Bryanna
Owner/Moderator
1422 posts
Feb 19, 2006
5:02 PM
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on this website, thanks to Brenda W., who wrote the instructions and took all the pictures. Check it out (look on the menu to the left)! Thanks so much for your hard work, Brenda!
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
582 posts
Feb 19, 2006
8:44 PM
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That is fab, Brenda! I didn't know you were a nurse. I bet it is frustrating to see all the (unnecessary) pain and illnesses that result from consuming our fellow earthlings. :(
Anyway, thanks for all that work. Vegan for about 26 years? Wow! I'll get there in about 16 years :D.
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Brenda W.
50 posts
Feb 20, 2006
5:31 AM
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Thanks, Linda!
Yes, the vast majority (90%+) of the admissions to our small hospital are for things like stroke, type 2 diabetes, heart failure, and COPD (chronic lung disease). The population we serve is almost all folks over 65 (this is a retirement area). Going to work each day is truly a reminder to me of how important keeping my health top notch is!!!
Last Edited Brenda W. on 20-Feb-2006 5:32 AM
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Debbie
1023 posts
Feb 24, 2006
8:22 AM
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I just saw this page. Thanks Brenda! That is a very good instruction to make fresh tofu. I tried making fresh tofu once but didn't like the texture (too firm). Maybe I will make it again sometime. The thing is I can get fresh tofu here easily from the factory that sells them pretty cheap so I haven't pursue effort to make tofu but it will be useful when I visit my in-laws in Missouri. Only aseptic silken tofu is available in the market there.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Brenda W.
57 posts
Feb 24, 2006
11:03 AM
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Gosh Debbie ... fresh tofu available for sale??? Wow! It was the exact opposite that drove me to learning how to make my own. It is available in the grocery stores around here, but they don't store it properly (isn't kept cold enough) and there is so little product turn over that the tofu always had an "off" flavor.
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Debbie
1024 posts
Feb 24, 2006
2:38 PM
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Hi Brenda,
Yes, the tofu is still warm when the delivery arrives in the Asian market about 5 minutes from my house. There are a few tofu factories in Southern California and they deliver fresh tofu everyday to Asian markets. They come around 10 a.m. in this market near me and probably were made that morning. Along with the fresh tofu, the guy brought fried fresh tofu, Doufu Fa (soft tofu dessert with gingery syrup) and fresh soy milk. They are still warm too. But we don't like this kind of soy milk since it contains sugar. The Asians love this kind of soy milk. Unfortunately, I work so when I buy the tofu, they already sit a few hours since the delivery time but it is still better than the ones in the containers. I only can get the warm fresh tofu on weekends. The fresh tofu is cheap too, about $2.99 for 2 lbs block.
I can also visit the tofu factory if I want to drive a few more miles. The factory also sells to retail customers and sells it cheaper than the markets. They also sell fresh yuba.
There are a lot of people eat tofu here so there is no problem with the turnover rate. Yes, I understand, considering where you live, making your own tofu makes more sense. If I ever move to another state, I will have to learn from you. Hopefully, this website will still be around. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 24-Feb-2006 2:39 PM
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