answer: yes

I've made two batches of the stuff and my kids didn't seem to notice a
difference

the texture is slightly different - they're a little softer, but that's
about it

On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> wrote:

>answer: yes
>
>I've made two batches of the stuff and my kids didn't seem to notice a
>difference
>
>the texture is slightly different - they're a little softer, but that's
>about it

A Vegan Victory!

On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> > wrote:
>
> >answer: yes
> >
> >I've made two batches of the stuff and my kids didn't seem to notice a
> >difference
> >
> >the texture is slightly different - they're a little softer, but that's
> >about it
>
> A Vegan Victory!

Probably not. Pancakes usually have eggs in them.

Cindy Hamilton

On Mon, 21 Oct 2019 13:27:16 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
>> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> >answer: yes
>> >
>> >I've made two batches of the stuff and my kids didn't seem to notice a
>> >difference
>> >
>> >the texture is slightly different - they're a little softer, but that's
>> >about it
>>
>> A Vegan Victory!
>
>Probably not. Pancakes usually have eggs in them.

They're next!

On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> wrote:

>answer: yes
>
>I've made two batches of the stuff and my kids didn't seem to notice a
>difference
>
>the texture is slightly different - they're a little softer, but that's
>about it
>

that and it has an off putting almond taste. You would think hey
"almond taste" in pancakes woo hoo. But no it is not a good taste. Go
with soy milk it has a much more neutral taste.

--

____/~~~sine qua non~~~\____

On Mon, 21 Oct 2019 13:27:16 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
>> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> >answer: yes
>> >
>> >I've made two batches of the stuff and my kids didn't seem to notice a
>> >difference
>> >
>> >the texture is slightly different - they're a little softer, but that's
>> >about it
>>
>> A Vegan Victory!
>
>Probably not. Pancakes usually have eggs in them.
>
>Cindy Hamilton

Eggs are not required for pancakes. My pancakes always say add an egg
or 2, I usually just skip that and make it without. I can not tell a
difference.

--

____/~~~sine qua non~~~\____

On Mon, 21 Oct 2019 16:03:19 -0500,
wrote:

>On Mon, 21 Oct 2019 13:27:16 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
>>> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>> >answer: yes
>>> >
>>> >I've made two batches of the stuff and my kids didn't seem to notice a
>>> >difference
>>> >
>>> >the texture is slightly different - they're a little softer, but that's
>>> >about it
>>>
>>> A Vegan Victory!
>>
>>Probably not. Pancakes usually have eggs in them.
>>
>>Cindy Hamilton
>
>Eggs are not required for pancakes. My pancakes always say add an egg
>or 2, I usually just skip that and make it without. I can not tell a
>difference.

Total Victory!

On Mon, 21 Oct 2019 15:59:37 -0500,
wrote:

>On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> wrote:
>
>>answer: yes
>>
>>I've made two batches of the stuff and my kids didn't seem to notice a
>>difference
>>
>>the texture is slightly different - they're a little softer, but that's
>>about it
>>
>
>that and it has an off putting almond taste. You would think hey
>"almond taste" in pancakes woo hoo. But no it is not a good taste. Go
>with soy milk it has a much more neutral taste.

Or oat milk?

On Monday, October 21, 2019 at 10:59:43 AM UTC-10, wrote:
> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> > wrote:
>
> >answer: yes
> >
> >I've made two batches of the stuff and my kids didn't seem to notice a
> >difference
> >
> >the texture is slightly different - they're a little softer, but that's
> >about it
> >
>
> that and it has an off putting almond taste. You would think hey
> "almond taste" in pancakes woo hoo. But no it is not a good taste. Go
> with soy milk it has a much more neutral taste.
>
> --
>
> ____/~~~sine qua non~~~\____

I've never been a fan of soy milk because it tastes like dried soy beans. The Chinese restaurant down the street serves a soy milk custard that is just wonderful. It's not a custard since there's no eggs. I suspect it to be a panna cotta or some kind of tofu. Possibly, it might be some kind of processed tofu. All I know is that there's no soy taste and it's better than any custard I've ever eaten. It has the taste of fresh cream but it doesn't make my stomach rumble and grumble. How the heck can soy milk be made to taste like cream? There are some magical things in this world!

https://s3-media3.fl.yelpcdn.com/bph...i1yTw/348s.jpg

> wrote:
> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> > wrote:
>
>> answer: yes
>>
>> I've made two batches of the stuff and my kids didn't seem to notice a
>> difference
>>
>> the texture is slightly different - they're a little softer, but that's
>> about it
>>
>
> that and it has an off putting almond taste. You would think hey
> "almond taste" in pancakes woo hoo. But no it is not a good taste. Go
> with soy milk it has a much more neutral taste.
>
> --
>
> ____/~~~sine qua non~~~\____
>

Unless your pancakes are almond poppy seed, then its great.

