tag:blogger.com,1999:blog-88637077702139288.post276079459547700670..comments2023-02-24T11:34:26.824-05:00Comments on Compassionate Consumption: Kung Pao Tofu with Broccoli and PeanutsCompassionate Consumptionhttp://www.blogger.com/profile/01756040839215240827noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-88637077702139288.post-40112839223844497032007-10-10T11:53:00.000-04:002007-10-10T11:53:00.000-04:00What a great suggestion re substituting an ingredi...What a great suggestion re substituting an ingredient but keeping the texture (in this case, the "crunch") intact. I've been cooking for many years but I'm still learning new tricks - thank you for yours! Really, I should put a laminated list up on my cupboard..."remember to balance the salt, sour, sweet and bitter; what kind of texture do I want?" etc. etc.<BR/>The best cooks I know just look at what ingredients they have on hand and go for it. This is what I am aiming for to!!Compassionate Consumptionhttps://www.blogger.com/profile/01756040839215240827noreply@blogger.comtag:blogger.com,1999:blog-88637077702139288.post-17239676790687482302007-10-10T10:40:00.000-04:002007-10-10T10:40:00.000-04:00Well, what do you do when the recipe sounds great,...Well, what do you do when the recipe sounds great, but you don't have everything in your kitchen to make it? You make Kung Pao Tofu with brussel sprouts, sans water chestnuts, but adding daikon radish for the crunch. Surely, not what the Chinese had in mind, but delicious nonetheless.Anonymousnoreply@blogger.com