http://www.recfoodcooking.com/

Vote now!
--
Cheers
Chatty Cathy

Chatty Cathy wrote:
>
> http://www.recfoodcooking.com/
>
> Vote now!
> --



The best description I ever heard for the tofu is that it tastes like 2/3
of nothing.

I will allow for the fact that I cooked it myself but it was nasty. No
texture worth bragging about even after I froze it and drained it. I just
didnt care for it.

Tori
"Chatty Cathy" > wrote in message
...
> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

Dave Smith wrote:
>
> Chatty Cathy wrote:
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>> --
>
>
>
> The best description I ever heard for the tofu is that it tastes like 2/3
> of nothing.

IMHO its just 'Yuk'

--
Cheers
Chatty Cathy

On Wed, 21 Feb 2007 22:03:58 +0200, Chatty Cathy
> wrote:

>Dave Smith wrote:

>> The best description I ever heard for the tofu is that it tastes like 2/3
>> of nothing.
>
>IMHO its just 'Yuk'

Try Ma-Po Tofu..

I voted yes to both questions.. And I was a gal that hated tofu the
first time I tried it. Then I started liking it when I had it in Hot
and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
I then found a recipe in the Moosewood low fat cookbook called
Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.

I have since then gotten a wonderful little book by Deborah Madison
called "This Can't Be Tofu", and have made some wonderful dishes from
there, including some curries and stirfries.

Now, I usually have a container of tofu in my fridge and usually have
it in something at least twice a month or more.

I think the variety of tofu, and how it is treated as far as cooking
it has a lot to do with how it tastes. I was leary of the
silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
some other things, I have come to appreciate it's custardy texture.

Christine, who thinks she will make something with tofu today.

Survey taken at website but...

Alexis & I had tofo for the first time just about two weeks ago. We were at
our favorite local Thai restaurant and tried the fried tofu appetizer w/ a
sweet/spicy peanut sauce.

The peanut sauce was good, the breading was good, the tofu? it pretty much
lacked texture or flavor...

Chris
http://inanethoughtsandinsaneramblings.blogspot.com

Christine Dabney wrote:
>
>
>
> I voted yes to both questions.. And I was a gal that hated tofu the
> first time I tried it. Then I started liking it when I had it in Hot
> and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
> I then found a recipe in the Moosewood low fat cookbook called
> Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.

I don't dislike tofu. There isn't enough flavour to dislike. It dressed up
nicely with something to give it flavour.
Then there is the texture.

Christine wrote:

>>> The best description I ever heard for the tofu is that it tastes like
>>> 2/3 of nothing.
>>
>>IMHO its just 'Yuk'
>
> Try Ma-Po Tofu..
>
> I voted yes to both questions.. And I was a gal that hated tofu the
> first time I tried it. Then I started liking it when I had it in Hot
> and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
> I then found a recipe in the Moosewood low fat cookbook called
> Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.
>
> I have since then gotten a wonderful little book by Deborah Madison
> called "This Can't Be Tofu", and have made some wonderful dishes from
> there, including some curries and stirfries.
>
> Now, I usually have a container of tofu in my fridge and usually have
> it in something at least twice a month or more.
>
> I think the variety of tofu, and how it is treated as far as cooking
> it has a lot to do with how it tastes. I was leary of the
> silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
> some other things, I have come to appreciate it's custardy texture.

I agree with what Christine wrote. I've liked Ma-Po Tofu for years. Tofu
makes a good foil for spicy things precisely because of its blandness. I
recently had a coconut-milk-based vegetable curry with tofu that was
fantastic.

Tofu can also take the place of other bland things: You can substitute it
for the paneer in Mattar Paneer. You can substitute it for the eggs in egg
salad (though it requires some additional tweaking -- Google for "Sunny
Eggless Salad"). You can substitute it for the ricotta cheese in lasagna.

So I think tofu BY ITSELF is bland and dull, but it plays very well with
others.

Bob

One time on Usenet, Chatty Cathy > said:

> http://www.recfoodcooking.com/
>
> Vote now!

