Hi -

I want to use soy puffs in my cooking more, but the ones at the local
stores are all very big. I'd like to make my own, but I can't find any
info on how to make them. My google searches all throw up recipres that
use soy puffs, but they all seem to expect you to have a packet of them
handy.

So, does anyone have a recipe they'd like to share?

Thanks,

ian

sometime in the recent past posted this:
> Hi -
>
> I want to use soy puffs in my cooking more, but the ones at the local
> stores are all very big. I'd like to make my own, but I can't find any
> info on how to make them. My google searches all throw up recipres that
> use soy puffs, but they all seem to expect you to have a packet of them
> handy.
>
> So, does anyone have a recipe they'd like to share?
>
> Thanks,
>
> ian
Ian, do you mean those little chips that you fry in oil and they puff up
like styrofoam? Sometimes colored or shrimp flavored.

--
Wilson 44.69, -67.3

Sqwertz wrote:
> On Sun, 17 Jan 2010 09:20:34 -0500, Wilson wrote:
>
>
>> Ian, do you mean those little chips that you fry in oil and they puff up
>> like styrofoam? Sometimes colored or shrimp flavored.
>
> Those are plain 'ol wheat flour.

I should have said "with dried ground shrimp.". And they may be tapioca
flour now that I think about it. But never soy.

That was the first thing I thought of, too.

-sw

Sqwertz wrote:
> Sqwertz wrote:
>> On Sun, 17 Jan 2010 09:20:34 -0500, Wilson wrote:
>>
>>
>>> Ian, do you mean those little chips that you fry in oil and they puff up
>>> like styrofoam? Sometimes colored or shrimp flavored.
>>
>> Those are plain 'ol wheat flour.
>
> I should have said "with dried ground shrimp.". And they may be tapioca
> flour now that I think about it. But never soy.
>
> That was the first thing I thought of, too.
>
> -sw

Blake's link was right on the money:
http://www.wwkitchen.com/products_soyfood.asp

On Mon, 25 Jan 2010 21:57:37 -0500, wrote:

> Sqwertz wrote:
>> Sqwertz wrote:
>>> On Sun, 17 Jan 2010 09:20:34 -0500, Wilson wrote:
>>>
>>>
>>>> Ian, do you mean those little chips that you fry in oil and they puff up
>>>> like styrofoam? Sometimes colored or shrimp flavored.
>>>
>>> Those are plain 'ol wheat flour.
>>
>> I should have said "with dried ground shrimp.". And they may be tapioca
>> flour now that I think about it. But never soy.
>>
>> That was the first thing I thought of, too.
>
> Blake's link was right on the money:
> http://www.wwkitchen.com/products_soyfood.asp

That was my link. But <sigh> Blake can have it, I guess.

-sw

On Tue, 26 Jan 2010 05:46:42 -0600, Sqwertz wrote:

> On Mon, 25 Jan 2010 21:57:37 -0500, wrote:
>
>> Sqwertz wrote:
>>> Sqwertz wrote:
>>>> On Sun, 17 Jan 2010 09:20:34 -0500, Wilson wrote:
>>>>
>>>>
>>>>> Ian, do you mean those little chips that you fry in oil and they puff up
>>>>> like styrofoam? Sometimes colored or shrimp flavored.
>>>>
>>>> Those are plain 'ol wheat flour.
>>>
>>> I should have said "with dried ground shrimp.". And they may be tapioca
>>> flour now that I think about it. But never soy.
>>>
>>> That was the first thing I thought of, too.
>>
>> Blake's link was right on the money:
>> http://www.wwkitchen.com/products_soyfood.asp
>
> That was my link. But <sigh> Blake can have it, I guess.
>
> -sw

i was a little surprised myself. but i never discount sleep-posting.

your pal,
blake

Sqwertz wrote:
> On Mon, 25 Jan 2010 21:57:37 -0500, wrote:
>
>> Sqwertz wrote:
>>> Sqwertz wrote:
>>>> On Sun, 17 Jan 2010 09:20:34 -0500, Wilson wrote:
>>>>
>>>>
>>>>> Ian, do you mean those little chips that you fry in oil and they puff up
>>>>> like styrofoam? Sometimes colored or shrimp flavored.
>>>> Those are plain 'ol wheat flour.
>>> I should have said "with dried ground shrimp.". And they may be tapioca
>>> flour now that I think about it. But never soy.
>>>
>>> That was the first thing I thought of, too.
>> Blake's link was right on the money:
>> http://www.wwkitchen.com/products_soyfood.asp
>
> That was my link. But <sigh> Blake can have it, I guess.
>
> -sw

My apologies!! Sorry !!!! Credit where credit is due and all that!

Ian

niether have i Lee

--
Have a wonderful day

"Sqwertz" > wrote in message
...
> On Sat, 16 Jan 2010 22:54:04 -0500, wrote:
>
>> Hi -
>>
>> I want to use soy puffs in my cooking more, but the ones at the local
>> stores are all very big. I'd like to make my own, but I can't find any
>> info on how to make them. My google searches all throw up recipres that
>> use soy puffs, but they all seem to expect you to have a packet of them
>> handy.
>
> I didn't think there was an Asian ingredient I've never heard of
> and/or seen, but this one is new to me.
>
> http://www.wwkitchen.com/products_soyfood.asp
>
> Some sort of tofu balls, I take it? Probably labeled something
> different here in the US, but I don't think I've ever seen them
> either way.
>
> -sw

Sqwertz wrote:
> On Sat, 16 Jan 2010 22:54:04 -0500, wrote:
>
>> Hi -
>>
>> I want to use soy puffs in my cooking more, but the ones at the local
>> stores are all very big. I'd like to make my own, but I can't find any
>> info on how to make them. My google searches all throw up recipres that
>> use soy puffs, but they all seem to expect you to have a packet of them
>> handy.
>
> I didn't think there was an Asian ingredient I've never heard of
> and/or seen, but this one is new to me.
>
> http://www.wwkitchen.com/products_soyfood.asp
>
> Some sort of tofu balls, I take it? Probably labeled something
> different here in the US, but I don't think I've ever seen them
> either way.
>
> -sw

You have exactly the right product, and I was surprised when I first
noticed them too, in my Korean supermarket. If you cut them open, they
look as if someone has added baking powder to soy and gotten it to
expand. The puffs have lots of little air holes in them. The exterior
seems to have been coated in something before deep frying - possibly egg
or egg whites.

