February 5th, 2006


i was skimming a magazine a while back on tofu and it said something about how japanese people like to just eat it fresh and still hot and floating in water. anybody actually sat down and ate a brick of tofu?
honestly it sounds kind of delicious to me. does anybody know if it's better to use miso broth or what kind of tofu is the best for that?

gravy help

i've been making the same seitan gravy recipe for years--but for some reason the past couple times i've made it, it's not thickening up... the only thing i'm doing differently is using spelt flour instead of ww flour. any thoughts here? how should i thicken it up now? i added more flour but that didn't seem to do the trick.
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