All posts filed under: tofu

One from Column “A” – Braised Tofu with Pork

So, I used to go to this little hole-in-the-wall Chinese place. It was partly because of the “other” menu, as they did serve some pretty non – standard fare… or at least they did when “the usual suspect” was dining with me. I had my first Shark Fin Soup there, my first 1000 year old egg, and my 1-1/2 hour Oyster Pancakes  I found out later that they really didn’t take that long, they ran out of oysters and made a special run to the international market to buy enough for the cakes… so it was partly because of the service… But mainly, it was because of the chili sauce they brought to our table. It was spicy without being painful. It was oily. It was electric. It was supremely flavorful… and it was porky…. yes… porky. There would be nights that we would only order dumplings – and a bowl of that sauce with rice crackers. It was addictive. After six years trying to wrangle the recipe out of them, I just gave up. …

Back to the Beach – It’s all over except the dance.

… well, And the desserts,  and the midnight breakfast. But we’ll get to those at some point next week. The fridge is currently floating in wedding food and I’ll need to work through some of that before I do anything else. Okay, the last two of the dinner menu items… and a little something extra at the end. I had decided early on in the talks with the client that I’d do a grilled tofu for the vegan selection, ensuring that they could enjoy the same grilled type food that everyone else was getting, without making them feel too left out. The problem was the fish. The original thought for the pescatarian selection was  obviously to do fish. I played around with snapper… cod… tuna and by-and-large, they either weren’t going to hold up in a buffet situation (fish sitting around in a chafing dish watching it’s life’s juices just evaporate into thin gusty air), or they just didn’t end up tasting very good.. Fish: In order for it to hold onto that charcoal-y, smoky goodness …