Gary wrote:
> sf wrote:
>>
>> Please spend more time chatting on the phone with your internet chums
>> because you contribute very little of value here.
>
> Aww. I love you too. :-D
>
Man who sleep with weasel act like one...

On 8/16/2015 8:53 PM, Gary wrote:
> sf wrote:
>>
>> Please spend more time chatting on the phone with your internet chums
>> because you contribute very little of value here.
>
> Aww. I love you too. :-D
>
Mmmm hmmm...

On 8/17/2015 1:35 AM, Quemado wrote:
> Gary wrote:
>> sf wrote:
>>>
>>> Please spend more time chatting on the phone with your internet chums
>>> because you contribute very little of value here.
>>
>> Aww. I love you too. :-D
>>
> Man who sleep with weasel act like one...

Mmmm hmmm...

On 8/14/2015 5:00 PM, gtr wrote:
> On 2015-08-15 01:53:35 +0000, dsi1 said:
>
>>> In what kind of dishes?
>>
>> Typically they're called "Edamame" and they're typically boiled and
>> steamed in the shell. Sometimes a light dressing that may or may not
>> be spicy is added. They are meant to be eaten as appetizers.
>
> Oh christ, I forgot that's what these were. So that's the one and only
> way I know that they are good. Surprising that they are so soft there.
> I suppose somewhere along the line I got the black soybeans confused.
> That's what's available in bags at the Korean mart if memory serves.
>
> I took a Vietnamese cooking class a couple of years back and we made soy
> milk and tofu, among other things, it was pretty easy--I remember that.
> How to do it? That part I've forgotten.
>
>

Making tofu is sorta like making cheese in that a coagulant is added
which causes the soy milk to separate out into liquid and solid. My
understanding is that it ain't hard to make. I've never made the stuff
myself.

What would be great is if you could make a custard out of soy milk that
doesn't taste like soy. A guy in our town does just that. The amazing
part is that the custard tastes like it's made of fresh cream. It's
wonderful stuff and is akin to making a steak out of a can of Spam. I'd
give my left nut to find out how that's done. It would be worth it!

On 8/17/2015 6:02 AM, dsi1 wrote:
> On 8/14/2015 5:00 PM, gtr wrote:
>> On 2015-08-15 01:53:35 +0000, dsi1 said:
>>
>>>> In what kind of dishes?
>>>
>>> Typically they're called "Edamame" and they're typically boiled and
>>> steamed in the shell. Sometimes a light dressing that may or may not
>>> be spicy is added. They are meant to be eaten as appetizers.
>>
>> Oh christ, I forgot that's what these were. So that's the one and only
>> way I know that they are good. Surprising that they are so soft there.
>> I suppose somewhere along the line I got the black soybeans confused.
>> That's what's available in bags at the Korean mart if memory serves.
>>
>> I took a Vietnamese cooking class a couple of years back and we made soy
>> milk and tofu, among other things, it was pretty easy--I remember that.
>> How to do it? That part I've forgotten.
>>
>>
>
> Making tofu is sorta like making cheese in that a coagulant is added
> which causes the soy milk to separate out into liquid and solid. My
> understanding is that it ain't hard to make. I've never made the stuff
> myself.
>
> What would be great is if you could make a custard out of soy milk that
> doesn't taste like soy. A guy in our town does just that. The amazing
> part is that the custard tastes like it's made of fresh cream. It's
> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
> give my left nut to find out how that's done. It would be worth it!

Mmmm hmmm...

On 2015-08-16, dsi1 > wrote:

> What would be great is if you could make a custard out of soy milk that
> doesn't taste like soy. A guy in our town does just that. The amazing
> part is that the custard tastes like it's made of fresh cream. It's
> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
> give my left nut to find out how that's done. It would be worth it!

