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Anonymous.
AnonymousKevin,
That is the best way to cook fish--get it on the day you are going to cook it. The sooner the better. I remember having had bad fish--a trip to the ER. It was horrible and I don't ever want to experience that again. But once in awhile, I forget that fiasco and venture into unchartered territory of food. I've been sick time and time again, but never to the point of an ER. Just get it fresh. That's my policy.[Edit by="seun on Feb 8, 8:00:17 AM"][/Edit]
AnonymousThat's hilarious. It's interesting to watch students get more hesitant as they get older in answering question. They are more concerned with having the "right" answer rather than taking a risk. I would be curious as to what they will learn about China--are you planning to teach more on the weather or etc?
AnonymousI might touch on the China weather as a reference in my Science class. Likewise, on China's geography, when teaching about the Tibet-Qinghai Plateau where accordingly, there are only about 50 days without snow. Many of my students still don't understand how it is possible for a place like the Qinghai Plateau to have snowstorms even in July. One student even told me she didn't know there's snow weather in China. I plan to teach the rich culture of the Chinese because that seems to interest my students.
AnonymousI would be interested in what students learn after they cover China. What will be their reflection? What will stand out in the lesson for them?
AnonymousSounds good...I just got some tofu and didn't know how I would prepare it. Your recipe sounds easy enough. I hear that the tofu picks up the flavor of whatever else you are cooking it with. Is that true? 😀
AnonymousMy students learned about China's geographical location. They are able to point it on the globe, just by remembering the topographical features that they learned. They can reflect that knowing China does not begin and ends in Chinese foods, although I use this basic knowledge in the K-W-L strategy. What they Know, What they Want to know, and What they Learned. Many of them learned that China has some of the world's longest rivers, largest deserts and longest mountain ranges and world's highest peak in Mt. Everest. They also learned that Chinese have unique culture.
AnonymousTofu is very porous so it does absorb a variety of flavors it mixes with. But there are three different types of tofu: soft, medium, and firm. The firm tofu is the least absorbent of the three and is a wonderful addition to any soup that does not mix with the integrity of the soup base. I like all three and have used them in various ways. You might want to try all three to see what texture suits you the best. Let me know how it goes!
AnonymousI'm used to firm tofu, though depending on what I'm cooking, I may use soft (silken) tofu. I think it's more of a texture preference. I grew up eatting firm tofu and still like it.
AnonymousYou have to try "Soon Doo Bu", a Korean Soft Tofu dish. It's a bit spicy but so delicious. A lot of restaurants carry this and it comes in a variety--seafood, mushroom, and other kinds. If you goto a Korean Market, you can even buy the pre-made packaged seasonings. You just add the soft tofu.
AnonymousAahh, Sarah, you just mentioned one of my favorite foods!
Kevin, if you're ever interested in trying Soontofu, you should go to BCD Tofuhouse. It's non-Korean friendly, and the food is fantastic. My favorite is Soontofu with Beef Tripe, spicy, of course.
Anonymousthanks. I actually went to BCD tofu house for the first time about a week ago. I really enjoyed it. I wish I knew that there was going to be so much food. I ate a bit before I left. The fried fish that came out before everything else was also excellent. I guess I just like fish.
I didnt know about the premade ones at Korean markets. I'll have to look for that next time. Thanks for all your advice.
AnonymousKevin,
You should try the pre-made Korean BBQ in the Korean Market! You can get some delicious food that requires little prep these days. It's amazing!
AnonymousJudi,
Do you have any good SoonTofu Recipe to make at home? I'm always wondering how others make it. I've had such interesting cooking experiences with this dish and every Tofu house tastes a bit' different. Let me know. Thanks
AnonymousI usually get the korean bbq at the galleria market on Olympic and Western. They have lots of great pre-marinated bbq items for a pretty good price. Thanks.
AnonymousI was shopping at Trader Joe's the other day and came upon this package that espoused "chicken that's not chicken." I took a sampling from the cook and realized that it was tofu that substituted for chicken. The taste, I have to be honest, is not chicken. But the benefits of protein are there. At the store, they mixed it with a stir-fried rice (pre-made packet) and the results were tasty. Don't expect the chicken like taste. But if you want a jolt of protein, it's a great dish. I believe it is a green box in the frozen food aisle--a packet of "not chicken tofu strips" combined with a packet of "vegetable fried rice."