Gullible idiots popularizing plant milks is great for people with dairy allergies. Allergen-free foods mostly cost substantially more than the stuff they’re replacing, so mass adoption lowers the prices and broadens availability. Additionally, different plant milks taste pretty different and you generally want to use different ones for different things. For example, coconut milk is tasty in desert recipes but not so much in mashed potatoes or sauces, whereas pea milk is great for those.
Source: my fiance is a chef with like 9 different food allergies, including dairy.
Gullible idiots popularizing plant milks is great for people with dairy allergies.
I feel this. I’ve been a lacto-ovo vegetarian my entire life, though since about 2010 or so I’ve been basically entirely plant based. With the veganism fad that went big in the 201Xs, the ease of access to vegetarian and vegan options increased so much, and it’s awesome.
Before then, I never went to restaurants because they simply wouldn’t have food for me, and if they did, it was obscure items on the menu they never cooked, and I always ended up getting food poisoning. Now there are entire restaurants only doing plant based foods. Hell even fast food have entire menus dedicated to plant based options.
In the end I’m still cooking much the same way I did in the past, except I guess I buy plant milks, and have access to tofu that’s already made.
I’ve a coeliac friend who echoes the same sentiments with the anti-gluten craze.
Oat milk is the creamiest dairy alternative for tea and coffee. It’s pretty great but does have a strong flavour that might not be appreciated by people with a more complicated palate than me.
The Target near me has “barista” almond milk that froths in a lovely way, so I can get foam on the top of my coffee or earl Grey tea. It’s next to the creamers. I think it has extra gum or other thickener in it.
Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
Personally I prefer soy milk in my coffee vs oat milk. It’s got a subtle taste and the creaminess is closer to regular milk while only being slightly more creamy. Also goes well in overnight oats. (I’ve tried oat milk in my overnight oats, it was a bit much IMO lol)
Barley milk is also damn good in coffee but also stupid expensive. I haven’t tried it in overnight oats though as last time I bought it it was like 4x the cost of soy milk. (I’ve only bought it once)
But that’s the cool part, we’ve got so many options that everyone can have their preferred combo.
Interesting. I recently tried soy milk in my coffee and it had 0 body to it at all. Very watery. Perhaps not all soy milk is the same though. I guess I need to try a few different places
Uhh, plant-based milks are not what you replace milk with for nutritional reasons. That’s what seeds and greens are for.
Plant-based milks are what you replace dairy with for culinary reasons. And don’t expect it to be the same, just find what’s good in its own way.
you missed the joke
the claim that it’s poison isn’t serious, neither is the claim that plant milk is a cure
it’s just a setup for the punchline
and plant milk is what you replace dairy with for ethics reasons
I didn’t miss the joke, I just didn’t comment on it.
Yeah, ethics reasons, and I simply chose not to comment on that either.
I just wanted to comment because the joke reinforces a simple misunderstanding on the nutritional side of things.
Gullible idiots popularizing plant milks is great for people with dairy allergies. Allergen-free foods mostly cost substantially more than the stuff they’re replacing, so mass adoption lowers the prices and broadens availability. Additionally, different plant milks taste pretty different and you generally want to use different ones for different things. For example, coconut milk is tasty in desert recipes but not so much in mashed potatoes or sauces, whereas pea milk is great for those.
Source: my fiance is a chef with like 9 different food allergies, including dairy.
I feel this. I’ve been a lacto-ovo vegetarian my entire life, though since about 2010 or so I’ve been basically entirely plant based. With the veganism fad that went big in the 201Xs, the ease of access to vegetarian and vegan options increased so much, and it’s awesome.
Before then, I never went to restaurants because they simply wouldn’t have food for me, and if they did, it was obscure items on the menu they never cooked, and I always ended up getting food poisoning. Now there are entire restaurants only doing plant based foods. Hell even fast food have entire menus dedicated to plant based options.
In the end I’m still cooking much the same way I did in the past, except I guess I buy plant milks, and have access to tofu that’s already made.
I’ve a coeliac friend who echoes the same sentiments with the anti-gluten craze.
Silly pee isn’t milk
Oat milk is the creamiest dairy alternative for tea and coffee. It’s pretty great but does have a strong flavour that might not be appreciated by people with a more complicated palate than me.
The Target near me has “barista” almond milk that froths in a lovely way, so I can get foam on the top of my coffee or earl Grey tea. It’s next to the creamers. I think it has extra gum or other thickener in it.
Oat milk is the fucking bomb for making pancakes and regular cakes.
I fucking love oat milk
I wish it weren’t so expensive and that it didn’t make my weight explode. But damn it’s good.
Do you have any good recipes? I never thought to try that.
I never considered that… But it sounds awesome. Thank you. Truly thank you
Like, I expected everything to have a bit more structure because of the carbs, but they come out sooooooo fluffy. You’ll lose some of that silkiness, but you can get some of that back by adding a little more fat. Not too much or it’ll kinda collapse.
When Rosa Parks’s personal documents were digitized in 2016, the fact that she used peanut butter as a fat kinda blew up on the Internet. I’m obsessed with peanut butter (and mildly allergic), so I tried this and never looked back. Combine that with oat milk, and it’s like you’ve never truly eaten pancakes before.
Wait peanut butter in pancakes? Can you explain please?
Personally I prefer soy milk in my coffee vs oat milk. It’s got a subtle taste and the creaminess is closer to regular milk while only being slightly more creamy. Also goes well in overnight oats. (I’ve tried oat milk in my overnight oats, it was a bit much IMO lol)
Barley milk is also damn good in coffee but also stupid expensive. I haven’t tried it in overnight oats though as last time I bought it it was like 4x the cost of soy milk. (I’ve only bought it once)
But that’s the cool part, we’ve got so many options that everyone can have their preferred combo.
Interesting. I recently tried soy milk in my coffee and it had 0 body to it at all. Very watery. Perhaps not all soy milk is the same though. I guess I need to try a few different places