Dixie style breakfast

agreed. I think food as a preventative or curative is overrated, but more studies need to be done.

 

Ulch -- trust a JA raised in looove tofu in all forms and don't happen to toddler on texture (same people who hate tofu for its texture seem fine w/ cream of wheat or grits, or Jello, or mashed potatoes, or any other mushy food their home comm'y raised them to like). But man... do I dislike tempeh.

Zero hate to those who love it -- it's good stuff, nooch-wise. Have given it at least 3 separate tries years apart tho... and each brand or source, seems to result in the same off-putting thing to me, which has to do with a lingering slight rotten smell / taste being chewed, like a ferment gone bad. Actually in tempeh's case it's gone perfectly, just the microbe that enables tempeh fermentation doesn't jive with my particular genes, as love kimchi, miso, doenjang (Korean version of miso), Vietnamese and Filipino fish sauce, even Filipino bagoong (fermented fish or shrimp) in the right dish. Poi (Hawaiian baked taro mash, one of their carb staples) also ferments slightly left out to sour, and love that any day over fresh poi, as well as kombucha, kefir, and yogurt (tho had to put down the latter two recently due to gut intolerance to dairy, even fermented).

But tempeh... can't get into it, unfort'y. Can't like everything; already like tonnes of things w/o apology most flyovers can't stand, so that'll suffice

Tofu can be served in variety of ways that aren't mushy, like agedashi tofu (fried tofu pieces), yuba (fresh skin from top of soymilk during tofu-making process), and aburaage (fried yuba made into pouches, usually stuffed with seasoned vinegar rice as sushi). Hating tofu after one try, is like trying a slice of Domino's and declaring all pizza's that crap

 

What the eff is that unprompted editing above...? Was wondering if it were me and proof-reading every post -- nope, the usual Priuschat shens

'Ulch -- trust a JA raised in Hawai'i -- " Apparently the site hates the abbreviation for my home state, as well as loads of words more tame than some displayed on this forum on a regular basis... and any punctuation around the word. Impressive

 

???
Is Hawai'i supposed to be an abbreviation?
Maybe for Hawaiʻiloa (a historical figure?)

Honest question.
I tend to use the Anglicized 'Hawaii' here on the mainland because I'm a haole and (as I stated on another page) I do not spell the glottal pause for the same reason people find it to be a little creepy when politicians and other liberatti 'codeswitch' which, to ME seems a little patronizing.
It IS a little interesting to me that were I to have been born in the islands I would be just as much a "Haole boy" as I am NOW, a term that means BOTH a non-native AND a non-Pacific Islander/Asian.

I get it, though.
They were annexed.

While traveling abroad I DO try to adhere to local customs and make attempts at local phrases - but at some point you look like a super rich pasty-faced politician trying to pass as someone raised as a poor non-white minority.
NOT that I'm thinking of anyone in particular.....
IYKYK....

 

Well, most of us have learned some of the auto-edits PriusChat makes by having them happen to us. Maybe one time I wrote something in a post and then after posting I saw it changed to "nice person". So if I'm reading somebody else's post after that, and it has "nice person" somewhere I wasn't expecting, I kinda know what they really meant to write.

But I doubt that I know all of the changes PriusChat makes like that, and I sure don't know them all backwards, where I could look at what came out in the published post and know what the poster originally wrote.

For futurist, it's easy to spot all the places where something else got substituted for whatever original words. For me, there's not much to do but try to read the post as it came out and go "?".

 

Ulch -- trust a JA raised in Hi

 

Tofu's still largely water and cheese is protein and fat... so just bunging them together may pass if the cheese's used as a condiment of sorts (who doesn't like a grilled cheese w/ crispy edges)... but if you want to actually replace some of the tofu with it... probably need a bit of mod to the cooking method.

First, paper towel to blot as much water out of the tofu as possible. Amazon sells cheap tofu presses like housewives in Japan buy, to press nearly all unwanted whey out of the curd. This allows for easier blending of the two, since water's less of a factor in the pan.

Next, a tip from the Italians: when they make pasta carbonara, it's a bunch of greasy meat and pasta mixed in the same pan. May think this'd make a blob of oil atop the water from the wet pasta... but they end up with a creamy, almost buttery sauce in the end. Difference? Starch is an emulsifier...

The starchy water from boiling pasta -- they stop pasta boiling at just before al dente, kill heat and keep the starch water. Pan w/ frying pork cheek, nothing but grease and protein. Adding the wet pasta to the still-hot pan of crispy browned meat and adding a ladle or so of pasta water, letting boil in-pan... makes the grease and water combine into this rich sauce emulsion true carbonara's supposed to have:

For your tofu experiment, need a starch source as the tofu whey won't have it... so perhaps a bit of potato or corn starch made into a weak mix w/ water, then combining strips of firm pressed tofu (maybe pre-fried in a bit of oiive oil to give structure and add good fat) and hand-shredded cheese in the pan for your protein + another fat source (pro-tip: pat of butter if need more ) . May need something like a touch of spring onion or garlic or canned fried onions or Japanese katsuobushi bonito tuna flakes for flavour boost, as all go great w / most cheeses (I'd try the fish flakes last). Simmering heat so you have control, but the pan'll still boil water.

Watching that video last year gave all sorts of ideas about how to make tofu more palatable for cheap. Good luck and update us!

EDIT: hey just thought about something you may be interested in, to add to this cheesy tofu experiment...

Japchae, is a glass noodle dish made from Korean sweet potatoes, very low in carbs but very high in fibre. That could bulk out a dish handily... but will need the right seasoning. In SK they fill offal sausages with it as a filler, called sundae, as well as in its own japchae form... so look up some recipes for how on Google, or start here.