Tofu, I never really liked it until I went camping with some vegans.
Does tea bought in American shops really have a big ol’ Union Flag on it?
Not to pry, but why do you buy soy milk AND half+half? It’s not soy half+half, is it?
they do if its an english-style tea, like earl grey and such. green tea has asian-style graphics like bamboo leaves and pandas or dragons, but it all depends on the brand. then theres sweet ice tea… which shows a glass of tea with three ice cubes and a full pitcher in the background.
Half and half is for adding to coffee and black tea. Soy milk is for making masala tea.
soy milk in coffee makes the coffee turn a really unapetizing gray color, and really dosent take the bitter aftertaste off.
i love the tea with the british flag on it.
soymilk and coffee are def. not a good combo. i like whole milk in everything.
ok, now that you know these things, life can continue. :D
I like soy milk in coffee mostly because I’m lactose intolerant. We often have the same issue with the cat litter and food. It’s not always a matter of lifting it so much as carrying it home for 7 blocks :/
to jen, my lactose intolerant friend.
coffee mate is delightfully lactose free, as is the generic safeway version. also, try chocolate soymilk in your coffee. it’s mocha-y and a less grody color.
the idea of a milk substitute made from soy (or rice, or almonds, or other things that you might conceivably eat in their native form) seems o.k.
the idea of a milk substitute made from milk protein, corn syrup, vegetable oil, phosphoric acid, mono- and di-glycerides, sodium aluminosilicate, and artificial flavors seems less o.k.
also: it’s flammable! (http://www.wired.com/wired/archive/15.01/start.html?pg=5).
I have to agree that I’m not down with the “non-dairy creamer” insofar as coffeemate and its ilk. I don’t really find that plain soy milk changes my coffee to an unappetizing grey colour at all; in fact, I’ve taken many photos to the contrary: http://www.flickr.com/photos/jendockter/524022867/in/set-72157600194090195/
Granted it’s iced and about half of the soy milk is frothed, but you get the idea; not ucky grey at all. As for using choco-soymilk; I largely drink coffee at work, so I use work-supplied soy milk which I have no say in the purchase of, not to mention I find chocolate/vanilla soy milks to be too sweet. I tend to opt for plain or plain unsweetened :/
let it be known tat there are two different rachels posting in this: i am against soymilk in coffee, and i am also against non-dairy creamer. i will always vote for a farm-based fat rather than a factory-based fact.
soy half and half is okay, i just buy the really cheap non-refrigerated soy milk that really manages to take the color out of everything. it’s just that beige.
In the interest of debate I had soy milk in my coffee this morning. It was not gross, but it was less drinkable than coffee with half and half.
While, by and large, I eat like a hippie, I make an exception when chemicals are delicious and not ingested in large amounts. Di-glycerides put the “lyc” in delycious, after all. Especially when it is going into something as terrible for you as coffee.
This is the same reason that I refuse to buy organic healthy ketchup. It’s going on french fries. It will never be healthy. Why try to make a bad decision (that should be made sparingly, if ever, when you’re making an earnest attempt at being healthy) a healthy decision? The benefit will be negligible and product will be less satisfying.
Though, for the sake of argument, I did pick up Silk’s soy creamer that does not turn things mushy gray and is (just hardly) healthier. It actually doesn’t suck.
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