No doubt the process starts with making fresh soy milk. Truly fresh
soy milk is not that crud one sees on the shelf next to rice/almond
milk in ambient temperature cartons. I usta drink fresh soy milk I
bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
bottles and was refrigerated. My viet buddy told me the stuff is jes
a fattening as whole moo milk. I never tried to make custard with it,
but I can tell you it doesn't froth (espresso machine) fer dammit.

nb

On 8/17/2015 7:31 AM, notbob wrote:
> On 2015-08-16, dsi1 > wrote:
>
>> What would be great is if you could make a custard out of soy milk that
>> doesn't taste like soy. A guy in our town does just that. The amazing
>> part is that the custard tastes like it's made of fresh cream. It's
>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>> give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk. Truly fresh
> soy milk is not that crud one sees on the shelf next to rice/almond
> milk in ambient temperature cartons. I usta drink fresh soy milk I
> bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
> bottles and was refrigerated. My viet buddy told me the stuff is jes
> a fattening as whole moo milk. I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit.
>
> nb
>
Mmmm hmmm...

On 2015-08-16 21:31:48 +0000, notbob said:

> On 2015-08-16, dsi1 > wrote:
>
>> What would be great is if you could make a custard out of soy milk that
>> doesn't taste like soy. A guy in our town does just that. The amazing
>> part is that the custard tastes like it's made of fresh cream. It's
>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>> give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk.

That's the ticket. In the class we made the soy milk first and it was
the best I'd ever had and I have it every morning. So was the tofu that
we made from it. I've forgotten what the heck we added to it. I
barely even remember the class. I do have the little wooden boxes that
we got for making the tofu, though.

> Truly fresh soy milk is not that crud one sees on the shelf next to
> rice/almond milk in ambient temperature cartons. I usta drink fresh
> soy milk I bought at Vietnamese Banh Mi shops. Came in small plastic
> 12 oz bottles and was refrigerated. My viet buddy told me the stuff is
> jes a fattening as whole moo milk. I never tried to make custard with
> it, but I can tell you it doesn't froth (espresso machine) fer dammit.
>

On 8/17/2015 8:50 AM, gtr wrote:
> On 2015-08-16 21:31:48 +0000, notbob said:
>
>> On 2015-08-16, dsi1 > wrote:
>>
>> Truly fresh soy milk is not that crud one sees on the shelf next to
>> rice/almond milk in ambient temperature cartons. I usta drink fresh
>> soy milk I bought at Vietnamese Banh Mi shops. Came in small plastic
>> 12 oz bottles and was refrigerated. My viet buddy told me the stuff
>> is jes a fattening as whole moo milk. I never tried to make custard
>> with it, but I can tell you it doesn't froth (espresso machine) fer
>> dammit.
>
>
Mmmm hmmm...

On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
> What can one do with soya beans? They seem to be quite devoid of flavour.

Fresh or dried? It makes a lot of difference.

Cindy Hamilton

On 14/08/2015 7:28 AM, Bruce wrote:
> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
> wrote:
>
>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>> > wrote:
>>
>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>
>> That means you can do just about anything with them!!
>
> A blank canvas!
>
A very blank canvas indeed. We made some soya milk recently. Need to add
"something, anything" for flavouring. I now know why they sweeten soya
milk. In its raw state it is decidedly Bleah!

That said, it must be healthy or otherwise good for you with a taste
like that.

--

Xeno

On 15/08/2015 4:51 AM, John Kuthe wrote:
> On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
>
>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>> wrote:
>>
>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>> > wrote:
>>>
>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>
>>> That means you can do just about anything with them!!
>>
>> A blank canvas!
>
> Yep, kinda like chicken breast meat. Little flavor all on it's own, so
> it just begs to be spiced up in different ways.
>
> John Kuthe...
>
You're buying your chicken breasts from the wrong place!


--

Xeno

On 15/08/2015 1:00 PM, gtr wrote:
> On 2015-08-15 01:53:35 +0000, dsi1 said:
>
>>> In what kind of dishes?
>>
>> Typically they're called "Edamame" and they're typically boiled and
>> steamed in the shell. Sometimes a light dressing that may or may not
>> be spicy is added. They are meant to be eaten as appetizers.
>
> Oh christ, I forgot that's what these were. So that's the one and only
> way I know that they are good. Surprising that they are so soft there.
> I suppose somewhere along the line I got the black soybeans confused.
> That's what's available in bags at the Korean mart if memory serves.
>
> I took a Vietnamese cooking class a couple of years back and we made soy
> milk and tofu, among other things, it was pretty easy--I remember that.

I just looked on the internet for a method...

> How to do it? That part I've forgotten.
>
>
Rest assured, it's best left forgotten.

I'm just hoping my wife doesn't get another heap of soya beans given to
her any time soon. If that happens, guess who will be converting them to
something moderately useful?

