Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 I don't know n...that fondness for Durian<<<<<shivers>>>>>>yuck. : ) I try to stay away from Dofu Yi as the salt is a little much for me . Though a little to flavor things isn't bad. I try to choose my salt carriers carefully and my carrier of choice is South River Miso. The Garlic Red Pepper is my weakness. I have experimented with a few different recipes for Nut cheeses and in general like them though don't really do them to often. I have bought the Daiya brand for hubby as he became vegan by marriage and misses cheese more than I do. Lorri in NH > > Oh Lorri, > I missed you!!! I said that to my husband the other day--which led to > his comment about returning. I always enjoy your posts. Plus, aside > from my fondness for Durians (especially in coconut milk), and taking > shots of apple cider vinegar (cold, never wam , we seem to have been > parted at birth lol > Yes, cheese is hard for most people. I actually cant stand the sight > or smell of it any longer. > A reasonable substitute (for me at least), is fermented bean curd > (Dofu yi). I was in an Asian market the other day, comparing taste > notes with this wonderful, wizened Chinese gentleman. He had to be in > his 80's and after he got over the shock of my knowing and eating the > stuff, we had a grand time. But really, I don't miss cheese. For those > who are having trouble, the Daiya brand is pretty good. It does melt. > I am planning eventually to make a raw nut cheese, but it seems lately > I am reading a lot about it but not making it! > And speaking of reading, I discovered the joys of ebooks on an ipad. I > still love good old fashioned books though. > I remain incorrigible. > marion > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 Oh Lorri, ROTFL--my husband is vegan by marriage too. He does occasionally say how he misses cheese and I always tell him he is free to have it, but since we discovered Daiya, he is a happy camper. we actually don't have Dofu Yi around much because my husband puts WAY too much on his rice. Now that South River Miso--it is the BEST I ever had. For the record, I get funny stares from the Asians in the market when I buy anything Durian and ALWAYS at the checkout counter the person at the register will hold up my container of Durian and make some remark to the other checker in Cantonese (which I don't know a word of other than " Give me space " and " mushrooms " ). Would love to know what they are saying. marion Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > > I don't know n...that fondness for Durian<<<<<shivers>>>>>>yuck. : ) > > I try to stay away from Dofu Yi as the salt is a little much for me . > Though a little to flavor things isn't bad. I try to choose my salt > carriers carefully and my carrier of choice is South River Miso. The > Garlic Red Pepper is my weakness. > I have experimented with a few different recipes for Nut cheeses and in > general like them though don't really do them to often. I have bought > the Daiya brand for hubby as he became vegan by marriage and misses > cheese more than I do. > > Lorri in NH > > > > > > Oh Lorri, > > I missed you!!! I said that to my husband the other day--which led to > > his comment about returning. I always enjoy your posts. Plus, aside > > from my fondness for Durians (especially in coconut milk), and taking > > shots of apple cider vinegar (cold, never wam , we seem to have been > > parted at birth lol > > Yes, cheese is hard for most people. I actually cant stand the sight > > or smell of it any longer. > > A reasonable substitute (for me at least), is fermented bean curd > > (Dofu yi). I was in an Asian market the other day, comparing taste > > notes with this wonderful, wizened Chinese gentleman. He had to be in > > his 80's and after he got over the shock of my knowing and eating the > > stuff, we had a grand time. But really, I don't miss cheese. For those > > who are having trouble, the Daiya brand is pretty good. It does melt. > > I am planning eventually to make a raw nut cheese, but it seems lately > > I am reading a lot about it but not making it! > > And speaking of reading, I discovered the joys of ebooks on an ipad. I > > still love good old fashioned books though. > > I remain incorrigible. > > marion > > > > Dr. Rollings > > > > NJ Licensed Psychologist #4686 > > www.DrnRollings.com > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 I want in on the IPO when you get that one figured out, Melody! Peggy ________________________________ To: sproutpeople Sent: Mon, May 2, 2011 5:45:13 PM Subject: Re: Re: hecklers  We should find a way to sprout cheese!! Now THAT would be a sprout!!! lol Melody http://www.youtube.com/user/eliz7212?feature=mhum May 2, 2011 08:44:20 PM, sproutpeople wrote: =========================================== Oh no n...not more books. ; ) Its nice to see you back! Though I didn't leave I have been keeping a low profile myself. The my way is the only way attitudes from some left me a bit cold. But knowing your back warms it right up again. Sproutpeople, for me , is based on three pivotal components. Your sweetness and compassion, Melodys humor and infectious excitement and EWs steadiness and knowledge. Without all three all is not right. Isn't it funny...its always cheese. Meat was so not a big deal to give up...milk , eggs , ice cream...a breeze. Now cheese on the other hand ....lol. Luckily on the rare occasions that I feel the need its been so long that some of the Vegan alternatives work just fine. Once again...welcome back. Lorri in NH > > Hi Kate, > Thank you for your note and kind words. > I