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After the other night, I'm starting to think that the whole tofu thing is going to be my philosopher's stone. Such an incredible ingredient that so few legit cooking venues seem to care about. My dad used to make all sorts of amazing tofu stuff growing up, but I think they were mainly bastardizations/hybrids of recipes from two or three cookbooks he had (including this very great one by actress-entrepeneur-gourmand-chef Madhur Jaffrey), and thus un-reproduceable. Formal motion to kickstart a grubski tag. So much good-sounding food floating around in this post alone...