Thursday, August 07, 2008
I guess I have a love-hate relationship with Mark Bittman of the New York Times.
I mean, how could any one man have the chutzpah to write a book called "How to Cook Everything"? (Is that the name of his book? Wait; I'll Google. Ohgod, yes, that is the real name.)
But I look at his column in the paper every Wednesday, and sometimes it really inspires me.
I don't follow his recipes, ever. But I get inspired.
So, last week he puts up this recipe for a Japanese-style rice salad. The photo looked good, a bowl of rice all covered with tofu chunks. In his recipe, though, the tofu is 1) firm, 2) baked, and 3) optional. No!
Which is why I don't follow his recipes.
I just took this idea and ran with it, in my own way.
Allow me to not bother you with my details. I will just say that it was a bowl of cooled (not refrigerated) rice, topped with soft (not firm or baked, and not optional) tofu cubes. Toasted sesame seeds (essential). Nori flakes. Sliced scallion. And a dressing made from the ingredients in my "Asian cupboard." (OK. Fish sauce, sesame oil, peanut oil, rice vinegar and Hawaiian sun-dried pepper flakes; thanks, KT. A little splish of shoyu.) Whoops, details.
I thought I might like this dish. I LORVED it.
I deemed it "not as bad as expected."
No, wait. I deem it "must do again."
So, thanks, Bittman. Even if I didn't follow your recipe.
Posted by cookiecrumb at 1:49 PM