Posted by Narcissus on Jan 13, 2009 · Member since Mar 2006 · 828 posts
I just ate nooch.
By which I mean I stood in the kitchen counter, eating the flakes straight.
(B-vitamin deficiency, much?)
Posted by underSARAH on Jan 14, 2009 · Member since Jan 2008 · 6499 posts
Oh no, not french... not frenchh... is deffinatly failing that class
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Posted by pagan_veela on Jan 14, 2009 · Member since Feb 2008 · 91 posts
Is it sad that I am Canadian and the only words I recognize are avec and L'Ouest and of course the names of Cities. When I first read this thread I assumed the OP was talking about nutritional yeast but I wasn't sure and I wasn't brave enough to ask.
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Posted by estefania_belle on Jan 14, 2009 · Member since Aug 2008 · 154 posts
Is it sad that I am Canadian and the only words I recognize are avec and L'Ouest and of course the names of Cities. When I first read this thread I assumed the OP was talking about nutritional yeast but I wasn't sure and I wasn't brave enough to ask.
Haha, no I dont think it's sad, I think it's pretty standard actually. You can spend your whole life living in Montreal and not know a word of french and you would be fine. Any language is a great language, in my opinion.
BTW, where do you find nutritional yeast? Should I be able to find it at the health food store? And I thought I heard someone mention something about it and Vit. B12. The lady at the hfs told me I should take supplements because of the veg*n thing. Does anyone know about this?
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Posted by Allychristine on Jan 14, 2009 · Member since Dec 2007 · 15438 posts
BTW, where do you find nutritional yeast? Should I be able to find it at the health food store? And I thought I heard someone mention something about it and Vit. B12. The lady at the hfs told me I should take supplements because of the veg*n thing. Does anyone know about this?
You should be able to find it at a health food store/bulk bins of market. If you are L/O vegetarian, you should not have any issue getting B12, especially if you eat eggs. Those of us eating a plant based diet must make sure to eat B12 fortified foods/supplements. Lots of nut. yeast contains B12, but some does not.
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Posted by estefania_belle on Jan 14, 2009 · Member since Aug 2008 · 154 posts
Thanks Allychristine!
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Posted by Anonymous on Jan 14, 2009 · Member since Dec 1969 · 11789 posts
alors en France nous avons toujours considéré les canadiens comme, ..., et bien, des canadiens ...
... et puis depuis mon arrivé aux USA je les vois s'appeler des français.
Posted by melthibs on Jan 15, 2009 · Member since Apr 2008 · 841 posts
alors en France nous avons toujours considéré les canadiens comme, ..., et bien, des canadiens ...
... et puis depuis mon arrivé aux USA je les vois s'appeler des français.
pourquoi ça ?
~ fr
I know, right? I've been more aware of that fact since a couple of years. C'Est peut-être pour faire référence à nos racines? ;) Me, I consider myself Acadian, it's easier. ;)b
ETA : And oh yeah, I love NY, however, I wonder how long it can keep in the cupboard. Does it have an expiration date? I keep it in a tight sealed plastic container.
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Posted by yabbitgirl on Jan 15, 2009 · Member since Apr 2006 · 14266 posts
Dans la tele français les franco-canadiens ce sont des quebecois. La bas je crois qu'on s'appelle "français" pour pas confondre avec les "anglais" (les anglo-canadiens.) What they do about the Irish Canadians I'm sure I don't know... :-D :-D
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Posted by melthibs on Jan 15, 2009 · Member since Apr 2008 · 841 posts
Exactement, YG! :D
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Posted by propinecone on Jan 15, 2009 · Member since May 2007 · 2842 posts
shmorgasborga schmorgasborga shmorgasborga
(hehe jk, thats my swedish chef..)
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Posted by melthibs on Jan 15, 2009 · Member since Apr 2008 · 841 posts
:-D:>
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Posted by Ohm_i on Jan 15, 2009 · Member since Sep 2008 · 341 posts
i finally tried the stuff on popcorn like i read others had done. I didn't really care for it myself.
