block one of the users

yep, that will clear it out. it's a spam problem, been happening lots lately

你好我可以食用您的乳酪?

But bethanne, I don't know how to make kung pao chicken!!

o.0

hiding the cheese

nooooooooooooo!!!!!

putting out a little dou-fu for company

腐敗的豆腐!

臭豆腐

holds nose

ahh! in cantonese, fu yu. that is the one thing i can truly live without. but i like natto

fried stinky tofu with chili sauce yummmm

what is natto?

natto is fermented soy beans, and it's Japanese, according to my roommate who is from Japan.

stinky tofu? is that a certain type, or does the stuff just smell bad?

both. it's fermented tofu, usually fried

and it does smell pretty bad... but it tastes good

since i learned to like natto after, i should give it a try again, then. will buy jar next time i'm in san francisco

i do like hahm yu. the stinky old dried and preserved in oil fish.

I thought natto was a type of miso, not tofu. Or that's what my macrobiotic cookbook said when it sent me all over Columbus for it.

Both soy products but made very differently. And I never did find it. Used regular miso.

felt like she was on a whirlwind tour of Columbus's Asian markets.

Natto is definitely not miso. You can probably put natto in a miso soup. It's fermented soy beans that smell horrible. I've gotten

used to the smell, and have even tasted it once, but it's not for me.

About.com - Natto

Yes, I just checked the macrobiotic glossary. The entry for natto miso says it's a combination of x,y,z.. "not actually a miso"

what were you trying to make, lette? you'd use less miso than you would natto. miso is very salty. but whatever you're making >>

the results should be perfectly edible and possibly delicious with the subtitution.

I don't remember, but most of the stuff in the macrobiotic cookbook was not what you'd call delicious.

But I like to pick up cookbooks and work my way through a ton of recipes in them until I get familiar with the type of cooking it's about.

oh! totally missed the macrobiotic reference. i'm shuddering at the thought of natto prepared with a macrobiotic bent.

but i'm with you on your methodology, lette

Yeah, when I've had a really good book to work with, I learn lots.

I highly recommend the Moosewood cookbooks, but I imagine you already know about those

I have one, yes. And my brother used to live in Ithaca so I've been to the restaurant itself. Tasty stuff.