Not organic, just field soybeans from the great Midwest. But I think the roasted ones ARE organic. How about 40 pounds? What’s your zip and I’ll figure shipping. Like I said I got loads of the stuff, literally. I’ll go check out your site.

I heard some similar stuff about Natto, all good. I say bring it on too. I can eat virtually anything and like it. I always laugh when I see Fear Factor and watch those big macho dudes loosing on the weird food challenge. I think someone should start a theme restaurant based on weird foods.

You guys need any junk lab glass. I may have access to some.

-mark

----- Original Message -----

From: mark robert

To: Microbial_Nutrition@yahoogroups.com

Sent: Friday, October 08, 2004 12:29 PM

Subject: RE: [MN] New to group- I made my first batch of Tempeh any experts?

 

Beau,

 

Thanks for the info. I should try making some. I remember when I eat it, it always seems to digest really well – and that’s so rare for me.

 

I would soak my roasted beans first; yes, they do need to be moist.

 

You need any more soybeans? We grow them.

 

-Mark

 

 

******************************
The active misidentification of evil
is the worst kind of evil.
-MRN

---

From: Beau & Shani [mailto:evolvingcreations@...]
Sent: Friday, October 08, 2004 12:11 PM
To: Microbial_Nutrition@yahoogroups.com
Subject: Re: [MN] New to group- I made my first batch of Tempeh any experts?

 

Mark,

 I did try a second batch, this time I spaced the bags better and did not stack any. They all turned out great after 24 hours at about 85-90 degrees. It's tough to keep a steady temp without a thermostat though. I was waking up all night to check, a bit nutty.

 If I had room I would bring home an old refrigerator to use as an incubator (free at the appliance store), but for now I have to use a coleman cooler and do smaller 1 pound batches.

 An enclosed waterbath method is described on one commercial research site where stainless steel trays are filled with the partially cooked beans and a jet of air bubbles up through water and escapes on the other end. Seems cool, maybe an aquarium heater in my cooler would work well.

There is something called a "Family Grain Mill" available online, that you can set to simply crack the beans, then you can just skim the hulls from the surface of the water when cooking. It costs about a hundred bucks. I'm not sure how you would use the roasted beans because the moisture retained by the beans from the boiling or steaming process is necessary for the mold to grow.

 Natto bacillus terminate the phytotoxins in soybeans also.

I got my soybeans from the bulk whole food section at Raleys

Beau

Pioneer, Ca

----- Original Message -----

From: mark robert

To: Microbial_Nutrition@yahoogroups.com

Sent: Friday, October 08, 2004 8:51 AM

Subject: RE: [MN] New to group- I made my first batch of Tempeh any experts?

 

I’ve never made tempeh, but I’ve heard it can easily overheat. I read something somewhere about making it in water as a coolant somehow. I also know that it is one of the few (only one?) soy prods with no phytotoxins; the fungus destroys them. I think there’s a book called The Book Of Tempeh. There may be a way around the dehulling; I plan to try to make it out of pre-roasted soynuts (I have access to loads) – I suspect the roasting renders the hulls harmless to the fungus growth.

 

 

******************************
The active misidentification of evil
is the worst kind of evil.
-MRN

---

From: Beau Barrett [mailto:evolvingcreations@...]
Sent: Friday, October 08, 2004 12:16 AM
To: Microbial_Nutrition@yahoogroups.com
Subject: [MN] New to group- I made my first batch of Tempeh any experts?

 

• 
  Hi,
  Good Idea for a group! I just got a bunch of different starters
  from Gemcultures.com.
  Tried the Tempeh, Quite the task without a grain mill to de-hull
  the beans, but it was good, better than store bought for sure.
  I made the mistake of stacking two of the bags and they overheated
  and did not mold, but instead smelled of ammonia and were slimy.
    Anyone try making Tempeh?
  I'm curious about the ideal cooking time for the beans and do you
  use vinegar? Do you rinse the beans after soaking or cooking?
  I will try Natto next, higher incubation temp but no need to de-hull.
  Holler back if you have ever tried any of these.
  I intend to make a batch of light rice koji for making amazake too.
  Seems that it needs to incubate 2 1/2 days, I'll need a thermostat
  for my ice chest incubator before I take on that one.
  Just the group we need!
  Take Care,
  Beau Barrett
  Pioneer, Ca
  
  
  
  .