Tofu

I just rendered 2 lbs of tofu for later use. Pressed it, cubed it, and froze it. According to "How to Cook Everything Vegetarian" it is good that way. Apparently, since the water expands when it freezes, it forces itself out of the tofu and you get, like, super-pressed tofu. We shall see. Also, it seems actually pretty good plain and raw. I have not had plain and raw tofu since my mom was on her tofu kick sometime well before I was in high school. I remember not liking it plain and raw at the time, but the little bits that broke off today and I ate were pretty good. Maybe my tastes have changed. Or maybe the difference could be buying the expensive ($2/lb) organic tofu. And for a final thought on tofu of the day, I have always known that you are supposed to press* tofu before cooking it to get the water out. I assumed I learned this from my mom, but when I was on the phone with her over the weekend and asked her if she had ever tried freezing tofu to get super-pressed tofu, she claimed to have never heard of pressing tofu. So perhaps I learned the pressing thing from William (the vegetarian man next door who was like another father to me). I should call him at some point and see what he thinks of freezing tofu.

* Press as in with a paper towel, like you might do with bacon--though I have sworn off paper towels and used a linen towel instead.

The Prestige

Josh and I watched a movie called "The Prestige" a few week ago. It is about two rival magicians around the turn of the 20th century... and aside from being a little gruesome (not visually so much, but content-wise), and a little difficult at first to keep from confusing the two main characters, it told a pretty good story incredibly skillfully.

It's pretty new apparently (2006), so I suppose you've all heard about it and probably had the ending spoiled, but I recommend it anyway. I wont tell you why, because that would spoil the ending.