21850 Wed Oct 30 16:49:32 -0800 2002 6 1 San Francisco Bay Area 0 79754 Don't miss Olivia Wu's feature on Tofu in the Food section of today's Chronicle, complete with a visual "map" and glossary of tofu variatations. When I opened the paper the picture jumped at me -- it looked like a catalogue of all the tofu forms my wife has ever put on the table (he said modestly). It's really a portrait of the varied role of tofu in everyday Shanghai home cooking, not of things exotic you'll only find as restaurant specialties. Wed Oct 30 16:49:32 -0800 2002 0 Gary Soup 1 79758 Here are the links to the online versions. Link: http://sfgate.com/cgi-bin/object.cgi?object=/chronicle/pictures/2002/10/30/fd_tofu.1.jpg&paper=chronicle&file=FD80675.DTL&directory=/chronicle/archive/2002/10/30&type=printable Image: http://sfgate.com/chronicle/pictures/2002/10/30/fd_tofu.1.jpg Wed Oct 30 16:57:06 -0800 2002 79754 0 Melanie Wong 1 79781 In Indonesia, they also have their own tofu variations. Tofu is called TAHU in Indonesian Some that I remember are: -TAHU BACEM: marinated in sweet soy sauce and spices. -TAHU PONG: is mostly hollow (air) and deep fried. It's not stinky like the famous chinese stinky tofu. Also, remember that this SUNDAY, November 3 is the INDONESIAN BAZAAR from 10am-late afternoon. It is the biggest and BEST event for Indonesian food in Bay Area that I know of far exceeding anything in SF (SF festival was pitiful). Details were given by Peter Yee posting linked below. Peter Yee will have a chowhound gathering there at the bazaar. He had been there twice. I, myself will be a vendor at the bazaar with my family. The whole family is cooking for fun. Link: http://www.chowhound.com/topics/show/21787#79471 Wed Oct 30 21:18:19 -0800 2002 79754 0 Han Lukito 1 79882 I feel the Chornicle was motivated to carry this tofu story by the San Jose Mercury News's October 23 article about Chinese cookbooks. Link: http://www.chowhound.com/topics/show/290639#1578347 Fri Nov 01 13:23:42 -0800 2002 79754 0 Hiko Ikeda 2 80019 I work at the Chron, though not in the food section; the production cycle for this kind of cover package begins weeks before the publication date. There's no way they could pull together a cover spread with art for the Oct. 30 section based on a story that ran Oct. 23 in the Merc, or any other publication. I don't know when Ms. Wu and her editors conceived the package, but the photos entered the art system starting Oct. 10, as far as I can tell. None of which is meant to suggest that folks here don't read other publications (or that editors and writers in San Jose don't read the Chronicle). Just part of the job. Mon Nov 04 18:58:39 -0800 2002 79882 0 squid-kun 3 80022 Thanks for the info -- I suspected as much, but didn't know for sure. BTW, my mom read the article and wants to know where you can get the tofu that looks like fettuccini. I've eaten it, but I have no idea what it's called or where to buy it (presumably in most big Asian markets, but in which section -- fresh? dried? etc.) Mon Nov 04 19:32:11 -0800 2002 80019 0 Ruth Lafler 4 80113 You can get those in most Chinese supermarkets, 99 Ranch, Marina etc. They are ususally in the fresh tofu section, along with the regular tofu and fried tofu puffs. I don't know what it's called in English but in madrin it's called "dou gan si" (forgive my terrible ping ying, they don't teach that in Taiwan) Tue Nov 05 18:16:15 -0800 2002 80022 0 Wendy Lai