Comments on: Plain Old Fried Rice with Five-Spice Tofu http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/ Consuming Les$, Eating More Thu, 18 Mar 2010 16:12:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: ford pinto car http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-8925 ford pinto car Tue, 08 May 2007 23:41:53 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-8925 <strong>ford pinto car</strong> ha-rd-po-rn-fu-ck 2612722 Pros and cons of ford pinto car. ford pinto car

ha-rd-po-rn-fu-ck 2612722 Pros and cons of ford pinto car.

]]> By: Mitch http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-89 Mitch Mon, 30 Oct 2006 23:40:34 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-89 Sriracha! Is the name of the Vietnamese chile sauce you mentioned (with the rooster on the bottle/jar). Beware of imitators with non-rooster mascots (e.g. a goose). Great blog. I salute you for promoting home-cooking. Sriracha! Is the name of the Vietnamese chile sauce you mentioned (with the rooster on the bottle/jar). Beware of imitators with non-rooster mascots (e.g. a goose).

Great blog. I salute you for promoting home-cooking.

]]> By: links for 2006-09-29 - Thought for Food http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-20 links for 2006-09-29 - Thought for Food Sun, 01 Oct 2006 03:09:08 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-20 [...] Not Eating Out in New York » Blog Archive » Plain Old Fried Rice with Five-Spice Tofu (tags: asian Chinese rice tofu) [...] [...] Not Eating Out in New York » Blog Archive » Plain Old Fried Rice with Five-Spice Tofu (tags: asian Chinese rice tofu) [...]

]]> By: Vasilisa http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-19 Vasilisa Sun, 01 Oct 2006 02:36:22 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-19 I tried your friend's stir fry method (except for taking meat out part) and it worked out very good. Thanks for the tip. I always thought that these stir frys have to be easier than what the cook book suggest :-) I tried your friend’s stir fry method (except for taking meat out part) and it worked out very good. Thanks for the tip. I always thought that these stir frys have to be easier than what the cook book suggest :-)

]]> By: twobrain http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-11 twobrain Fri, 29 Sep 2006 01:06:15 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-11 saw your site on slashfood saw this entry and thought this is crazy... ive never seen a non asian make fried rice like this... but then i scrolled down and saw an asian uncle... then i thought oh she must be mixed yay for cooking saw your site on slashfood

saw this entry and thought this is crazy… ive never seen a non asian make fried rice like this…

but then i scrolled down and saw an asian uncle… then i thought oh she must be mixed

yay for cooking

]]> By: cathy http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-10 cathy Thu, 28 Sep 2006 17:36:32 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-10 It's funny, I can't even find a definition online for tofu-gan, aka five-spice tofu, but there's a pretty good explanation of it on this blog: http://www.thatsbj.com/blog/index.php/2002/07/28/title_28 As far as brands go I wouldn't worry, mine was likely a NYC Chinatown tofu manufacturer--it's all fairly relative once you know the type of tofu you're looking for. And absolutely to adding cornstarch+water or broth at the end of stir frying to thicken a dish--but with fried rice? It’s funny, I can’t even find a definition online for tofu-gan, aka five-spice tofu, but there’s a pretty good explanation of it on this blog: http://www.thatsbj.com/blog/index.php/2002/07/28/title_28

As far as brands go I wouldn’t worry, mine was likely a NYC Chinatown tofu manufacturer–it’s all fairly relative once you know the type of tofu you’re looking for. And absolutely to adding cornstarch+water or broth at the end of stir frying to thicken a dish–but with fried rice?

]]> By: vasilisa http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/comment-page-1/#comment-9 vasilisa Thu, 28 Sep 2006 04:59:10 +0000 http://noteatingoutinny.com/2006/09/27/plain-old-fried-rice-with-five-spice-tofu/#comment-9 Hi, first time here. Love your cost and health factor assessments. Really drive the point about homecooking home. I always thought that cornstarch goes in the end. Does it make any difference? When I make stir fries I just add some cornstarch (mixed with broth or water) two minutes before done. Also, this tofu looks amazing. What brand is it? (I want to see if it's available in Canada). Hi, first time here. Love your cost and health factor assessments. Really drive the point about homecooking home.

I always thought that cornstarch goes in the end. Does it make any difference? When I make stir fries I just add some cornstarch (mixed with broth or water) two minutes before done.

Also, this tofu looks amazing. What brand is it? (I want to see if it’s available in Canada).

]]>