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12-19-2000, 09:09 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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sisi, I think we did have the conversation a while ago, But,,,,Two things I forgot about it because I thought I was supposed to taste the vodka everyday to be sure it was working..(only kidding) and I wanted to hear what CDS said. |
12-19-2000, 09:12 PM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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I believe somebody (mbrown maybe?) mentioned vanilla rum also, which sounded so yummy to me. I'm eager to try that one. |
12-19-2000, 09:19 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Hey sisi and momoreg.....Why don't we get a bottle of tasteless vodka and rum and a bunch of vanilla beans and find a tropical island somewhere and experiment 
cc Oh god ,,Did I just say that? |
12-19-2000, 09:20 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
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If you ask me anything with vanilla in it must taste pretty good. I should try to make vanilla extract in brandy next time.
I can't recall where I saw that but I could swear I saw a recipe for lobster that had a touch of vanilla in the sauce and chicken with olives and vanilla. Anyone tried it?
Sorry Cape Chef didn't mean to butt in.... |
12-19-2000, 09:24 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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sweetbreads,lobster and vanilla......sublime
cc |
12-19-2000, 09:29 PM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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Lobster and vanilla does sound delicious. I'd be willing to experiment with that and some rum drinks.
How 'bout a whole vanilla-themed menu? |
12-19-2000, 09:32 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Thats a deal, I just need to kick start my brain and come up with some ideas 
cc |
12-19-2000, 09:49 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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How about Lobster poached in a vanilla infused Sauterne,chilled and made into a aspic and served with warm mini Roquefort cheese souffle?Just pulled that one out of my hat
cc |
12-20-2000, 05:29 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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...Sounds different...
Will you give it a try, and tell us how it is? I've never been too fond of aspic, but maybe the Sauternes would help me to like it.
I was just reading that vanilla helps soften the acidity of tomato, and it was suggested that if you add vanilla to chili, it does magical things.
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12-20-2000, 05:14 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Momoreg, Where did you read about Vanilla and chili?
I will try the aspic recipe.I do know that vanilla,Sauterne and blue vein cheese work very well. The consistency of the aspic is more like a wobbly jello
What else can everyone come up with regarding a vanilla themed menu?
cc |
12-20-2000, 07:32 PM
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Cape Chef you are unbelievable....  |
12-20-2000, 07:42 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
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Sisi, you don't believe me 
only kidding
cc |
12-21-2000, 05:42 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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12-21-2000, 05:45 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
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I think vanilla might pair well with sole, or some other light and delicate fish. Maybe in the form of a broth, with mild chilis and a hint of ginger. Perhaps we should start this thread in Cook's Corner... |
12-21-2000, 03:44 PM
|  | Registered User | | Join Date: Sep 2000 Location: Los Angeles Ca, USA
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cape chef,
I use the very best to make vanilla extract. Frist, I would'nt use just any vodka, I use Absolute for best results. The beans must be of fine quality as well. Second, get a good heat conducting pan because you don't want to burn the beans. Then heat the pan to medium tempature and add 5-6 beans and heat to release the oils, about 1 1/2 minutes. Then split the beans and add to same bottle the vadka came in. Put in safe dry place for two to three months. | | |
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