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  • Board Topic

    Best soy milk?

    Lots of prior threads on this, most recently: http://www.chowhound.com/topics/show/310651?user_name=&query=soy+milk

  • Board Topic

    Soy Frozen Yogurt?

    Any place have soy frozen yogurt? Frozen yogurt made from soymilk. Not from a container (or supermarket), but dispensed from a machine a la Pinkberry, Kiwiberry, etc.

  • Board Topic

    Soy is bad for you

    this debate has been raging for a long time...and while i’m personally anti-soy, and have been for years, i think the jury’s still out.

  • Board Topic

    Silk Soy Egg Nog

    For those of us poor saps who love dairy, but our bodies don’t (allergic or lactose intolerant), we can once again enjoy egg nog!!! I just tried the Silk brand Soy Egg Nog, and it’s just fantastic. It’s creamy,...

  • Videovideo icon

    Know Your Mushrooms

    A visual guide to all your favorite fungi.

  • Board Topic

    Soy burrito A.B.*

    *After Burritoville, where can I find an item even partially similar to their Mega-Soy Burrito (tempeh, tofu ‘crema,’ tofu 'cheese,' rice, beans, guac) Thx

  • Board Topic

    Is there such a thing as a decent plain soy yogurt?

    of soy yogurt that is relatively OK? But no way I will give up cheese - a life without cheese (like an unexamined life) is not a life worth living

  • Board Topic

    soy milk vs whole milk

    out the unsweetened versions (or at least the “light” version, which has less sugar along with reduced fat). I initially used soy milk to make stovetop mac-n-cheese when out of cow’s milk, and it worked just...

  • Board Topic

    Non-veggie soy suggestions?

    and sour soup has a meat broth with tofu. My sister has soy milk with her morning cereal and uses something called XXXX Balance instead of butter. You could sneak tofu into mashed potatoes or mashed cauliflower. Haven’t...

  • Board Topic

    Does Hydrolyzed Soy Protein = MSG?

    all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish. Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart...

  • Board Topic

    soy milk as substitute for cream in sauces?

    i heard this cookbook author, george stella, http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.F06497.desc.George-Stellas-Good-Carb-Family-Cookbook-by-George-Stella say that soy milk can give you a creamy (and...

  • Recipe

    K-uesadilla

    K-uesadilla

  • Board Topic

    Soy and Sake, delicious veg sushi and pan asian

    . It was a small white corn tortilla smeared with avocado and topped with what looked like shredded soy cheese (this was the soy crab). The whole thing was cold, unimaginative and flavorless. For mains we ordered the Spider Web...

  • Board Topic

    Soy Milk vs Cow's milk - the nation decides

    flavoured modified oil products, they represent what Chowhounds shouldn’t/won’t/don’t consume unless.... we are in a discussion about guilty secret pleasures where someone confesses to making a meal of Spray...

  • Board Topic

    Firm Tofu ideas? (pref without soy sauce)

    I have a container of firm tofu that I want to cook up. Most of the recipes I have seen are Asian and use soy sauce and fish sauce which I have to say away from because of sodium content. I was thinking of just broiling or...

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