Comments for The Messy Vegetarian Cook

Comment on Aubergine with Tahini, Pomegranate, and Yoghurt by Kip

Kip — Mon, 17 Nov 2008 18:45:33 +0000

Thanks, Gracey Maybe I’m not as silly as I think (oh wait, you’ve haven’t seen me in the actual process of cooking…)

Comment on Why it Pays to Have a Dad With Skills by john

john — Fri, 14 Nov 2008 16:56:59 +0000

Very nice press! I’m looking to try my hand AGAIN at making a tofu press. I lived in South Korea and one thing I did for fun on my first attempt was to reverse care my name in the top so that my name (in Korean) was formed atop the block of tofu! I found that the wood I used wasn’t good as it somehow soaked flavor into the tofu

Are there holes drilled in the base of your press? Do you know the type of wood used? Are those just grooves for the edge of the press to sit in, or do they also function as some sort of drainage as well? Thanks for any tips/reply to johnhobgood@gmail.com

–John

Comment on Back from the US, ready and rearing to cook! by Mama MEE ah

Mama MEE ah — Mon, 10 Nov 2008 14:19:00 +0000

Just want to let you know that having a poor relationship with food has been very painful for me. I think you, as a result of witnessing my problems, have made better food choices and have an enhanced ability to pass very good advice to others. If I have helped you become anything of who you are, anything I have been through or suffered has been more than worth it.
You are doing an outstanding job and I am so very proud of you. And I love you and admire you more than I can say, as no words can describe the indiscriable. Only the heart knows.
Keep Cookin
Mom

Comment on Aubergine with Tahini, Pomegranate, and Yoghurt by gracey hitchcock

gracey hitchcock — Wed, 05 Nov 2008 18:52:28 +0000

Hello, I don’t think you are silly at all, I think all of us who cook pine after cookery books, implements, and spices –as lists our lists, like our imaginations are long and rich. There is a sweetness to anticipation. You recipe looks mouth watering –and I too pine for all of her books and only own one. G

Comment on Sweet Treats Recipe Card Templates by Jennifer

Jennifer — Wed, 29 Oct 2008 19:50:43 +0000

I love these cards! They rock! Can you email me the name of the font you used at the top? (the black text) I’ve been looking all over and can’t find it! Thanks!

Comment on Why it Pays to Have a Dad With Skills by Kristen

Kristen — Fri, 10 Oct 2008 18:27:00 +0000

Wow - that’s a serious piece of equipment there - what a cool Dad, indeed! So are you adding up the pounds of tofu that you make with this? Could be fun to tally that.

Comment on Easy Udon Noodle Snack Recipe by RobbinsWriting

RobbinsWriting — Fri, 10 Oct 2008 17:51:13 +0000

Thanks for this recipe–I’ve been wanting udon, but don’t want the msg and bonito that are usually found in store-bought dashi. I have a packet of sansai mix (wild or mountain vegetables) that will top this off perfectly!

Comment on Mini Okara Vegetarian “Meatloaf” Recipe by Kristi

Kristi — Sun, 05 Oct 2008 15:09:04 +0000

Thank you for posting your recipe. I haven’t seen too many for Okara, so a veggie one was a refreshing find. My “meatloaf” didn’t exactly solidify. It is still liquidy. I also found it to have a bit too many spices, but still very tasty and I’m sure it has more nutritional value than most other everyday recipes.

Comment on Crispy Garlic Tofu Teriyaki by Rose the Nose, Keeper of the Hose

Rose the Nose, Keeper of the Hose — Sat, 04 Oct 2008 17:57:09 +0000

I tried making this fried tofu thing and all the ingredients wanted to jump into a bottle. I had some glassware on the counter where I was working and while I turned around to get my spatula the ingredients jumped into one. I started over of course. Then I caught all the ingredients trying to slip down the side of my counter to get to a bottle of ketchup that was over on the table. They all seemed desperate to join the ketchup in it’s container. My question is: How do you get this stuff to the stove? Should I let it get in a bottle? If so, why not just get a bottle of teriyaki sauce? Do you think if I call them teriyaki sauce they would be satisfied just being a group of ingredients without being in a bottle? Do you think it is because they are American ingredients, that aren’t used to British instructions? I was very careful not to say hob or use metric terms. Please advise, as I would like to make this recipe as it sounds delicious.

Comment on Why it Pays to Have a Dad With Skills by Carriep

Carriep — Wed, 01 Oct 2008 14:37:22 +0000

Totally agree about carton milk, or soda in glass bottles compared to cans.

This design looks like it would work great for a cheese press as well. Very cool. Kudos to your dad.