I made peanut sauce this week, and it's So Tasty, but I think I over did the ginger, cuz it Burns. Perhaps I'll add more peanut butter.
On the tofu front - back when I lived in a co-op we'd press the tofu so it wasn't too soggy, roast it in the oven, and put the marinade in a spray bottle. After the first bit of roasting we'd spray it with marinade every five minutes or so.
Now that I live by myself I am lazy. I cut it in smallish pieces, roast the tofu in the oven with just a little oil, toss it after 15 minutes so that the bottom doesn't burn, then eat it with something like peanut sauce for flavor.
On the tofu front - back when I lived in a co-op we'd press the tofu so it wasn't too soggy, roast it in the oven, and put the marinade in a spray bottle. After the first bit of roasting we'd spray it with marinade every five minutes or so.
Now that is a lovely idea. Thank you for sharing it. What was your preferred method of pressing? (Also, I want to hear the co-op story.)
Hmmm... I think we might've just wrapped the tofu in clean tea towels and put a cutting board on top, then a heavyish bowl or something. At home I'll sometimes just drain it well and roast it a little longer.
Oh, and though I've lived in more than one co-op, that one was the one with the best stories - clothing optional and a lawsuit that was kind of funny in retrospect (consensus-based doesn't mean jack to the law, thank goodness, cuz the only one breaking consensus on the vote that one member had to leave was That Same member).
I lost my recipe, but as I recalled and made it this time my peanut sauce has: freshly ground peanuts soy sauce garlic ginger rice wine vinegar rice wine water sesame oil (only a little) and I forgot the cayenne and brown sugar.
Man, that peanut sauce sounds awesome. I need to make a batch of peanut sauce to take to the SG's for the coming wedding weekend - one of my self-appointed tasks is to make sure there's food around that anyone can eat whenever they get around to it, and peanut noodles are easy and one of the SG's favorite foods - and I am definitely experimenting with your recipe.
...damn, that neck icon of yours is distracting. *licks it*qe2August 25 2007, 14:06:13 UTC
I wore myself COMPLETELY out doing all that. It was ridiculous. I went into the week exhausted and I still don't have my feet quite back under me. Sigh. One of these days I will get over this idea that I haven't earned time off unless I don't actually take any.
I have heard of Penzeys - another friend who is a serious cook and foodie turned me onto them - but I'd forgotten about them, so I appreciate the reminder. I got the white peppercorns and cardamom pods I used for the chai from World Spice Merchants, which I'd heard about on an ep of Good Eats a friend showed me, and was very happy with them. (They don't take credit cards - they send you the spices and you then pay them by check - which I sort of love.)
The recipe comes from Cooking Light1 ½ c water
( ... )
Re: ...damn, that neck icon of yours is distracting. *licks it*theamusedoneAugust 25 2007, 16:03:25 UTC
lost/list and oddly, both seem to kind of work *G*.
Thank you for the recipe and the notes! It kind of amuses me that the recipe is from Cooking Light! *G*
The whole tea thing is rather interesting, over the years, I really have come to learn what it is I like and tea bags are just never going to figure into that equation ever again. It's funny though, I could actually live without just about all the rest of the teas as long as I could get my Earl Grey White Tip. That stuff is beyond addictive.
The first time I walked into a Penzeys, bad things happened. For the most part, they are they only ones I use now.
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I made peanut sauce this week, and it's So Tasty, but I think I over did the ginger, cuz it Burns. Perhaps I'll add more peanut butter.
On the tofu front - back when I lived in a co-op we'd press the tofu so it wasn't too soggy, roast it in the oven, and put the marinade in a spray bottle. After the first bit of roasting we'd spray it with marinade every five minutes or so.
Now that I live by myself I am lazy. I cut it in smallish pieces, roast the tofu in the oven with just a little oil, toss it after 15 minutes so that the bottom doesn't burn, then eat it with something like peanut sauce for flavor.
Lotsa luck with the productivity!
Reply
Now that is a lovely idea. Thank you for sharing it. What was your preferred method of pressing? (Also, I want to hear the co-op story.)
Reply
Oh, and though I've lived in more than one co-op, that one was the one with the best stories - clothing optional and a lawsuit that was kind of funny in retrospect (consensus-based doesn't mean jack to the law, thank goodness, cuz the only one breaking consensus on the vote that one member had to leave was That Same member).
I lost my recipe, but as I recalled and made it this time my peanut sauce has:
freshly ground peanuts
soy sauce
garlic
ginger
rice wine vinegar
rice wine
water
sesame oil (only a little)
and I forgot the cayenne and brown sugar.
Also, I am jealous of your cuisinart. Yum!
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And wow, that is quite the lost!
Also, have you heard of penzeys.com?
Reply
I have heard of Penzeys - another friend who is a serious cook and foodie turned me onto them - but I'd forgotten about them, so I appreciate the reminder. I got the white peppercorns and cardamom pods I used for the chai from World Spice Merchants, which I'd heard about on an ep of Good Eats a friend showed me, and was very happy with them. (They don't take credit cards - they send you the spices and you then pay them by check - which I sort of love.)
The recipe comes from Cooking Light1 ½ c water ( ... )
Reply
Thank you for the recipe and the notes! It kind of amuses me that the recipe is from Cooking Light! *G*
The whole tea thing is rather interesting, over the years, I really have come to learn what it is I like and tea bags are just never going to figure into that equation ever again. It's funny though, I could actually live without just about all the rest of the teas as long as I could get my Earl Grey White Tip. That stuff is beyond addictive.
The first time I walked into a Penzeys, bad things happened. For the most part, they are they only ones I use now.
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(2) I will email you tonight about That Thing Which I Have To Email You About!
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