I've bought a few jars of fermented tofu over the years but I
usually end up just eating a piece or less and the rest thankfully
went bad before I could justify eating another piece(*)

Until I found one that gives you a buzz, too.

Chan Moon Kee brand:
<http://www.myethnicworld.com/p-3851-chan-moon-kee-wet-bean-curd-with-chili-16-oz.aspx>
Ingredients: Soybean, water, salt, wine, chile.

Wine, my ass! This stuff is pure, 400 proof grain alcohol. Eating
a 2ts block of this stuff is like drinking a shot of 151 - but
quicker. You can feel the warm alcohol buzz engulfing you after the
first nibble or two. I don't know what it is... the alcohol fumes
getting up into your sinuses, or maybe the bacteria increases
absorption of the alcohol through the tongue, but it hits you far
quicker than downing a shot. And I'm not exactly a teetotaler, so
if I can feel it, it must be significant.

Or maybe it's not even alcohol. Maybe it's just your body's way of
telling you, "You gotta be stoned to eat this shit". I've eaten a
block or two of this jar on a dozen occasions and the effect is
always the same.

Tastewise, it's fermented tofu - an acquired taste for Westerners.
999 out of 1000 average Americans will not even try it, or try it a
second time. I usually just pluck a piece out of the jar and nibble
on it. I'm too afraid to cook with it. I've tried mixing a block
of it with a cup or so of rice, but every bite is as strong as if it
were pure fermented tofu. But I'm getting used to it now that I've
found a brand that gives me more incentive to eat it ;-)

It's been 20 minutes and I'm starting to come down. Time to go get
another fix.

-sw

(*) To keep fermented tofu, refrigerate after opening and make sure
the "brine" covers the tofu 100%. Look for loosely packed jars(**)
that have enough brine to make that possible.

(**) OK, so there is no such thing as a loosely packed jar of
fermented tofu.

On Jan 30, 10:17 am, Sqwertz > wrote:
>[snip]
> Tastewise, it's fermented tofu - an acquired taste for Westerners.
> 999 out of 1000 average Americans will not even try it, or try it a
> second time. I usually just pluck a piece out of the jar and nibble
> on it. I'm too afraid to cook with it. I've tried mixing a block
> of it with a cup or so of rice, but every bite is as strong as if it
> were pure fermented tofu. But I'm getting used to it now that I've
> found a brand that gives me more incentive to eat it ;-)
> [snip]

I like to mix fermented tofu in with stirfried green beans. I've even
got a few 'average Americans' to admit they limed the flavor
combination. -aem

aem wrote:
> On Jan 30, 10:17 am, Sqwertz > wrote:
>
>>[snip]
>>Tastewise, it's fermented tofu - an acquired taste for Westerners.
>>999 out of 1000 average Americans will not even try it, or try it a
>>second time. I usually just pluck a piece out of the jar and nibble
>>on it. I'm too afraid to cook with it. I've tried mixing a block
>>of it with a cup or so of rice, but every bite is as strong as if it
>>were pure fermented tofu. But I'm getting used to it now that I've
>>found a brand that gives me more incentive to eat it ;-)
>> [snip]
>
>
> I like to mix fermented tofu in with stirfried green beans. I've even
> got a few 'average Americans' to admit they limed the flavor
> combination. -aem

I had tofu with seaweed in it the other day, used to make a 'mock' crab
cake with a bread binding and a bit of dill (iirc) very nice for tofu i
thought. Floured & fried up in canola oil.

I actually have some scribbled notes i can try to decipher if anybody's
interested

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
http://groups.yahoo.com/group/SomeThingsTarot

You'd have to give me a kick to get me to eat tofu.

Sqwertz wrote:
>
> I've bought a few jars of fermented tofu over the years but I
> usually end up just eating a piece or less and the rest thankfully
> went bad before I could justify eating another piece(*)
>
> Until I found one that gives you a buzz, too.

If you like fermented Asian vegetables, you might consider:

http://blackgarlic.com/

I've never tried it, but it sounds interesting.
I wouldn't expect a buzz, though.