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Posted by Anonymous on Jan 15, 2009 · Member since Dec 1969 · 11789 posts
Posted by estefania_belle on Jan 15, 2009 · Member since Aug 2008 · 154 posts
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
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Posted by Heliamphora on Jan 15, 2009 · Member since Oct 2006 · 4798 posts
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
You can thicken your nooch sauce with some arrowroot for a strangely gooey cheesy texture, if you like. I usually do.
A big splash of oil, warmed up over medium-low heat. Add enough nooch to soak it up, and a spoonful of arrowroot (or flour, or cornstarch). Whisk/stir it a bit until it begins to smell toasty (being careful not to burn it), then pour in some soy milk. Keep whisking while it thickens, and add more liquid until it's the consistency you like. Optionally, throw in some salt/pepper/garlic/mustard/onion/ketchup etc. ;)b
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Posted by propinecone on Jan 15, 2009 · Member since May 2007 · 2842 posts
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
l2a has a really good recipe on here for EEZ ZEE Cheezy grilled cheeze too. just keep looking at recipes on here and other vegan sites - you'll keep on seeing it pop up, especially in mac & cheese recipes.
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Posted by _Dalida_ on Jan 15, 2009 · Member since Jan 2009 · 966 posts
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
You can thicken your nooch sauce with some arrowroot for a strangely gooey cheesy texture, if you like. I usually do.
A big splash of oil, warmed up over medium-low heat. Add enough nooch to soak it up, and a spoonful of arrowroot (or flour, or cornstarch). Whisk/stir it a bit until it begins to smell toasty (being careful not to burn it), then pour in some soy milk. Keep whisking while it thickens, and add more liquid until it's the consistency you like. Optionally, throw in some salt/pepper/garlic/mustard/onion/ketchup etc. ;)b
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
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Posted by Heliamphora on Jan 15, 2009 · Member since Oct 2006 · 4798 posts
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
Yr welcome! That's just my own peculiar way of making uncheeze sauces. If the nooch is good, the toasting can make it amazingly cheezy. I hope it works for you.
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Posted by _Dalida_ on Jan 16, 2009 · Member since Jan 2009 · 966 posts
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
Yr welcome! That's just my own peculiar way of making uncheeze sauces. If the nooch is good, the toasting can make it amazingly cheezy. I hope it works for you.
Yes, I'll definitely try toasting the nooch first.... I think that will add some more rich nutty flavor!
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Posted by estefania_belle on Jan 16, 2009 · Member since Aug 2008 · 154 posts
Yes, thanks for the tips everyone. I definately didnt think it would be this versatile... I guess I'll just have to pick a recipe and try it!
Oh no, not french... not frenchh... is deffinatly failing that class
Is it sad that I am Canadian and the only words I recognize are avec and L'Ouest and of course the names of Cities. When I first read this thread I assumed the OP was talking about nutritional yeast but I wasn't sure and I wasn't brave enough to ask.
Is it sad that I am Canadian and the only words I recognize are avec and L'Ouest and of course the names of Cities. When I first read this thread I assumed the OP was talking about nutritional yeast but I wasn't sure and I wasn't brave enough to ask.
Haha, no I dont think it's sad, I think it's pretty standard actually. You can spend your whole life living in Montreal and not know a word of french and you would be fine. Any language is a great language, in my opinion.
BTW, where do you find nutritional yeast? Should I be able to find it at the health food store? And I thought I heard someone mention something about it and Vit. B12. The lady at the hfs told me I should take supplements because of the veg*n thing. Does anyone know about this?
BTW, where do you find nutritional yeast? Should I be able to find it at the health food store? And I thought I heard someone mention something about it and Vit. B12. The lady at the hfs told me I should take supplements because of the veg*n thing. Does anyone know about this?
