Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #46 (permalink)   Report Post  
Old 24-12-2004, 09:48 PM
Vox Humana
 
Posts: n/a
Default


"Raj V" wrote in message
...
Here in Houston, you can buy real vanilla extract from Mexico very

cheaply.
We have large grocery stores that specialize in Mexican food. My wife

bought
a fancy looking 236 ml bottle from a Wisconsin specialty company for $12+
and it is just not as good as the Mexican. The 750ml bottle from Mexico

cost
about $7. Using it in baked goods has never seemed to degrade the taste.

For
that price why use imitation?


There was a big discussion about Mexican vanilla here a few months back.
Some people are hesitant to use it because of fear of toxicity. Others
claim that most imported vanilla from Mexico is actually synthetic. Here is
a link to a page on the topic. I'm not make a claim either way, just
bringing up another point of view.
http://www.vanilla.com/html/facts-mexican.html



  #47 (permalink)   Report Post  
Old 25-12-2004, 03:59 AM
Raj V
 
Posts: n/a
Default

Vox Humana wrote:
There was a big discussion about Mexican vanilla here a few months back.
Some people are hesitant to use it because of fear of toxicity. Others
claim that most imported vanilla from Mexico is actually synthetic.

SNIP

You could be right on both counts. Mr. Flores, the spice shop owner at the
farmer's market told me it was real but who really knows? I am one of those
people who could be fooled. Like with wine. I have to admit I'm not sure I
could tell the difference between a $25 and a $75 bottle of wine. Same with
vanilla, except that stuff from Wisconsin, it was awful.

I've been going to the Flores spice shop for 25 years. A marvelous place
with a marvelous odor. He helps me select different chilies to mix for my
Chili powder. He has a section devoted to folk medicine. Not sure the
efficacy but I tend to believe indigenous medicines may be underrated.

I love the farmer's market. After a hearty breakfast at the restaurant
there, where they serve real biscuits and fresh made sausage, a stroll
through the stalls buying fresh produce tops off a Saturday morning. The
spice shop is a darned interesting place to browse.

Raj
In Houston where it is actually snowing on Christmas eve!!!! Well, not big
flakes, but white cold stuff.

Merry Christmas


  #48 (permalink)   Report Post  
Old 25-12-2004, 03:59 AM
Raj V
 
Posts: n/a
Default

Vox Humana wrote:
There was a big discussion about Mexican vanilla here a few months back.
Some people are hesitant to use it because of fear of toxicity. Others
claim that most imported vanilla from Mexico is actually synthetic.

SNIP

You could be right on both counts. Mr. Flores, the spice shop owner at the
farmer's market told me it was real but who really knows? I am one of those
people who could be fooled. Like with wine. I have to admit I'm not sure I
could tell the difference between a $25 and a $75 bottle of wine. Same with
vanilla, except that stuff from Wisconsin, it was awful.

I've been going to the Flores spice shop for 25 years. A marvelous place
with a marvelous odor. He helps me select different chilies to mix for my
Chili powder. He has a section devoted to folk medicine. Not sure the
efficacy but I tend to believe indigenous medicines may be underrated.

I love the farmer's market. After a hearty breakfast at the restaurant
there, where they serve real biscuits and fresh made sausage, a stroll
through the stalls buying fresh produce tops off a Saturday morning. The
spice shop is a darned interesting place to browse.

Raj
In Houston where it is actually snowing on Christmas eve!!!! Well, not big
flakes, but white cold stuff.

Merry Christmas


  #49 (permalink)   Report Post  
Old 25-12-2004, 03:59 AM
Raj V
 
Posts: n/a
Default

Vox Humana wrote:
There was a big discussion about Mexican vanilla here a few months back.
Some people are hesitant to use it because of fear of toxicity. Others
claim that most imported vanilla from Mexico is actually synthetic.

