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Vitamin B12. Vegetarians have been eating it for years, since they don't get their B's from meat.
I love nutritional yeast and have been putting it on popcorn for years. It also goes well on buttered toast. It mixes into the butter and makes a cheesy, nutty kind of spread.
Mmmm. Maybe I'll make a nice midnight snack right now
I recently bought a small quantity of it. I keep forgetting I have it. I intend to use it green beans or something green. A restaurant I visited last year used it to top roasted shi****o peppers.
Vitamin B12. Vegetarians have been eating it for years, since they don't get their B's from meat.
I love nutritional yeast and have been putting it on popcorn for years. It also goes well on buttered toast.
It mixes into the butter and makes a cheesy, nutty kind of spread.
Hmm, mix it with butter for toast...
Since I like the British Marmite, yeast based w/ B vitamins, ha, and have many jars ...I bet
that would be good, thanks, my friend.
Just a story: When I was a strict vegetarian for 15 yrs if my gums started to bleed (not often), I would
put a tablespoon of nutri yeast in V8 juice...next morning all gone!
I have heard about it on popcorn for years.
Meatballs, eh? Thanks...bet it would enhance turkey meatballs.
I always sprinkle a lot on tofu, fried slowly in butter is best - soy sauce or Worcestershire,
onions and garlic ...people love it that think they hate tofu...never cover it so it gets crusty and chewy...use 'firm', always organic.
I'm gonna try it niow on my steamed green veggies of all kinds with a bit of soy sauce....love this thread!
Recently, I saw reports/blog entries about the flavoring that Australian's love - Chicken Salt. I purchased some, and I absolutely think it makes certain items taste better (particularly roasted vegies and chicken salad. Strangely, I don't find that it does anything to roasted chicken.) I also use fish sauce in places that would surprise you, and I do think there is a positive difference.
Anywho, I'm always open to stuff that might make food taste better. Today, I saw this article on Nutritional Yeast. Does anybody use this stuff for the FLAVOR? I'm not at all thinking or concerned with the nutritional value. Just the flavor it might or might not add.
Hmm, mix it with butter for toast...
Since I like the British Marmite, yeast based w/ B vitamins, ha, and have many jars ...I bet
that would be good, thanks, my friend.
Just a story: When I was a strict vegetarian for 15 yrs if my gums started to bleed (not often), I would
put a tablespoon of nutri yeast in V8 juice...next morning all gone!
I have heard about it on popcorn for years.
Meatballs, eh? Thanks...bet it would enhance turkey meatballs.
I always sprinkle a lot on tofu, fried slowly in butter is best - soy sauce or Worcestershire,
onions and garlic ...people love it that think they hate tofu...never cover it so it gets crusty and chewy...use 'firm', always organic.
I'm gonna try it niow on my steamed green veggies of all kinds with a bit of soy sauce....love this thread!
"He made practical recommendations and, just before he died, identified in brewer's yeast a cost-effective therapeutic and preventative measure. Goldberger, a steady and careful researcher, turned a hypothesis (a reasonable idea) into a theory (an idea that accounts for the known facts to a reasonable degree of certainty)."
Carloads of it were sent down and between that and changing diet, the disease was eliminated.
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