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You know, I find soymilk foams more easily for making capuccino than real milk does. And ripe avocado spreads more easily than butter and tastes better.

When the capital development of a country becomes a by-product of the activities of a casino, the job is likely to be ill-done. — John M. Keynes
by Carrie (migeru at eurotrib dot com) on Wed Apr 16th, 2008 at 05:53:07 PM EST
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haven't tried foaming it myself, I have tasted soy lattes from a friend - rather different taste. Avocado - fine for some things but in general I prefer butter. I generally eat avocado with bread on its own, or sometimes with butter ;)
by MarekNYC on Wed Apr 16th, 2008 at 05:57:57 PM EST
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Soy milk is an inexcusable culinary tragedy.

Rice milk is the perfect substitute for cereals. Unfortunately I've never seen a rice cream. (Do they even exist?)

I buy organic milk for tea, and very occasionally organic cream. But I think dairy production is a relatively minor distraction from intensive meat farming.

If you have a dead cow someone might as well eat it. It's when you have millions of dead cows being farmed, killed, cut up, processed and shipped around the world that you have to start asking questions about efficiency.

by ThatBritGuy (thatbritguy (at) googlemail.com) on Wed Apr 16th, 2008 at 09:19:07 PM EST
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I find soy milk neutral in tea. If I now put dairy milk into tea, I find it has a strong "cow" flavour.

Modern dairy farming is very intensive and polluting. (It also feeds the meat market, most of the cheaper supermarket cuts being dairy cow or heifer).

Yet I'm not suggesting people should boycott cows' milk and derived products (unless for personal health reasons). What is objectionable is the amount of marketing/advertising/packaging/shelf space devoted to small volumes of low-quality milk turned into various yoghurts and other more or less fermented products, creamy desserts, and intestinal stimulants, sold at high prices : industrial dairy production feeding straight into a marketing-based food industry sector. I don't know what the ratio of raw material to abusively "manufactured" added value (the marketing, ads, packaging, merchandising) in the cost price is, but the  continuous pressure to bring down the price paid to the dairy farmer leads directly to increased intensification and the debasement of the product. Better-quality producers and products, such as traditional cheeses, are increasingly marginalised (even in France).

But, as with meat, the marketing works. It's not easy to see how to turn the situation round.

by afew (afew(a in a circle)eurotrib_dot_com) on Thu Apr 17th, 2008 at 04:15:25 AM EST
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