I've only tried it straight out of the package, once. I didn't
care for it, but I suspect it would be much better if one actually
*did* something with it...

--
Jani in WA

Chatty Cathy wrote:
> http://www.recfoodcooking.com/
>
> Vote now!

I've fried it, scrambled it, pressed it, grilled it, mashed it up and
made desserts without cream cheese or other dairy things. It's so
versatile and tastes like anything you want it to. Since we cook alot of
Asian dishes, we use it alot. Press it for a few hours to firm it up,
slice it and even marinate it in soy, wine, chili sauces, whatever, then
stir fry and add it to Pad Thai, or veggies, or almost anything.
Something we like for breakfast is 1/4 inch slices of tofu in a bowl,
some maple syrup poured over, pop it in microwave for a few seconds and
it warms up and sort of tastes like French toast, or poor dieters French
toast anyway.

Melondy

Dave wrote on Wed, 21 Feb 2007 16:06:20 -0500:

DS> Christine Dabney wrote:
??>>
??>> I voted yes to both questions.. And I was a gal that
??>> hated tofu the first time I tried it. Then I started
??>> liking it when I had it in Hot and Sour Soup. Then I
??>> think I tried it in Ma-Po Tofu and was hooked. I then
??>> found a recipe in the Moosewood low fat cookbook
??>> called Vietnamese Hot and Sour Soup that calls for tofu.
??>> Wonderful stuff.

To me, tofu is tasteless! Tho' it provides protein, gives a
small amount of texture and absorbs some flavors, it is not one
of my enthusiasms! Frankly, I can't understand the great things
that some people say about it :-)

I'll admit that are some interesting things done in the orient
including freeze-drying which gives a much more chewy texture
(Buddhist Duck, I think). IMHO, unless you have religious
"reasons", I'd stick to the real thing since freeze-dried tofu,
even home-made, is expensive! Apparently, Japanese farmers used
to do this naturally in winter; freezing tofu and letting it
unfreeze to release the moisture on warmer days. You can
simulate this by freezing for about three days and then letting
the tofu drain in the regular section of the fridge. Also,
regular tofu can be marinaded and baked which does produce
something worth considering.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article >,
Chatty Cathy > wrote:

> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

Tofu has it's uses. :-)

I personally prefer it in Soups. I'm going to have to make up a batch of
chicken egg drop soup one of these days and take a pic series.

Then I really really really need to try to make a good hot and sour soup.
I already have a small stash of recipes.....

Best soup in the world for a cold!

I also sometimes add tofu to stir fry's.

The trick to making it taste good is to add it to something where it can
soak up some flavor (as it has little to none of it's own!) or
pre-marinate it in something.

To me the texture is similar to scrambled eggs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Dave Smith > wrote:

> Chatty Cathy wrote:
> >
> > http://www.recfoodcooking.com/
> >
> > Vote now!
> > --
>
>
>
> The best description I ever heard for the tofu is that it tastes like 2/3
> of nothing.

Yes. Tofu is more of a texture adder I think.
It has to be _made_ flavorful.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Christine Dabney > wrote:

> On Wed, 21 Feb 2007 22:03:58 +0200, Chatty Cathy
> > wrote:
>
> >Dave Smith wrote:
>
> >> The best description I ever heard for the tofu is that it tastes like 2/3
> >> of nothing.
> >
> >IMHO its just 'Yuk'
>
> Try Ma-Po Tofu..
>
> I voted yes to both questions.. And I was a gal that hated tofu the
> first time I tried it. Then I started liking it when I had it in Hot
> and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
> I then found a recipe in the Moosewood low fat cookbook called
> Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.
>
> I have since then gotten a wonderful little book by Deborah Madison
> called "This Can't Be Tofu", and have made some wonderful dishes from
> there, including some curries and stirfries.
>
> Now, I usually have a container of tofu in my fridge and usually have
> it in something at least twice a month or more.
>
> I think the variety of tofu, and how it is treated as far as cooking
> it has a lot to do with how it tastes. I was leary of the
> silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
> some other things, I have come to appreciate it's custardy texture.
>
> Christine, who thinks she will make something with tofu today.

