Quoting Michael Loo to Ruth Haffly <=-

Corning Ware store. Got there and the shelves were almost
are--they were going out of business. Wonder if all of them
are, or just that particular one; we didn't ask.

Strange - that brand always struck me as one
of the reliables.

The company split in two some time ago. Corning still exists but now
only makes industrial and scientific specialty glass, ceramics,
optical fibre and other similar things. The old consumer kitchenware
division is now a separate company called Corelle Brands. The latter
compnay has had it's ups and downs and reorganizations.

Of course, who thought that Sears would go away?

They failed to adapt. Between the Internet and Walmart they were
doomed, just like so many other old time dept. store chains.

Continuing with meatfree and/or simple things:

---------- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Silken Tofu W/Sichuan Pepper and Salt
Categories: Chinese, Australian, Tofu
Yield: 4 servings

300 g Tofu, silken
2 c Vegetable oil
1/3 c Cornstarch
Cilantro
1 ts Sichuan pepper
Salt
1 Lemon; cut in quarters

The tofu must boast a crunchy, golden esterior and a silky,
piping-hot inside. The salty, aromatic flavour of Sichuan pepper
brings the bland flavoured tofu alive, as does the refreshing
contrast of the sour lemon. The fried tofu must be eaten
immediately after cooking, as it becomes moist and loses its
crunch when it cools.

Gently remove tofu from its packaging and invert on a plate.
Carefully slice into 6 cubes, draining off any excess liquid.

Heat vegetable oil in a hot wok until the surface seems to shimmer
slightly. Lightly coat tofu pieces in cornstarch and, using a fish
slice, carefully lower into the hot oil. (It is important not to
coat the tofu in advance of heating the oil, or it will become very
moist and sticky.) Fry tofu until golden brown, remove and drain
well on kitchen paper.

Arrange tofu on a platter garnished with coriander and serve
immediately, sprinkled with Sichuan pepper and salt and
accompanied by lemon wedges.

Recipe by: Kylie Kwong, Australian chef, cookbook writer,
television presenter and restaurateur.

-----


Cheers

Jim


... American tea is every bit as good as British coffee, unfortunately.

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