So my wife and I were travelling a few years back and were in Hong Kong. We had reservations at a place that was done up as a Shanghai night club from the 1920s, with live Chinese jazz from that period.

It was popular and our table wasn’t ready when we arrived. So while loitering the wait staff asked if we’d like a drink, on the house. I said I’d like a scotch and soda and my wife a glass of house white wine. The waiter came back with “bean juice” or “bean cream”, in a big wine stem. He said it was “very special”. Uh huh.

We didn’t drink much of it. Not saying you couldn’t like it, but I think it would be an acquired taste. But amusingly, they would’nt take it away, even after we ordered a bottle of wine.

Waiter: “Don’t you like the bean cream sir?”
Me: “We’re not used to it, so a little goes a long way. I think we’re finished”
Waiter (smirking): “Maybe you’ll change your mind. I’ll leave it here.”
Me: “No really… He’s gone. Damn.”

This went on the entire meal, which was otherwise excellent. I think they decided we were good sports, and so brought out free dessert that was actually good, a coconut creme brulee sort of thing.

Obvious, because it tastes GOOD.

Soy “Milk” is just nasty nasty chalky sediment. It is something that people on fear factor would refuse to eat.

Meanwhile on the Animal Planet show Animal Precinct:

http://animal.discovery.com/fansites/animalprecinct/episode/episode_02.html

Episode #13 ó Dangerous Diet
Blinded vegitarian cats.

http://www.organicsofoz.com/items/rsn180.asp

I’m with Green LA Girl about the nasty cold butter on rolls, but good butter in shortbread, madeleines, pound cake, or with shallots on top of carrots or brussels sprouts…is truly a grand thing.

Using margarine or some other substitute in any of the above would be nightmarish.

I lived with a vegan for a year or so, and by the end of it I probably would have killed a man for nice butter-and-milk-filled mashed potatoes.

You can make edible mashed potatoes with soy, sure, but it’s just not the same thing at all.