--

Xeno

On 17/08/2015 7:31 AM, notbob wrote:
> On 2015-08-16, dsi1 > wrote:
>
>> What would be great is if you could make a custard out of soy milk that
>> doesn't taste like soy. A guy in our town does just that. The amazing
>> part is that the custard tastes like it's made of fresh cream. It's
>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>> give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk.

Well spotted! ;-)

> Truly fresh soy milk is not that crud one sees on the shelf
> next to rice/almond milk in ambient temperature cartons.

Rest assured it probably tastes better than fresh soy milk.

> I usta drink fresh soy milk I bought at Vietnamese Banh Mi shops.
> Came in small plastic 12 oz bottles and was refrigerated.

Yep, was the same in Viet shops in Australia. That stuff is moderately
palatable but it was, from memory, sweetened quite considerably.

My viet buddy told me the stuff is jes a fattening as whole moo milk.

Probably more fattening as it really needs to be sweetened to even make
it close to palatable.

> I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit.
>
> nb
>


--

Xeno

On 17/08/2015 8:41 PM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
I used fresh. They were devoid of flavour. Well, actually, they did have
a "flavour" but it was rather unpleasant.

--

Xeno

On 17/08/2015 9:09 PM, Bruce wrote:
> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
> wrote:
>
>> On 14/08/2015 7:28 AM, Bruce wrote:
>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>> wrote:
>>>
>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>> > wrote:
>>>>
>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>
>>>> That means you can do just about anything with them!!
>>>
>>> A blank canvas!
>>>
>> A very blank canvas indeed. We made some soya milk recently. Need to add
>> "something, anything" for flavouring. I now know why they sweeten soya
>> milk. In its raw state it is decidedly Bleah!
>>
>> That said, it must be healthy or otherwise good for you with a taste
>> like that.
>
> You need to know what to do with soya beans, otherwise you're only
> consuming them for health reasons, real or perceived.
>
I have learnt... cook them up (or whatever), then toss them out... Tell
wife it was a failure! ;-)

--

Xeno

Xeno wrote:
>
> On 15/08/2015 4:51 AM, John Kuthe wrote:
> > On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
> >
> >> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
> >> wrote:
> >>
> >>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
> >>> > wrote:
> >>>
> >>>> What can one do with soya beans? They seem to be quite devoid of flavour.
> >>>
> >>> That means you can do just about anything with them!!
> >>
> >> A blank canvas!
> >
> > Yep, kinda like chicken breast meat. Little flavor all on it's own, so
> > it just begs to be spiced up in different ways.
> >
> > John Kuthe...
> >
> You're buying your chicken breasts from the wrong place!

Chicken breast meat has a very good (but mild) flavor and it's very
moist but only if it's cooked right. And it's hard to get it right.
Just a little too long and it's dry.

Because of the mild flavor though, it's a good start to make many
flavors.

On 2015-08-17, Xeno > wrote:

> Yep, was the same in Viet shops in Australia. That stuff is moderately
> palatable but it was, from memory, sweetened quite considerably.

> Probably more fattening as it really needs to be sweetened to even make
> it close to palatable.

I don't recall how sweet it was, but I suspect you are correct.

I occasionally indulged in the other chilled offering, pennywort
drink, which is gag-a-maggot sweet. Also had big ol' seeds encased in
gelatinous globules. I suspect it may have been the inspiration for
"bubble teas".

nb

On 18/08/2015 12:03 AM, notbob wrote:
> On 2015-08-17, Xeno > wrote:
>
>> Yep, was the same in Viet shops in Australia. That stuff is moderately
>> palatable but it was, from memory, sweetened quite considerably.
>
>> Probably more fattening as it really needs to be sweetened to even make
>> it close to palatable.
>
> I don't recall how sweet it was, but I suspect you are correct.
>
> I occasionally indulged in the other chilled offering, pennywort
> drink, which is gag-a-maggot sweet. Also had big ol' seeds encased in
> gelatinous globules. I suspect it may have been the inspiration for
> "bubble teas".
>
> nb
>
Not ever been a fan of Asian style drinks. Been exposed to them plenty
though. They tend to overdo the sugar and slacken back on the flavours.

