What are you eating?

[Luke]

Even with me being a pescetarian and my girlfriend being a vegetarian, I've yet to find a recipe for tofu where the tofu does anything but provide some unpleasant texture.

Ever marinate it, and then bread it with panko after using an egg as a binder?

[BoringSupreez]

Just had some instant tofu/miso flavored ramen. Not your typical ramen though. This one is all organic with NO MSG or MILK. Definitely right up my alley. I think it tastes pretty good overall.

So it's not authentic then.

I've gotta say, Japanese snack food is rather creative. I went to the 7/11 yesterday and got what I though was a pack of chocolate mini-pancakes from the snack cake section. It turned out they were pancake sandwiches, with vanilla creme between each cake. They were really tasty, I should've taken a picture.

One I have yet to try is the hot dog bun with a hot dog made of creme. It looks good but that's really big for a treat (and people say American portions are bad. It would be so easy to get fat over here, no wonder everyone runs.)

[prfsnl_gmr]

Boil tofu? Hmm. Never heard of that before. I love the stuff when gently pan fried, as long as it's firm tofu.

Boil it first, then pan-fry it, bake it, etc. Boiling it prevents you from having to press it; it improves the texture tremndously; and it ends up saving a lot of time. It is a tip my wife picked up from one of Mollie Katzen's cookbooks, and it really does work wonders.

[Gunstar Green]

Usually I just fry tofu with my stir fry after marinating it in teriyaki and a bit of hot sauce.

I sometimes throw tofu into stove top ramen when I'm being lazy (usually Nongshim Shin Ramyun or something like it). Makes for some easy protein and soaks up the soup base nicely.

My college roommate used to eat the stuff raw.

[Sano]

Little Cesears pepperoni pizza and wendys frosty... DELICIOUS!

[flojocabron]

Some nice pancakes with my girls!

[Luke]

A decent Superdawg is better than a great steak.

http://www.seriouseats.com/2015/03/how- ... wners.html

[Luke]

Been working on the perfect, cheap, easy to make fish taco. Pretty sure I'm close to perfection.

Flour tortilla, soft. The fish provides enough crunch so no need to fry the tortilla or to buy yucky store bought crunchy taco shells.

Sliced cabbage. Red or green cabbage will do. Green is cheaper.

Jalapenos. Fresh, and thinly sliced.

Pickled onions. You take a sliced medium yellow or sweet onion, add around a quarter cup of water, an equal amount of brown sugar, and throw in in a jar. Add enough white vinegar to cover, and sit in the fridge for a few hours.

Quick fish taco sauce. Half cup of Hellman's Real mayonnaise, and as much or as little siracha sauce as you'd like. Stir.

The fish. Use any fish you'd like, but I strongly prefer a white fish. I don't usually like Tilapia because it can taste muddy, but it is really great for this recipe. The filets need to be thin, and cut at around the length of your middle finger. I place mine in a beer for no more than a minute.

In a separate bowl I combine a heaping teaspoon of Spanish smoked paprika, a teaspoon of chili powder and about a cup of Cake flour per pound of fish. You could use coriander, adobo spice, cumin, whatever you like. But the cake flour is important. Bread the fish, toss in it a cast iron skillet with around an inch of hot vegetable oil in it (I preheat mine on medium until a drop of water makes a popping sound) and as soon as the fish is browned, remove and place over a bowl covered in paper towels.

Then make and eat your taco. Fresh avocado and slices of tomato make a great side dish, and if you have most of the pantry items on hand, this dish is very affordable. The fish is super crispy, but not oily and still tastes like fish.

If you give it a try let me know what you think.

[prfsnl_gmr]

Great recipe. I would recommend:

* Subbing out the flour tortilla for two, good corn tortillas (or one thick, homemade corn tortilla).

* Using red snapper ir possible. (Despite my general distaste for it, Tilapia works really well in tacos, however, so using a different fish is probably unnecessary.)

* Working some fresh cilantro into the recipe somewhere (probably as a topping).

[Luke]

* Working some fresh cilantro into the recipe somewhere (probably as a topping).

Great suggestions.

My "thing" with red snapper is that I hate frozen red snapper. Love it fresh, and only buy it whole. Love it so much I couldn't bring myself to fry it. Love to slice it from neck to tail fin and stuff it with sliced oranges, lemons, grapefruit, and limes, drizzle some olive oil on it, season it, and roast for an hour or so.

So good. Luckily my wife doesn't mind the "fish with the head on" thing, so we eat it when possible. Great fish. Pretty too.

Besides a few recipes where I feel that cilantro is a must, I never include it. Too many have the "You had me until cilantro" comment(s). Tons of people hate cilantro and think it tastes like soap. That's one reason I said "you could use coriander" as some don't know it's basically the same thing. True, coriander is the seed of cilantro and they do taste different, I've never heard "coriander tastes like soap".

But if you try the recipe, let me know what you think. Mahi Mahi would also be a great fish for this, but again, I hate to fry (even if it is pan frying) a great fish.