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Chinese food

Not as fatty as you think. Or at least not as fatty as some researchers would like you to think. If you don't believe me (or Fuschia Dunlop, who I linked to in the first sentence, and whose cookbooks I revere), here's proof: Mark Bittman's pressed tofu and celery salad. Making the chili oil yourself is really worth the (minimal) work.

By Ezra Klein  |  August 17, 2010; 9:20 AM ET
 
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Comments

"Making the chili oil yourself is really worth the (minimal) work."

DANGER WILL ROBINSON! Be very careful with this. From personal experience: Do not get the oil too hot, or you will wind up with VERY NASTY PEPPER SMOKE all over the place. Munitions-grade stuff.

To add insult to injury, once I had cleared out all the smoke, I poured the pepper oil into a glass jar to store it. The glass jar shattered, and I had pepper oil all over the place.

I've bought my pepper oil ever since. :-)

Posted by: RalphKramden | August 17, 2010 11:29 AM | Report abuse

Tofu is really best with a little meat for flavor.

Posted by: Lonepine | August 17, 2010 1:03 PM | Report abuse

That looks awful.

Posted by: zosima | August 17, 2010 4:10 PM | Report abuse

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