News just in...

  Before I get going on today's post, it has to be pointed out that I'm definitely not advocating the use of tofu and this isn't meant to try to persuade you to use it, but... Well, there had to be a 'but' and before you delete this and go make a cup of tea, let me explain.

  You may be one of the many people whose first reaction to the mentioning of the T word is, 'Bleurgh, it doesn't taste of anything!' and it may surprise you to know that I absolutely agree with you. But let me ask you this, what on earth were you expecting?

  No one in their right minds would open a packet of tofu, cut of a chunk and start chewing merrily away any more than someone would sit down with a bag of flour and a spoon and start eating. Tofu is a blank slate. A void waiting for you to stamp your creative mark all over it and fill it with delight. So while I agree that it tastes of nothing, I suggest you get proactive and sort that shit out.

  Controversially, I will stick my neck out here and say that tofu isn't alone in the flavourlessness department, but it suffers because it gets a bad press. I think that's because it's not something a lot of people know how to cook. Chicken is flavourless too but when was the last time you, or anyone one you know, put a skinless chicken breast in hot water until it was cooked and served it up? What is needed is some tofu wisdom.

  Have I just given myself a theme for the week? Maybe. Thinking about it, it's probably a very useful idea as there are many techniques that can be applied to other ingredients. How exciting! Before I sign off, today's picture came from this morning's watery jaunt along the local canal. A splendid way to start the day and a lot more chilled than dodging the cyclists and joggers dashing up and down the towpath. 

Kirk out

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