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naughty wub

digital tunes is way cheaper than the others but only has one of the releases i want

What are you after, may I ask?

wolf89 wrote:

Electric_Head wrote:Don't use soya milk in coffee.
It separates and looks like the milk was off.

Don't use soya milk regardless.

Oh, shush.

First of all, it does not separate if you pour it slowly. Unless coffee is super acidic, but even then cold soya milk should be fine. If you want it warm (like a cappuccino - yes you can make soya milk frothy), don't heat it above 70°C, I would say 65°C is a safe bet.

im after a load of julio bashmore - au seve, batty knee dance, father father, riff wrath, footsteppin', etc. i usually buy vinyl off surus if i get singles for the free DLs. was thinking of getting au seve on vinyl but i dont like the flip the rest are sold out

Soy milk is terrible for cooking with IMO, it wouldn't suprise me if it separated in coffee. I don't really drink either tho.

The worst part about being on crutches is trying to adjust my junk subtly. Holy fuck

320s for home listening will be perceivably no different most likely so it won't be too much of a disaster if you can't get em.

wolf89 wrote:320s for home listening will be perceivably no different most likely so it won't be too much of a disaster if you can't get em.

well most places sell both no? - the reason i want them is cos if im gonna buy a track then i want the full monty, that i can convert myself and put to whatever use

mo respect wrote:Soy milk is terrible for cooking with IMO, it wouldn't suprise me if it separated in coffee. I don't really drink either tho.

I use it for porridge occasionally, usually I'd use rice milk. I also make mean soya milkshakes and use it as replacement in baking. I don't know what type of cooking you'd normally use milk in, be it cow's or soya, tbf.

Trust me.
It separates.
But only if you leave it for a few seconds to stand.

soya milk gives you horrendous smelling farts

Electric_Head wrote:Trust me.
It separates.
But only if you leave it for a few seconds to stand.

Trust me, I was working in vegan place for years.

The only cases of separation occurred when the coffee was really acidic, so the acid would curdle soya milk. But really acidic coffee tastes like shit anyway.

So, explain.
Why was my coffee separating?

Possible explanations:
1. coffee was very acidic
2. you poured it really fast
3. you poured too little amount of soya milk
4. it was a shit soya milk
...
5. Well, ok. I don't know why is that, but my mum can never do it. It always curdles. I stood next to her, she did it in front of me and it curdled. Then I used the same amount of coffee, the same cup, same everything - and it didn't curdle. I tried that with barley coffee and it was the same - her curdled, mine didn't.

Like some people always make a slack-baked cake. No matter how hard they try, it will always turn out with a goo inside.

So yeah, maybe you're just one of those people

maybe b/c the coffee is too hot

ch3 wrote:

mo respect wrote:Soy milk is terrible for cooking with IMO, it wouldn't suprise me if it separated in coffee. I don't really drink either tho.

I use it for porridge occasionally, usually I'd use rice milk. I also make mean soya milkshakes and use it as replacement in baking. I don't know what type of cooking you'd normally use milk in, be it cow's or soya, tbf.

Porridge would probably be okay. I should have been more specific (posted that early in the morning), but I found that soy is just not good for sauces, or for thickening things. I also found that it made cornbread batter a little...runny? Like I said though, I don't really use it that much, just did when I was living with a few different people.

mo respect wrote:

ch3 wrote:

mo respect wrote:Soy milk is terrible for cooking with IMO, it wouldn't suprise me if it separated in coffee. I don't really drink either tho.

I use it for porridge occasionally, usually I'd use rice milk. I also make mean soya milkshakes and use it as replacement in baking. I don't know what type of cooking you'd normally use milk in, be it cow's or soya, tbf.

Porridge would probably be okay. I should have been more specific (posted that early in the morning), but I found that soy is just not good for sauces, or for thickening things. I also found that it made cornbread batter a little...runny? Like I said though, I don't really use it that much, just did when I was living with a few different people.

I use soya cream for sauces, but yeah, works a bit differently. I'd probably use reduction or a bit of soya flour (or other flour) mixed with a dash of water to get things thicker. Haven't really made cornbread, but I've done a fair share of vegan baking and it usually turns out ok

I've also discovered that a blend of silken tofu and soya milk with added potato flour works excellent in eggless quiches!

I'm gonna stop now. One should never start me going on vegan cooking...

hmmmm...yeah maybe i just needed to use another substance for reduction.

oh well, im lactose so its not a huge deal. i just use local goats milk instead

Almond milk is the best. Though it would probably taste like shit with coffee.

the best milk

you lot are gay, just milk from a cow. drink it.