SNIP

You could be right on both counts. Mr. Flores, the spice shop owner at the
farmer's market told me it was real but who really knows? I am one of those
people who could be fooled. Like with wine. I have to admit I'm not sure I
could tell the difference between a $25 and a $75 bottle of wine. Same with
vanilla, except that stuff from Wisconsin, it was awful.

I've been going to the Flores spice shop for 25 years. A marvelous place
with a marvelous odor. He helps me select different chilies to mix for my
Chili powder. He has a section devoted to folk medicine. Not sure the
efficacy but I tend to believe indigenous medicines may be underrated.

I love the farmer's market. After a hearty breakfast at the restaurant
there, where they serve real biscuits and fresh made sausage, a stroll
through the stalls buying fresh produce tops off a Saturday morning. The
spice shop is a darned interesting place to browse.

Raj
In Houston where it is actually snowing on Christmas eve!!!! Well, not big
flakes, but white cold stuff.

Merry Christmas


  #50 (permalink)   Report Post  
Old 25-12-2004, 11:43 PM
Jerry
 
Posts: n/a
Default

On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
wrote:

On Wed, 22 Dec 2004 wrote:

So, your cost per ounce is.....? Forgive me if I can't do the
arithmetic - I had a glass of pinor noir with dinner and I can barely
type.


If I got this right, it's:

24 pods cost $58.
Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
I'm guessing that was around $12, but I could be way off.
$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.

Not bad.

Dave



Actually, (this is a little embarrassing) the 190 proof stuff here in
a North Carolna state ABC store sells for about $10/fifth. It's
straight clear grain alcohol, and I can't imagine how they can sell
it, but this is moonshine country (who knows). The stuff is so
flammable, you have to be extrememly cautious when using it anywhere
near an open flame (better to put out the flame,or risk burning the
shack down). Can't even imagine some one taking a drink out of the
bottle. Goes by various inconspicuous brand names.

I also infused the peelings of several oranges in it for a few months,
and I just add it to dessert foods for flavoring with an eye dropper.
Goes very well with sugar cookies and such.

!/4 lb is the minimum you can order from this source (atlantic spice),
so $58 is a lot, but if one got a few more people interested in a well
split order, each could have some really cheap premium vanilla for
much less than the retail value (at lesser quality).


  #51 (permalink)   Report Post  
Old 25-12-2004, 11:43 PM
Jerry
 
Posts: n/a
Default

On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
wrote:

On Wed, 22 Dec 2004 wrote:

So, your cost per ounce is.....? Forgive me if I can't do the
arithmetic - I had a glass of pinor noir with dinner and I can barely
type.


If I got this right, it's:

24 pods cost $58.
Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
I'm guessing that was around $12, but I could be way off.
$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.

Not bad.

Dave



Actually, (this is a little embarrassing) the 190 proof stuff here in
a North Carolna state ABC store sells for about $10/fifth. It's
straight clear grain alcohol, and I can't imagine how they can sell
it, but this is moonshine country (who knows). The stuff is so
flammable, you have to be extrememly cautious when using it anywhere
near an open flame (better to put out the flame,or risk burning the
shack down). Can't even imagine some one taking a drink out of the
bottle. Goes by various inconspicuous brand names.

I also infused the peelings of several oranges in it for a few months,
and I just add it to dessert foods for flavoring with an eye dropper.
Goes very well with sugar cookies and such.

!/4 lb is the minimum you can order from this source (atlantic spice),
so $58 is a lot, but if one got a few more people interested in a well
split order, each could have some really cheap premium vanilla for
much less than the retail value (at lesser quality).
  #52 (permalink)   Report Post  
Old 26-12-2004, 12:16 AM
Dave Bell
 
Posts: n/a
Default

Jerry wrote:

On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
wrote:


On Wed, 22 Dec 2004 wrote:


So, your cost per ounce is.....? Forgive me if I can't do the
arithmetic - I had a glass of pinor noir with dinner and I can barely
type.


If I got this right, it's:

24 pods cost $58.
Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
I'm guessing that was around $12, but I could be way off.
$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.

Not bad.

