NOTE: My Correct Address is in my signature (just remove the spaces).
On Sat, 29 Nov 2003 08:59:52 -0000,
(Alex Rast) wrote:

>at Fri, 28 Nov 2003 22:22:38 GMT in <heimdall-69B796.17215728112003@news4-
>ge1.srv.hcvlny.cv.net>, lid (Scott) wrote :
>
>>Hi, Alex. If vanilla pods aren't available, what's the vanilla extract
>>substitution ratio?
>>
>If they're not available, I suggest just not using any vanilla at all. The
>full power of real vanilla beans is really the only thing that has much
>chance of cutting through the power of all that chocolate, until you start
>adding so much extract that the brownies end up tasting *very* boozy and
>probably turn out soggy. (They might even catch fire!) The vanilla is a
>small tweak - it adds "dimension" to the flavour in the same way that salt
>adds dimension to savoury dishes. So without the vanilla it might taste
>flat in a way that's hard to place, but that's about it. Not anything that
>would be the end of the world.

When I made brownies this week, I decided to add one of those little
squares of the Cluizel 99% chocolate in with the rest of the
chocolate, and not use the fake vanilla extract. The results was
WONDERFUL!


--
Davida Chazan (The Chocolate Lady)
<davida @ jdc . org . il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~