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@troberts@theblower.au
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@troberts@theblower.au
You may occasionally see me bitching about my work, but I should say my immediate team is cool. Every Friday we have a “question” to share the answer with the team. Today’s was… “What’s the silliest o
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@Triskerslake@theblower.au
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@Triskerslake@theblower.au
@troberts@theblower.au Not being a huge tofu aficionado, may I ask why it needs to be pressed in the first place? Is having unpressed tofu a social gaffe?
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@troberts@theblower.au
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@troberts@theblower.au
@Triskerslake@theblower.au It’s very soggy if it’s not pressed. So it feels very watery to taste, and doesn’t well absorb whatever you are trying to cook it in. For me it’s a matter of if I order from
Professional SF addict, garden composter and random Luddite; retired university lecturer and collector of old dictionaries; writer, poet, author; Queen, Glass and Bach. Born @315 ppm co₂ Based in Melbourne, Australia.
theblower.au
Professional SF addict, garden composter and random Luddite; retired university lecturer and collector of old dictionaries; writer, poet, author; Queen, Glass and Bach. Born @315 ppm co₂ Based in Melbourne, Australia.
theblower.au
@Triskerslake@theblower.au
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Jan 30, 2026
@troberts@theblower.au Ah. That must be why a lot of people seem to over-salt it - to remove the excess liquid. Last time I was in Taipei, my friends (knowing I wasn't overly keen on the stuff), took me to a tofu restaurant. Some of the dishes were delicious but I've never been able to repeat the experience here in Oz..
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