Dave




Actually, (this is a little embarrassing) the 190 proof stuff here in
a North Carolna state ABC store sells for about $10/fifth. It's
straight clear grain alcohol, and I can't imagine how they can sell
it, but this is moonshine country (who knows). The stuff is so
flammable, you have to be extrememly cautious when using it anywhere
near an open flame (better to put out the flame,or risk burning the
shack down). Can't even imagine some one taking a drink out of the
bottle. Goes by various inconspicuous brand names.

I also infused the peelings of several oranges in it for a few months,
and I just add it to dessert foods for flavoring with an eye dropper.
Goes very well with sugar cookies and such.

!/4 lb is the minimum you can order from this source (atlantic spice),
so $58 is a lot, but if one got a few more people interested in a well
split order, each could have some really cheap premium vanilla for
much less than the retail value (at lesser quality).


I did a little searching just now, and found the following:

http://www.23degreesnorth.com/vanilla.htm
6 pods for $12.95

Not much cheaper, by the pod, but at least it's a small order...

For all I know, the straight grain alcohol is that cheap, here in
yuppie-land California; I haven't bought any in decades!

Dave
  #53 (permalink)   Report Post  
Old 26-12-2004, 12:16 AM
Dave Bell
 
Posts: n/a
Default

Jerry wrote:

On Wed, 22 Dec 2004 17:16:12 -0800, Dave Bell
wrote:


On Wed, 22 Dec 2004 wrote:


So, your cost per ounce is.....? Forgive me if I can't do the
arithmetic - I had a glass of pinor noir with dinner and I can barely
type.


If I got this right, it's:

24 pods cost $58.
Used 6 pods ($14.50) in a pint of 190 proof grain alcohol.
I'm guessing that was around $12, but I could be way off.
$14.50 + $12 = $26.50 for 16 ounces UNcut. Times 40% = $0.66 per ounce.

Not bad.

Dave




Actually, (this is a little embarrassing) the 190 proof stuff here in
a North Carolna state ABC store sells for about $10/fifth. It's
straight clear grain alcohol, and I can't imagine how they can sell
it, but this is moonshine country (who knows). The stuff is so
flammable, you have to be extrememly cautious when using it anywhere
near an open flame (better to put out the flame,or risk burning the
shack down). Can't even imagine some one taking a drink out of the
bottle. Goes by various inconspicuous brand names.

I also infused the peelings of several oranges in it for a few months,
and I just add it to dessert foods for flavoring with an eye dropper.
Goes very well with sugar cookies and such.

!/4 lb is the minimum you can order from this source (atlantic spice),
so $58 is a lot, but if one got a few more people interested in a well
split order, each could have some really cheap premium vanilla for
much less than the retail value (at lesser quality).


I did a little searching just now, and found the following:

http://www.23degreesnorth.com/vanilla.htm
6 pods for $12.95

Not much cheaper, by the pod, but at least it's a small order...

For all I know, the straight grain alcohol is that cheap, here in
yuppie-land California; I haven't bought any in decades!

Dave
  #54 (permalink)   Report Post  
Old 28-12-2004, 02:43 PM
Dee Randall
 
Posts: n/a
Default


"Dave Fouchey" wrote in message
...
Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does
a marvelous job of making Vanilla Extract with no aftertaste from the
Vodka at all. You might try it with a pint of Vodka and see if you
like it.

By the way my eldest Daughter's name is Davida, neat to see another
one.

Dave Fouchey


Couldn't resist - I have a cousin named Davida. How do you pronounce your
name?
Duh-VEE-Duh?
She calls herself Dee, as I do myself.
Dee


  #55 (permalink)   Report Post  
Old 28-12-2004, 02:59 PM
Dee Randall
 
Posts: n/a
Default


"Jerry" wrote in message
...




On Sat, 18 Dec 2004 23:43:14 GMT, "Vox Humana"
wrote:


"graham" wrote in message
news:[email protected]

"pete" wrote in message
oups.com...
hey,

thanks for the tip

there seems to be some logic
to not using the Real Van if you add it before baking

pete

But why use artificial when the real stuff is readily available?
Graham


For the same reason people buy vermeil jewelry with cubic zirconium when
solid gold and diamonds are readily available.


