An original get-together. No cholesterol. How our bottled soak got invented. You know the expression, now this here's a good soakin' rain we got. That's when a steady pour really soaks deep in the ground where it does the most good. From that expression comes the idea on how Thomas Marinade works. Marinade is a pretty fancy word to us, but since everybody uses it to describe the liquid they're soaking (marinating) things in, we put it on our label so you'd know what it was. Thomas Marinade came from the resourcefulness of a couple who farmed in the shadow of the Saurtown Mountain. They grew everything they ate and constantly did up sauces, dressings and meat soaks in their large, beaded-board kitchen. Our Marinade happened like this, there was this fine cut of beef intended for next day's supper but it was tough when trimmed out. Back then tough meat was soaked in something to make it tender, but just being tender wasn't enough at the Thomas place. They mixed fresh soy, canola and oregano with some homegrown garlic, and had marinade simple as a post but rich as a king. Oh, plus the secret part, which like any secret is a secret. Oh, what a flavor. Well, to make a long story short, they put that tough cut in the marinade all night and when they seared it next evening for supper, that old house sure smelled good, not to mention how tender and delicious the meat was. They agreed right off it was the best soaked steak ever because it still gave that rich beef taste they didn't want to hide. And what's right here in this bottle is the same stuff they used that night.