We have some pennywort growing in a pot out the back. Not really enough
to make even one drink out of. A friend is convinced that it is an
anti-cancer medicinal herb and it was he who we obtained our pennywort
pot from. I hope he's right as he's had way more than his fair share of
cancers in recent years. Multiple Myeloma, Lymphoma and Prostate to name
just 3 of them.

--

Xeno

Gary wrote:
>Xeno wrote:
>>John Kuthe wrote:
>> >Bruce wrote:
>> >>John Kuthe wrote:
>> >>>Justin Thyme wrote:
>> >>>
>> >>>> What can one do with soya beans?

Beans, beans, the magical fruit,
the more you eat the more you toot,
so eat your beans with every meal.

>> >>> That means you can do just about anything with them!!
>> >>
>> >> A blank canvas!
>> >
>> > Yep, kinda like chicken breast meat. Little flavor all on it's own, so
>> > it just begs to be spiced up in different ways.
>> >
>> You're buying your chicken breasts from the wrong place!

What's a good place, I get my breasts from Soma.

>Chicken breast meat has a very good (but mild) flavor and it's very
>moist but only if it's cooked right. And it's hard to get it right.
>Just a little too long and it's dry.

People have trouble with over cooking chicken breasts because they are
too thick... I slice each into 3-4 cutlets, even if just sliced in
half it's much easier to judge doneness. It's very easy to slice
cutlets, lay the breast on a cutting board, press down with the palm
of your hand with fingers raised with palm taut and with a sharp chefs
knife held parallel to the board slice through, don't push, let the
knife do the work, slice with a sawing motion... with a little
practice you can slice several cutlets from each. Do NOT attempt to
slice partially frozen meat or gauranteed you will slice yourself.
Pressing down will firm the meat making it easy to slice... press firm
but gingerly like you're doing a breast exam.
My favorite spice blend for chicken is Penseys Adobo.

In article >,
says...
>
> On 2015-08-16, dsi1 > wrote:
>
> > What would be great is if you could make a custard out of soy milk that
> > doesn't taste like soy. A guy in our town does just that. The amazing
> > part is that the custard tastes like it's made of fresh cream. It's
> > wonderful stuff and is akin to making a steak out of a can of Spam. I'd
> > give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk. Truly fresh
> soy milk is not that crud one sees on the shelf next to rice/almond
> milk in ambient temperature cartons. I usta drink fresh soy milk I
> bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
> bottles and was refrigerated. My viet buddy told me the stuff is jes
> a fattening as whole moo milk. I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit.

Next time I'm in the smkt I'll get some soy milk
and try making custard with it (the same way I do with dairy milk:
beaten eggs, sugar, milk, vanilla, double pan on the hob)


Janet UK

On 2015-08-17, Janet > wrote:

> Next time I'm in the smkt I'll get some soy milk
> and try making custard with it (the same way I do with dairy milk:
> beaten eggs, sugar, milk, vanilla, double pan on the hob)

I look forward to your post.

nb

On 8/16/2015 11:31 AM, notbob wrote:
> On 2015-08-16, dsi1 > wrote:
>
>> What would be great is if you could make a custard out of soy milk that
>> doesn't taste like soy. A guy in our town does just that. The amazing
>> part is that the custard tastes like it's made of fresh cream. It's
>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>> give my left nut to find out how that's done. It would be worth it!
>
> No doubt the process starts with making fresh soy milk. Truly fresh
> soy milk is not that crud one sees on the shelf next to rice/almond
> milk in ambient temperature cartons. I usta drink fresh soy milk I
> bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
> bottles and was refrigerated. My viet buddy told me the stuff is jes
> a fattening as whole moo milk. I never tried to make custard with it,
> but I can tell you it doesn't froth (espresso machine) fer dammit.
>
> nb
>

That would be encouraging news to health food nuts I guess. I don't like
milk or soy beans so I'm not inclined to find out it what the fresh
stuff tastes like.

