In message <[log in to unmask]>, Jon 
Lewis <[log in to unmask]> writes
>I was just looking to see if this list still existed, since I can't 
>remember any recent traffic.  It seems to still be setup, but nobody's 
>posted much in the past year or two.

I'm in that category.

There was a time when most of the conversations were between mothers 
about children with acute allergies and those conversations weren't 
relevant to me as my interest lies in lactose intolerance.

>I've recently discovered a new cheese substitute.  It's Daiya brand 
>"shreds".  I've tried the mozzarella and cheddar styles.  It actually 
>melts almost like real cheese, softens, even stretches a bit.  It's 
>dairy free (OU kosher) and soy and gluten free.
>
>I've made several pizzas and egg & cheese omelettes out of it.  It 
>seems to melt best in the omelettes.

Even here, we don't have common ground. I'm in the UK and we have 
different brands here. I favour one called Cheezly. They do a soy-free 
version, but most of their products are soy-based. They introduced 
Mozarella-style and Edam-style fairly recently, which are both described 
on the pack as super-melting. I've found that I prefer Edam-style and 
can make quite a good pizza with it.

The other brand that's available here is Bute Island Foods Sheese. I 
don't think it's soy-free. I tried it several years ago and thought it 
tasted like either old boots or used socks, but a lot of people rave 
over it so maybe I got hold of a bad batch when I sampled it or maybe I 
just tried the wrong flavour and should give it the benefit of the doubt 
and try it again and report back with the results. <g>

>----------------------------------------------------------------------
> Jon Lewis, MCP :)           |  I route
> Senior Network Engineer     |  therefore you are
> Atlantic Net                |

Nice sig!

Helen
-- 
Helen Edith Stephenson  <[log in to unmask]>
Website:                http://www.wuronga.me.uk/helen/index.html
Blog:                   http://helenedith.wordpress.com/