![]() Notable Cases & Transactions General Corporate In this connection, Miyoko has been involved in the areas of insolvency, disputes, trade mark registrations / disputes, e-commerce, construction, civil / criminal cases, arbitration, listing / delisting and regulatory matters as well as individual clients focused areas such as immigration matters, family office tax scheme, sale and purchase of real estate properties, making wills, probate, and family law matters. On the more general front, as she is bi-bilingual in Japanese and English, she acts as a facilitator in closing the communication gap between Japanese clients and solicitors as well as presenting solution-based answers to meet clients' development plans and strategies. She has acted for multinationals in various fields in relation to the establishment of businesses (Singapore subsidiaries and branches), merger & acquisition, joint venture, capital reorganisation, corporate restructuring, sale of goods, supply of services, distributorship, agency, employment, industrial relations, general corporate compliance matters and corporate secretarial matters. Miyoko's experience in her practice of general corporate and commercial law is wide-ranging. Miyoko Ueno is a Partner in the firm’s Corporate Commercial Practice. Most are really quite simple to make.Barrister-at-Law, Middle Temple (non-practising) Now that we live in Belgium, I can’t find cream cheese or ricotta substitutes. They are crazy expensive, but it was the only way to really know. I recommend to just buy one of each kind of vegan cheese and taste test them. But it made a good sour cream substitute. I used to buy a cream cheese in a square container that was really sour and quite frankly horrible. I thought they were good substitutes, especially if you added something to them like a spice blend (for a savory taste) or a fruit preserve (for a sweet taste). ![]() However, I do like Kite Hill for cream cheese and ricotta cheese. It doesn’t melt well, doesn’t taste good, and it certainly doesn’t taste like cheese. I don’t like any sort of cheese slices or cheese shred. I was a few years out from eating cheese before I could enjoy vegan cheeses. For me, it was the A1 protein, not lactose Honestly, nothing is going to taste like the real deal. I can do a few others blends as long as I don't go overboard but cheese! We don't eat those enough so cheese slices start getting moldy after a while. I can do sharp cheddar but that honestly only tastes good on tacos and burgers. I'm down to parmesan and swiss at this point. Then one by one, certain cheese or brands are taken off the list. Then it's all ice cream □ But hey, I can still have most cheeses. At first, it was just milk, especially anything over 2%, that sent me to the bathroom. S23:31:18 GMT said:It appears that I'm really lactose intolerant. If I avoid full fat dairy, I'm usually ok in small amounts. The other known lactose intolerant people in my family are either completely dairy free and don't even eat the plant based ones (my aunt) or they suck up the aftermath for their pecan ice cream (looking at you, Dad). What are some good plant based (fake) cheeses out there? I see some in the store but I don't know which are good. Too much of real butter, and I'm in the bathroom. ![]() Sour cream is ok for now but probably not for long. It appears that I'm really lactose intolerant.
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