tofu marinade

I got a good query from Lisa Hundt, who asked about marinating tofu. My personal preference would be about 30 minutes to an hour, after slicing or cubing. But I've seen recipes calling for anywhere from 15 minutes to one week! (I can't imagine a week is safe, since you aren't supposed to keep tofu around that long once it's opened.) I'd say go longer if: you've left the tofu in bigger pieces; it's a lighter-flavored marinade; or you like a stronger flavor. Or of course, you want to throw it in the fridge before leaving for the day and cook as soon as you get home. I think you'll be okay doing that.

And here we are

And here is my very first blog entry ever! Written while setting up the original jinjur site and installing movable type. Preserved here for posterity!

I'm writing this before even getting the page set up. But I've just finished putting this Version 0.1 of jinjur together after planning it for years. (Talk about having no life.) Since I forced my own hand by listing the URL in Kodocha #5 I finally had to do it. It's not a bad method of making yourself finish something - put in print somewhere so you really look stupid if you don't get it done. Hopefully I'll be able to get the rest going sooner than later - I think that getting this well-defined and separated from everything else will make it much easier to focus on this stuff when I want to, instead of intending to add some sewing article and then getting caught up in some revision of the Milk & Cheese pages.