tag:blogger.com,1999:blog-17839378.post1144468530731971144..comments2009-04-12T07:43:18.527-07:00Jenny Sagerhttp://www.blogger.com/profile/10709712568243248055noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-17839378.post-71501539140203918602009-04-12T07:43:00.000-07:002009-04-12T07:43:00.000-07:00salty soy milk is great!<BR/><BR/>I really like your recipes, especially the chinese/taiwanese ones. They really do remind me of my family's cooking. I was born in Taiwan but I've pretty much been raised in NJ all my life.<BR/><BR/>Happy Easter! I plan to make some chinese tea eggs today!Shih-Yihttp://www.blogger.com/profile/14809745793721668908noreply@blogger.comtag:blogger.com,1999:blog-17839378.post-33587422921134482272009-02-12T12:28:00.000-08:002009-02-12T12:28:00.000-08:00Oh yes, there are several brands available in U.S. now. You might want to read some reviews first: http://www.soya.be/soy-milk-maker.php and http://realfoodliving.com/product-reviews/soyapower-plus-soymilk-maker .<BR/><BR/>That new filter-less one has rave reviews but in the end I wanted to see if i'd even like the homemade and if I'd keep it up, so I didn't invest as much and bought one on ebay called EZ Soy since I read somewhere it's essentially the same as another well-reviewed model. So far it's been great. Today I want to buy some nigari and so I can try making tofu next -- I hear homemade is great. Also been trying to cook with the okara which is very healthy and eaten in Japan but given to livestock in China. Some cool recipes on the net.<BR/><BR/>I'll be glad to share more info without cluttering up your blog if you like. Feel free to email me at jrotem AT rotemgear.comjrotemhttp://www.blogger.com/profile/18189728887447778599noreply@blogger.comtag:blogger.com,1999:blog-17839378.post-7927179253096052862009-02-10T19:44:00.000-08:002009-02-10T19:44:00.000-08:00Thanks for the comments! I'm interested in the soy milk machine. I didn't even realize one could buy those. Where did you buy it, what kind did you get, and how do you like it?Jenny Sagerhttp://www.blogger.com/profile/10709712568243248055noreply@blogger.comtag:blogger.com,1999:blog-17839378.post-90848718141250359122009-02-10T19:14:00.000-08:002009-02-10T19:14:00.000-08:00Happened upon your blog while searching fr a recipe for salty breakfast style soy milk. I recently got a soy milk machine so I tried this with milk hot and straight from the machine. It didn't congeal, it mostly curdled (need less milk per vinegar?) Also used japanse kizami benishoga since I have no Chinese pickles. But it's delicious!! Thanks. Now, when do I add the lox? ;)jrotemhttp://www.rotemgear.comnoreply@blogger.comtag:blogger.com,1999:blog-17839378.post-48871288506049733882009-02-06T12:33:00.000-08:002009-02-06T12:33:00.000-08:00wow that sounds really delicious!foodhoehttp://foodhoe.comnoreply@blogger.comtag:blogger.com,1999:blog-17839378.post-41269798397939651222008-12-28T07:28:00.000-08:002008-12-28T07:28:00.000-08:00One of my favorite breakfasts! I like a beaten egg in mine. Plus shredded, dried pork (fu) and chopped scallions.Todd Hudsonhttp://www.blogger.com/profile/17260854165014857859noreply@blogger.comtag:blogger.com,1999:blog-17839378.post-49935527136910879802008-10-03T11:26:00.000-07:002008-10-03T11:26:00.000-07:00I'm glad you are still making yummy food. Fresh tofu is good...<BR/><BR/>-JamesJames Horeyhttp://www.blogger.com/profile/15334722942413780841noreply@blogger.com