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Wayne Boatwright
 
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silentking > wrote in news:41c41253$0$5292
:

> 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


Bourbon is also commonly used.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.