It’s kind of like ice. If you find it in an arena and it’s made by a refrigeration unit, it’s called artificial ice. If it’s on an outdoor pond and made by the outdoor temperature it’s natural ice.
Same thing, different source. I’ll let you decide.
Personally, I have not bought natural vanilla for many years. No one I know is able to tell the difference.
It reminds me of beer from a can vs. a bottle. We are all entitled to our opinions no matter how many times we fail the taste tests.
Same thing, different source. I’ll let you decide.
Personally, I have not bought natural vanilla for many years. No one I know is able to tell the difference.
It reminds me of beer from a can vs. a bottle. We are all entitled to our opinions no matter how many times we fail the taste tests.
BTW, everything I read in the Wiki article seems to be what I remember, and it uses bigger words than I even know.
There are arguments about dark and clear bottles affecting beer taste, if left in a shop window, the clear bottles will let more light into the contents.
It does not matter if they are stored in the dark.
Cans, the lacquer coating the insides has been accused of a lot of things...
I think fresh spice pastes taste better than powdered spices, but for a product like vanilla, the storage and transit also may have an effect on the taste.
Then it becomes like frozen orange juice, kids who grew up consuming it found the taste of freshly squeezed orange juice to be odd.
Be happy and comfortable, it is like that sometimes, the effort to be different at times seems excessive.
BTW, I find a dash of black pepper fresh from the mill improves the taste of fresh orange juice, worth a try. I use about a pinch in a 300 ml glass.
Chikki season again, will try edible camphor, black pepper, fennel and some other additives in the melted jaggery, and a little black and white sesame in the broken peanuts, when making it on Sunday.
It does not matter if they are stored in the dark.
Cans, the lacquer coating the insides has been accused of a lot of things...
I think fresh spice pastes taste better than powdered spices, but for a product like vanilla, the storage and transit also may have an effect on the taste.
Then it becomes like frozen orange juice, kids who grew up consuming it found the taste of freshly squeezed orange juice to be odd.
Be happy and comfortable, it is like that sometimes, the effort to be different at times seems excessive.
BTW, I find a dash of black pepper fresh from the mill improves the taste of fresh orange juice, worth a try. I use about a pinch in a 300 ml glass.
Chikki season again, will try edible camphor, black pepper, fennel and some other additives in the melted jaggery, and a little black and white sesame in the broken peanuts, when making it on Sunday.
Last edited:
with difficulty, as it came out the packet it was dry and stick like. I think next time I need to soak it a bit. but slice in half, scrape out seeds (I think I got half of them) and chuck in the milk.
There are seeds left. I washed and dried the pod so will re-use in something
Didn't try cardamom and nutmeg this time as wanted a baseline vanilla to work up from. The recipe may have had too much sugar but cannot tell until frozen, which is underway at the moment.
SWMBO is having a drive to more 'natural' ingredients. This was next to try. After this I will be tasked with trying to make a nutella like brown glorp.
TV chefs soak the pod and then dry it off. Split the pod in half lengthwise with a sharp knife, then scrape out the seeds and paste with the blunt (non cutting) edge of a butter knife. Use seeds and paste in your recipe, and cover the leftover pod with a cup of sugar in a sealed jar. This creates vanilla infused sugar in a week or so, good for many uses including sprinkling on kids' buttered toast.
ice cream tasted and I have brownie points. Now to do something to lose them again 🙂
I understand that in many cases. Not so in others. To be perfectly honest, rather than genuine dandelion wine, I prefer the artificial variety made from grapes.
well with real pods it 'might' taste better. Don't know till I try. I'm supportive of reducing intake of things that kill orangutans and where clever people take food, break it down in a big chemical plant to it's constituent parts then recombine to make something new. I understand the skill of making 2 million pots of something a day that all taste the same with a long shelf life and identical mouth feel, but not sure I need to be eating it 🙂
The science is not there on what really is healthy and what isn't, but Bill's law is that unhappy wife is unhealthy to Bill!
The science is not there on what really is healthy and what isn't, but Bill's law is that unhappy wife is unhealthy to Bill!
Fully fermented and particulate settled.
Product screened. Pulp will be dried and reused as crab boil, etcetera.
Chipotle style sauce 2023 bottled.
As usual, it's very good, the addition of the sugar prolongs the fermentation, gives it an extra tang and allows you to add a little extra salt at the end as an added preservative and flavour enhancer. The smoke, while a little mild for my taste, is still a nice complement.
Product screened. Pulp will be dried and reused as crab boil, etcetera.
Chipotle style sauce 2023 bottled.
As usual, it's very good, the addition of the sugar prolongs the fermentation, gives it an extra tang and allows you to add a little extra salt at the end as an added preservative and flavour enhancer. The smoke, while a little mild for my taste, is still a nice complement.
Attachments
That's the only way I know.
Extra smooches from the Mrs, we hope.
Note to Bill: Don't volunteer for a taste test test. A couple of drops of 'mystery liquid' and suddenly you think the real stuff is the fake.
Since you are old enough to type, your body has been so 'polluted'. whether you chose that or not, that to fight or buck the system is about as rewarding as eating 'organic' food. If that is confusing to you, I am not the scientist but the info is readily available.
I wish I were in marketing. But that is for another day.
So glad to hear Bob. I'm pretty sure you told us you no longer imbibe, but those around you have given you the thumbs up, yes?
Yah, the begging for more is a dead giveaway! 😉
I did taste testing throughout the process (as one has to) its not like i’m a recovering alcoholic…….just don’t drink anymore.
I did taste testing throughout the process (as one has to) its not like i’m a recovering alcoholic…….just don’t drink anymore.
My mother used to make caramel custard by steaming a mixture of milk and eggs, and the milk would have sugar, cardamom, and a little nutmeg...no vanilla.
After it had cooked, the warm mix would be gently poured into a vessel whose bottom was covered with a layer of caramelized sugar (sprinkle and heat sugar...).
That was put in the fridge, and turned upside down to serve.
Oh, Bill, look at idli stands as steamers, you can put them in a pressure cooker, and steam, without weight, good for dumplings as well.
After it had cooked, the warm mix would be gently poured into a vessel whose bottom was covered with a layer of caramelized sugar (sprinkle and heat sugar...).
That was put in the fridge, and turned upside down to serve.
Oh, Bill, look at idli stands as steamers, you can put them in a pressure cooker, and steam, without weight, good for dumplings as well.
Last edited:
now I know that too!
That is on a need to know basis!
I've been fooled many times before. Food scientists are much cleverer than me.
The science, albeit in its infancy is fascinating. we are in fact a walking ecosystem and our symbiotic microbiome needs to be cared for and fed in the same way we are. Beyond that we are still learning, but the work on the direct link between the brain and the gut is very interesting and one of the current theories is that the brain tells the gut what is coming down the pipe based on what we taste when we eat. So a pringle (scientifically designed to be addictive) has chemical flavours from cheese in it. Brain tells gut 'protein coming' and gut waits, and waits then tells brain 'more protein please'. Just a theory right now mind. Stories of emulsifiers causing the gut to leak are yet to have a causal link.
My take away hasn't changed. Best thing to do is to cook at home if you have time and money to do it. But little tweaks here and there keep the other half happy and can only harm my wallet. Let's face it sod all on TV so might as well be in the kitchen 😀
Sounds like an upside down creme brulee. It's interesting all the variants on egg custard across the world. I grew up on instant creme caramel that you made from a packet. I still have a soft spot for egg custart tarts which is the same mixture but baked in a pie crust in the oven.