On Monday, October 21, 2019 at 3:27:20 PM UTC-5, Cindy Hamilton wrote:
> On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
> > On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
> > > wrote:
> >
> > >answer: yes
> > >
> > >I've made two batches of the stuff and my kids didn't seem to notice a
> > >difference
> > >
> > >the texture is slightly different - they're a little softer, but that's
> > >about it
> >
> > A Vegan Victory!
>
> Probably not. Pancakes usually have eggs in them.
>
> Cindy Hamilton

Especially French Pancakes! LOTTA EGG!

John Kuthe...

Bruce wrote:
....
> Total Victory!

i've been making them without eggs for a long time.
to me they taste just fine - in fact i think they are
more moist in texture.


songbird

dsi1 wrote:
....
> I've never been a fan of soy milk because it tastes like dried soy beans. The Chinese restaurant down the street serves a soy milk custard that is just wonderful. It's not a custard since there's no eggs. I suspect it to be a panna cotta or some kind of tofu. Possibly, it might be some kind of processed tofu. All I know is that there's no soy taste and it's better than any custard I've ever eaten. It has the taste of fresh cream but it doesn't make my stomach rumble and grumble. How the heck can soy milk be made to taste like cream? There are some magical things in this world!
>
> https://s3-media3.fl.yelpcdn.com/bph...i1yTw/348s.jpg

there are a lot of different soy beans and some may be
more neutral in flavor than others, but also perhaps they
are using a blend of some kind.

i've grown and made soy milk (tofu is just curds from soy
milk that have been compressed) - the field soybeans grown
around here are not very good for making soy milk, but i
found some others via another source and those worked great.
i no longer have any of them as i got sick of making soy
milk.


songbird

On Monday, October 21, 2019 at 4:47:50 PM UTC-10, songbird wrote:
> dsi1 wrote:
> ...
> > I've never been a fan of soy milk because it tastes like dried soy beans. The Chinese restaurant down the street serves a soy milk custard that is just wonderful. It's not a custard since there's no eggs. I suspect it to be a panna cotta or some kind of tofu. Possibly, it might be some kind of processed tofu. All I know is that there's no soy taste and it's better than any custard I've ever eaten. It has the taste of fresh cream but it doesn't make my stomach rumble and grumble. How the heck can soy milk be made to taste like cream? There are some magical things in this world!
> >
> > https://s3-media3.fl.yelpcdn.com/bph...i1yTw/348s.jpg
>
> there are a lot of different soy beans and some may be
> more neutral in flavor than others, but also perhaps they
> are using a blend of some kind.
>
> i've grown and made soy milk (tofu is just curds from soy
> milk that have been compressed) - the field soybeans grown
> around here are not very good for making soy milk, but i
> found some others via another source and those worked great.
> i no longer have any of them as i got sick of making soy
> milk.
>
>
> songbird

The ability to make soy milk that tastes like fresh cream would be no small and trivial feat. I've been trying to get the secret from the owner for years but as it goes, it's been a fail. If I could know the secret, I'd devote the rest of my life to exploiting it. I don't - but I suppose that's a good thing.

dsi1 wrote:
....
> The ability to make soy milk that tastes like fresh cream would be no small and trivial feat. I've been trying to get the secret from the owner for years but as it goes, it's been a fail. If I could know the secret, I'd devote the rest of my life to exploiting it. I don't - but I suppose that's a good thing.

my guess is that they are using some flavorings or
perhaps other things like coconut milk or almond milk
in it - but i've certainly made it not taste like
raw soybeans.


songbird

writes:
>On Monday, October 21, 2019 at 4:20:01 PM UTC-4, Bruce wrote:
>> On Mon, 21 Oct 2019 20:04:56 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> >answer: yes
>> >
>> >I've made two batches of the stuff and my kids didn't seem to notice a
>> >difference
>> >
>> >the texture is slightly different - they're a little softer, but that's
>> >about it
>>
>> A Vegan Victory!
>
>Probably not. Pancakes usually have eggs in them.
>
>Cindy Hamilton


mine do

"songbird" > wrote in message
...
> dsi1 wrote:
> ...
>> The ability to make soy milk that tastes like fresh cream would be no
>> small and trivial feat. I've been trying to get the secret from the owner
>> for years but as it goes, it's been a fail. If I could know the secret,
>> I'd devote the rest of my life to exploiting it. I don't - but I suppose
>> that's a good thing.
>
> my guess is that they are using some flavorings or
> perhaps other things like coconut milk or almond milk
> in it - but i've certainly made it not taste like
> raw soybeans.

You've got to watch those alternate milks. I learned my lesson when I made a
cottage pie and the potatoes tasted like vanilla.