am an Italian vegan which means it was hell for me at first to give > up cheese. It was hard, but I finally decided it had to go. I > completely understand how you feel! But just think of what good you > are already doing! > I feel it is really up the person as to what dietary choices they want > to make. I am happy to share the rhyme and reasoning behind mine. I > have found that since adding more sprouts to my diet, I care less and > less about foods I used to crave. > I was craving my fenugreek sprouts today and had a very nice bowlful > with rice tonight. I was disappointed that my lentil sprouts were not > ready yet, but that just means tomorrow they will be and they will be > great. > n > who was very excited to see her bromeliad plant books arrived in the > mail today > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 lol Melody http://www.youtube.com/user/eliz7212?feature=mhum May 2, 2011 09:50:38 PM, sproutpeople wrote: =========================================== I want in on the IPO when you get that one figured out, Melody! Peggy ________________________________ From: " eliz7212@... " To: sproutpeople Sent: Mon, May 2, 2011 5:45:13 PM Subject: Re: Re: hecklers  We should find a way to sprout cheese!! Now THAT would be a sprout!!! lol Melody http://www.youtube.com/user/eliz7212?feature=mhum May 2, 2011 08:44:20 PM, sproutpeople wrote: =========================================== Oh no n...not more books. ; ) Its nice to see you back! Though I didn't leave I have been keeping a low profile myself. The my way is the only way attitudes from some left me a bit cold. But knowing your back warms it right up again. Sproutpeople, for me , is based on three pivotal components. Your sweetness and compassion, Melodys humor and infectious excitement and EWs steadiness and knowledge. Without all three all is not right. Isn't it funny...its always cheese. Meat was so not a big deal to give up...milk , eggs , ice cream...a breeze. Now cheese on the other hand ....lol. Luckily on the rare occasions that I feel the need its been so long that some of the Vegan alternatives work just fine. Once again...welcome back. Lorri in NH > > Hi Kate, > Thank you for your note and kind words. > I am an Italian vegan which means it was hell for me at first to give > up cheese. It was hard, but I finally decided it had to go. I > completely understand how you feel! But just think of what good you > are already doing! > I feel it is really up the person as to what dietary choices they want > to make. I am happy to share the rhyme and reasoning behind mine. I > have found that since adding more sprouts to my diet, I care less and > less about foods I used to crave. > I was craving my fenugreek sprouts today and had a very nice bowlful > with rice tonight. I was disappointed that my lentil sprouts were not > ready yet, but that just means tomorrow they will be and they will be > great. > n > who was very excited to see her bromeliad plant books arrived in the > mail today > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 n, Welcome back. So you eat the genuine fermented bean curd. I eat those too, and i could tell if it is the genuine one because they wrap this in muslin cloth and the cloth marks are still visible on the block of bean curd which is around 3/4 inches thick and probably 2x2 inches in size. I deep fry this until the outside is crispy. Then i chop onions, and mix it in vinegar and organic fermented soy sauce and black pepper to taste which becomes my dip. You can also add thinly julienned ginger and rihg slices of scallions after the mixture has boiled, taken out of the heat, cool just a bit and leave it covered. It is a good snack. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 Lori, I am confused on how to use miso. Some say do not cook miso coz it will lose some of its valuable nutrients. Some say cook it. Which is right? I like to make miso soup. Is it ok to take this soup everyday? How much miso do you put in a bowl of soup? Thanks. > > > I don't know n...that fondness for Durian<<<<<shivers>>>>>>yuck. : ) > > I try to stay away from Dofu Yi as the salt is a little much for me . > Though a little to flavor things isn't bad. I try to choose my salt > carriers carefully and my carrier of choice is South River Miso. The > Garlic Red Pepper is my weakness. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 LOL, n. Durian is known as a potent aphrodisiac in Asia. They must think you are a hot mama. > > Oh Lorri, ROTFL--my husband is vegan by marriage too. He does occasionally say how he misses cheese and I always tell him he is free to have it, but since we discovered Daiya, he is a happy camper. > we actually don't have Dofu Yi around much because my husband puts WAY too much on his rice. > Now that South River Miso--it is the BEST I ever had. > For the record, I get funny stares from the Asians in the market when I buy anything Durian and ALWAYS at the checkout counter the person at the register will hold up my container of Durian and make some remark to the other checker in Cantonese (which I don't know a word of other than " Give me space " and " mushrooms " ). Would love to know what they are saying. > marion Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 , Yes-you are right about authentic pickled bean curd! You can see the marks on it. I like that dip of yours. I toast miso lightly on the back of a spoon over an open flame or mix it into warm or just hot water. It is a living food and boiled water would kill the beneficial bacteria My very favorite book on miso is the great classic " book of miso " which is well worth having. I