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I think whoever said "maybe crust haters are used to store bought crusts and never had a scratch crust" might be onto something. Well-made scratch crust...OMG, nothing like it. And you KNOW that someone making a scratch crust would not waste such a labor of love on acky Sandra Lee canned filling.

I agree that a higher crust-to-fruit ratio is preferable with fruit pies. The filling is often too sweet and I like a good thick crust to balance it.

Chichi can come over anytime as dungeness crab are in my front yard here in Oregon so to speak.Should I try crab or clams?

@b0tn0t - I agree, the tubes are much better. I always use the Korean soondooboo tubes.

By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.

NWcajun, you're extremely welcome. I am jealous of your being in Oregon. Forget ribeye! You could put geoduck and dungeness into your soondubu! I have always wanted to catch dungeness and dig for my own geoduck.

I love soondubu but mu husband doesn't so I will definitely be making this at home for lunch when he's not here. I can see this being a last minute life-saver many times this winter.

Back from lunch and it was F#$&*@ng Fantastic!! Picked up a small chunk of ib eye at he market in my building and have everything else at home. And you're right, the homemade Soondubu paste was perfect. Thank you again.

It's hard to beat the offerings at Sandwhich in Chapel Hill, NC. They make the best tuna salad I've ever tried, a bacon-apple-mushroom grilled cheese, and an incredible "Paratha" with chickpeas, fennel, eggplant, and a handful of Indian spices. I just moved from Chapel Hill and I'm having serious withdrawals!

Bay Cities in Santa Monica is incredible, the best place to grab any kind of sandwich and they're doing these little ones now, like fat cigars, stuffed with cheese and peppers and salami and fresh basil on an oiled roll. Way too addictive.

When I'm at home I use rare roast beef from Ralph's (the Boar's Head is too low sodium for me, apparently I like the additives in the cheaper stuff because the fancier all-natural meat tastes bland) on a toasted poppy seed bun with a slice of sharp cheddar, one leaf of butter lettuce, a mix of mayo and ketchup, mashed fresh avocado then sprinkled with salt and black pepper. I've been making my sandwiches exactly the same way since I was in 3rd grade.

I have an old clay pot/bowl in my basement from a noodle phase I went through and I am going home to have this for lunch. It's cold here in Oregon and this looks perfect!!! Thank you

Jennalynn: That's right - add the soondubu paste.

harmonica: Do you have a heat diffuser? It's a plate you can use to temper the heat of the electric stove. Mine looks something like this:

http://www.amazon.com/gp/product/B000I1WO8C/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000X6ESO&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0PQNMQZ36TV1FWJYPK5Y

I have a gas stove, but clay pot experts recommend using a heat diffuser on top of an electric stove when cooking with clay pots.

I just got back from a trip to my Korean supermarket with a tube of extra soft tofu... I'm going to make this tonight.

I have one question. At step 5 in the directions you say "Add the tofu paste". Did you mean the Soondubu paste?

Thanks!