nutcakes, I love CI's articles!
doughboi,
There are so many great extracts out there. In order to decide which kinds are the "best", it's important to recognize the three main varieties of premium vanilla beans which have been sun cured: Tahitian Vanilla Beans, Madagascar Bourbon Vanilla Beans (80% of the world's vanilla beans), and Real Mexican Vanilla Beans. Different people will swear by any one of these varieties. It's a matter of taste. You might consider how they are extracted and those with no artificial ingredients.
Here are some sources for you to browse:
http://www.icdc.com/~vanilla/ (Probably the most complete source for all three varieties.)
http://www.adamsextract.com/history.html http://pages.prodigy.com/watkins/vanilla.htm http://www.marthabymail.com/mbm/prod...anilla+extract
If you really want to taste the flavor, I would make a vanilla souffle or custard.
Vanilla extract recipes:
http://www.icdc.com/~vanilla/recipe.htm http://www.mexconnect.com/mex_/recip...llashrimp.html
Search for "vanilla bean" recipes here:
http://food.epicurious.com/e_eating/...ce_search.html
Have you ever considered making your own vanilla extract?
Here's a recipe:
Very Best Vanilla Extract
2 Vanilla Beans or pods
Good quality vodka or brandy
Split the beans in half and put into a clean jar. Pour 1/2 cup of vodka or brandy over the beans, then close with the lid. Lightly invert the mixture every day for four to six weeks. You can strain out your beans or keep them in there. You can also add more vodka after you have used about half of your extract. Store away from direct sunlight.
Vanilla beans can also be put in a cansiter with sugar and will create vanilla flavored sugar in about one week.
A good vanilla bean is dark in color and pliable, you can bend it without breaking it.