"Peppermint Patootie" > wrote in message
news
> In article >,
> Nick Cramer > wrote:
>
>> Un has used it in soups, noodle and Thai curry dishes for me. She's added
>> fish, chicken, pork, daikon, bok choi and of course, garlic, mushroom,
>> ginger, hot peppers, etc. It seems to absorb the flavors of what it's
>> cooked with.
>
> I grew up eating tofu, and when I was a kid it was somewhat exotic. We
> had to buy it (out of a bucket) from the back of an Asian gift store on
> Broadway or go down to Chinatown. We never dreamed of growing up in a
> world in which we could buy it in most supermarkets.
>
> I have a tub in my fridge right now. I use it in stirfries, sour-hot
> soup, pork soup with cabbage, and so on.

Thanks! I don't think any of that would work for gout, except for the stir
fries which nobody in this house will eat.