have a copy that is over 25 years old (the same authors wrote the excellent book of Tempe) I understand the miso book has been updated and bet the library has it. their walnut miso mix recipe is fantastic. South river miso is the best if you ask me. I could eat it right out of the jar! n Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > Lori, > > I am confused on how to use miso. Some say do not cook miso coz it will lose some of its valuable nutrients. Some say cook it. > > Which is right? I like to make miso soup. Is it ok to take this soup everyday? How much miso do you put in a bowl of soup? > > Thanks. > > > > > > > > > I don't know n...that fondness for Durian<<<<<shivers>>>>>>yuck. : ) > > > > I try to stay away from Dofu Yi as the salt is a little much for me . > > Though a little to flavor things isn't bad. I try to choose my salt > > carriers carefully and my carrier of choice is South River Miso. The > > Garlic Red Pepper is my weakness. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 Lol! I guess I will have to be a little more discreet next time I buy it! In my vegetarian days, I freaked out even my Fillipino friends by eating Balut (a mature egg with beak). I used to eat bagoong (fermented shrimp paste) all of the time. The Indonesian dried fish paste was another favorite. Really stunk out the pantry though. With my vegan diet, it is only Durian that smells up the kitchen now lol My continued love of Japanese natto still can start a commotion on line at the Asian market. It is not unusual for someone to ask me what I intend to do with it. I am often asked if my husband is Asian. He isn't, but is fortunately very tolerant and interested in trying good healthy foods n Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > LOL, n. Durian is known as a potent aphrodisiac in Asia. They must think you are a hot mama. > > > > > > > > Oh Lorri, ROTFL--my husband is vegan by marriage too. He does occasionally say how he misses cheese and I always tell him he is free to have it, but since we discovered Daiya, he is a happy camper. > > we actually don't have Dofu Yi around much because my husband puts WAY too much on his rice. > > Now that South River Miso--it is the BEST I ever had. > > For the record, I get funny stares from the Asians in the market when I buy anything Durian and ALWAYS at the checkout counter the person at the register will hold up my container of Durian and make some remark to the other checker in Cantonese (which I don't know a word of other than " Give me space " and " mushrooms " ). Would love to know what they are saying. > > marion > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2011 Report Share Posted May 2, 2011 n, Thanks for the tip on walnut miso. I got a Dandelion-Leek from South iver too. I wonder if it is any good. First time i ordered from them. Actually my first experiemtn with miso. I'll go visit the Library and look for miso books. Take care. > > , > Yes-you are right about authentic pickled bean curd! You can see the marks on it. I like that dip of yours. > I toast miso lightly on the back of a spoon over an open flame or mix it into warm or just hot water. It is a living food and boiled water would kill the beneficial bacteria > My very favorite book on miso is the great classic " book of miso " which is well worth having. > I have a copy that is over 25 years old (the same authors wrote the excellent book of Tempe) > I understand the miso book has been updated and bet the library has it. > their walnut miso mix recipe is fantastic. > South river miso is the best if you ask me. I could eat it right out of the jar! > n > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Sent from my iPad > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 > > Lori, > > I am confused on how to use miso. Some say do not cook miso coz it > will lose some of its valuable nutrients. Some say cook it. > > Which is right? I like to make miso soup. Is it ok to take this soup > everyday? How much miso do you put in a bowl of soup? > > Thanks. > > > Cooking it is ok. Its boiling it thats the problem. Add it to soup at the end , mixing it with a little of the liquid from the pot. Add to the pot mix in and serve. Some say you can let it lightly simmer. But I like to just mix it in thoroughly let it get up to temperature and thats it. I also like it in salad dressings or as a flavoring in nut cheese recipes. It gives things a special flavor thats hard to describe. Lorri in NH Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 Good to see you up on the board again n. Unfortunately, the social networks aren't immune from interactions w/ angry, sad, frustrated individuals. I've had to bite my tongue and count to ten on numerous occasions as well. The boards can definitely get frenetic at times and I need a break from them. Glad to hear work is busy, as is mine. Lastly, thanks for the organic coffee rec.....the raspberry chocolate is excellent. Have a great day. Re: hecklers Suz, Thanks to you, Melody, , Pam, and a few others, plus my missing so many folks on this list, I am back to active on the list. My husband, in his understated and sagely manner advised me that since there are so many great people on this list I should come back. I am honestly more busy at the office though, so if I am participating less now, that is merely a function of time constraints and not lack of interest. It was never lack of interest! For the record, I get heckled and preached at because I am a vegan, or because I may have mentioned eating something the food police feel is bad for me. however well intended they may be, it got