[Sca-cooks] Almond Milk revisited

[Tom Vincent]

*Unsweetened*.  It worked just fine.  Although, I must say that almond 
milk is such a subtle flavor easily overwhelmed by others that I think 
it simply adds richness and calories without much benefit.  I prefer 
using it in dishes that would really benefit from it.

Duriel

Daniel Myers wrote:
> On May 31, 2006, at 7:57 PM, Tom Vincent wrote:
>
>   
>> I thought I'd mention that at this past weekend's Alles Faire, we used
>> several quarts of the Blue Diamond unsweetened, unflavored Almond Milk
>> to prepare various dishes.
>>
>> All of us cooks agreed that the expense of almonds and the time to  
>> make
>> almond milk from scratch just wasn't worth it when you're cooking  
>> for 200.
>>     
>
> Did it behave like regular almond milk?
>
> Anyone using it for a feast might want to take extra care - there  
> might be a potential allergen issue.  The ingredients list has (among  
> several other things) evaporated cane juice and soy lecithin.
>
> - Doc
>
>
>   

-- 
***********
Tom Vincent
***********
The new Tom Hanks film is based on a book full of lies, deceit & corruption.  
It's also based on Dan Brown's "The daVinci Code"