I hate to be the one to ask but is there a video?
I’m a freak, but what the fuck?
You’re also being kind of judgmental.
But you’re on my couch?! How did you even get in here? And I don’t- where did you get that turkey, and why is th- oh hell no aaaaAAAAHHHHHHHHHHH
Their username checks out I guess
Common poster, always up for a chat.
Definitely notice them morenow that I saw the username. I honestly don’t pay much attention to usernames tbh
Bullshit. You love to be the one.
Can you buy me a drink next time before you call me out that hard?
I don’t think there is, @SatansMaggotyCumFart@lemmy.world.
There’s only three t’s.
NSFW, in case that wasn’t obvious.
Tofu alone is not anything great, but it’s also not gross. It’s pretty flat and nutural in flavor which is what makes it great because you can make it taste like most anything. It’s like saying flour is gross. Like I don’t want a spoon full of flour, but I’ll make you a damn fine pancake.
My sister always said tofu tastes like nothing and it just tastes like whatever you season it with. Ah yes, unlike the chicken that is so flavorful that you brine it overnight and then rub it with a ton of salt and spices just to not make it bland.
Tofu is delicious.
Tofu kind of just tastes like nothing.
Do you have a moment to talk about our lord and saviour, the spice cabinet?
“X has no flavor”
“But you can add things that do have flavor!”
Think of me the next time you add salt or any other spice, will you?
I add flavorful ingredients to other flavorful ingredients all the time. I just want each one to contribute a flavor of its own. Tofu, rice, and pasta all fail to contribute.
Guess you also never use water in cooking
Temporarily to help things mix, but only with the intent of cooking it down. Soup is what happens when you take perfectly good food, then water it down.
They’re really just good vehicles for other flavors, like bread or potatos.
They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.
That’s like complaining that flour has no flavor. Or rice has no flavor. That’s the point. It’s a blank canvas for the chef to cook on.
I prefer not to eat the canvas. And I absolutely extend my criticism to rice.
You’re right, I’ll just switch to eating raw spice
Muad’Dib!
Yeah, it’s awesome!
What I like about tofu is precisely that it doesn’t have much of a flavor, and simply takes on whatever you are cooking it in or with. The only time “plain” tofu really does it for me on its own is when it’s nice and salty and fried really crispy…but even then it’s better with some kind of sauce.
But on its own, definitely not delicious. Just bland.
Well obviously you gotta season it. Nobody says “I love potato crisps” and is talking about unseasoned chips.
insert tofu scramble sponsor segment
Stuffing turkey can get you a nice case of food poisoning.
Stuffing tofu will not.
I think it depends on where you stuff it.
Alton Brown says stuffing is evil, and I believe him.
Stuffing a turkey won’t give you food poisoning, you gotta eat it for that option.
Got any good stuffed tofurky recipes?
Spatchcocked turkey is where it’s at, my friend
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Well then…
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Come on I eat at least a kilo of tofu per meal it’s not that hard
It pairs great with a kilo of cocaine. I call it the 2-kilo meal-o
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Tofu bad reaction on a tofu bad meme seems in line to me, what gives mod?
It would’ve fit better on vegancirclejerk, here it’s not the norm to be circlejerking and there tend to be a good amount of carnists that bash on stuff without knowing what they’re talking about. I assumed you were joking based on saying 700 grams of tofu is when you got problems, cause that’s a lot, but it was subtle and I could see it being missed
salt, pepper, mixed herb, smoked paprika, soy sauce all over a few ripped pieces of extra firm. Fry off in oil until edges are caramelised and golden. brilliant for grilled sandwiches or even on its own imo
That’s sounds so good.
But what if I stuff a turkey’s succulent ass with the amazing flavor sponge that is tofu?
Really what is with peoples dislike of a bean product? I never got why tofu is seen as gross.
Very funny! Even an omnivore can enjoy this one.
My very omnivorous kids love tofu, especially with pork - kimchi jigae, ma po tofu, in ramen with pork belly. The youngest loves the soft tofu in miso soup too. We always just treated it like food.
@RogueBanana@lemmy.zip it’s nothing like paneer though - whole foods makes creamed spinach with coconut milk and tofu instead of cream and paneer and the tofu is vile as a dub for paneer. In about the way you would expect, if you’ve had soy milk - it’s basically soy milk paneer. Very different texture.
I love tofu. Shame that I have to fart so fucking much from it. I get real stomach cramps from tofu for some reason :(
Same, I used to eat it quite a lot as I was trying to move to eating less meat, but it has made me feel like shit the last few times I tried it.
“Reform is gross”, said Erdugan while…
Tofu general tsao is amazing. Tofu chili was nasty. It’s probably a texture thing
Probably. Maybe a softer tofu, I’m not a fan.
Tofu chili was nasty. It’s probably a texture thing
Even Mapo Tofu still has real meat in it for the right texture. For a 100% veggie option, you gotta go extra/ultra firm. I’ve only ever seen it at the local Korean grocer though - “American” grocery stores don’t carry stuff with the right texture. TVP might work too.