You should be able to find it at a health food store/bulk bins of market. If you are L/O vegetarian, you should not have any issue getting B12, especially if you eat eggs. Those of us eating a plant based diet must make sure to eat B12 fortified foods/supplements. Lots of nut. yeast contains B12, but some does not.
Thanks Allychristine!
alors en France nous avons toujours considéré les canadiens comme, ..., et bien, des canadiens ...
... et puis depuis mon arrivé aux USA je les vois s'appeler des français.
pourquoi ça ?
~ fr
alors en France nous avons toujours considéré les canadiens comme, ..., et bien, des canadiens ...
... et puis depuis mon arrivé aux USA je les vois s'appeler des français.
pourquoi ça ?
~ fr
I know, right? I've been more aware of that fact since a couple of years. C'Est peut-être pour faire référence à nos racines? ;) Me, I consider myself Acadian, it's easier. ;)b
ETA : And oh yeah, I love NY, however, I wonder how long it can keep in the cupboard. Does it have an expiration date? I keep it in a tight sealed plastic container.
Dans la tele français les franco-canadiens ce sont des quebecois. La bas je crois qu'on s'appelle "français" pour pas confondre avec les "anglais" (les anglo-canadiens.) What they do about the Irish Canadians I'm sure I don't know... :-D :-D
Exactement, YG! :D
shmorgasborga schmorgasborga shmorgasborga
(hehe jk, thats my swedish chef..)
:-D:>
i finally tried the stuff on popcorn like i read others had done. I didn't really care for it myself.
I am not a fan of it on pop corn also.
Just basically like in a cooked dishes.
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
You can thicken your nooch sauce with some arrowroot for a strangely gooey cheesy texture, if you like. I usually do.
A big splash of oil, warmed up over medium-low heat. Add enough nooch to soak it up, and a spoonful of arrowroot (or flour, or cornstarch). Whisk/stir it a bit until it begins to smell toasty (being careful not to burn it), then pour in some soy milk. Keep whisking while it thickens, and add more liquid until it's the consistency you like. Optionally, throw in some salt/pepper/garlic/mustard/onion/ketchup etc. ;)b
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
i add it to tons of stuff - soup, gravy, biscuits, etc.. but one of my favorite things to eat is this:
http://www.veganexplosion.com/queso
srsly - omg amazing.
l2a has a really good recipe on here for EEZ ZEE Cheezy grilled cheeze too. just keep looking at recipes on here and other vegan sites - you'll keep on seeing it pop up, especially in mac & cheese recipes.
So can you use it as a cheese substitute? Like for lasagna or pizza? Whats the texture like I wonder...you guys said it comes in flakes but what about when its heated or baked with something, is it close to cheese texture? I have to go to the health food store tomorow and try to find some.
You can thicken your nooch sauce with some arrowroot for a strangely gooey cheesy texture, if you like. I usually do.
A big splash of oil, warmed up over medium-low heat. Add enough nooch to soak it up, and a spoonful of arrowroot (or flour, or cornstarch). Whisk/stir it a bit until it begins to smell toasty (being careful not to burn it), then pour in some soy milk. Keep whisking while it thickens, and add more liquid until it's the consistency you like. Optionally, throw in some salt/pepper/garlic/mustard/onion/ketchup etc. ;)b
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
Yr welcome! That's just my own peculiar way of making uncheeze sauces. If the nooch is good, the toasting can make it amazingly cheezy. I hope it works for you.
Thanks for your nooch tip Heli! I always somehow think maybe I'm doing the nooch sauce wrong in the back of my head...don't know why. This clears things up for me thanks!
Yr welcome! That's just my own peculiar way of making uncheeze sauces. If the nooch is good, the toasting can make it amazingly cheezy. I hope it works for you.
Yes, I'll definitely try toasting the nooch first.... I think that will add some more rich nutty flavor!
Yes, thanks for the tips everyone. I definately didnt think it would be this versatile... I guess I'll just have to pick a recipe and try it!
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