Hi Dale,

...

books which I did make good use of. I can see a number of pages that have slips of paper tagging some pages.

I do the slips of papeer in cook books and quilting books. So many
quilts I'd like to make but I know I'll never get them all made in this
life time.

The modern version is Post-Its, but if the necessity
arises I too use slips of paper.

Gail will certainly agree with you there. Over the years she has
broken several teeth. It is uncertain whether it was because of crunching on
something unexpectingly hard (nut shell, peach pit hunk, etc.) or just because a filling finally decided to crack.

I've not broken any teeth but don't want to take any chances. I know
I've bitten down on various hard things, but not hard enough to do
damage. Not a fun sensation.

If you eat a chicken leg, do you bite down on the
bone? Eating a tart with cherry stones in it is
no more difficult than that, though it might
require a bit of mental training at first.

This has a nice low carb count. But I do wonder at why use ground
beef in a tofu recipe. I tend to think of tofu as being an ingredient

Your guess is as good as mine. Somebody trying to make it with whatever
was on hand?

Not at all at all, see note to Dale.

used
primarily in vegetarian recipes (but even the chicken broth negates
that thought).

A veggie broth would be used but it would have a different flavor
profile. I'd think tho, with ground beef, a beef broth would be the one
to use instead of chicken.

The normal Chinese kitchen would have access to
pork or chicken broth but not beef broth. Anyhow,
there's no reason to match the liquid to the meat.

Personally, I'd just go with an increased amount of ground beef.

Or all tofu. I'm not sure what the carb count on tofu is, haven't bought
any in years.

It's about 2% carb - 8 or so grams a pound. There is an
all-tofu version of the dish. I'll even eat it but
prefer it with thhe meat (though, as I've said, the
meat should be pork).

---------- Recipe via Meal-Master (tm) v8.01

Title: Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)
Categories: Thai, Vegetarian, Appetizers, Beans, Sauces
Yield: 3 servings

16 oz Ready-fried beancurd 1 ts Salt
Oil; for deep-frying 1/2 ts Chili powder
5 tb White vinegar 2 tb Ground roast peanuts
4 tb Sugar

---------------------------------TO
GARNISH---------------------------------
Coriander leaves

Slice the beancurd cubes in half diagonally and deep-fry the eight
triangles until the the white side is golden brown. Drain and arrange on
a
serving dish and set aside.

In a saucepan heat the vinegar, sugar and salt until the mixture
thickens.
Remove from the heat and add the chili powder and ground peanuts,
stirring
well until all the ingredients are thoroughly mixed. Turn into a serving
bowl, garnish with coriander leaves and serve with the beancurd.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen
Mintzias

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

books which I did make good use of. I can see a number of

pages that > DS> have slips of paper tagging some pages.

I do the slips of paper in cook books and quilting books. So many
quilts I'd like to make but I know I'll never get them all made in

this > life time.

The modern version is Post-Its, but if the necessity
arises I too use slips of paper.

Seems to be the universal answer, even with Post-its.

Gail will certainly agree with you there. Over the years she

has > DS> broken several teeth. It is uncertain whether it was
because of > DS> crunching on

something unexpectingly hard (nut shell, peach pit hunk, etc.)

or just > DS> because a filling finally decided to crack.

I've not broken any teeth but don't want to take any chances. I know I've bitten down on various hard things, but not hard enough to do damage. Not a fun sensation.

If you eat a chicken leg, do you bite down on the
bone? Eating a tart with cherry stones in it is
no more difficult than that, though it might
require a bit of mental training at first.

Where I am determines how I eat it. I usually cut most all of the meat
off with a knife and fork, then may or may not pick it up to get the
last little bit. First couple of years of college our meals were served
semi family style so we had to use proper ettiquite (knife and fork).
When the new campus center/dining facility opened, it was all cafeteria
style and eating chicken with fingers became acceptable.

This has a nice low carb count. But I do wonder at why use

ground > DS> beef in a tofu recipe. I tend to think of tofu as being
an ingredient > Your guess is as good as mine. Somebody trying to make
it with whatever > was on hand?

Not at all at all, see note to Dale.

OK

used
primarily in vegetarian recipes (but even the chicken broth

negates > DS> that thought).

A veggie broth would be used but it would have a different flavor profile. I'd think tho, with ground beef, a beef broth would be the

one > to use instead of chicken.

The normal Chinese kitchen would have access to
pork or chicken broth but not beef broth. Anyhow,
there's no reason to match the liquid to the meat.

I usually try to, with beef or chicken, at least.

Personally, I'd just go with an increased amount of ground

beef. > Or all tofu. I'm not sure what the carb count on tofu is,
haven't bought > any in years.

It's about 2% carb - 8 or so grams a pound. There is an
all-tofu version of the dish. I'll even eat it but
prefer it with thhe meat (though, as I've said, the
meat should be pork).

OK, pork sounds good.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

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