TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name.I've found that silken tofu is in short tofu that's not well pressed. It's consistency is custard-like. My question is if this is correct. Are there any other differences, apart from the moisture content?Another question is how to handle this. You can't fry custard AFAIK (although I'm willing to try ;-) ). So do you always use it raw? Or do you bake it in the oven? Do you use it as a 'sauce' with fried veggies? Or should/can you drain/press it yourself? If you would drain/press it yourself, would you have the same result as store-bought regular tofu?

SOLUTION: What is silken tofu compared to regular tofu and how do you use it?

PROBLEM: Scenario:I am out of coffee, both whole beans and ground. However I've got a back of chocolate covered coffee beans.Possible solution:Toss the choco covered beans in my grinder and then put them in my drip-brewer... Is this a terrible idea? I don't imagine it would damage anything, since I would have a paper filter in there, but maybe there would be too much chocolate for the coffee to actually brew. Is there any reason to not attempt it the name of science if nothing else?

SOLUTION: Emergency Coffee via Chocolate Covered Coffee Beans?

PROBLEM: http://www.sanjeevkapoor.com/vegetable-hot-and-sour-soup.aspxAre we here talking about Bamboo trees?Can we have a picture of Bamboo shoot? In what forms is it available?

SOLUTION:
What exactly are Bamboo shoots?