On Mon, 21 Oct 2019 20:33:53 -0700 (PDT), dsi1
> wrote:

>On Monday, October 21, 2019 at 4:47:50 PM UTC-10, songbird wrote:
>> dsi1 wrote:
>> ...
>> > I've never been a fan of soy milk because it tastes like dried soy beans. The Chinese restaurant down the street serves a soy milk custard that is just wonderful. It's not a custard since there's no eggs. I suspect it to be a panna cotta or some kind of tofu. Possibly, it might be some kind of processed tofu. All I know is that there's no soy taste and it's better than any custard I've ever eaten. It has the taste of fresh cream but it doesn't make my stomach rumble and grumble. How the heck can soy milk be made to taste like cream? There are some magical things in this world!
>> >
>> > https://s3-media3.fl.yelpcdn.com/bph...i1yTw/348s.jpg
>>
>> there are a lot of different soy beans and some may be
>> more neutral in flavor than others, but also perhaps they
>> are using a blend of some kind.
>>
>> i've grown and made soy milk (tofu is just curds from soy
>> milk that have been compressed) - the field soybeans grown
>> around here are not very good for making soy milk, but i
>> found some others via another source and those worked great.
>> i no longer have any of them as i got sick of making soy
>> milk.
>>
>>
>> songbird
>
>The ability to make soy milk that tastes like fresh cream would be no small and trivial feat. I've been trying to get the secret from the owner for years but as it goes, it's been a fail. If I could know the secret, I'd devote the rest of my life to exploiting it. I don't - but I suppose that's a good thing.



I am familiar with the process of converting the bean into the milk
and the tofu. I am fairly sure that some type of added bacteria will
be needed to actually convert the soy curds into a cream. Either that
or there is an extremely long boil time and perhaps a bunch of sugar
that will eventually cause a change. But that is just a guess, IOW I
have no freakin idea.

--

____/~~~sine qua non~~~\____

On Wednesday, October 23, 2019 at 7:10:07 PM UTC-10, wrote:
>
>
> I am familiar with the process of converting the bean into the milk
> and the tofu. I am fairly sure that some type of added bacteria will
> be needed to actually convert the soy curds into a cream. Either that
> or there is an extremely long boil time and perhaps a bunch of sugar
> that will eventually cause a change. But that is just a guess, IOW I
> have no freakin idea.
>
> --
>
> ____/~~~sine qua non~~~\____

The dish is probably a blended mix of soy milk and silken tofu and thickened with gelatin, agar-agar, and/or carrageenan. Hopefully it's not gelatin - that would mess up the purity of the soy milk custard.

Anyway, I'll get around to experimenting with it one of these days. The clues I have to work on is that it's a brilliant white, opaque, custard. There's no air bubbles in the dish, and it has an interesting viscous and slightly sticky mouth feel. I have started by researching some Chinese recipes.

dsi1 wrote:
....
> The dish is probably a blended mix of soy milk and silken tofu and thickened with gelatin, agar-agar, and/or carrageenan. Hopefully it's not gelatin - that would mess up the purity of the soy milk custard.
>
> Anyway, I'll get around to experimenting with it one of these days. The clues I have to work on is that it's a brilliant white, opaque, custard. There's no air bubbles in the dish, and it has an interesting viscous and slightly sticky mouth feel. I have started by researching some Chinese recipes.

let us know what you come up with or even chatter
along the way. i find cooking, discovering new
recipes and trying to figure out other's recipies
quite fun and interesting.


songbird

"songbird" wrote in message ...

dsi1 wrote:
....
> The dish is probably a blended mix of soy milk and silken tofu and
> thickened with gelatin, agar-agar, and/or carrageenan. Hopefully it's not
> gelatin - that would mess up the purity of the soy milk custard.
>
> Anyway, I'll get around to experimenting with it one of these days. The
> clues I have to work on is that it's a brilliant white, opaque, custard.
> There's no air bubbles in the dish, and it has an interesting viscous and
> slightly sticky mouth feel. I have started by researching some Chinese
> recipes.

let us know what you come up with or even chatter
along the way. i find cooking, discovering new
recipes and trying to figure out other's recipies
quite fun and interesting.


songbird
===

Same here))

On Thu, 24 Oct 2019 00:31:08 -0700 (PDT), dsi1
> wrote:

>On Wednesday, October 23, 2019 at 7:10:07 PM UTC-10, wrote:
>>
>>
>> I am familiar with the process of converting the bean into the milk
>> and the tofu. I am fairly sure that some type of added bacteria will
>> be needed to actually convert the soy curds into a cream. Either that
>> or there is an extremely long boil time and perhaps a bunch of sugar
>> that will eventually cause a change. But that is just a guess, IOW I
>> have no freakin idea.
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>
>The dish is probably a blended mix of soy milk and silken tofu and thickened with gelatin, agar-agar, and/or carrageenan. Hopefully it's not gelatin - that would mess up the purity of the soy milk custard.
>
>Anyway, I'll get around to experimenting with it one of these days. The clues I have to work on is that it's a brilliant white, opaque, custard. There's no air bubbles in the dish, and it has an interesting viscous and slightly sticky mouth feel. I have started by researching some Chinese recipes.


I have been doing some experimenting of my own. Not soy related
though. I have been working with cauliflower, trying to make a good
vegan/gluten free dinner roll. It the process I have made a
cauliflower pizza crust, yes yes I know it has been done they can be
found anywhere in the frozen foods section. Those however are
seriously lacking flavor. I do believe I have made the perfect pizza
crust that is busting with flavor. Then there is the flavor of all the
toppings and the sauce, so it is surely an intense pizza!!

Everything I make is made in the air fryer oven and it is working so
awesome for the stuff that I am doing!

--

____/~~~sine qua non~~~\____