Comments on: Pockmarked old woman http://www.whixey.com/avegancalledbacon/2008/05/pockmarked-old-woman/ I'm vegan, and my family name is Bacon. Isn't that hilarious? Tue, 06 Jan 2009 04:48:49 +0000 http://wordpress.org/?v=2.5.1 By: A Vegan Called Bacon :: Experimental Mass Catering: Japanese Curry http://www.whixey.com/avegancalledbacon/2008/05/pockmarked-old-woman/#comment-107 A Vegan Called Bacon :: Experimental Mass Catering: Japanese Curry Wed, 29 Oct 2008 17:40:05 +0000 http://www.whixey.com/avegancalledbacon/?p=5#comment-107 [...] cooking.  That’s why I did a comparative table of Chinese cheese a few months ago, and why I tried making mapo tofu without boiling the tofu first.  I don’t really know why; I just think it’s kind of [...] [...] cooking.  That’s why I did a comparative table of Chinese cheese a few months ago, and why I tried making mapo tofu without boiling the tofu first.  I don’t really know why; I just think it’s kind of [...]

]]> By: weina http://www.whixey.com/avegancalledbacon/2008/05/pockmarked-old-woman/#comment-14 weina Fri, 06 Jun 2008 09:56:18 +0000 http://www.whixey.com/avegancalledbacon/?p=5#comment-14 i've tried to substitute the pork with indian dried soy chunks and it worked quite well. but i have no idea if you can get this in beijing, i know that there is a store somewhere in the sanlitun area with a big variety of indian products, where the indian restaurants in beijing also shop, but haven't been there yet. about the boiling of the tofu, i think the tofu gets firmer through the boiling so it stays cubed when stirr frying afterwards. (a friend of mine just showed me your blog and i really *love* it! (i'm all excited and grinning all the time..) it's great to encounter non-preachy vegans who are just big food lovers AND who are living in beijing.) i’ve tried to substitute the pork with indian dried soy chunks and it worked quite well. but i have no idea if you can get this in beijing, i know that there is a store somewhere in the sanlitun area with a big variety of indian products, where the indian restaurants in beijing also shop, but haven’t been there yet.
about the boiling of the tofu, i think the tofu gets firmer through the boiling so it stays cubed when stirr frying afterwards.

(a friend of mine just showed me your blog and i really *love* it! (i’m all excited and grinning all the time..) it’s great to encounter non-preachy vegans who are just big food lovers AND who are living in beijing.)

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