I guess I could take the commercial product, cut them in half, coat the
exposed sides, and fry them, but if I'm going to go to that trouble, I'd
as soon do the whole thing and have control over it.

If I can make the puffs work, they will be one more way to reduce my
meat consumption.

Cheers,

Ian

wrote:

> If I can make the puffs work, they will be one more way to reduce my
> meat consumption.

Why would you want to decrease your meat consumption? Just eat more
vegetables and it all evens out ;-)

-sw

Sqwertz wrote:
> wrote:
>
>> If I can make the puffs work, they will be one more way to reduce my
>> meat consumption.
>
> Why would you want to decrease your meat consumption? Just eat more
> vegetables and it all evens out ;-)
>
> -sw

All evens out but my stomach!

Seriously, I think our food supply has been corrupted by Big Food. The
meat carries bacteria, hormones, and god knows what else. We have a
population that just seems to get fatter, and children developing about
6 years earlier than they did at the beginning of the twentieth century.

So, anyway, I'm thinking that cutting back on meat is a reasonable thing
to do. By adding some tofu to meat dishes I don't even notice the
difference, and hopefully its a bit more healthy.

Sorry, didn't mean to rant!

ian

On Mon, 25 Jan 2010 21:55:54 -0500, wrote:

> Seriously, I think our food supply has been corrupted by Big Food. The
> meat carries bacteria, hormones, and god knows what else.

I just got over a bout of salmonella. From a vegetarian restaurant:
Souper Salad. Outback Steakhouse was right next door...

-sw

Sqwertz wrote:
> On Mon, 25 Jan 2010 21:55:54 -0500, wrote:
>
>> Seriously, I think our food supply has been corrupted by Big Food. The
>> meat carries bacteria, hormones, and god knows what else.
>
> I just got over a bout of salmonella. From a vegetarian restaurant:
> Souper Salad. Outback Steakhouse was right next door...
>
> -sw

Just stay home, and nuke everything!

the germs and nasty flavors from outback probably travelled over... i eat
meat and support anyone who wants it but outback is a horrible place and
waste of money, Lee
"Sqwertz" > wrote in message
...
> On Mon, 25 Jan 2010 21:55:54 -0500, wrote:
>
>> Seriously, I think our food supply has been corrupted by Big Food. The
>> meat carries bacteria, hormones, and god knows what else.
>
> I just got over a bout of salmonella. From a vegetarian restaurant:
> Souper Salad. Outback Steakhouse was right next door...
>
> -sw

On Mon, 25 Jan 2010 21:55:54 -0500, wrote:

> Sqwertz wrote:
>> wrote:
>>
>>> If I can make the puffs work, they will be one more way to reduce my
>>> meat consumption.
>>
>> Why would you want to decrease your meat consumption? Just eat more
>> vegetables and it all evens out ;-)
>>
>> -sw
>
> All evens out but my stomach!
>
> Seriously, I think our food supply has been corrupted by Big Food. The
> meat carries bacteria, hormones, and god knows what else. We have a
> population that just seems to get fatter, and children developing about
> 6 years earlier than they did at the beginning of the twentieth century.
>

i'm not sure that that is a bad thing. this means you can kick them out of
the house when they turn twelve and *really* start to become annoying.

your pal,
blake

blake murphy wrote:
> On Mon, 25 Jan 2010 21:55:54 -0500, wrote:
>
>> Sqwertz wrote:
>>> wrote:
>>>
>>>> If I can make the puffs work, they will be one more way to reduce my
>>>> meat consumption.
>>> Why would you want to decrease your meat consumption? Just eat more
>>> vegetables and it all evens out ;-)
>>>
>>> -sw
>> All evens out but my stomach!
>>
>> Seriously, I think our food supply has been corrupted by Big Food. The
>> meat carries bacteria, hormones, and god knows what else. We have a
>> population that just seems to get fatter, and children developing about
>> 6 years earlier than they did at the beginning of the twentieth century.
>>
>
> i'm not sure that that is a bad thing. this means you can kick them out of
> the house when they turn twelve and *really* start to become annoying.
>
> your pal,
> blake

Sure :-). I was just telling an expectant Dad the other night that he
had '11 good years' ahead of him. We are on the same page!

On Sat, 16 Jan 2010 22:10:19 -0600, Sqwertz wrote:

> On Sat, 16 Jan 2010 22:54:04 -0500, wrote:
>
>> Hi -
>>
>> I want to use soy puffs in my cooking more, but the ones at the local
>> stores are all very big. I'd like to make my own, but I can't find any
>> info on how to make them. My google searches all throw up recipres that
>> use soy puffs, but they all seem to expect you to have a packet of them
>> handy.
>
> I didn't think there was an Asian ingredient I've never heard of
> and/or seen, but this one is new to me.
>
> http://www.wwkitchen.com/products_soyfood.asp
>
> Some sort of tofu balls, I take it? Probably labeled something
> different here in the US, but I don't think I've ever seen them
> either way.
>
> -sw

that's a new one on me as well.

your pal,
blake