Comments | executrix: Om Nom Nom: Tofu Cutlets

executrix

Om Nom Nom: Tofu Cutlets

May 19, 2010 23:11

Baked Tofu, take 2: Italian-style this time. I had about 9 ounces left of a package of the ordinary water-packed Firm tofu, which I sliced horizontally into three flat rectangles. It wasn't as solid as the previous Concrete Tofu, so I blotted it dry; in retrospect, pressing it wouldn't have been the worst idea in the world. I basted it with a paste ( Read more... )

tofu cutlets, om nom nom

Comments 9

entropy_house May 20 2010, 04:45:00 UTC

Escallopement?

executrix May 20 2010, 11:53:45 UTC

Very possibly! Or "pinking".

entropy_house May 20 2010, 13:54:54 UTC

And if it doesn't work out well, you can always tell guests it was 'just scallopining for the fiords'.

executrix May 20 2010, 13:57:30 UTC

LOL! But unless you like oysters, you kind of hope that *everything* you eat has already Joined the Choir Invisible.

Thread 5

amelia_eve May 20 2010, 13:30:07 UTC

Is there anything that doesn't taste good with garlic, herbs, and olive oil? I would happily spread it on old newspapers for a quick lunch.

And I love mayonaisse in all its forms. (Salon's Francis Lam recently ran a series that called it "King of Sauces.") My first and favorite hot mayonaisse dish was a canape my mom used to make. She'd put a dollop of mayo on a Waverly Wafer (basically a square Ritz cracker), topped with a slice of scallion, and then broil them quickly on a cookie sheet. I often use it when poaching fish in the microwave, especially the wasabi-flavored stuff. How different is that from tartar sauce, really?

executrix May 20 2010, 13:59:51 UTC

I'm just getting in touch with my own positive feelings about mayonnaise--Brooklyn Jewish households of my youth always had a jar of Hellman's Mayonnaise in the door of the fridge, but it lasted for years because it was pretty much only used for egg salad.

The last few years of my carnivory, I always courted the Cardiological Special Hell by ordering mayonnaise (or Russian dressing) on all burgers, which I believe is what makes them "Califoria"?

amelia_eve May 20 2010, 17:58:57 UTC

I have always liked mayo on a burger if there isn't any cheese, but I always understood "California" style to mean avocado. Following my recent dental surgery, I ate a Big Mac because it is extremely soft and gummable. It is also a real festival of mayonaisse. Aaaaah.

lunabee34 May 20 2010, 16:41:17 UTC

I just ate. Just ate! Just stuffed my face.

And you're making me hungry again. LOL