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Post by lagatta on Oct 30, 2014 14:22:58 GMT
I like this recipe because it is very well explained, though I really disagree with the firm, grainy tofu the cook is using. It is far better with a silken tofu. Yes, there is a lot of oil. I do cut it down a lot, because while this is a great dish for chilly weather, nowadays we do have central heating. People simply needed a lot of calories and fat in cold climates with inadequate heating (or working outside, like lumberjacks here - cue Monty Python...) wildgreensandsardines.blogspot.ca/2014/03/ma-po-tofu-with-ground-lamb.html
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Post by Deleted on Nov 1, 2014 17:53:34 GMT
It might be good without the tofu. I have been watching French cooking shows recently and I was pretty much aghast at the quantity of olive oil and butter that they put in the dishes. But I have started using a bit more (but not as much as on the cooking shows), and I must admit that it is an improvement. (They also drain away the excess oil, which was probably my problem -- I was raised in a day and age where one threw away nothing if possible, which was the reason that you used as little oil as possible so as not to waste it.)
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Post by fumobici on Nov 1, 2014 23:08:59 GMT
I threw away several nice if slightly mushed garlic cloves that had been used only for rubbing on bread Italian style prior to buttering and warming. I hate throwing away even those but I had no immediate use for them as the rest of the meal was essentially done at that point, otherwise I'd have minced them and thrown them in the marinara.
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Post by lagatta on Nov 2, 2014 0:54:54 GMT
You can drain off excess oil and use it for other purposes, such as sauces, at least if the ingredients don't clash.
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