[Sca-cooks] cooking holiday choke that Muse!

[Sue Clemenger]

Now *that* makes sense! I hadn't thought of someone going after the
texture of smashed tatters.  And they are a wonderful comfort food.
Now the MacFoo--that sounds odd, but then I've never used tofu as
anything except tofu (usually in a stirfry or soup), despite some recipe
I've got somewhere for "eggless egg salad" that uses tofu instead of
eggs. It's a vegetarian/vegan-ish recipe, but I dunno how it'd work for
atkins folks.
--maire, taking a break from paperwork

margali wrote:
> 
> i am frequently looking for a mouth feel more than an exact
> substitute...like i love the wet crunch of celery, an sometimes i just
> want that specific crunch. there is a paricular comfy foodness
> associated with smashies, and i get the need for that mouth feel
> sometimes, and fauxtatoes fits the bill. Although the macfoo [tofu, egg
> and velveeta cheese] does feel and taste exactly like kraft mac n cheese=)
> margali