[Sca-cooks] REC: LARDED MILK... please read all the way through

[Philip & Susan Troy]

Seton1355 at aol.com wrote:
> --
> [ Picked text/plain from multipart/alternative ]
> My god!  That sounds delish!  And I really love silken tofu,  You're
> brilliant!  No wonder you are a Master, Master !!!!
> Phillipa
>
>
>>Tell ya what: take some slices of bean curd, stick them with cloves and
>>pine nuts (or, if you're allergic to nuts, maybe just cloves), fry and
>>sprinkle with sugar, and see if you think it's worth proceeding with an
>>experiment with some eggs and some soy milk.

'Twasn't nuthin'. I just figured you might get a vague sense of what the
dish is, or would be, like if made from soy, anyway. If you hate it you
might not want to continue. If you do, you can then see if you can get
all the purty colors and such.
If you do want to try this, you might get a slightly more accurate
textural result if you use the coarser, Chinese style of bean curd,
since what you're trying to reproduce is a pressed curd thingy. When
fried, it should get slightly puffy, but if done right should not break
up or anything.

You know, Phillipa, there _are_ almond cheese recipes from period (or
are you also, as I vaguely recall, rightly or wrongly, also allergic to
nuts?), and in addition, Andrew Boorde speaks of a product called bean
butter (although he gives no recipe or description). It would not
surprise me at all to find that bean butter is quite similar to almond
butter (normally, in period, nothing at all like peanut butter, but a
thickened, semi-curdled and drained almond milk product. I wouldn't be
at all surprised if bean butter turned out to be quite a lot like soft,
silken tofu, although I really have no powerful evidence for this idea.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98