Comments for Choosy Beggars

Comment on Apple and Roasted Beet Salad by kt

kt — Thu, 18 Mar 2010 20:37:52 +0000

It’s not a recipe per se, but if you are ever in SF, you should get the homemade ankake tofu at Eiji. It’s covered in a savory glaze, made fresh daily, and tastes a lot like the Japanese egg custard, chawan mushi. We have taken many friends there, including tofu-skeptics, and all have loved it.

Comment on Saag Tofu: Indian Spiced Tofu in Spinach Sauce by eileen

eileen — Thu, 18 Mar 2010 15:34:15 +0000

Hmm, I wonder what happened with your paneer? I've used this recipe several times, and never had any problems. However, I can definitely see tofu sucking up the sauce and being delicious! Another thing: palak paneer has cream in it? and yogurt? I totally use a recipe without either, and it is still great. A bit more tomato-y than restaurant palak paneer, but still. You should try it! Over here.

Comment on Saag Tofu: Indian Spiced Tofu in Spinach Sauce by Kristie

Kristie — Thu, 18 Mar 2010 13:57:00 +0000

P.S. Your rice photographed really well. I didn’t know that was possible.

Comment on Saag Tofu: Indian Spiced Tofu in Spinach Sauce by Kristie

Kristie — Thu, 18 Mar 2010 13:56:44 +0000

Does tofu even have a “taste?” Make him some panang tofu, would you? It’s been one of my most frequent foods as of late (twice a week, about) and it tastes all like sauce which is kind of the point. What a nice, long-suffering, tofu-eating husband-to-be you have!

Comment on Apple and Roasted Beet Salad by Saag Tofu: Indian Spiced Tofu in Spinach Sauce | Choosy Beggars

Saag Tofu: Indian Spiced Tofu in Spinach Sauce | Choosy Beggars — Thu, 18 Mar 2010 10:02:08 +0000

[...] of you who remember The Tofu Tribunal probably already know that Mike is..ehm….less than a fan of bean curd. I have managed to [...]

Comment on Curried Goat. Yes, Goat. by Saag Tofu: Indian Spiced Tofu in Spinach Sauce | Choosy Beggars

Saag Tofu: Indian Spiced Tofu in Spinach Sauce | Choosy Beggars — Thu, 18 Mar 2010 10:01:51 +0000

[...] been really hot for ugly food lately. From the yellowish brown Jamaican curry to the reddish brown French stew, and the thin beige soup to the greenish brown Persian stew, I am [...]

Comment on Make Your Own Yogurt by erica

erica — Thu, 18 Mar 2010 02:45:32 +0000

(don’t know why I got cut off before. )

Anyway. Is that a *bag* of milk in that photo? Bizarre!

Comment on Make Your Own Yogurt by erica

erica — Thu, 18 Mar 2010 02:44:26 +0000

Damn you to hades, Tina!
I have a packet of yogurt starter that has been sitting in my frig and staring at me for months now. Of course, I have also been craving yogurt on a daily basis now that I have been told that I can’t have cow’s milk. GAAAH!
(And don’t get me started on goat’s milk yogurt. It tastes exactly like the way goats smell, only with strawberries added.)

It’s likely destined for failure, but I’m going to take my newly dairy-free self and make some hemp-milk yogurt. I’ll be f

Comment on Make Your Own Yogurt by jen

jen — Thu, 18 Mar 2010 01:46:52 +0000

Wow, I am totally doing this. Maybe you know the answer to my eternal question: when I was in Europe I fell in love with the cartons of liquid yogurt drink you can buy. The drinkable yogurt I find in stores here tastes like chemicals. I wonder how you make a natural yogurt drink.

Comment on Safety Tips for St. Patrick’s Day Weekend by Molly

Molly — Thu, 18 Mar 2010 00:47:48 +0000

Not strictly relevant (except insofar as St. Patrick’s Day relates to beer, which… yeah, okay) and I hope I’m not insulting you by implying your culinary network/mad skills are insufficient if you already know about this, but being in Canada I figured there was an excellent chance you didn’t, and, well, you should. Beggars, it’s Strawberry Season.

http://abita.com/brews/strawberry.php

You’re welcome.