It may rise when you yeast expect it.

I am here to post my opinions.

I change my address every day so that my posts cannot be found on
google.

i

Jaime, you do your fair share of this same thing.  Pot and kettle.

If you're near a Sam's Club look in their refrigerated veggie section for
Jimmy's Dill Dip, it is the best thing I have ever had on fish.  Good on
veggies, too.

In news:TsKKb.7507$uF6.2075551@news1.news.adelphia.net,
Diane Mancino <dmanc53@adelphia.net> stated

Diane,
What kind of fish did you use for that?  My first thought would be to
make some sort of replacement cream of mushroom soup, made from
mushrooms and cream.  Hmmm, I think I'm going to have to try that.

We have a way that we bake orange roughy that's been sprinkled with
butter, lemon juice, Old Bay Seasoning, summer savory, parsley, hmmm,
that's about it.  It's quite tasty, but sometimes I want some other ideas.

Thanks,
Rebecca

The "tofu sheets" actually were just very thinly sliced tofu.  I took a
one-pound block of extra-firm tofu, about an inch thick, and used a wire
cheese-slicer to get twelve thin 4x6-inch rectangles (about the same
thickness as regular lasagna noodles).  It was a little messy; I had to
press out extra fluid before slicing each new layer, and a few of them
crumbled a bit.  But that was probably just faulty technique.

The end result tasted okay, certainly edible, but quite not what I had been
hoping for.  I've been making chowder lately that includes small cubes of
tofu, and the texture of them seemed remarkably macaroni-ish to me, which
gave me the idea for making the "sheets".  But the texture of the tofu in
the lasagna was totally different; it wasn't smooth and soft and creamy.
It was drier and more crumbly and had a tendency to disintegrate.

So now I'm wondering what makes the taste and texture so much better in the
chowder than it was in the lasagna:
- cooking it in cream/milk vs. tomato sauce?
- cooking it at a lower temperature?
- cooking it for a shorter length of time?
- some combination of the above?

More experimentation is in order.  I'm thinking next of simmering the tofu
sheets in a shallow pan of cream & milk on the stove, while baking the rest
of the lasagna ingredients in the oven, draining the tofu and then
assembling it all just before eating.  A messy and backwards way to make
lasagna.  But worth a try, if the texture comes out right.

Or maybe I should use a softer grade of tofu.  But that would make it much
harder to slice it into sheets.

Gotta finish off the current pan first though -- ten servings for two
people; we're going to be eating this stuff all week :-).

As for aburage: I've never tried it; I don't recall ever hearing of it till
just now.  From what I can see find by googling, it seems like it would be
interesting stuff to try.  Where would you find this -- at a Whole Foods
type store, or do you have to go to a specialty Asian market?

Em