On Tuesday, April 13, 2021 at 5:52:49 AM UTC-4, Janet wrote:
> In article >, says...
> >
> > On 2021-04-12 5:33 p.m., Graham wrote:
> > > On 2021-04-12 2:50 p.m., US Janet wrote:
> > >>
> > >
> > >>
> > >> A couple people have been gifting me large bottles of vanilla when
> > >> then travel to Mexico. I now have about a quart of the stuff and I
> > >> don't make sweets any longer.
> > >>
> > >> End of Ramble
> > >> Janet US
> > >>
> > >
> > > Go to your local artisinal baker and trade it for bread.
> >
> > You would want to make sure you got a lot of bread in return.
> >
> > Years ago a neighbour went on a Caribbean cruise and brought us some
> > vanilla extract from Grenada. That stuff was amazing. I was talking
> > with the chef/owner of a local restaurant and commented on the vanilla
> > taste in his desserts. It turned out that he got his vanilla extract
> > from the Dominican Republic. His wife was Dominican and they went down
> > frequently and always brought back lots. On his next trip he brought me
> > back a 500ml bottle of it. That lasted me a good long time. The down
> > side was that I could never find another source of vanilla that good.
> > Now I have to pay a small fortune for an inferior product.
> I make my own with vanilla pods and alcohol (usually brandy but my
> current one is in vodka, I've also used sherry+rum. Just what we have
> that's already open).
>
> Get a small clean glass bottle with a screwtop lid. Those 200ml
> bottles from hotel minibars are ideal.
>
> Slit two vanilla pods lengthways, leave the seeds in. If your bottle
> is too short cut them in half lengthways to fit them in. Stuff all the
> pods in the bottle. Fill the bottle with alcohol to the top, making sure
> the pods are immersed. Put the lid on and shake it. Store in a cool dark
> place, and turn the bottle once a week. It's ready in 6 months.

Brandy is OK... sometimes.