Did You Know Chickpea Flour Could Do *This*?
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kmunk February 26, 2017
I find it culturally inappropriate to call tofu flabby. It's quite possible that you just don't know how it'd supposed to be cooked. I'm afraid you can't compare apples to oranges. I recommend avoiding negative descriptions of food that you're not familiar with when comparing and contrasting it with another.
Sarah J. February 26, 2017
Hi kmunk, I apologize for any insensitivity (and poor word choice). I was referring specifically to the mass-produced supermarket tofu. When I wrote this article about the introduction of tofu to the US (https://food52.com/blog/16273-why-the-tofu-you-re-eating-is-bland-it-s-not-your-fault), Minh Tsai, who makes small batch, artisanal tofu in California, told me he didn't even consider it tofu at all. But I could (and should) have been more specific in this article: I didn't mean in any way to suggest one tofu type is superior to the other.
Carey June 18, 2017
My dear kmunk, I think you've driven the PC bandwagon off the edge of a very silly cliff. Many brands/types of tofu are technically "flabby" in texture. Relax and enjoy the tofu you like best. If she said something in negative regarding the people or culture of people who would eat food she dislikes, it would be in poor taste. But a recipe writer actually reviewing and contrasting types of food to her particular taste is just that, a review. An article with her point of view is why we click on and read a specific author's work or a specific topic. To gain insight or share a new perspective. And as a human (a trait we all share) we all have different tastes we enjoy and that we dislike. In my house alone we have 5 different very flavor profiles we enjoy. Whereas I'm partial to all Indian foods (any region, any type of curry!!) my husband prefers Thai, my daughter is an adventurous vegetarian, my other son a pescatarian and lastly, my oldest son loves the food of the American South. And if you would have them describe each other's favorites, they would all be grossed out, and graphically verbalize it. They aren't culturally insensitive - they are intelligent people with taste buds and opinions. Just like you and me! (And Sarah Jampel too) Please don't get yourself all upset with this- just enjoy your favorite types of food and don't read anything negative into a foodies notes on their favorite flavors. Have a delicious day! Peace :)
amysarah February 23, 2017
This is very close to Provencales Panisses - chick pea flour cooked with water, olive oil and salt, cooled and cut into batons, then fried (I pan fry them) until crispy outside, creamy inside. Nothing better with a glass of rose in the summer.
Yes, and panelle, too! https://cooking.nytimes.com/recipes/1014755-panelle
Valhalla February 23, 2017
I also discovered this in Burma (the book) and have made a salad with sliced lime leaves (and made a mess trying to fry it). I used to enjoy a type of chickpea flour pasta snack called khandvi in a now-closed Indian place in DC--would love to recreate that!
That salad sounds great! And I'll definitely need to look into khandvi—sounds delicious.
Annada R. February 23, 2017
Wow! Didn't know you could make tofu out of this workhorse of the Indian kitchen. Thanks Sarah!
Fresh pasta, extruded directly into the cooking water and then tossed in a sauce or dressing. its a perfect vegan binder for wherever egg whites are required.
Thanks, Panfusine!! I am going to try that this weekend and let you know how it goes. Looks wonderful.
Lazyretirementgirl February 23, 2017
Wow! Thanks. I use chickpea flour to make vegan quiche, but this is a whole new dimension. Can't wait to try it.
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