Davida Chazan - The Chocolate Lady wrote:
> (Please NOTE: My correct e-mail address is in my Signature) On 17 Dec
> 2004 22:25:17 -0800, during the rec.food.baking Community News Flash
> "pete" > reported:
>
>
>>hey,
>>
>>thanks for the tip
>>
>>there seems to be some logic
>>to not using the Real Van if you add it before baking
>>
>>pete
>
>
> While in general this is true, I have to say that not all artificial
> vanillas are alike. Unfortunately, the stuff that I get here is
> sometimes so disgusting that it makes even cakes taste lousy. But
> recently my health food shop got in vanilla pods that were dirt cheap
> (relatively, that is) so I bought a bunch, and will make my own
> vanilla extract using one of the pods in some really nice port I've
> got.
>
Port? I thought to make vanilla extract you should use high quality
vodka and vanilla beans. Unless of course, you want to make a vanilla
infused port for some other baking needs.

P