I call BULLSHIT! There is NO WAY that anyone who works in this field doesn’t know what oat milk is… keep trying to uproar your fan base but everyone on the PLANET knows what oat milk is…
Completely agree! I’m a very basic know nothing food wise bitch, I’ve obviously never even had oat milk, or any milk that wasn’t just generic 1% or 2% to the best of my knowledge, and I know what oat milk is. If I was asked to buy it I’d have to read labels but I’m confident the store I shop at carries it and I could succeed in the mission. I’ve never had coffee that wasn’t just shit black drip coffee of whatever store brand grounds are cheapest and it wouldn’t throw me off, a barista has got to have way more exposure than my dumbass.
Aurghex!
J’en ai marre!
OUI ONLY AAVE NORMALE MILK, MADAME.
Gutted to learn I agree with the French on something.
Small shops getting pissy about alt milks is my fav bait.
I bring oat milk in a pocket flask whenever I go to the local coffee shop for dates, which gets some looks, but needs must
It only counts if you pour the oat milk super slow while maintaining unflinching eye contact with the staff.
Moisture farmin’ all my life and not a drop spilt…
Take a swig straight from the flask and go “Ah, that’s strong stuff”
There’s no freaking way a barista at an airport doesn’t know vegetable milks exist. It might happen but damn that’s rare nowadays. It takes them nothing to have some vegetable milk on the side, it lasts more so it’s not like they might run into supply issues. Weird.
I think this might be a meme about how the french don’t like anything that goes against their national values, which heavily relies on eating “proper” food, i.e. no oak milk garbage … but i could be wrong here.
like how they refuse to speak any language but french
I like my cow milk thank you very much.
You mean to say normal milk.
I’ve seen this image years ago. I don’t know how old it was already at that point.
Aug 29 2022.
Practically a lifetime ago
Only 3 years of 2 week global pandemic ago!
Do Americans make this stuff up and really think Europeans don’t know what Ost milk is. Bitch please
I think this can only come from language barrier, oat milk in french is “lait d’avoine” which doesn’t sound similar at all.
Ost milk
I mean, you’re not helping your case here…
You don’t listen to the Milk Official Soundtrack?
In Sweden all the milk is ost milk.
Not just soy milk?
Soy milk is illegal. You can have soy drink instead.
Are there no lactose intolerant Europeans?
As a lactose intolerant Australian, I just buy lactose-free normal milk.
There are, as well as vegans, we all know about milk alternatives.
i had oat butter a while back, and suddenly I understood why all the dairy conglomerates are lobbying hard about the legal names
They lobbied and won against margarine back during WW2. It couldn’t even be dyed yellow, you got a little packet of yellow dye to add to your white colored margarine at home. This lasted into the mid 1960s when they just started dying the margarine like butter.
Personally growing up on a dairy farm, I’m fine with making the distinction. Like you can’t label food something that it’s not. You can only call Scotch whisky Scotch only if it’s made in Scotland. Same with cheeses and wines in Italy and France. It’s a guarantee you are getting what you paid for, the real thing. And not some fake chemical concoction. It goes even so far as soap. Did you ever notice that Dove is called a beauty bar and not soap?
Go ahead and eat all the oat butter and drink all the oat milk you want if you like it. Oats are a pretty under used crop. The majority of it ends up as horse feed. Oats are a high food value food even for humans. I enjoy making oat bread. It’s quick, simple, and tasty. Along side of a chili or soup, it makes for a hearty and nutritious meal.
Japanese Scotch has entered the conversation
I’ve never heard of Japanese scotch. I’ve heard of Japanese whiskey, which I have a couple bottles of and they’re quite good, but they’re not scotch. Scotch has to be made in Scotland, otherwise it’s not scotch. I tried looking up “Japanese scotch” and didn’t find anything. Just Japanese whiskey.
I’m in favour of regulations against calling plant milk cow milk, but I’m against regulations against calling it milk. Look at coconut milk. If customers want cow milk, they can very well look at the label. But normal people just want milk and don’t much care what it comes out of.
