@tam: thanks for the tips... i should have interviewed you!
@fressagirl: i have been eating the tofu completely plain—as in the first photo. i was surprised not to want to add anything, but it is really delicious just as is. that said, i also look forward to experimenting with it. suggestions are welcome!
whoa, i didn't know about this, and now it's my favorite thing that ever happened. thanks.
pulque people: daniel maurer at grub street has gotten some tips from his readers on where to find the stuff:
http://nymag.com/daily/food/2009/05/madre_de_dios_ancient_mexican.html
@JungMan: where did you find pulque? Do you happen to know what brand it was or who the importer was? i checked back with my contacts and i'm fairly certain boulder imports has a monopoly on pulque, and they definitely haven't brought it to new york yet. i was unable to find another importer/distributor, but perhaps it's time for some community reporting... any sightings are welcome. check the can for the import company! thanks.
@subinai: hey, nice work. i actually read that very thread when i first found the stuff, but before your comment. props to you!
i bought 160 of those to my friend's mexican-themed wedding. i was so popular that day.
way to kill it—as usual, distefano. only thing missing is a picture of you in your turban. what gives?
russ and daughters rules.
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love the full-fat fage, but i use it as a spread for bread and crackers. really really good with anchovies!