On Sat, 30 Jan 2010 14:14:22 -0500, lil abner wrote:

> You'd have to give me a kick to get me to eat tofu.

Ahh, but this tofu actually has lots of natural flavor and texture.
It would change the way you think about tofu, I guarantee!

-sw

On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:

> If you like fermented Asian vegetables, you might consider:
>
> http://blackgarlic.com/
>
> I've never tried it, but it sounds interesting.
> I wouldn't expect a buzz, though.

Our local upscale grocer advertised this in their weekly flyer wioth
a 200-word write up about it's mysterious health benefits, etc...
claiming to be the exclusive Austin retailer.

So I went there the next week any nobody there ever heard of it,
including the produce manager. 2 months later, still no black
garlic.

-sw

On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:

> I like to mix fermented tofu in with stirfried green beans. I've even
> got a few 'average Americans' to admit they limed the flavor
> combination. -aem

What else? Sesame oil and maybe some extra chili?

-sw

On Jan 30, 12:49 pm, Sqwertz > wrote:
> On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:
> > I like to mix fermented tofu in with stirfried green beans. I've even
> > got a few 'average Americans' to admit they limed the flavor
> > combination. -aem
>
> What else? Sesame oil and maybe some extra chili?
>
Either of those, or both, except that I usually buy the version of
fermented tofu that has chili in it already--sometimes called chili
bean paste--and it's hot enough. Only a couple of drops of sesame
oil, I'd think. -aem

On Jan 30, 12:49 pm, Sqwertz > wrote:
> On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:
> > I like to mix fermented tofu in with stirfried green beans. I've even
> > got a few 'average Americans' to admit they limed the flavor
> > combination. -aem
>
> What else? Sesame oil and maybe some extra chili?
>
Another I've made is this from a Kenneth Lo cookbook:

1 lb. young spinach, washed and sliced
2 garlic cloves, chopped
1.5 teaspoons fu yu (fermented tofu, aka bean curd cheese)

Heat oil, or oil and lard, in wok or heavy pan. When hot, stir in
garlic and tofu until mixed. Add spinach and stirfry over high heat
about 1.5 minutes. Sprinkle with pinches of salt and sugar. Continue
to stirfry until done, another 30 - 60 seconds. (Note: 1 lb. of
fresh spinach looks like a lot but cooks way down. The fu yu is very
strong; most people will find 1.5 teaspoons plenty.) -aem

On Sat, 30 Jan 2010 14:09:36 -0800 (PST), aem wrote:

> On Jan 30, 12:49 pm, Sqwertz > wrote:
>> On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:
>>> I like to mix fermented tofu in with stirfried green beans. I've even
>>> got a few 'average Americans' to admit they limed the flavor
>>> combination. -aem
>>
>> What else? Sesame oil and maybe some extra chili?
>>
> Either of those, or both, except that I usually buy the version of
> fermented tofu that has chili in it already--sometimes called chili
> bean paste--and it's hot enough. Only a couple of drops of sesame
> oil, I'd think. -aem

The fermented bean pastes taste quite different than the cubes. The
bean pastes are fermented whole soybeans while tofu uses only the
soy "milk" which is coagulated then fermented. I'm pretty sure they
are not interchangeable. The later is not nearly as hot as a
Sichuan bean paste, and the later is more potent.

-sw

On Sat, 30 Jan 2010 14:48:15 -0600, Sqwertz wrote:

> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>
>> If you like fermented Asian vegetables, you might consider:
>>
>> http://blackgarlic.com/
>>
>> I've never tried it, but it sounds interesting.
>> I wouldn't expect a buzz, though.
>
> Our local upscale grocer advertised this in their weekly flyer wioth
> a 200-word write up about it's mysterious health benefits, etc...
> claiming to be the exclusive Austin retailer.
>
> So I went there the next week any nobody there ever heard of it,
> including the produce manager. 2 months later, still no black
> garlic.
>
> -sw

must be the mysterious hallucinogenic properties.

your pal,
blake

Sqwertz wrote:
>
> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>
> > If you like fermented Asian vegetables, you might consider:
> >
> > http://blackgarlic.com/
> >
> > I've never tried it, but it sounds interesting.
> > I wouldn't expect a buzz, though.
>
> Our local upscale grocer advertised this in their weekly flyer wioth
> a 200-word write up about it's mysterious health benefits, etc...
> claiming to be the exclusive Austin retailer.
>
> So I went there the next week any nobody there ever heard of it,
> including the produce manager. 2 months later, still no black
> garlic.

