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[-] MindTraveller@lemmy.ca 26 points 5 months ago
[-] ArmokGoB@lemmy.dbzer0.com 14 points 5 months ago

Tofu kind of just tastes like nothing.

[-] crispy_kilt@feddit.de 13 points 5 months ago

Do you have a moment to talk about our lord and saviour, the spice cabinet?

[-] humorlessrepost@lemmy.world 5 points 5 months ago

“X has no flavor”

“But you can add things that do have flavor!”

[-] crispy_kilt@feddit.de 5 points 5 months ago

Think of me the next time you add salt or any other spice, will you?

[-] humorlessrepost@lemmy.world -3 points 5 months ago* (last edited 5 months ago)

I add flavorful ingredients to other flavorful ingredients all the time. I just want each one to contribute a flavor of its own. Tofu, rice, and pasta all fail to contribute.

[-] crispy_kilt@feddit.de 4 points 5 months ago

Guess you also never use water in cooking

[-] humorlessrepost@lemmy.world -4 points 5 months ago

Temporarily to help things mix, but only with the intent of cooking it down. Soup is what happens when you take perfectly good food, then water it down.

[-] nomous@lemmy.world 4 points 5 months ago

They're really just good vehicles for other flavors, like bread or potatos.

[-] humorlessrepost@lemmy.world -2 points 5 months ago* (last edited 5 months ago)

They contribute texture, sure. And with enough maillard reaction, potato and bread can pull their own weight. I just hate the idea of filler ingredients. I had to make my food stretch when I was younger, and now I don’t have to (for now), so I’d much rather just have more of the genuinely tasty parts and leave out the bland bulk. Every rice dish is better to me without the rice, for instance. Same flavor, but more of it per bite.

[-] zarkanian@sh.itjust.works 3 points 5 months ago

That's like saying "I had to wait until the end of the meal to eat dessert when I was younger, and now I don't have to! Since dessert is the best part of the meal, I eat nothing but dessert now!"

[-] MilitantVegan@lemmy.world 2 points 5 months ago

I was also raised to believe that foods like rice were "filler". Refined grains might not have much to contribute, but it's been a lifechanging experience to have learned better that whole grains are nutritional and culinary cornerstones.

[-] JasonDJ@lemmy.zip 1 points 5 months ago* (last edited 5 months ago)

You must make a very interesting jambalaya. Or lasagna.

[-] humorlessrepost@lemmy.world 1 points 5 months ago

Jambalaya without rice is delicious.

[-] JasonDJ@lemmy.zip 1 points 5 months ago

Jambalaya is a rice dish ya donut.

[-] humorlessrepost@lemmy.world 1 points 5 months ago

I’m fine with calling it something different.

[-] zarkanian@sh.itjust.works 4 points 5 months ago

That's like complaining that flour has no flavor. Or rice has no flavor. That's the point. It's a blank canvas for the chef to cook on.

[-] humorlessrepost@lemmy.world -1 points 5 months ago* (last edited 5 months ago)

I prefer not to eat the canvas. And I absolutely extend my criticism to rice.

[-] june@lemmy.dbzer0.com 2 points 5 months ago* (last edited 5 months ago)

You're right, I'll just switch to eating raw spice

[-] MindTraveller@lemmy.ca 4 points 5 months ago

Yeah, it's awesome!

[-] EatATaco@lemm.ee 6 points 5 months ago

What I like about tofu is precisely that it doesn't have much of a flavor, and simply takes on whatever you are cooking it in or with. The only time "plain" tofu really does it for me on its own is when it's nice and salty and fried really crispy...but even then it's better with some kind of sauce.

But on its own, definitely not delicious. Just bland.

[-] MindTraveller@lemmy.ca 1 points 5 months ago

Well obviously you gotta season it. Nobody says "I love potato crisps" and is talking about unseasoned chips.

[-] Emerald@lemmy.world 6 points 5 months ago

insert tofu scramble sponsor segment

this post was submitted on 18 Jun 2024
775 points (88.1% liked)

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