Chard is often eaten by aphids; the cabbage family seems
to be favored by stinkbugs - maybe they get the raw
materials for their chemical warfare that way..

Meanwhile green beans are favored by japanese beetles. I'm not sure
what that implies.

Perhaps there aren't enough string beans in Japan?

Figures. Chinese owned and hog uck pens that flooded out during

the

hurricane. Gee, nice.

I do like my pigmeat, but still.

Pig effluvient isn't nearly as pleasant.

We have nosewitnesses here on the echo.

Some things we don't tell the purists; it only upsets them.

Some of the purists, perhaps a minority but some, can tell.

So they're mostly only purists if they see the recipe?

Often seeing the recipe isn't necessary.

Some have to be shown why certain things have stayed popular for a
long time.

I'd say that there's a body of knowledge that people
should know or at least have access to when they are
talking about food (or most things, actually).

There are relatively few Chinese stir-fries that are
benefited by sugar, and then just a small bit, same as
tomato sauce.
Ma po tofu

Looks interesting, if you can get friends to eat tofu. You should
have seen the face a friend made today when I mentioned dried pepper
squid snacks.

Tofu can be made palatable in any number of ways
to any number of audiences. Pepper squid, though
old hat to me, isn't one of the things I'd expect
a wide roundeye audience for. The following might
please a roundeye clientele more than an Asian one.

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

Title: Fried Bean Curd with a Sweet and Sour Sauce
Categories: Chinese, Vegetables
Yield: 5 servings

1 1/2 ts Cornstarch 1 Garlic clove, peeled
3 tb Stock 1 sl Ginger root
3/4 c Stock 1 Carrot, sliced
3 tb White vinegar 1/2 sm Red bell pepper, cut
into
3 tb Sugar -- strips
1 tb Tomato ketchup 1/2 sm Green bell pepper,
cut into
2 tb Soy sauce -- strips
1/2 ts Salt 2 Scallions, sliced
1/4 ts Cayenne 3/4 lb Tofu, cubed
Freshly ground black pepper 2 1/2 ts Salt
1 tb Oil 2 tb Vegetable oil

Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar,
ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in
garlic
& ginger. Stir. As soon as the garlic browns, remove pot from the heat &
pour vinegar mixture from the bowl into it. Put pot back onto the heat &
bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch
mixture. Stir till sauce thickens. Add more salt if required. Remove
garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a
boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers &
scallions.
Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables. Source
unknown

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Chard is often eaten by aphids; the cabbage family seems
to be favored by stinkbugs - maybe they get the raw
materials for their chemical warfare that way..

Meanwhile green beans are favored by japanese beetles. I'm not

sure

what that implies.

Perhaps there aren't enough string beans in Japan?

Or enough roses around here. Those bugs are supposed to eat roses.

I do like my pigmeat, but still.

Pig effluvient isn't nearly as pleasant.

We have nosewitnesses here on the echo.

Where's Steve when we need him?

Some have to be shown why certain things have stayed popular for

a

long time.

I'd say that there's a body of knowledge that people
should know or at least have access to when they are
talking about food (or most things, actually).

That's why some folks have Google cued up on their phones.

have seen the face a friend made today when I mentioned dried

pepper

squid snacks.

Tofu can be made palatable in any number of ways
to any number of audiences. Pepper squid, though
old hat to me, isn't one of the things I'd expect
a wide roundeye audience for. The following might

Freaks too many of them out.

please a roundeye clientele more than an Asian one.

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

Title: Fried Bean Curd with a Sweet and Sour Sauce

Most likely.

1 tb Tomato ketchup 1/2 sm Green bell

Squared. Asian this isn't.
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