These days I choose medium firm, whereas for years I would have used firm – but medium has more water. Tofu steaks. By the time the baking is complete it (crispy on the outside) there is still a delightful squish. Not, however, with firm. It’s like the arpeggio thing. I never cared because I could play broken arpeggios right out of the gate and they were, in a way, impressive. One might even say flashy. I hardly ever needed to because it sounded like a Chico Marx trick but now in the Youtube universe where people show you twenty-five tutorials for any question, I am confronted with arpeggio techniques. I wonder why I never thought this cool? I started a practice, it’s super enjoyable and super crazy. Crazy is good. Medium firm is good. <\/p>\n","protected":false},"excerpt":{"rendered":"