[lbo-talk] Tofu was Re:Weird rich people question

R rhisiart at charter.net
Fri May 23 21:43:40 PDT 2003


thanks for the recipe, yoshi. will definitely try it.

anyone notice how perchlorate (deadly byproduct of rocket fuel, fireworks, munitions and other pentagon toys) is not only in ground water but is showing in up in organic foods as well as lettuce?

R

----- Original Message -----

From: Yoshie Furuhashi

To: lbo-talk at lbo-talk.org

Sent: Friday, May 23, 2003 12:36 PM

Subject: [lbo-talk] Tofu was Re:Weird rich people question

At 2:56 PM -0400 5/23/03, Wojtek Sokolowski wrote:

> > Going off on a tangent but, what is "tasteless" about

>> organic food? All it is is food that hasnt been

>> bombarded with hormones, pesticides and is cultivated

>> using farming practices that dont destroy topsoil. It

>> is a problem that in most cases it is too

>> expensive-especially organic meat-for a lot of people

>> to buy.

>>

> > -Thomas

>

>I meant the nasty tofu and soy stuff as well as overpriced lettuce aka

>"salad" that passes for a meal is stores and cafes of the People's

>Republic of Cambridge, Berkeley, Sanata Cruz, and around elite college

>campuses and yuppievilles elsewhere. But I have nothing against

>pesticide- and horomone -free veggies, cheese, milk or meat - in fact,

>they taste much better than most of the regular supermarket stuff.

What's wrong with tofu consumption in the United States is that most

Americans use tofu for purposes for which it was never designed

(e.g., "tofu burger," "tofu lasagna," "tofu quiche," etc.).

One of the best tofu recipes is also the simplest:

Buy a block of fresh tofu from a tofu store in the neighborhood (an

impossibility in Ohio and probably in Maryland, but there may be some

tofu stores in California).

Cut tofu into bite-size cubes.

Chop negi (green onions) fine, & grate shoga (fresh ginger roots), to

make a garnish.

Put the negi & shoga garnish on top of cubed tofu.

(Add katsuobushi [dried bonito flakes] to the garnish if you like.]

Pour soy sauce over the tofu garnished with negi & shoga.

This is called hiyayakko -- good to eat on a hot summer day.

--

Yoshie

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