(Please NOTE: My correct e-mail address is in my Signature) On Sat, 18
Dec 2004 15:01:06 GMT, during the rec.food.baking Community News Flash
Wayne Boatwright > reported:

>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.

I haven't got any Bourbon and I don't much care for the taste of
vodka. Might have a touch of gin in the house, though. That would be
OK, I think.

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~