A lot of good eating happens when you give a dish a second chance.
Take tofu: I hate it. I find the texture and taste to be odd and artificial. Rubbery and chalky at the same time. If I am going to eat anything tofu, it needs to be fresh and delicately silky. Given the option, I usually pass on it. Recently, however, I gave it another go. I was at a Korean spot called DoSirak in Manhattan , it was few minutes past eight, and my stomach was a-rumblin'. As I waited for a friend to join me, I was served two little dishes, one with kim chi and the other with tofu. After five minutes of sitting in my chair, watching other peoples' dishes pass me by, the synapses in my brain spoke to me: "All we are saying is give tofu a chance." So I went for it. And it was amazing.
The tofu was had been thinly sliced and was perfectly marinated in this sweet, garlicky, bright red pepper flaky sauce, not too chewy. Aside from the marinade, this tofu stood alone without any assistance from a grain orRead More »from How Many Second Chances Does a Yucky Ingredient Get?