Posted on 10/31/2021 11:14:58 AM PDT by Jamestown1630
That is hilarious!
People enjoy life and community in their own individual ways :-)
Jean-Pierre is a great guy. Lots of knowledge, and life lessons enough to be pretty easy-going about everything. I love him.
I’ve never made the vanilla extract, but I want to try.
LOL! Turkey sandwiches the day after Thanksgiving were always my favorite when I was a kid.
Today, it would be easy to hide something in my fridge (UNfortunately - :-)
And plenty of Butter!
You always post the most interesting websites! I’ve saved a lot of them.
I’ve never made the vanilla extract, but I want to try.
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Here are some links that were helpful to me in making mine:
Chickens in the Road blog [first one that ‘inspired’ me]
http://chickensintheroad.com/cooking/homemade-vanilla-the-big-bottle-method/
https://www.thepioneerwoman.com/food-cooking/recipes/a99489/how-to-make-vanilla-extract/
https://www.daringgourmet.com/make-best-homemade-vanilla-extract/
https://www.bonappetit.com/story/diy-vanilla-extract
Thanks!
I have to buy some booze for that turkey stuffing, anyway. Trip to booze store is in order!
Last year, when I was buying vodka, the friendly cashier lady and I were chatting as she rang me up. I told her “I’m making homemade vanilla for Christmas gifts!” Her response was “Oh honey, I’m going home with YOU!” LOL!
I got a really good reaction to the gifted vanilla ... everyone loved it.
My Daddy used to like raw oysters, with a little Tabasco and a beer. I never got into it, but the one time I tried it at B-More’s Inner Harbor, it was...interesting, and not really off-putting.
But I guess I just like my shellfish cooked somewhat.
(I don’t think I could eat a snail. I’ve stepped on too many, and fed too many to my turtle...)
I will definitely try it. And making it yourself is probably cheaper in the long run than buying it on the spice aisle.
No thanks! ; )
My favorite way to eat a leftover turkey sandwich. I salt & pepper the Mayo side. Has to be wonder bread too.
Love vanilla. I always double or triple the vanilla in most recipes. My mother said her mom would always dab some behind her ears when she used it for baking.
You’ve inspired me. Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.
Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.
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I’ll quote the Daring Gourmet post because it’s a good explanation/answer to your question:
What Kind of Alcohol is Best for Making Vanilla Extract?
You can use any alcohol as long as it is 80 proof. The best and most popular choices are vodka, bourbon, brandy, or rum.
Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.
https://www.daringgourmet.com/make-best-homemade-vanilla-extract/
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The Chickens in the Road blog recipe notes that she likes the extra kick of dark rum in her vanilla - after she pours a the first small bottle out of her big batch bottle, she refills with the dark rum (or more vodka).
Yes, mo’ butter, mo’ better!!
Chicken sandwiches are good that way, too. That’s how my mama made them for me in grade school. She made the best brown bag lunches.
*** Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.***
I made a lemon verbena liqueur using vodka last year. Darn good. My son the bartender and hobbiest chef told me the same thing about using cheap vodka, but I couldn’t do it because cheap vodka tastes like lighter fluid to me. So I opted for Grey Goose. I don’t know if it would have been better with cheap vodka, but the GG worked out nicely. Great for sipping or partnered with unsweet tea for a twist on Arnold Palmers.
I need to get busy and harvest my lemon verbena soon. It was delightful last year and it’s high time I start a new batch.
There is definitely a difference in the quality of vanilla beans & if you get ‘good’ ones, I can see where the vodka quality wouldn’t matter much, if at all. The vanilla definitely smells like vodka for a good while as the beans steep ... finally, you get that luscious vanilla smell, but it’s a bit of a wait.
One article I saw suggested making vanilla a year in advance ... always keep a steeping batch on hand. What I have now was started December a year ago. What I gifted last year, since I decided to do vanilla in November, was a nice bottle with beans/vodka in it & a tag as to when it would be ready (first available date - about 8 weeks) but also saying that the longer it steeps (like 6 months to a year), the better it will be.
For something like your lemon verbena liqueur, I would think the vodka quality ‘would’ matter more. Leaves vs beans ... the leaves wouldn’t be as intense I would think. Anyway, I’m glad it turned out for you! I grew lemon verbena many years ago in my herb garden and loved it (made tea out of it, if I remember correctly) .... might have to grow it next year (I have a spot) & try some liqueur. :-)
Jill Biden to co-host Food Network Thanksgiving special with Trisha Yearwood
The Hill ^ | 11/01/2021 | Sarah Polus
Posted on 11/2/2021, 11:05:49 AM by ChicagoConservative27
First lady Jill Biden is joining forces with country music star Trisha Yearwood to host a holiday food special titled “A White House Thanksgiving,” Variety reports.
The special, set to air on Food Network and Discovery Plus on Nov. 20, will provide viewers with “a rarely-seen glimpse at holiday entertaining at the White House,” said Food Network president Courtney White.
During the program, Biden and Yearwood will work on creating seasonal decor using flowers from the White House Kitchen Garden. White House chief floral designer Hedieh Ghaffarian will provide expertise on floral arrangements.
(Excerpt) Read more at thehill.com ...
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