SirD, I'm very odd as you know but I like fermented beancurd just on the side, particularly if I'm eating something that came out rather bland, like a rice dish or whatever. I take a tiny bit on my fork and scoop up some of the dish, and pop it in. It is an acquired taste but one that I quickly acquired. In any case, it keeps for ages in the fridge in a tightly-covered jar.

the fridge? really. oops!  :o i  have it in the pantry.  As i didn't purchase it from the refridgerated (sp.?) section - i didn't think to put it in the fridge after opening.  But i guess that makes sense, kinda like mustard or ketchup, pickles, etc, it goes in the fridge after opening - oops!

should i toss it and buy a new one maybe?

you're going to make me eat it by itself again and then when i come back to say that i did it - you're going to laugh at me and go "April Fools"!!! aren't you? :hrmm: bwah hah hah 

the jar that i have - looks pretty much exactly like the one in the picture - so i'd say no, it's not really a paste - more like well stinky pieces of tofu...heheheh (must stop calling it stinky...approach the stin..err...tofu...become friends w/the tofu, become one w/the ...oh gawd - i don't wanna hu...anyhow..)

i'm guessing that the paste you're referring to would be more akin to miso paste, maybe?  i'm not sure how related the two might be?

The one I use is Korean, I never thought about whether it is the same as miso... I would think it is, but I don't feel like they taste the same...  anyway, I will definitely be on the look out for fermented soy bean curd on my next asian market mission.  Sounds tasty to me :-)

ugh!  I can always send you mine - ha ha - let it go to a good caring home :).  I"m just going to end up using and abusing it. On second thought, considering that it's maybe supposed to be refridgerated and it's been sitting in my pantry - i might have a *better* place in mind for it... *whoosh*  :P

I dunno about "supposed" to be refrigerated...I just do. Overkill, maybe. Because after all it's already fermented. I know that the barley (mugi) miso I bought off the shelf in the organic store wasn't even really sealed, and it was fine, and is fine living in my cupboard. And yet the white miso and red miso (hatcho and I can't remember the name for white) def are supposed to be in the fridge.
Do whatever you feel. I like fermented beancurd. Mine comes with rice in the jar, kind of to keep the pieces from sticking together, I think. The guy in the Asian supermarket thinks I'm amazing. He says, "You like this? But it's so strong for Europeans!"
Yeah, I like it. When I have the flu or a cold I have been known to spread it on toast. It makes me happy inside. I like miso on baked potatoes, particularly with hummus on top. You might try it with that.

You could try stirring it into Ramen soup like the computer geeks at my college did, and may do yet.

thanks for this info - i'll say this, this conversation is definitely making me curious to try it again - the flavor is so unique - and in that aspect - it's awesome!

Not to mention, pears, peaches or apples poached in red wine with cinnamon, sugar and clove.

sirdidy, i don't think i've ever seen that before!
hmm.  i am curious now, too, about how to make it edible.

Looks like scrambled brains.

it's scrabled soybean brains.

you all have scrambled brains!! it is totally greens eggs and ham!!!

Okay! MY turn.... I have:

A boat-load of lemons and limes (a gallon lemon/lime aid could only use up MAYBE a third of 'em). Given I have a full freezer, ice-cubing 'em won't work....and I can only pickle so much!! I was looking at lemon bar recipes, but again, I'd still have tons left over.

and a poor (sweet) basil plant that is simply overloaded...I also have a purple basil and lemon basil, but both of those aren't really 'over abundant' currently.

So, besides pesto and lemon/lime aid what can I use 'em for?

HELP!!