Indeed. :-)

This survey has set me a craving for egg drop soup.

I'll have to go and get some "chicken paws" from wal-mart. <G>
Or dig in the freezer to see if I have any trotters.......
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Christine Dabney" > wrote in message
...
> On Wed, 21 Feb 2007 22:03:58 +0200, Chatty Cathy
> > wrote:
>
>>Dave Smith wrote:
>
>>> The best description I ever heard for the tofu is that it tastes like
>>> 2/3
>>> of nothing.
>>
>>IMHO its just 'Yuk'
>
> Try Ma-Po Tofu..
<snip>
> I have since then gotten a wonderful little book by Deborah Madison
> called "This Can't Be Tofu", and have made some wonderful dishes from
> there, including some curries and stirfries.

Christine, what recipes do you recommend from that book? I have it also.

> Now, I usually have a container of tofu in my fridge and usually have
> it in something at least twice a month or more.

We always have it on hand, in addition to dashi, seaweed and miso paste for
miso soup. Housemate briefly lived in a Buddhist monastery.

> I think the variety of tofu, and how it is treated as far as cooking
> it has a lot to do with how it tastes. I was leary of the
> silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
> some other things, I have come to appreciate it's custardy texture.

I like to freeze it, and press out all of the moisture (or as much as
possible), slather it with BBQ sauce and bake it. Yummy!

TammyM

On Feb 21, 3:03?pm, Chatty Cathy > wrote:
> Dave Smith wrote:
>
> > Chatty Cathy wrote:
> >>http://www.recfoodcooking.com/
>
> >> Vote now!
> >> --
>
> > The best description I ever heard for the tofu is that it tastes like 2/3
> > of nothing.
>
> IMHO its just 'Yuk'

I like tofu... but then I like Junket. LOL

I often add tofu to smoothies... makes them more healthful.

Sheldon wrote:
>
>
> > IMHO its just 'Yuk'
>
> I like tofu... but then I like Junket. LOL

I used to love Junket. Is it still available?

Chatty Cathy > wrote in
:

> Dave Smith wrote:
>>
>> Chatty Cathy wrote:
>>> http://www.recfoodcooking.com/
>>>
>>> Vote now!
>>> --
>>
>>
>>
>> The best description I ever heard for the tofu is that it tastes like
>> 2/3 of nothing.
>
> IMHO its just 'Yuk'
>


Try it in a stir fry next time you do one. Make sure you get the 'firm'
tofu...... and cut your meat content by 1/2. (Chop the tofu into little
chunks)

Stir fry the tofu seperately, and make sure you brown it.

'Snot bad!! :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Chatty Cathy wrote:

> http://www.recfoodcooking.com/
>
> Vote now!


I've cooked with it in the past, but can't say there's enough flavor to
like or dislike. If I cook with it again it will be for the sole purpose
of having little white cubes of nothing in whatever soup or stir-fry I
make. It's not much more than bulk filler to stretch a meal.


Dawn

On Wed, 21 Feb 2007 19:56:20 -0600, Dawn >
wrote:

>Chatty Cathy wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Vote now!
>
>
>I've cooked with it in the past, but can't say there's enough flavor to
>like or dislike. If I cook with it again it will be for the sole purpose
>of having little white cubes of nothing in whatever soup or stir-fry I
>make. It's not much more than bulk filler to stretch a meal.

Marinate it in chicken stock for 3 days and it will taste just like
chicken. <g>

Lou <----thinks tofu is some weird stuff

On Wed, 21 Feb 2007 14:49:52 -0800, "TammyM" >
wrote:

>
>"Christine Dabney" > wrote in message

>Christine, what recipes do you recommend from that book? I have it also.

