It's the tombs back here, you have to post this on the "Discussions" side. Look at the top of the page for a link to that section of the board. I have only eaten vegan "cream" cheese as a spread, and did not like it much. Sorry I can't help much. I use soy milk in place of regular milk in baking, does not make much difference. Not sure that it would make a big difference with the vegan cream cheese either. Probably would not be quite the same but probably OK. But that is just a guess. I have never even made cream cheese pastry with cream cheese, although I do have a cream cheese based cookie dough and have made ricotta cookies. I don't think the soy based version would be a complete flop, but I don't know for sure, I'm no expert. Post on the Discussion side, follow the link at the top of the page, Maybe then someone who knows more about itw will chime in.

I'm sorry. I don't think I "picked you to shreds". I'm sorry if my response was a little abrupt but I didn't have much time at that moment. I just asked a question and gave my opinion. And while you said you didn't want to be rude I do think your tone is rather rude. Personally, I'm pretty much a vegetarian and have been vegan in the past. It is difficult to maintain and in my experience is not a sustainable diet (in the sense of diet being daily intake of food, not diet to lose weight). I've not gone vegan to lose weight, so I don't know, although the lack of fats would probably be effective in that way. Since you said that eating junk and sugar is what made you put on weight in the past, I said that getting rid of the sugar would be my suggestion rather than the eggs and dairy. I am of the opinion that eggs and dairy are good for a person (barring allergy issues) and should be incorporated in a healthy diet. When I started to diet I cut out a majority of meat, eggs, cheese, etc. but I have not gone vegan in many years. Most of the people I know who have been, or are, vegans are not the healthiest bunch and I don't think it is a good idea long term, as I have said. As for becoming vegan to lose weight I think it is more sustainable to reduce those foods rather than omit them. But that's just my opinion. I'd like to discuss veganism, but do not want to go vegan. Am I still welcome here, or are you only interested in speaking with those who wish to go vegan?

Pesky, I totally agree about the quality of our animal products. It doesn't stop with them though. Grains are said to also not be what our ancestors ate, not good at all these days, even eliminate. Fruits and vegetables have had a lot of their taste and nutrition bred out of them in favor of long shelf life and other more marketable qualities. But I agree, the hormones, antibiotics, living conditions are wretched -- at least lower your intake of the bad stuff. It's just shameful what has happened to our food. But they probably didn't realize it at the time. What really gets me is these natural/organic companies that advertise healthy foods but load them with things like cane sugar. I lump Whole Foods into that group. Soy and corn are other spoiled and contaminated food sources that turn up in so many processed things. I read all labels and try not to buy any of those -- unless I'm desperate for something to eat! Grass-fed beef and organic chicken is easily accessible here, as well as eggs, dairy and other products. At Whole Foods their meats do not have antibiotics or hormones and pasture fed is available (maybe not all types of meat). But gads, that organic cheese I was looking at, the only one available, was $32 per pound. Ain't gonna happen, lol. But I don't eat cheese or dairy often. Organic chicken and grass fed beef is expensive, running about $8 pound for both as I recall -- that would be chicken breast and ground beef. A lot when you can get the regular chicken for something like $3. I have read the GF beef is as healthy as fish. Sure hope, but it unfortunately doesn't have all the flavor grain fed does. So sometimes I just want a disgustingly unhealthy burger! This post was edited by snookums2 on Wed, Nov 20, 13 at 21:18

I do not want to pay for TV, so only get over-air. In the cooler months, I watch a lot of PBS. I alepways have a lot of opinions and have thought of starting a thread "cooking shows cross contamination and other bad habits". TheJazzy veg cook bugs me for some reason. Not sure why. Maybe too cheesecake smarmy? That's too harsh. But I surely do welcome anyone extolling healthful cooking. Forgot-her-name-female vegan cook, red hair, often wears black. She survived cancer, is likely a fine person. Something about her bugs me. Maybe too casually know it all? Cooks Illustrated, Cook Country and TestKitchen. I see a lot of them and reruns. I think Chris K is fine. I like watching most of the shows. Some of the gadget reviews, not so much, although I like Lisa McM. I used o get the magazine. If they still have the offer for free year subscription if they publish your tip, I'll jump on it. They use a LOT of fat NS salt. They need a crawler to remind people to wash hands, swap utensils, cutting boards and so on. I know they want to condense video and save time, but they need to use a crawler. I see a lot of cross contamination opportunities. I am familiar with radiation lab work (you cannot see the radioactivity (like bacteria), but must always be aware that you will contaminate if not meticulous). Handle raw chicken, reach for the salt bowl or shaker? You've just cross contaminated! Simply Ming -- I like when he cooks with his family. And, yes, those moo shoo wrappers are easy and fun to make. Jacques Pepin! He is fantastic. I'll follow him anywhere and drink his Koolaid. Hubert Keller -- a good teacher and fun, creative chef. I want to ride with him on his motorcycle, touring Europe, dining, sipping wines. Those Nordic cooking folks. Fun to watch, but I am not eating uncooked critter and can only cope with just so much dill and cabbage. Woman who cooks quick food in small places. A newer chef. Petite, articulate, genuine, petite fun. Advertises the Hess avocado. She's fun. Pati's Mexican Table-- took me a while to get used to her "feeeesh" = fish. She's fun. Her children are fun, especially ? Jojo? I want to travel /dine the Yucatan with her. Nice house too, Ms. Pati. Mexico, one plate at a time. Ah, Rick. So delicious. Meat BBQ SMOKE UNIVERSITY CHEFS --- you're gonna bring on a cardiac arrest or asthma attack. Darn! I wish I could eat the stuff you BBQ and smoke. Vivian Howard -- I have mixed feelings. So much work to try to cook natural and in-season LOCAL fare. I am tired. Someone walk me over to the Boiler Room (their oyster bar close by). I don't think I can consume too many of those, however healthful, collard greens, turnips and pig gizzards. I like a lot about her, but is that hard laugh forced? Genuine? I'm a northerner and so a lot of the accent and speech from some of the southern states seems so strained. So unneccesarily difficult. Alabamans and Georgian (for example) seem to use up extra rocket fuel to say the simplest words. Mainers may have three syllables for "there" (they a yah), but use much less energy and facial effort. The New Zealand woman with blond hair. Spunky! A good cook. But what the heck is she saying? Take Aussie accent and put it through a food mill on loud. Huh? Remind me of the USA south. Kevin Dunlin (sp) Irish chef -- I want his house! I want to live there. Too hot inland New England. Get me to the UK immediately! Kev, baby, I'll bring the lobster, you put the kettle on