Deleted
Deleted Member
Joined: January 1970
Posts: 0
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Post by Deleted on Jul 28, 2018 13:36:34 GMT -8
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Post by Stu on Jul 28, 2018 14:08:37 GMT -8
I just love when cheese is added to any dish. Any dish? Clam chowder? Corn on the cob? Banana split?  |
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Post by steveinthecity on Jul 28, 2018 14:24:00 GMT -8
The usual...except I added a couple dollups of yogurt. Completely changes the look and taste.   Peppers? |
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Post by Ditch Fahrenheit on Jul 28, 2018 14:30:32 GMT -8
Yes, habanero. Along with stewed tomatoes.
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Post by Stu on Jul 28, 2018 15:32:12 GMT -8
The usual...except I added a couple dollups of yogurt. Completely changes the look and taste. Peppers? Tofu  |
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Post by Stu on Jul 28, 2018 15:34:50 GMT -8
"They call it "Cheesing" because it's Fon to Due". |
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Post by Ditch Fahrenheit on Jul 28, 2018 16:54:43 GMT -8
Tofu No way. Diced chicken breast. |
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Post by Ditch Fahrenheit on Jul 28, 2018 17:00:41 GMT -8
"They call it "Cheesing" because it's Fon to Due". That's really cheesy. |
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Post by Stu on Jul 28, 2018 17:22:28 GMT -8
Tofu No way. Diced chicken breast.  I'm glad to be wrong. |
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Post by Stu on Jul 28, 2018 17:48:06 GMT -8
"They call it "Cheesing" because it's Fon to Due". That's really cheesy. "Won't you take a ride,ride,ride..." |
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Post by Ditch Fahrenheit on Jul 29, 2018 0:02:32 GMT -8
No way. Diced chicken breast. I'm glad to be wrong. Yeah, never been a tofu fan...or a rice cake fan for that matter. |
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Post by Bats on Jul 29, 2018 3:28:45 GMT -8
From Wikipedia: "Tofu, also known as bean curd, is a food prepared by coagulating soy milk and..."
You lost me at "coagulating"
Quorn is another "food" product that causes me concern: "All Quorn foods contain mycoprotein as an ingredient, which is derived from the Fusarium venenatum fungus and is grown by fermentation."
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Post by steveinthecity on Jul 29, 2018 6:08:45 GMT -8
I like tofu. When prepared properly and of the right firmness it absorbs the flavors of whatever your cooking it with. Kind of a more absorbent pasta, but not pasta.
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Post by Stu on Jul 29, 2018 7:43:39 GMT -8
I like tofu. When prepared properly and of the right firmness it absorbs the flavors of whatever your cooking it with. Kind of a more absorbent pasta, but not pasta. You sound like my wife trying to convince me to eat tofu  |
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Post by Bats on Jul 29, 2018 8:43:53 GMT -8
I like tofu. When prepared properly and of the right firmness it absorbs the flavors of whatever your cooking it with. Kind of a more absorbent pasta, but not pasta. But Steve... coagulated soy milk.
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I'm glad to be wrong.
