Kurt Albershardt wrote:
Haolemon wrote:

While I like tofu
as prepared in Asian cuisine, I do not recommend lasagne made with
tofu in place of the ricotta.

If the chef knows what they are doing, tofu works quite well for
lasagne, cannelloni, etc. It even makes a credible chocolate mousse.

In inexperienced hands, it can be dreadful...


When i was young my mother made Cheesecake, usually a favourite of
mine, out of Tofu. It looked just like normal cheesecake, felt the same
as i cut a peice and put it on my fork.

The taste was one of the most foul, vile things that i have ever
experianced, I wouldn't wish such a thing on my worst enemy; and i get
the feeling Will would be a bit suspicious of a cheesecake arriving in
the mail from Canada.