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.

On Fri, 14 Aug 2015 20:00:40 -0700, 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.
>

I've seen several recipes that call for edamame and corn in a salad.

--

sf

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 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 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 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

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 8/18/2015 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...

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 8/18/2015 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 8/16/2015 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 8/18/2015 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 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