I like the tofu with bokchoy and oyster sauce, Tammy. Plus there is a
curry in the first page or so of the curries section that is really
good. Probably more..I haven't tried all of them yet.....

Christine

Omelet wrote:
> *Chatty Cathy wrote:
>
> >http://www.recfoodcooking.com/
>
> Tofu has it's uses. :-)
>
> I personally prefer it in Soups. I'm going to have to make up a batch of
> chicken egg drop soup one of these days and take a pic series.
>
> Then I really really really need to try to make a good hot and sour soup.
> I already have a small stash of recipes.....
>
> Best soup in the world for a cold!
>
> I also sometimes add tofu to stir fry's.
>
> The trick to making it taste good is to add it to something where it can
> soak up some flavor (as it has little to none of it's own!) or
> pre-marinate it in something.
>
> To me the texture is similar to scrambled eggs.

At least you didn't say omelet! <g>

Well, if this thread didn't prove anything else, it proved which gals
don't swallow. heheheheh

Ahahahahahahahahaha. . . .

Sheldon

Dawn wrote:


> Chatty Cathy wrote:
> >http://www.recfoodcooking.com/
>
> > Vote now!
>
> I've cooked with it in the past, but can't say there's enough flavor to
> like or dislike. If I cook with it again it will be for the sole purpose
> of having little white cubes of nothing in whatever soup or stir-fry I
> make. It's not much more than bulk filler to stretch a meal.
>


For "meatless" I much prefer seitan, it's available in many flavors at
yer local Asian market, health food store, etc....you can make yer own
but it seems to be a PITA.

A poster above mentioned "Buddhist duck", IIRC the Buddhist monks
developed seitan as a meatless alternative. Done well, it's very,
very good...

--
Best
Greg

On Feb 21, 5:30 pm, Dave Smith > wrote:
> Sheldon wrote:
>
> > > IMHO its just 'Yuk'
>
> > I like tofu... but then I like Junket. LOL
>
> I used to love Junket. Is it still available?

Yes it is. I have a box of raspberry flavored in the cupboard.

On Feb 21, 1:43 pm, "Tori M" > wrote:
> I will allow for the fact that I cooked it myself but it was nasty. No
> texture worth bragging about even after I froze it and drained it. I just
> didnt care for it.

This testimonial is coming from someone that found canned tuna mixed
with mayonnaise and frozen mixed vegetables to be a taste treat.
Heh....

"PVC" > wrote in message
oups.com...
> On Feb 21, 5:30 pm, Dave Smith > wrote:
>> Sheldon wrote:
>>
>> > > IMHO its just 'Yuk'
>>
>> > I like tofu... but then I like Junket. LOL
>>
>> I used to love Junket. Is it still available?
>
> Yes it is. I have a box of raspberry flavored in the cupboard.
>

It cooks something that doesn't cook in a bent spoon!



--
Posted via a free Usenet account from http://www.teranews.com

"PVC" > wrote in message
oups.com...
> On Feb 21, 1:43 pm, "Tori M" > wrote:
>> I will allow for the fact that I cooked it myself but it was nasty. No
>> texture worth bragging about even after I froze it and drained it. I
>> just
>> didnt care for it.
>
> This testimonial is coming from someone that found canned tuna mixed
> with mayonnaise and frozen mixed vegetables to be a taste treat.
> Heh....

Well I certainly dont think it was 5 star but if it gets my kids to eat
veggies I am all for it. I didnt actualy tried it with the frozen veggies..
and I am begining to think you think I would eat them still frozen. I know
this MIGHT be above your head and all but here is the thawing method I
choose.

1. take veggies out of freezer.
2. if you are in a hurry put desired amount of veggies in a collinder and
rinse with water.. doesnt matter what temp.. and after say 2 minutes or less
you have unfrozen veggies.

Now this is handy if you are making a pasta salad. say
2 small cans tuna
1 lb macaroni
Frozen Veggies (I never measure but thawed out)
Ranch Dressing
(seasonings to taste)

You can add raw crunchy veggies if you want as well.. like onions or celery.

