Open letter to the Vegan Bitch

[overlyverbose]

*Originally posted by Zenster *
**Good effort there, lezlers.

Anyone who dislikes the texture of tofu should look into firm and extra firm tofu. While soft tofus lend themselves well to smoothies and the like, cooking with tofu benefits immensely from using the firm varieties.

Try pan frying thin slabs of firm tofu in some vegetable oil. Once they have been browned on both sides, toss in some grated ginger, crushed garlic and roasted sesame oil. Just before the garlic begins to brown toss in several tablespoons of soy sauce and keep the tofu moving around the pan to stop it from sticking.

Continue cooking until the tofu is golden brown and serve with cooked mushrooms over vegetable chow mein. You might find this utterly different from any tofu you’ve had before. **

It’s getting awfully hard to type with the puddle of drool on my keyboard. I keep looking forlornly at my SlimFast bar, which I grabbed because I didn’t have time to pack a lunch today, then dreaming of golden brown tofu in peanut sauce, tofu pad thai, tofu with jerk spices…

Shlurrrpp!

[Skywatcher]

Today’s (9/4) Dilbert

[cajela]

I confess to pretending an allergy!

It’s because of that “people slip you stuff” issue. My story is that I was taking some drugs that upset my digestion. If I ate onions and leeks I would burp a lot. If I ate garlic I would have major acid reflux heartburn, of the type that makes you feel somebody has forced battery acid down your throat. Extreme pain. Often with vomiting.

Thankfully I have now recovered, but i used to pretend severe allergy in restaurants in order to get people to take it seriously. I mean garlic is good for you, right? It’s antibacterial, natural, a herbal remedy… You must be making it up. Or you’re some biased anglo who can’t stand italian cooking, just try it you’ll like it. Look, take some garlic for colds blah blah blah.

And yes, I always warned anyone who was cooking for me. I got herb bread made for me and special bits set aside from the main hommous or pesto with extra lemon and no garlic… I have lovely friends.