For anyone who doesn't know, the secret to making store-bought tempeh is dropping it into a pot of boiling water for 10 minutes before any attempt to marinate it (or eat it for that matter). Or you can make it yourself- which in my limited field of exposure means dedicating more space than my teeny apartment would ever allow to a controlled temperature environment allowing for safe fermentation.
At any rate- you know the difference between fresh baked bread and pre-sliced loaves? Or fresh peas vs. canned? Or anything amazing that you've eaten lately that you made yourself vs. the sad, sad shelf- stabilized version?
This tempeh is all of those experiences, plus the WOAH that comes from not realizing that you've been missing out.
I can't wait to find out more about this company- who, if you note from the pic has been planning their attack on the natural food world for some time based on their savvy url. Well played, Barry. And thank you very much. I'm so very impressed.
Suggested Cooking Jam: The Lovin' Spoonful, You Didn't Have To Be So Nice
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