IME people definitely have strong preferences for different kinds of milk. They just aren’t as dumb as dairy lobbyists seem to think.
You might be very surprised at how much people would care about what gets called milk when push comes to shove.
Imagine you go to an unfamiliar grocery store and get some milk. When you get home and try to make coffee, the milk looks and smells weird. You check the label, and find out you accidentally bought yak milk. It is in every sense of the word milk, it just came out of a yak. If you’re a reasonable person, you’ll learn your lesson to check what the milk comes from before buying it.
Yak milk or soy milk doesn’t matter in my view. If you wanted cow milk, look for the word cow. If it’s not there, don’t assume it’s cow milk.
Because they stand to lose a shit ton of money?
yes
oat milk is an alright substitute, helped by being cheap
oat ice cream has a slightly different texture and flavor, though its harder to notice in the Ben & Jerry’s
But oat butter is indistinguishable from cow butter
helped by being cheap
It’s twice as expensive here :(
Yeah which is 100% arbitrary pricing. Making oat milk yourself is like 0.02$ per liter. It is incredibly cheap.
Cow milk has economy of scale and subsidies on its side, milk alternatives would be cheaper given an equal playing field
And imagine if any of those subsidies hit the alternatives!
That would be SOCIALISM
If there’s one thing I hate it’s when other people have their basic necessities fulfilled.
Even then, oat milk could be sold cheaper than real milk. But they know their target customer is willing to pay a premium for a plant based product
Does anyone remember margarine? It’s mostly as good as any other butter, was historically much cheaper, and actually better in things like butter cream frosting (makes it lighter and fluffier).
My wife has developed an allergy to dairy in the last 5 years and all these alternative butters are ridiculously overpriced, but many of them seem to just be margarine with vegan butter branding Some of them like Miyokos are kinda terrible sometimes, or smell like fish oil when heated in a pan.
Remember? Why would people forget about it?
Is it rare where you’re from? Here in Australia, I consider margarine the norm. To the point that if I say I’m having “vegemite and butter” or “jam and butter” on bread/toast, I expect people will know that I actually mean margarine, not butter. In any context other than baking, in fact, I’d expect “butter” to actually mean margarine.
do you have a favorite brand of margarine for popcorn? we have a friend who recently became lactose intolerant and i still want to be able to make her good popcorn when she and hers are over.
I’ve been exclusively using margarine with butter aroma for years, that stuff is pretty good. Not sure if that aroma would trigger a dairy allergy or if it’s actually vegan, though.
Yeah, all of these dairy substitutes are different products and better for different applications. I think oat milk is actually better in coffee than cow’s milk, for example. I wish people would talk about them this way. Most of the time people only say they’re replacements for dairy, and they don’t go into detail where different options are better/worse.
Idk, we always used corn butter or margarine, it just tastes better. Not even from a veganism standpoint, it just better.
Margarine tastes nothing like butter.
And when you start looking at it from a chemical composition standpoint, they are very different things (and I’m no chemist).
I have nothing against margarine, used a lot of it in my life - it has it’s uses, but it isn’t butter, anymore than cream cheese is butter or margarine, though the three have similarities.
If you spend any time baking, all 3 have their use-cases, and can rarely sub for the other.
And when you start looking at it from a chemical composition standpoint, they are very different things
Eh, not really. I mean, maybe an actual chemist would disagree that this makes them quite similar, but the difference is basically one single bond becomes a double bond. To a lay person, at least, they appear chemically very similar.
So? I said that we used margarine in our house as a default. It worked perfectly for baking cake in the years we did it at home, you can saute things with it instead of butter, and it just works.
I don’t care if it tastes different, it’s better. Feel free to have your opinion.
Whaat.
Of course you can have e your own opinion and preferences but surely you have to acknowledge that most people prefer real butter?
And I prefer real margarine. Your point? We’ve had margarine in our home since I was born and it works just fine. Why do I need to acknowledge the tastes of others when I say mine, when no one has done it in the thread?
