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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 07-01-2005, 01:26 AM   #16
wolf
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Quote:
Originally Posted by dar512
On a slight tangent, having Crohn's disease and an allergy to chocolate means that I eat a fair amount of vanilla ice cream. One of the best grocery store vanillas I have ever tasted is Dean's "Homemade Vanilla". Really good stuff.

I think it may be a new flavor. I don't remember seeing it before.
If you have Edy's Ice Creams in your area, go quickly and get a half gallon of Double Vanilla. It really is.

Ooooh, yummy.
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Old 07-01-2005, 02:09 AM   #17
footfootfoot
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Of course you know that you can buy vanilla beans and drop them in a bottle of vodka and wait a few weeks and you'll have some no nonsense vanilla extract.

Beware of "real" vanilla extract and other "real" flavors, very often they are not as real as you might hope. I have a friend who was a chemist who worked on artificial flavorings. He said they'd analyze a flavor or a scent and then copy something like 100 components of that flavor. For example I think he said that an apple flavor they made had 5 ppb of cyanide, because it is present in the seed of an apple.

He said when the government would test their "real" flavors they'd run down the list of components and after about 30 or 40, they'd be satisfied it was real. His claim was that the Gov. was under funded and underequiped compared to the corp. he worked for. Ya know state of the art labs,equip. etc.

Of course that was in the 60s or 70s, I think things have changed. Yeah, I'm pretty sure it's not like that anymore. yep.
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Old 07-01-2005, 02:36 AM   #18
Perry Winkle
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Quote:
Originally Posted by wolf
...
Edy's Ice Creams ... Double Vanilla.
...
Ooooh, yummy.
I second that. I'm sorry I ever discovered the stuff.
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Old 07-01-2005, 11:14 PM   #19
melidasaur
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Quote:
Originally Posted by jinx
I conquered crust this winter making [about a million %$#&*] pies for a bake sale. The key is cold ingredients. Keep the flour in the freezer, refrigerate the fat, and use ice water.
Did you make your crust dough in a food processor or did you cut the shortening and mix the water in by hand?
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Old 07-02-2005, 10:45 AM   #20
jinx
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By hand, with a pastry fork/mixer.




I like to use about half "butter" (Earth Balance) and half shortening (non-hydro palm), and prefer to have a latte (decaf soy) on hand.
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Old 07-02-2005, 11:28 PM   #21
dar512
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Just like Mom used to do.

LJ you are a lucky guy.
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