The tuna with the veggies is just a pasta salad without the heartburn.

Tpro

On Feb 21, 10:08 pm, "cybercat" > wrote:
> "PVC" > wrote in message
>
> oups.com...
>
> > On Feb 21, 5:30 pm, Dave Smith > wrote:
> >> Sheldon wrote:
>
> >> > > IMHO its just 'Yuk'
>
> >> > I like tofu... but then I like Junket. LOL
>
> >> I used to love Junket. Is it still available?
>
> > Yes it is. I have a box of raspberry flavored in the cupboard.
>
> It cooks something that doesn't cook in a bent spoon!

What's with all of the IV drug use references? Are you a current/
former IV drug user? Or are you referring to my participation in
alt.drugs.hard? Or posting about my former drug addiction and
alcoholism in other groups? Is that supposed to deter my posting to
RFC and/or continuing to point out your extreme stupidity?

Ooooh, project time! Find a post that says that I used drugs
intravenously! Better yet, work on your own self, you aren't having
any effect on me. The fact that the only comeback you have with me is
a slew of tired old drug references and comments shows how desperate
you are. Really reaching, you poor little thing.

Chin up now, it'll be okay. Realizing that you are a total and utter
nincompoop is the first step to recovery. Tomorrow we'll work on your
other personality failings.

"PVC" > wrote
>>
>> It cooks something that doesn't cook in a bent spoon!
>
> What's with all of the IV drug use references? Are you a current/
> former IV drug user? Or are you referring to my participation in
> alt.drugs.hard? Or posting about my former drug addiction and
> alcoholism in other groups? Is that supposed to deter my posting to
> RFC and/or continuing to point out your extreme stupidity?
>

No, doll, just returning the favor. You were incredibly stupid to
do drugs as you did. (If you have indeed quit drugs and alcohol,
you post like an aggressive drunk.) You are still incredibly stupid.
I have not bothered to check our your posting history, I was tipped off
by someone who had.

So you keep pointing out my extreme stupidity, and I will
keep pointing out your bleak idiocy. You are what is known
as an aggressive idiot. It is not enough for you to be stupid,
you have to compound it with being an aggressive asshole.

I would never dream of driving you out of RFC. What would
I do without all those great recipes? What would any of us do?
Carry on.



--
Posted via a free Usenet account from http://www.teranews.com

PVC wrote:
>
> What's with all of the IV drug use references? Are you a current/
> former IV drug user? Or are you referring to my participation in
> alt.drugs.hard? Or posting about my former drug addiction and
> alcoholism in other groups? Is that supposed to deter my posting to
> RFC and/or continuing to point out your extreme stupidity?
>
> Ooooh, project time! Find a post that says that I used drugs
> intravenously! Better yet, work on your own self, you aren't having
> any effect on me.

Heh. Obviously she is. This is the most you have posted in this ng,
ever. Keep taking the tablets, dahling!

-L.

On Feb 21, 1:56 pm, Chatty Cathy > wrote:
> http://www.recfoodcooking.com/
>
> Vote now!
> --
> Cheers
> Chatty Cathy

Deep fried tofu with a good sauce. I used to patronise a restaurant
in Waterloo Ontario what did such a dish and it was delicious. I have
never gotten the texture right at home.

Apparently not a lot of westerners ordered it as the owner ,one night,
grabbed a waitress, who from her accent was from Hong Kong, and
dramatically pointed to me and my meal.

Actually tofu is pretty good in a lot of dishes.

John Kane, Kingston ON Canada

John Kane wrote:

>
> Actually tofu is pretty good in a lot of dishes.
>
> John Kane, Kingston ON Canada
>

I often add soft tofu as a "binder" to the ingredients in my yaki mondu.
That was how the Korean woman who taught me made hers, and I carry on
the same because they taste so damn good.

