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Author Topic: Korean Soft Tofu stew  (Read 5033 times)

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Deep Funk

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Re: Korean Soft Tofu stew
« Reply #30 on: January 24, 2013, 12:39:16 AM »
Don't you have a good tea? A strong green tea usually neutralizes a lot...
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DJ DJ

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Re: Korean Soft Tofu stew
« Reply #31 on: January 24, 2013, 01:38:46 AM »
Hmm, never actually thought of trying that before even after going to Chinese restaurants my whole life (note: I am a Chinese).  This is the tea I have, maybe next time I'll see if it works better than milk.

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Anaxilus.

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Re: Korean Soft Tofu stew
« Reply #32 on: January 24, 2013, 04:30:55 AM »
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Deep Funk

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Re: Korean Soft Tofu stew
« Reply #33 on: January 24, 2013, 10:00:54 AM »
I used to work in a sushi restaurant and I always swore, still do by tea, white rice or chuka wakame... Fresh tamago nigiri also helps but for drinks I always go for tea.
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Re: Korean Soft Tofu stew
« Reply #34 on: January 24, 2013, 04:01:53 PM »
Is there even anything remotely spicy in a Japanese restaurant? All there is is wasabi and that is a different kind of heat. Tea is a great degreasing drink and does not leave an aftertaste like milk does.
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Anaxilus.

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Re: Korean Soft Tofu stew
« Reply #35 on: January 24, 2013, 06:08:59 PM »
Well, find anything that has casein protein in it to bind w/ the capsacin. 
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Re: Korean Soft Tofu stew
« Reply #36 on: March 29, 2013, 09:49:39 PM »
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Anaxilus.

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Re: Korean Soft Tofu stew
« Reply #37 on: March 30, 2013, 01:02:04 AM »
One might think that's funny till we see how close we can get.





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