On 8/16/2015 12:50 PM, gtr wrote:
> On 2015-08-16 21:31:48 +0000, notbob said:
>
>> On 2015-08-16, dsi1 > wrote:
>>
>>> What would be great is if you could make a custard out of soy milk that
>>> doesn't taste like soy. A guy in our town does just that. The amazing
>>> part is that the custard tastes like it's made of fresh cream. It's
>>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>>> give my left nut to find out how that's done. It would be worth it!
>>
>> No doubt the process starts with making fresh soy milk.
>
> That's the ticket. In the class we made the soy milk first and it was
> the best I'd ever had and I have it every morning. So was the tofu that
> we made from it. I've forgotten what the heck we added to it. I barely
> even remember the class. I do have the little wooden boxes that we got
> for making the tofu, though.
>
>> Truly fresh soy milk is not that crud one sees on the shelf next to
>> rice/almond milk in ambient temperature cartons. I usta drink fresh
>> soy milk I bought at Vietnamese Banh Mi shops. Came in small plastic
>> 12 oz bottles and was refrigerated. My viet buddy told me the stuff
>> is jes a fattening as whole moo milk. I never tried to make custard
>> with it, but I can tell you it doesn't froth (espresso machine) fer
>> dammit.
>
>

Typically the coagulant would be calcium or magnesium chloride. I met a
guy that had a tofu factory in Honolulu. The strange part was that he
was a haole i.e., white guy. He made other products with the leftover
soybeans and brought in a guy from Japan who was an expert in
Aspergillus molds and fermentation. My understanding is that he was
quite successful at this business. I told him that my dad would like to
meet him because his brother was a well-known and respected union leader
in Hawaii.

On 8/18/2015 6:11 AM, dsi1 wrote:
> On 8/16/2015 12:50 PM, gtr wrote:
>> On 2015-08-16 21:31:48 +0000, notbob said:
>>
>>> On 2015-08-16, dsi1 > wrote:
>>>
>>>> What would be great is if you could make a custard out of soy milk that
>>>> doesn't taste like soy. A guy in our town does just that. The amazing
>>>> part is that the custard tastes like it's made of fresh cream. It's
>>>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>>>> give my left nut to find out how that's done. It would be worth it!
>>>
>>> No doubt the process starts with making fresh soy milk.
>>
>> That's the ticket. In the class we made the soy milk first and it was
>> the best I'd ever had and I have it every morning. So was the tofu that
>> we made from it. I've forgotten what the heck we added to it. I barely
>> even remember the class. I do have the little wooden boxes that we got
>> for making the tofu, though.
>>
>>> Truly fresh soy milk is not that crud one sees on the shelf next to
>>> rice/almond milk in ambient temperature cartons. I usta drink fresh
>>> soy milk I bought at Vietnamese Banh Mi shops. Came in small plastic
>>> 12 oz bottles and was refrigerated. My viet buddy told me the stuff
>>> is jes a fattening as whole moo milk. I never tried to make custard
>>> with it, but I can tell you it doesn't froth (espresso machine) fer
>>> dammit.
>>
>>
>
> Typically the coagulant would be calcium or magnesium chloride. I met a
> guy that had a tofu factory in Honolulu. The strange part was that he
> was a haole i.e., white guy. He made other products with the leftover
> soybeans and brought in a guy from Japan who was an expert in
> Aspergillus molds and fermentation. My understanding is that he was
> quite successful at this business. I told him that my dad would like to
> meet him because his brother was a well-known and respected union leader
> in Hawaii.
Mmmm hmmm...

On 8/18/2015 5:57 AM, dsi1 wrote:
> On 8/16/2015 11:31 AM, notbob wrote:
>> On 2015-08-16, dsi1 > wrote:
>>
>>> What would be great is if you could make a custard out of soy milk that
>>> doesn't taste like soy. A guy in our town does just that. The amazing
>>> part is that the custard tastes like it's made of fresh cream. It's
>>> wonderful stuff and is akin to making a steak out of a can of Spam. I'd
>>> give my left nut to find out how that's done. It would be worth it!
>>
>> No doubt the process starts with making fresh soy milk. Truly fresh
>> soy milk is not that crud one sees on the shelf next to rice/almond
>> milk in ambient temperature cartons. I usta drink fresh soy milk I
>> bought at Vietnamese Banh Mi shops. Came in small plastic 12 oz
>> bottles and was refrigerated. My viet buddy told me the stuff is jes
>> a fattening as whole moo milk. I never tried to make custard with it,
>> but I can tell you it doesn't froth (espresso machine) fer dammit.
>>
>> nb
>>
>
> That would be encouraging news to health food nuts I guess. I don't like
> milk or soy beans so I'm not inclined to find out it what the fresh
> stuff tastes like.
Mmmm hmmm...