Did you write the same comment to the one right before me suggesting oat butter?
I’ve only had butter made from animals a handful of times. Nothing special.
Where do they sell oat butter? I need to try that
This is a little pricier brand, but good. There’s a store finder in the menu.
Baaa not in the UK. More’s the pity. Looks good as hell though
seen it in Seattle
haven’t seen it outside of there yet
i’m in the san francisco bay area and it’s in all of our grocery stores
Typical lol
My hometown
Oat butter is a thing that exists? That’s wild.
There’s a silly, change-resistant part of me that feels instinctive outrage at this notion. Mostly I’m just curious. I wonder how it’s made. Can you start with oat milk and make oat butter? Because it blew my mind when I accidentally whipped double cream so much that it started turning into butter.
interesting, i replaced milk with oak milk (recently learned i’v been allergic to dairy this whole time) but had no replacement for butter
Oak milk?
Like a little sap in your milk? 😁
To be fair to that barista, the translation of “oat milk” in French (“lait d’avoine”) isn’t obvious if you don’t already know the word. Also keep in mind that the letter H is (almost) silent in french, so he probably thought that client just had a weird accent when they kept asking for “hawt milk”
Also hot is “chaud” in French which could sound like “oat”
Yeah but milk is lait, the guy is not dumb enough to think she was ordering some chaud milk by using both languages.
It’s either lait chaud or hot milk, or “hawt” milk in that case.
We struggle with the oa sound and some “arrr” sound (that’s what ended our pirate career). The worst English word for a French is probably “horror”, it sounds like the name “Aurore” with a hot potato in the mouth, something like “Howwowr”
Je suis pas d’accord, je pirate très bien encore aujourd’hui 🏴☠️
Oat milk genuinely tastes better than regular milk to me, but it is not cheaper where I’m at.
Somebody with a milk allergy, or intolerance turned me on to oat milk.
For me, I like it better and it lasts longer in the fridge.
I haven’t really tried cooking with it yet though.
As far as cooking with it, I mostly just add it to soup. I’ve not tried anything like baking with it, though. I imagine it’d work just as well, though. Usually for baking what you’re really wanting is the dairy fat. And if oak milk is too thin for that, I can vouch for coconut cream.
I’ll have to take a look at coconut cream. If I’m honest though, I’m not much of a baker. I’m going to try it in some soup though. I’ve got a mess of potatoes and it’ll be soup time soonish.
I’ve been off dairy for so long that whenever I catch a whiff or taste of cow milk by oops it just seems so cheesy. Like no ty I do not want mozz in my tea lol
I just had a discussion with a relative about that, he changed to oat milk 1 year ago. Now he can’t stand the smell of milk in his coffee, he says it tastes like licking a barn. I was really surprised, but it totally makes sense (hehe…).
Makes me wonder how long it takes for an aquired taste (milk, mostly by breastfeeding) to be changed. We grow up with this stuff and you have to make a conscious decision to switch away from a childhood memory (sounds weird, but it’s there).
I’m pissed at that the word barista exists. In Spanish we have one word and we don’t care if you are serving food at tables, beers behind the bar or coffees behind of another bar similar to the previous one.
We do have the word barista in spanish.
It’s not exactly the same as camarero, it’s more focused on the coffee part. Same as we also have the word barman, which differs from camarero in that it normally refers to people who mix drinks and cocktails behind the bar.
Sure we do, now from American influence. Try to find it in a dictionary from 10-15 years ago.
For barman, when was the last time you used it in a conversation? I’ve only heard it used by tourists.
But why tho
I’m not sure.
I don’t know if it is a language or cultural thing. This obsession in making distinctions for the sake of having them. I’m a fancy bartender so I’ll call myself a barista, that’s just bartender in Italian.
How peuple dare not speaking a foreign language perfectly ?
The phrase “lingua franca” exists as a testament to just how willing and able everyone was to learn French for international communication, and I feel like it’s not a huge ask for them to return the favor. It’s an airport.
Lo siento, yo no parle vough fances