I purchased a 1/4 lb of vanilla beans for $58 (approx 2 doz pods) from
Atlantic Spice (online at www.atlanticspice.com severlal monts ago. I
tried a half-dozen slit open pods in a pint of 190 proof grain
alcohol, and later diluted it with distilled water to about 40%. I let
it infuse for a bit over 90 days, tipping it over a few times every
week. I was totally happy with the result. I even made small gifts
with used airplane liquor bottles, and all who got them have commented
very favorabl on the result. I've got a second batch going presently.


Now I can understand after reading Vox's url about the possibility of
vanilla toxicity, etc. why one would want to make their own vanilla. Since
price is being discussed here, I might ask if your 6 pods + 190 proof grain
alcohol was a bit cheaper than the same amount of vanilla. Can you use it
teaspoon-for-teaspoon in your recipes?

I've only tasted "white lightnin'" once in my life -- Yikes! I think I
might chose Vodka though.
Thanks.
Dee




  #56 (permalink)   Report Post  
Old 28-12-2004, 03:05 PM
Davida Chazan - The Chocolate Lady
 
Posts: n/a
Default

NOTE: My Correct Address is in my signature (just remove the spaces).
On Tue, 28 Dec 2004 09:43:53 -0500, "Dee Randall"
deedoveyatshenteldotnet wrote:


"Dave Fouchey" wrote in message
.. .
Davida, I use Vodka and Vanilla Beans cut open lengthwise and it does
a marvelous job of making Vanilla Extract with no aftertaste from the
Vodka at all. You might try it with a pint of Vodka and see if you
like it.

By the way my eldest Daughter's name is Davida, neat to see another
one.

Dave Fouchey


Couldn't resist - I have a cousin named Davida.


Cool!

How do you pronounce your
name?
Duh-VEE-Duh?


Absolutely!

She calls herself Dee, as I do myself.
Dee


I get d'VEE some times, others call me "davey" but I don't care for
that much. I love my name and like being called by it.

ObTopic - found a little bottle of "airplane" vodka and put a pod of
vanilla in it and I hope to have my own, home grown vanilla extract in
a couple of weeks. About how long do you think I should let it soak,
and how much water should I add to the base when its done?

--
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)
~*~*~*~*~*~
  #57 (permalink)   Report Post  
Old 28-12-2004, 05:46 PM
Eric Jorgensen
 
Posts: n/a
Default

On Tue, 28 Dec 2004 09:59:36 -0500
"Dee Randall" deedoveyatshenteldotnet wrote:

Now I can understand after reading Vox's url about the possibility of
vanilla toxicity, etc. why one would want to make their own vanilla.
Since price is being discussed here, I might ask if your 6 pods + 190
proof grain alcohol was a bit cheaper than the same amount of vanilla.
Can you use it teaspoon-for-teaspoon in your recipes?

I've only tasted "white lightnin'" once in my life -- Yikes! I think I
might chose Vodka though.



Pure ethanol doesn't have much of a flavor, but therein lies the rub.

In the real world, outside of laboratories, fermentation of sugars and
starches always produces more than just alcohol, and there are typically
terpenes in the source vegetable matter that are extracted as well.
Terpenes can be good & bad, a lot of the flavor in citrus 'zest' is
terpenes.

This is why sour mash smells like vomit, and why cheap hooch tastes
awful.

The real art in distilled spirits is fractionation, where you distill
out some terpenes and allow some to stay in the product.

One of my older brothers used to make his own booze by mixing instant
yeast into a jar of sugar water, fermenting it on a heated blanket in his
closet, and passing it through a single distillation stage. I never tried
the stuff, but it smelled four kinds of awful.

Hopefully your name brands, like Everclear, won't be quite so nasty. But
theoretically, you would have the same problem with cheap vodka as any
other cheap alcohol.