I'd be a bit hesitant to try this product. As near
as I can tell, it's a new product category, not
some ancient ingrediant like fermented tofu.
I'd like to know the species which performs the
fermentation. I'd like to be sure it doesn't
produce aflatoxin, which was the case with certain
types of fermented tofu. (Aflatoxin is a
powerful carcinogen.)

FDA is already aware of this product:

http://www.accessdata.fda.gov/script...ineId=1&SfxId=

That might be how come you haven't seen it.
I read an article that said the manufacturer is
looking at sourcing U.S. garlic to make the product.
That might mean they are looking at moving
production to the U.S., which would get around
the import ban.

On Sun, 31 Jan 2010 10:55:52 -0800, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> On Sat, 30 Jan 2010 11:48:29 -0800, Mark Thorson wrote:
>>
>>> If you like fermented Asian vegetables, you might consider:
>>>
>>> http://blackgarlic.com/
>>>
>>> I've never tried it, but it sounds interesting.
>>> I wouldn't expect a buzz, though.
>>
>> Our local upscale grocer advertised this in their weekly flyer wioth
>> a 200-word write up about it's mysterious health benefits, etc...
>> claiming to be the exclusive Austin retailer.
>>
>> So I went there the next week any nobody there ever heard of it,
>> including the produce manager. 2 months later, still no black
>> garlic.
>
> I'd be a bit hesitant to try this product. As near
> as I can tell, it's a new product category, not
> some ancient ingrediant like fermented tofu.
> I'd like to know the species which performs the
> fermentation. I'd like to be sure it doesn't
> produce aflatoxin, which was the case with certain
> types of fermented tofu. (Aflatoxin is a
> powerful carcinogen.)
>
> FDA is already aware of this product:
>
> http://www.accessdata.fda.gov/script...ineId=1&SfxId=
>
> That might be how come you haven't seen it.
> I read an article that said the manufacturer is
> looking at sourcing U.S. garlic to make the product.
> That might mean they are looking at moving
> production to the U.S., which would get around
> the import ban.

<yawn>

-sw

interesting concept, Lee
"Sqwertz" > wrote in message
news
> I've bought a few jars of fermented tofu over the years but I
> usually end up just eating a piece or less and the rest thankfully
> went bad before I could justify eating another piece(*)
>
> Until I found one that gives you a buzz, too.
>
> Chan Moon Kee brand:
> <http://www.myethnicworld.com/p-3851-chan-moon-kee-wet-bean-curd-with-chili-16-oz.aspx>
> Ingredients: Soybean, water, salt, wine, chile.
>
> Wine, my ass! This stuff is pure, 400 proof grain alcohol. Eating
> a 2ts block of this stuff is like drinking a shot of 151 - but
> quicker. You can feel the warm alcohol buzz engulfing you after the
> first nibble or two. I don't know what it is... the alcohol fumes
> getting up into your sinuses, or maybe the bacteria increases
> absorption of the alcohol through the tongue, but it hits you far
> quicker than downing a shot. And I'm not exactly a teetotaler, so
> if I can feel it, it must be significant.
>
> Or maybe it's not even alcohol. Maybe it's just your body's way of
> telling you, "You gotta be stoned to eat this shit". I've eaten a
> block or two of this jar on a dozen occasions and the effect is
> always the same.
>
> Tastewise, it's fermented tofu - an acquired taste for Westerners.
> 999 out of 1000 average Americans will not even try it, or try it a
> second time. I usually just pluck a piece out of the jar and nibble
> on it. I'm too afraid to cook with it. I've tried mixing a block
> of it with a cup or so of rice, but every bite is as strong as if it
> were pure fermented tofu. But I'm getting used to it now that I've
> found a brand that gives me more incentive to eat it ;-)
>
> It's been 20 minutes and I'm starting to come down. Time to go get
> another fix.
>
> -sw
>
> (*) To keep fermented tofu, refrigerate after opening and make sure
> the "brine" covers the tofu 100%. Look for loosely packed jars(**)
> that have enough brine to make that possible.
>
> (**) OK, so there is no such thing as a loosely packed jar of
> fermented tofu.
>
>

