McKinnon's no longer open until 8 on Fridays

[redcolumbine.livejournal.com]

I checked - they have a new days/hours sign, and now it's 7:00 every day except Sunday (which I think was 5:00).

I've got a block of tofu freezing and awaiting my culinary genius. I can do this...

Comments

[tenshikurai9.livejournal.com]

So what did you make from the tofu?

[redcolumbine.livejournal.com]

Well, it's going to be "facon," soon as the maple flavoring ordered from Spices Etc. arrives.

[tenshikurai9.livejournal.com]

Do comment back when you've figured-out how successful the facon was or not.

[redcolumbine.livejournal.com]

Will do! Right now I'm figuring Worcestershire, maple flavor, smoke flavor, a smidge of molasses, and maybe some paprika. Molasses is awesome when you're trying to impersonate meat - it's got that irony undertone, and makes things brown nicely. I'm freezing the tofu because that reportedly makes it less likely to disintegrate in the pan, even when sliced thin... And it's not like it's intended to accompany eggs; I just want FLTs for lunch.

[teko.livejournal.com]

I recommend tracking down some Bacon Salt (http://www.baconsalt.com/) for a real kick of smoky bacon flavor. It's kosher and vegan.

[redcolumbine.livejournal.com]

I've tried Bacon Salt - it's great stuff! But I'm going with what goes the farthest. I'm neither kosher nor vegan, nor even vegetarian (although I'm cutting way down), just broke.

[redcolumbine.livejournal.com]

Well, it could use a smidge more molasses and a bit less smoke flavor, but it's damn good even on the first try! I ended up using Somerville's own Liquor World plywood-aged Canadian whisky (does that make us honorary Canadians? drunken Canadians?) for the marinade base, as it not only gets the oil-based flavors talking to the water-based flavors, it has a woody taste of its own, and cooks off quickly so the stuff doesn't come out soggy. Probably keeps the uncooked slices from being infested with anything but Canadians, too.