Digest Number 343

[Guest guest]

Hi, I am a lurker on this list -- most lists that im on actually... Anyhow I

wanted to chime in on this, I am in VA Beach.

Peace

- Susan

 

In a message dated 4/26/03 8:24:50 AM,

writes:

 

<< Re: Fredericksburg

 

 

I am in the general area, too! I am in Richmond.

 

~pixx

 

 

On 25 Apr 2003 at 15:11, Laurie B wrote:

 

 

>

 

> Maybe we should try to organize a meet sometime. I'm 2hrs south of

 

> you, but come to think of it, I've never been to Fredericksburg

 

>

 

> Laurie

 

 

>>

 

 

 

" A mind at peace, a mind centered and not focused on harming others, is

stronger than any physical force in the universe. "

Wayne Dyer, 1940

[Guest guest]

That Silk 'creamer' is awesome - but I haven't been

able to find it since we've moved :=( About the silken

tofu, I've used it a lot to add towards the end of

cooking, just to warm it through. Am I being overly

cautious?

 

Pat in Montreal ;=)

 

> I have not had problems with soy milk...(Silk is

> actually the best when cooking) but with rice milk,

> I've had lots of problems. It serates and " curdles "

> fairly easily. Te Silk creamer is a great sub in

> soups and such for heavy cream....I've also seen

> quite a few recipes for " heavy cream " involving

> silken tofu.

>

> ~Alyssa

 

 

 

 

 

 

 

Friends. Fun. Try the all-new Messenger.

http://messenger./

[Guest guest]

How are you adding it? The recipes I've seen is like one block of tofu blended

with just enough soy milk to make it the consistency of cream. Many recipes

call for " heavy cream " at the end of cooking just to make it creamy...so I don't

see how it would hurt anything.

 

 

 

 

Friends. Fun. Try the all-new Messenger