yes i would be most interested, Lee
"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> aem wrote:
>> On Jan 30, 10:17 am, Sqwertz > wrote:
>>
>>>[snip]
>>>Tastewise, it's fermented tofu - an acquired taste for Westerners.
>>>999 out of 1000 average Americans will not even try it, or try it a
>>>second time. I usually just pluck a piece out of the jar and nibble
>>>on it. I'm too afraid to cook with it. I've tried mixing a block
>>>of it with a cup or so of rice, but every bite is as strong as if it
>>>were pure fermented tofu. But I'm getting used to it now that I've
>>>found a brand that gives me more incentive to eat it ;-)
>>> [snip]
>>
>>
>> I like to mix fermented tofu in with stirfried green beans. I've even
>> got a few 'average Americans' to admit they limed the flavor
>> combination. -aem
>
> I had tofu with seaweed in it the other day, used to make a 'mock' crab
> cake with a bread binding and a bit of dill (iirc) very nice for tofu i
> thought. Floured & fried up in canola oil.
>
> I actually have some scribbled notes i can try to decipher if anybody's
> interested
>
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
>
> Let the games begin!
> http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
> Owner|Moderator
> http://groups.yahoo.com/group/JoeTarot
> http://groups.yahoo.com/group/SomeThingsTarot
>

bre br
"aem" > wrote in message
...
> On Jan 30, 12:49 pm, Sqwertz > wrote:
>> On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:
>> > I like to mix fermented tofu in with stirfried green beans. I've even
>> > got a few 'average Americans' to admit they limed the flavor
>> > combination. -aem
>>
>> What else? Sesame oil and maybe some extra chili?
>>
> Another I've made is this from a Kenneth Lo cookbook:
>
> 1 lb. young spinach, washed and sliced
> 2 garlic cloves, chopped
> 1.5 teaspoons fu yu (fermented tofu, aka bean curd cheese)
>
> Heat oil, or oil and lard, in wok or heavy pan. When hot, stir in
> garlic and tofu until mixed. Add spinach and stirfry over high heat
> about 1.5 minutes. Sprinkle with pinches of salt and sugar. Continue
> to stirfry until done, another 30 - 60 seconds. (Note: 1 lb. of
> fresh spinach looks like a lot but cooks way down. The fu yu is very
> strong; most people will find 1.5 teaspoons plenty.) -aem
>

"Stormmee" > wrote in message
...
> bre br
> "aem" > wrote in message
> ...
>> On Jan 30, 12:49 pm, Sqwertz > wrote:
>>> On Sat, 30 Jan 2010 10:53:45 -0800 (PST), aem wrote:
>>> > I like to mix fermented tofu in with stirfried green beans. I've even
>>> > got a few 'average Americans' to admit they limed the flavor
>>> > combination. -aem
>>>
>>> What else? Sesame oil and maybe some extra chili?
>>>
>> Another I've made is this from a Kenneth Lo cookbook:
>>
>> 1 lb. young spinach, washed and sliced
>> 2 garlic cloves, chopped
>> 1.5 teaspoons fu yu (fermented tofu, aka bean curd cheese)
>>
>> Heat oil, or oil and lard, in wok or heavy pan. When hot, stir in
>> garlic and tofu until mixed. Add spinach and stirfry over high heat
>> about 1.5 minutes. Sprinkle with pinches of salt and sugar. Continue
>> to stirfry until done, another 30 - 60 seconds. (Note: 1 lb. of
>> fresh spinach looks like a lot but cooks way down. The fu yu is very
>> strong; most people will find 1.5 teaspoons plenty.) -aem
>>
>
>