frugal Gourmet (Jeff Smith) had a bit of a train wreck towards the end of his life. I was confused at first by what you posted until I realized you were talking about the Canadian personality.
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Old 5th May 2013, 01:13 PM   #1684
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by scott wurcer View Post
straight up Heinz on his Ma Po.
Glazing putty, imo. (and tempeh is even worse)

Single way I manage to swallow tofu is cutting it in 0.2'' slices, fry them in oil, which turns the tofu inside into a porous texture.
Then cut the slices in small cubes and marinate them, e.g. a mix of soy sauce/chili/garlic. Only way to get some real flavor in that stuff.

Simmered, it's like dropping putty balls in a sauce.
Couple of weeks ago, I went to a reservation only restaurant, best prepared tofu and tempeh I've tried in 44 years time, still glazing paste.
YMMV.
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Old 5th May 2013, 02:47 PM   #1685
Cal Weldon is offline Cal Weldon  Canada
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we do a lot of Agedashi tofu with a soy, ginger, scallion, chili and splenda sauce.
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Old 5th May 2013, 02:50 PM   #1686
SY is offline SY  United States
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One fun thing to do is to freeze firm tofu overnight, then defrost and drain. It can then be marinated for flavor. The texture is totally different, much chewier, almost meaty or fungal.
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Old 5th May 2013, 02:56 PM   #1687
Cal Weldon is offline Cal Weldon  Canada
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Quote:
Originally Posted by sonidos View Post
Cal - our version of Frugal Gourmet (Jeff Smith)
Yes, over the years those lines tend to blur. James Barber really was the Urban Peasant not the Frugal Gourmet, but both shows were on the telly around the same time so I tend to misplace these things. Different personalities but equal in their teachings. James Barber was the Uncle that everyone wanted.

Chicken stock the way it should be.

http://www.youtube.com/watch?v=uwmYlbAOXSU
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Old 5th May 2013, 03:30 PM   #1688
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by Cal Weldon View Post
James Barber was the Uncle that everyone wanted.
...and Jeff Smith was uncle Ernie.
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Old 5th May 2013, 03:40 PM   #1689
SY is offline SY  United States
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Quote:
Originally Posted by scott wurcer View Post
...and Jeff Smith was uncle Ernie.
Who?


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Old 5th May 2013, 04:32 PM   #1690
picowallspeaker is offline picowallspeaker  Italy
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I've got some uncle Eddie; is that ok ?
...long eyebrows
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