"-L." > wrote in message
ups.com...
>
> PVC wrote:
>>
>> What's with all of the IV drug use references? Are you a current/
>> former IV drug user? Or are you referring to my participation in
>> alt.drugs.hard? Or posting about my former drug addiction and
>> alcoholism in other groups? Is that supposed to deter my posting to
>> RFC and/or continuing to point out your extreme stupidity?
>>
>> Ooooh, project time! Find a post that says that I used drugs
>> intravenously! Better yet, work on your own self, you aren't having
>> any effect on me.
>
> Heh. Obviously she is. This is the most you have posted in this ng,
> ever. Keep taking the tablets, dahling!
>

And if she doesn't like the water, what the hell is she doing under the
bridge?



--
Posted via a free Usenet account from http://www.teranews.com

"Goomba38" > wrote in message
...
> John Kane wrote:
>
>>
>> Actually tofu is pretty good in a lot of dishes.
>>
>> John Kane, Kingston ON Canada
>>
>
> I often add soft tofu as a "binder" to the ingredients in my yaki mondu.
> That was how the Korean woman who taught me made hers, and I carry on the
> same because they taste so damn good

sorry, never met a tofu (dish) I didn't hate .

MG wrote:
> "Goomba38" > wrote in message
> ...
>> John Kane wrote:
>>
>>> Actually tofu is pretty good in a lot of dishes.
>>>
>>> John Kane, Kingston ON Canada
>>>
>> I often add soft tofu as a "binder" to the ingredients in my yaki mondu.
>> That was how the Korean woman who taught me made hers, and I carry on the
>> same because they taste so damn good
>
> sorry, never met a tofu (dish) I didn't hate .
>
I doubt you'd even know it was in there. I'm almost positive you wouldn't.

Goomba38 wrote:

> I doubt you'd even know it was in there. I'm almost positive you wouldn't.

No offense goomba, but what is the point of putting tofu into a dish if
you "don't even know its in there"? I am sure there are other
"binders" that would work just as well in that case?
--
Cheers
Chatty Cathy

"Christine Dabney" > wrote in message
...
> On Wed, 21 Feb 2007 14:49:52 -0800, "TammyM" >
> wrote:
>
>>
>>"Christine Dabney" > wrote in message
>
>>Christine, what recipes do you recommend from that book? I have it also.
>
> I like the tofu with bokchoy and oyster sauce, Tammy. Plus there is a
> curry in the first page or so of the curries section that is really
> good. Probably more..I haven't tried all of them yet.....

Can you believe I can't find the !#(*!*(&#!#$ cookbook now? GRRRRRRR. I'm
quite sure I didn't get rid of it so it's around somewhere...

TammyM

Chatty Cathy wrote:
> Goomba38 wrote:
> > I doubt you'd even know it was in there. I'm almost positive you wouldn't.
>
> No offense goomba, but what is the point of putting tofu into a dish if
> you "don't even know its in there"?

For the same reason milk and egg is added to cake batter, among other
things, primarilly it *increases nutritional value*.

Chatty Cathy said...

> http://www.recfoodcooking.com/
>
> Vote now!


Never tried tofu!

It sounds like a slimy high protein "flavor sponge."

Tofu has NO PLACE in with my steak and potatoes!!!

Andy

"Gregory Morrow" > wrote in message
oups.com...
> Dawn wrote:
>
>
>> Chatty Cathy wrote:
>> >http://www.recfoodcooking.com/
>>
>> > Vote now!
>>
>> I've cooked with it in the past, but can't say there's enough flavor to
>> like or dislike. If I cook with it again it will be for the sole purpose
>> of having little white cubes of nothing in whatever soup or stir-fry I
>> make. It's not much more than bulk filler to stretch a meal.
>>
>
>
> For "meatless" I much prefer seitan, it's available in many flavors at
> yer local Asian market, health food store, etc....you can make yer own
> but it seems to be a PITA.
>
> A poster above mentioned "Buddhist duck", IIRC the Buddhist monks
> developed seitan as a meatless alternative. Done well, it's very,
> very good...

I second this recommendation. I like tofu quite a lot, but seitan is also
very good.

TammyM