pretty tiresome. But I really missed chatting and learning about different sprouts, etc Well, I am going into my office hours now, so will catch up later Wishing everyone a peaceful day and thanking all for their concern and kindness! Gassho, n > > Just curious, since I haven't seen anything like that since I've been in the group, but what on earth would anyone on HERE have to " heckle " anyone else about? That just seems strange to me. And wouldn't that type of person (the " heckler " ) be removed immediately? It just boggles the mind that someone could be a member of a sprouting group and use it to harass others.... > > I think this group is fantastic and you've already inspired me to try sprouting new things, eat healthier and sprout MORE! I am having a blast. > > n - if you are still reading, please come back to the group! From what others have posted, I feel like I am missing out on a great resource by not having you posting. > > > (always amazed at some of the vicious things people do for attention) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 Hey , Thanks for your post. The chocolate raspberry coffee is so good-glad you like it! (from Deansbeans.com for interested folks). Organic, fair trade, shade grown, and reasonably priced-great stuff. I did really miss your posts and excellent ideas I hope you have a great day! n Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > Good to see you up on the board again n. Unfortunately, the social networks aren't immune from interactions w/ angry, sad, frustrated individuals. I've had to bite my tongue and count to ten on numerous occasions as well. The boards can definitely get frenetic at times and I need a break from them. Glad to hear work is busy, as is mine. Lastly, thanks for the organic coffee rec.....the raspberry chocolate is excellent. Have a great day. > Re: hecklers > > Suz, > Thanks to you, Melody, , Pam, and a few others, plus my missing so many folks on this list, I am back to active on the list. > My husband, in his understated and sagely manner advised me that since there are so many great people on this list I should come back. > I am honestly more busy at the office though, so if I am participating less now, that is merely a function of time constraints and not lack of interest. It was never lack of interest! > For the record, I get heckled and preached at because I am a vegan, or because I may have mentioned eating something the food police feel is bad for me. however well intended they may be, it got pretty tiresome. > But I really missed chatting and learning about different sprouts, etc > Well, I am going into my office hours now, so will catch up later > Wishing everyone a peaceful day and thanking all for their concern and kindness! > Gassho, > n > > > > > > Just curious, since I haven't seen anything like that since I've been in the group, but what on earth would anyone on HERE have to " heckle " anyone else about? That just seems strange to me. And wouldn't that type of person (the " heckler " ) be removed immediately? It just boggles the mind that someone could be a member of a sprouting group and use it to harass others.... > > > > I think this group is fantastic and you've already inspired me to try sprouting new things, eat healthier and sprout MORE! I am having a blast. > > > > n - if you are still reading, please come back to the group! From what others have posted, I feel like I am missing out on a great resource by not having you posting. > > > > > > (always amazed at some of the vicious things people do for attention) > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 Miso should not be cooked if you want to maintain the beneficial microbes (probiotics). What you do is make your soup without the miso, put miso in a bowl, add small amount of broth from soup, mix well, soup on stove should now be at " simmer " , add miso and simmer for a minute or two. Tina > > > > > > I don't know n...that fondness for Durian<<<<<shivers>>>>>>yuck. : ) > > > > I try to stay away from Dofu Yi as the salt is a little much for me . > > Though a little to flavor things isn't bad. I try to choose my salt > > carriers carefully and my carrier of choice is South River Miso. The > > Garlic Red Pepper is my weakness. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 n, Since you are a vegan and ate bagoong, you may want to try the Filipino dish kare-kare but made of veggies only. We do that here. Just google the recipe omit the meat and just add the veggies. It is veggies in weepy peanut sauce. Eat with boiled rice. Yummy. You may substitute the bagoong with some fermented salted sauce. You are brave. I have not had a fresh durian. The super sweet durian candy, when i was a kid. Balut i eat, but not the embryo. There is a version of this without the embryo and it is called penoy. > > > LOL, n. Durian is known as a potent aphrodisiac in Asia. They must think you are a hot mama. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2011 Report Share Posted May 3, 2011 Thanks Lori. I will make miso soup tonight. > > > Cooking it is ok. Its boiling it thats the problem. Add it to soup at > the end , mixing it with a little of the liquid from the pot. Add to the > pot mix in and serve. Some say you can let it lightly simmer. But I like > to just mix it in thoroughly let it get up to temperature and thats it. > I also like it in salad dressings or as a flavoring in nut cheese > recipes. It gives things a special flavor thats hard to describe. > > Lorri in NH > > > Quote Link to comment Share on other sites More sharing options...
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