On 8/17/2015 10:29 PM, Gary wrote:
> Xeno wrote:
>>
>> On 15/08/2015 4:51 AM, John Kuthe wrote:
>>> On Fri, 14 Aug 2015 07:28:10 +1000, Bruce > wrote:
>>>
>>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>>> wrote:
>>>>
>>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>>> > wrote:
>>>>>
>>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>>
>>>>> That means you can do just about anything with them!!
>>>>
>>>> A blank canvas!
>>>
>>> Yep, kinda like chicken breast meat. Little flavor all on it's own, so
>>> it just begs to be spiced up in different ways.
>>>
>>> John Kuthe...
>>>
>> You're buying your chicken breasts from the wrong place!
>
> Chicken breast meat has a very good (but mild) flavor and it's very
> moist but only if it's cooked right. And it's hard to get it right.
> Just a little too long and it's dry.
>
> Because of the mild flavor though, it's a good start to make many
> flavors.
>
Mmmm hmmm...

On 8/17/2015 9:22 PM, Bruce wrote:
> On Mon, 17 Aug 2015 21:19:19 +1000, Xeno >
> wrote:
>
>> On 17/08/2015 9:09 PM, Bruce wrote:
>>> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
>>> wrote:
>>>
>>>> On 14/08/2015 7:28 AM, Bruce wrote:
>>>>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>>>>> wrote:
>>>>>
>>>>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>>>>> > wrote:
>>>>>>
>>>>>>> What can one do with soya beans? They seem to be quite devoid of flavour.
>>>>>>
>>>>>> That means you can do just about anything with them!!
>>>>>
>>>>> A blank canvas!
>>>>>
>>>> A very blank canvas indeed. We made some soya milk recently. Need to add
>>>> "something, anything" for flavouring. I now know why they sweeten soya
>>>> milk. In its raw state it is decidedly Bleah!
>>>>
>>>> That said, it must be healthy or otherwise good for you with a taste
>>>> like that.
>>>
>>> You need to know what to do with soya beans, otherwise you're only
>>> consuming them for health reasons, real or perceived.
>>>
>> I have learnt... cook them up (or whatever), then toss them out... Tell
>> wife it was a failure! ;-)
>
> Stay away from them and send them a bit further north
>
Mmmm hmmm...

On 8/17/2015 8:41 PM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
Mmmm hmmm...

On 8/17/2015 9:09 PM, Bruce wrote:
> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
> wrote:
> ood for you with a taste
>> like that.
>
> You need to know what to do with soya beans, othe you're only
> consuming them for health reasons, real or perceived.
>
Mmmm hmmm...

On 8/17/2015 2:31 PM, Quemado wrote:
> On 8/17/2015 9:09 PM, Bruce wrote:
>> On Mon, 17 Aug 2015 20:55:25 +1000, Xeno >
>> wrote:
>> ood for you with a taste
>>> like that.
>>
>> You need to know what to do with soya beans, othe you're only
>> consuming them for health reasons, real or perceived.
>>
> Mmmm hmmm...

Poor widdle froggers...so impotent...so angry...so widely ignored...lol...

On 8/18/2015 12:38 AM, Brooklyn1 wrote:
> Gary wrote:
>> Xeno wrote:
>>> John Kuthe wrote:
>>>> Bruce wrote:
>>>>> John Kuthe wrote:
>>>>>> Justin Thyme wrote:
>>>>>>
>>>>>>> What can one do with soya beans?
>
> Beans, beans, the magical fruit,
> the more you eat the more you toot,
> so eat your beans with every meal.
>
>>>>>> That means you can do just about anything with them!!
>>>>>
>>>>> A blank canvas!
>>>>
>>>> Yep, kinda like chicken breast meat. Little flavor all on it's own, so
>>>> it just begs to be spiced up in different ways.
>>>>
>>> You're buying your chicken breasts from the wrong place!
>
> What's a good place, I get my breasts from Soma.
>
>> Chicken breast meat has a very good (but mild) flavor and it's very
>> moist but only if it's cooked right. And it's hard to get it right.
>> Just a little too long and it's dry.
>
> People have trouble with over cooking chicken breasts because they are
> too thick... I slice each into 3-4 cutlets, even if just sliced in
> half it's much easier to judge doneness. It's very easy to slice
> cutlets, lay the breast on a cutting board, press down with the palm
> of your hand with fingers raised with palm taut and with a sharp chefs
> knife held parallel to the board slice through, don't push, let the
> knife do the work, slice with a sawing motion... with a little
> practice you can slice several cutlets from each. Do NOT attempt to
> slice partially frozen meat or gauranteed you will slice yourself.
> Pressing down will firm the meat making it easy to slice... press firm
> but gingerly like you're doing a breast exam.
> My favorite spice blend for chicken is Penseys Adobo.
>
>
>
Mmmm hmmm...

