Why soy?
Although I’ve probably consumed a few buckets’ worth of soy sauce, I had always thought of soy as something Other People ate. However, as I started getting slightly more adventurous in my eating choices, I began to try eating different foods and was pleasantly surprised by things I had previously regarded as abhorrent. The various forms of soy – sauce, milk, tofu, edamame (beans) – represent the multifaceted nature of foods enjoyed in different ways, and remind me to continue to try new things.
Do you even like soy?
I do now! The best soy I’ve ever had is a homemade soy drink that I had at my aunt’s house in Hong Kong. I don’t often cook with tofu, but I do like edamame. (N.B. Shelled edamame is great with Italian sausage and tomatoes, served over pasta! It also adds a surprisingly nutty flavour to homemade mac n’ cheese.)
Why don’t you post more recipes?
The first reason is that I’m becoming more like my mother, whose intuitive sense of cooking makes her oblivious to measurements. I used to be a fanatic about measuring, especially since I baked a lot when I was a fastidious little child. I’m still an annoyingly fastidious adult, but I just don’t measure anymore, especially when I’m hungry for dinner or when I can’t be bothered to buy enough milk to add a quarter-cup to the sauce.
The second reason is that I am trying to respect copyright laws, or at least the right to ownership of intellectual property. If I can find the original recipe online, I will link to the source; alternatively, if I’ve significantly altered the recipe, I’ll post my version.
Since your blog is called “Surprised by Soy”, why do you have a picture of a chocolate cake as the top banner?
Two reasons: 1) I really like chocolate and 2) egoistic vanity. That cake won the baking contest at my former workplace, and I am unreasonably gratified by such a small accomplishment.
Got another question? Put it in a comment.