I don't drink, so i can't recommend any specific products. Used to have
a neighbor who had some odd kind of unfinished wood floors that they
cleaned with everclear because water would cause it to swell. I once met a girl who drank the stuff straight up, man, she was scary . . . .

  #58 (permalink)   Report Post  
Old 28-12-2004, 05:46 PM
Eric Jorgensen
 
Posts: n/a
Default

On Tue, 28 Dec 2004 09:59:36 -0500
"Dee Randall" deedoveyatshenteldotnet wrote:

Now I can understand after reading Vox's url about the possibility of
vanilla toxicity, etc. why one would want to make their own vanilla.
Since price is being discussed here, I might ask if your 6 pods + 190
proof grain alcohol was a bit cheaper than the same amount of vanilla.
Can you use it teaspoon-for-teaspoon in your recipes?

I've only tasted "white lightnin'" once in my life -- Yikes! I think I
might chose Vodka though.



Pure ethanol doesn't have much of a flavor, but therein lies the rub.

In the real world, outside of laboratories, fermentation of sugars and
starches always produces more than just alcohol, and there are typically
terpenes in the source vegetable matter that are extracted as well.
Terpenes can be good & bad, a lot of the flavor in citrus 'zest' is
terpenes.

This is why sour mash smells like vomit, and why cheap hooch tastes
awful.

The real art in distilled spirits is fractionation, where you distill
out some terpenes and allow some to stay in the product.

One of my older brothers used to make his own booze by mixing instant
yeast into a jar of sugar water, fermenting it on a heated blanket in his
closet, and passing it through a single distillation stage. I never tried
the stuff, but it smelled four kinds of awful.

Hopefully your name brands, like Everclear, won't be quite so nasty. But
theoretically, you would have the same problem with cheap vodka as any
other cheap alcohol.

I don't drink, so i can't recommend any specific products. Used to have
a neighbor who had some odd kind of unfinished wood floors that they
cleaned with everclear because water would cause it to swell. I once met a girl who drank the stuff straight up, man, she was scary . . . .

  #59 (permalink)   Report Post  
Old 28-12-2004, 06:21 PM
Dave Bell
 
Posts: n/a
Default

Davida Chazan - The Chocolate Lady wrote:

ObTopic - found a little bottle of "airplane" vodka and put a pod of
vanilla in it and I hope to have my own, home grown vanilla extract in
a couple of weeks. About how long do you think I should let it soak,
and how much water should I add to the base when its done?


The commercial vanilla extract I have states it's 35% alcohol, and
contains some corn syrup. If you were starting with straight grain
alcohol (Everclear, et al.), I'd dilute the infusion 50:50 with pure
water, and add a bit of white corn syrup to taste. Your vodka is
probably already near the correct dilution, so you might only want some
syrup.

Also, I don't know the chemistry behind extracting vanillin and its
associated flavors from the pod. I would expect that some of the
components would be more soluble in water than in 100% ethanol, so would
extract with alcohol for a week or two, then dilute to 50%, and give
it another week or two...

Dave
  #60 (permalink)   Report Post  
Old 02-01-2005, 02:55 AM
Scott
 
Posts: n/a
Default

Any recommendations for making mint extract? What sort of concentration
of mint leaves might be necessary--and do mint leaves and alcohol even
make good extract?

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

http://www.thecoffeefaq.com/


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imitation crab? Polly Esther[_2_] General Cooking 49 10-07-2011 09:33 PM
Imitation Pizza & Imitation Bread (with pics) wff_ng_7 General Cooking 4 27-05-2007 06:59 PM
making strawberry ice cream - vanilla extract of vanilla bean? [email protected] General Cooking 5 01-05-2007 02:06 PM
Imitation Food Mojav Restaurants 45 01-01-2004 05:13 AM
Imitation crabmeat Kingman Wylie General Cooking 0 22-10-2003 10:46 PM


All times are GMT +1. The time now is 07:13 PM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017