My husband, who until fairly recently would not have considered tofu to be an edible substance, wants to try cooking with firm tofu. This came about because of a meal we had at Pei Wei, the P.F. Chang fast food outlet. Our meals... (10 replies, last updated by Caitlin McGrath October 27, 2005)

Any ideas for 20 people in mid-town/grand central? Looking for a good buzz and scene but not too loud. (1 reply, last updated by smokeandapancake November 23, 2009)

I am charged with the task of finding a good catering service for our firm's 100+ person event this July. I’ve come to Chowhound in hopes of finding some informed advice from DC area BBQ connaisseurs. The plan thus far is... (32 replies, last updated by philjr73 April 4, 2009)

. Can anyone point me in the right direction to a firm, but still moist and delicious cake? Thanks! (2 replies, last updated by DT November 12, 2005)

I am in charge of picking the site for our Firm's holiday dinner. Preferably, it would have to be a place with a private seating area for 8, in Virginia. Places we have ventured to in the past have been Colvin Run and 2941, and... (6 replies, last updated by perraa November 18, 2005)

I’m making this for the first time in a looooong time and completely forgot what I used to use. I usually use firm tofu for kimchi stew, but I think for mabo tofu it should be a little softer, no? Or would using a medium... (13 replies, last updated by moh November 12, 2008)

I’m a NOLA chow trying to plan a small luncheon (10-20 guests) for Philly attorneys. What are some good spots convenient to downtown law firms with private dining? Thanks in advance! (4 replies, last updated by lillotis April 11, 2008)

Anyone else having trouble finding good super-firm tofu (like the Wildwood vacuum-packed tofu sold everywhere on the West Coast) in Manhattan? Anyone know where I can find it? Most places have the Nasoya, but their extra firm... (23 replies, last updated by Miss Needle June 27, 2008)

2 out of the 3 big mangos i got were too green for what i had intended them for, but now they are peeled and sitting in the refrigerator. Any ideas how i can best use them? Thanks! (5 replies, last updated by another_adam June 2, 2008)

i want to make shortbread cookies that are sort of like biscotti (that is, finger-shaped), so that i could dip them half into melted chocolate or peppermint bark. so i’d like a recipe that yields a firm cookie, not... (0 replies, last updated by anne December 3, 2004)

I need a restaurant for my frim holiday lunch. We can do Miami, miami beach, coral gables etc. I’m considering Chispa, Cafe Sambal, Pescado, pacific time, Carmen’s but could use some input Thanks (1 reply, last updated by hattie November 20, 2003)

i’ve only ever had the mushy, super sweet persimmons, not sure what type they were but now I have Fuyu’s that I want to wrap prosciutto around tomorrow for dinner right now, they are orange, not dark orange, in color... (32 replies, last updated by erdosh December 29, 2008)

So I’m half Japanese, have grown up eating tofu, and I love it. Most Japanese-American folks grow up eating “regular” tofu, which has a nice softness to it and just enough firmness to hold together. However, I... (19 replies, last updated by designerboy01 August 6, 2008)

I just bought some dried beans and did them up in the crockpot! Easy, cheap, and yummy! How firm should beans be? The once I made were a firmer than what you would get in a can. I’m mostly eaten only canned beans so my... (1 reply, last updated by scubadoo97 June 12, 2008)

I just bought some dried beans and did them up in the crockpot! Easy, cheap, and yummy! How firm should beans be? The once I made were a firmer than what you would get in a can. I’m mostly eaten only canned beans so my... (2 replies, last updated by FrankJBN June 12, 2008)