HomeRoast Digest


Topic: [RE: +re:saint helenas curdling thread] (7 msgs / 243 lines)
1) From: John - In Deep Southern Texas
Rick;
    Have you tried soy milk - froths beautifully and it is all we serve. =
 It
won't be as thick as whole cream, but its a lot better for you and in my =
CSA
opinion tastes better.
John
--

2) From: John - In Deep Southern Texas
Charlie,
    Look at the Chloresterol level of soy milk and compare it to cream,
goats milk, sheep milk (and I've had it) and you will discover the reason=
 I
prefer it. My combined chloresterol level is 104 - so I'll stay with the =
soy
John
--

3) From: John - In Deep Southern Texas
Charlie,
    No offense taken here.  I think that sheep milk is a lot richer than
cows milk.  I've often considered why we use so much cow's milk as opposed
to the other, smaller animals. I think the answer is involved with a long
standing tradition, and cows produce a considerably larger quantity on a
daily basis. My son has four children, all of whom prefer goats milk - and
it takes a pretty good sized herd to keep them satisfied.  I asked them
about sheep milk and they couldn't find anyone who knew anything about them
- so that's probably another reason.  Along that same line of thought, we
were amazed to discover that the Tibetans milk horses.  We saw a piece with
Julia Roberts staying with a tribe and she later admitted that after she got
beyond the source idea it was palatable. The Tibetans would probably laugh
at us drinking cow's milk.
    I drink soy milk because it is non-animal. I came very close to dying
last year at this time because of a kidney problem.  In the ensuing months I
discovered that the medication I was on caused me to become lactose
intolerant. So I gave up on it. Kept milk for frothing for friends but never
drank any.  Later after getting off the offending medication I discovered
that I no longer liked the taste or smell of cow's milk and set about
learning to make soy, almond and rice milk.  We prefer the soy  because it
is so malleable and we can produce it as a chocolate, vanilla or other
flavor in 15 minutes.  Like all beans, I now stock a lot of soy beans.
    When I was sixteen and considered myself a coffee drinker (used lots of
cream and sugar) we drove from California to North Carolina via Atlanta.  We
were traveling through Louisiana and stopped to eat.  My father watched with
glee as I got my first cup of coffee and chicory.  I've NEVER forgotten it. 
As an aging adult I tried it again while at the Alabama coast and it was
totally drinkable without cream and sugar. NOT like a standard cup - but
more toward a dark, dark roast.  I can see how people could become addicted
to that taste.  Although I haven't tried chicory (but now probably will) in
my coffee here, I have made some good Turkish using Cumin (thanks to
somebody on the list) and love that!
John - enjoying an INCREDIBLE Panama
--

4) From: Rick Farris
Charlie Herlihy  wrote:
<Snip>
<Snip>
In theory that's true, but unfortunately, 99.99% of "heavy whipping cream=
" is
adulterated with agar-agar.  Agar-agar is a product of kelp (it's produce=
d in
my erstwhile home, San Diego), and is used to make it easier to whip.  An=
ytime
they use the word "whipping" on the label, it's got agar-agar in it.
Sometimes around Christmas you can find "heavy cream" (note no "whipping"=
 in
the title), and if you're lucky enough to live near a dairy that supplies=
 raw
milk, they almost always have it.
All things considered, though, heavy whipping cream is still better than =
half
& half, especially for us diabetics.  =
-- Rick
P.S. Keep your eye out for "Bavarian Style" heavy whipping cream.  It's
whipping cream, plus agar-agar, plus vanilla, plus sugar.  Not bad at all=
.
[RF]
This message was sent from my Palm wireless email account.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Charlie Herlihy
John in Deepest Texas wrote:>Rick;    Have you tried soy milk - froths beautifully and it is all we serve.  It won't be as thick as whole cream, but its a lot better for you and in my CSA opinion tastes better. John
If you don'tlike cow juice I highly recomend sheep milk if you can find it. Way better than goat IMCfiendO, and leaves soy (sorry John) way back in the dust.
Charlie
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6) From: Les & Becky
This is a multi-part message in MIME format.
Charlie, 
Unfortunately you don't live near Alchemist John!  He delivers the =
freshest sweetest goat's milk that I have ever had!  I do like the soy =
too, and John in the deep south is right it lacks some of the body!  =
Maybe a mix is in order!
Les

7) From: Charlie Herlihy
I was way out of line last night writing that sheep milk is "way better" than goat or soy. Just subjective opinion, and it looked like I was "rubbing it in" that I have no bad reaction to animal fat. Sorry you guys. No hard feelings I hope. Coffee is way better than chicory though!
Charlie 
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