How could I forget about Mapu Tofu?! There used to be a great chinese restaurant by us called Fortune Inn (Glendale, CA) and every time we’d go there, I’d look at the menu, peruse all the choices - and get Mapo Tofu.
Just took a fast peek at this link. Wow! So helpful! But then again, it’s Andrea Nguyen, I should know it’s gonna be fabulous.
Thank you for the link!
That is a great book and I forgot that she does have a recipe for savory tofu pudding! But even so I think there are applications for silken tofu beyond a simple pudding. As a for instance, when I had some extra silken tofu lying around I made thai curry fish custard and creamless creamed spinach. The recipes could definitely use some tweaking but it was impressive how well tofu worked in place of coconut milk and cream.
Always my pleasure.
Do you know that I took an Asian dumpling class from her in SF a few years ago? She’s a great teach - both live and in print.
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They sell proper rolls for making choripan with their chorizo and a bunch of different chimichurris. Those three items are the makings for the laziest possible bbq that your friends will still be stoked about.
They also have mollejas (sweetbreads) and some incredibly well-priced fontina.
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Roasted chicken breast, with heirloom tomato, egg noodles, green beans. And a pan sauce for the noodles. So good.
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This was really, really good. I’m so glad I have corn in the freezer so we can have this in the winter.
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Bob’s making the dough these days and I handle the toppings. Cooking in the Ooni oven which continues to give us challenges. But it’s improving.
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River Dog pork shoulder with Zürsun cannellini, lambsquarter with butter and fresh Full Belly shallots
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Wow. I’m seriously jealous that you have access to so many ‘esoteric’ things. Looks and sounds super.
This is the second time we’ve fixed these grilled shrimp skewers with honey-garlic sauce and love them.
Also grilled some Vidalia onion and yellow crookneck squash. Served with corn cut off the cob and sliced heirloom tomato. I’m going to miss summer.
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This was a really excellent “kitchen sink” dish (as in "everything but the kitchen sink). A link of some kind of mystery sausage cut in little cubes in the freezer, garlic, onion, part of an heirloom tomato, some Hazan’s butter/onion tomato sauce, capers, a salt packed anchovy, Calabrian chili paste, basil puree, a splash of white wine (it was open), a little piece of serrano. Over ditalini with pecorino romano and basil.
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After 20 minutes it looks underdone, but it keeps cooking after you take it out. I left out the kirsch and vanilla since the plums had a lot of flavor.
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Now that I can, I vow to continue to cook Bulghur. An Armenian staple
This time with sautéed onions, walnuts and chickens. Flavor and texture madness
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Another Mexican lasagna. Because a small package at La Finca is 50 tortillas.
One of the most unlikely things about Berkeley Bowl: they don’t stock tortillas made from just corn, water, and lime. Or if they do they sell out immediately so when I go there’s never anything on the shelf without additives.
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That vermicelli looks like the bomb! Did you cook it in water or broth?
<she asks, wanting to recreate the glory 
>
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