On 8/18/2015 1:30 AM, notbob wrote:
> On 2015-08-17, Janet > wrote:
>
>> Next time I'm in the smkt I'll get some soy milk
>> and try making custard with it (the same way I do with dairy milk:
>> beaten eggs, sugar, milk, vanilla, double pan on the hob)
>
> I look forward to your post.
>
> nb
>
Mmmm hmmm...

On 8/18/2015 12:03 AM, notbob wrote:
> On 2015-08-17, Xeno > wrote:
>
>> Yep, was the same in Viet shops in Australia. That stuff is moderately
>> palatable but it was, from memory, sweetened quite considerably.
>
>> Probably more fattening as it really needs to be sweetened to even make
>> it close to palatable.
>
> I don't recall how sweet it was, but I suspect you are correct.
>
> I occasionally indulged in the other chilled offering, pennywort
> drink, which is gag-a-maggot sweet. Also had big ol' seeds encased in
> gelatinous globules. I suspect it may have been the inspiration for
> "bubble teas".
>
> nb
>
Mmmm hmmm...

On 8/17/2015 8:55 PM, Xeno wrote:
> On 14/08/2015 7:28 AM, Bruce wrote:
>> On Thu, 13 Aug 2015 15:10:21 -0500, John Kuthe >
>> wrote:
>>
>>> On Thu, 13 Aug 2015 21:02:47 +0100, Justin Thyme
>>> > wrote:
>>>
>>>> What can one do with soya beans? They seem to be quite devoid of
>>>> flavour.
>>>
>>> That means you can do just about anything with them!!
>>
>> A blank canvas!
>>
> A very blank canvas indeed. We made some soya milk recently. Need to add
> "something, anything" for flavouring. I now know why they sweeten soya
> milk. In its raw state it is decidedly Bleah!
>
> That said, it must be healthy or otherwise good for you with a taste
> like that.
>
Mmmm hmmm...

On 8/18/2015 12:23 AM, Xeno wrote:
> On 18/08/2015 12:03 AM, notbob wrote:
>> On 2015-08-17, Xeno > wrote:
>>
>>> Yep, was the same in Viet shops in Australia. That stuff is moderately
>>> palatable but it was, from memory, sweetened quite considerably.
>>
>>> Probably more fattening as it really needs to be sweetened to even make
>>> it close to palatable.
>>
>> I don't recall how sweet it was, but I suspect you are correct.
>>
>> I occasionally indulged in the other chilled offering, pennywort
>> drink, which is gag-a-maggot sweet. Also had big ol' seeds encased in
>> gelatinous globules. I suspect it may have been the inspiration for
>> "bubble teas".
>>
>> nb
>>
> Not ever been a fan of Asian style drinks. Been exposed to them plenty
> though. They tend to overdo the sugar and slacken back on the flavours.
>
> We have some pennywort growing in a pot out the back. Not really enough
> to make even one drink out of. A friend is convinced that it is an
> anti-cancer medicinal herb and it was he who we obtained our pennywort
> pot from. I hope he's right as he's had way more than his fair share of
> cancers in recent years. Multiple Myeloma, Lymphoma and Prostate to name
> just 3 of them.
>
Mmmm hmmm...

On 8/17/2015 3:41 AM, Cindy Hamilton wrote:
> On Thursday, August 13, 2015 at 4:02:50 PM UTC-4, Justin Thyme wrote:
>> What can one do with soya beans? They seem to be quite devoid of flavour.
>
> Fresh or dried? It makes a lot of difference.
>
> Cindy Hamilton
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

Soy lecithin is very good for cholesterol and may help blood sugar too.

On 8/17/2015 3:55 AM, Xeno wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.