Have decided to make some vanilla essence... Got a kilo of beans, chopped
them up and put that into about 4 litres of Vodka... Used a stab blender to
chop them up a bit more... Even after three days the aroma is stunning. The
taste strong and rich, yet the vodka kind of comes through and to my taste,
it needs a bit of caramalised sugar to round it... Any suggestions?

Peter Watson

On Thu, 30 Jun 2005 21:01:18 +1000, Peter
> wrote:

>Have decided to make some vanilla essence... Got a kilo of beans, chopped
>them up and put that into about 4 litres of Vodka... Used a stab blender to
>chop them up a bit more... Even after three days the aroma is stunning. The
>taste strong and rich, yet the vodka kind of comes through and to my taste,
>it needs a bit of caramalised sugar to round it... Any suggestions?
>
>Peter Watson

May I ask where you acquired the kilo of vanilla beans and
approximately what they cost you? The beans are extremely expensive
here in the northeast U.S. Almost makes me want to expand my orchid
collection.

Boron

In article >, Peter
> wrote:

> Have decided to make some vanilla essence... Got a kilo of beans,
> chopped them up and put that into about 4 litres of Vodka... Used a
> stab blender to chop them up a bit more... Even after three days the
> aroma is stunning. The taste strong and rich, yet the vodka kind of
> comes through and to my taste, it needs a bit of caramalised sugar to
> round it... Any suggestions?

> Peter Watson

Will time do the trick, Peter? I hope you won't be adding extraneous
stuff for the sake of expedience.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

In article >, Boron Elgar
> wrote:

> On Thu, 30 Jun 2005 21:01:18 +1000, Peter
> > wrote:
>
> >Have decided to make some vanilla essence... Got a kilo of beans,

> >Peter Watson

> May I ask where you acquired the kilo of vanilla beans and
> approximately what they cost you?

> Boron

Peter's in the Land of Oz -- in a commercial operation with access to
"wholesale" and "truckloads." "-)
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

In article >, Peter
> wrote:

> Have decided to make some vanilla essence... Got a kilo of beans,
> chopped them up and put that into about 4 litres of Vodka... Used a
> stab blender to chop them up a bit more... Even after three days the
> aroma is stunning. The taste strong and rich, yet the vodka kind of
> comes through and to my taste, it needs a bit of caramalised sugar to
> round it... Any suggestions?

> Peter Watson
>

Second thought - you might try the sci.bio.food-science group. There
might or might not be help there.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

On Thu, 30 Jun 2005 08:51:21 -0500, Melba's Jammin'
> wrote:

>In article >, Boron Elgar
> wrote:
>
>> On Thu, 30 Jun 2005 21:01:18 +1000, Peter
>> > wrote:
>>
>> >Have decided to make some vanilla essence... Got a kilo of beans,
>
>> >Peter Watson
>
>> May I ask where you acquired the kilo of vanilla beans and
>> approximately what they cost you?
>
>> Boron
>
>Peter's in the Land of Oz -- in a commercial operation with access to
>"wholesale" and "truckloads." "-)


That is the kind of truckload that I wish had one of those "accidents"
where something fell off the back of it & I got offered the goods
cheap..

Boron

The province of Quebec liquor stores sell an alchohol that's 80% alcohol.
It's perfect for extracting essences. I believe 80 proof Vodka is only 40%
alcohol? Eighty proof booze is the stongest they sell on this side of the
river in Ontario.

--
------------------------------------------------------------------------------
William R Watt National Capital FreeNet Ottawa's free community network
homepage: www.ncf.ca/~ag384/top.htm
warning: non-FreeNet email must have "notspam" in subject or it's returned

Peter wrote:
> Have decided to make some vanilla essence... Even after three days
the aroma is stunning. The taste is strong and rich, yet the vodka
kind of comes through ...>

There's no problem except one of time. The vanilla essence will need
to age much longer, anywhere from one to three months, according to
your preference.

Once aged, you can strain out the pods and dry them. They can be
re-used for something like vanilla sugar.

If you like your vanilla essence but want to try a slightly different
approach, next time try aging the vanilla pods in brandy instead of
vodka.

Carol

Peter wrote:

> Have decided to make some vanilla essence... Got a kilo of beans, chopped
> them up and put that into about 4 litres of Vodka... Used a stab blender to
> chop them up a bit more... Even after three days the aroma is stunning. The
> taste strong and rich, yet the vodka kind of comes through and to my taste,
> it needs a bit of caramalised sugar to round it... Any suggestions?
>
> Peter Watson

You lucky dawg you. I made coffee liquor from _The Encyclopedia of Spices_
coupla vanilla beans & big cup of strong espresso into a fifth size bottle
(750ml), top off with Everclear or vodka. Shake 1 a day for a week, 1 a wk for
a month, store sideways for six months. Just about ready - smells great,
vanilla pods completely broken down now only sediment. And I do have a vanilla
vine. Now to get it to just the right light (feeding okay). May get a flower in
next decade or two. I'll wait, I'm a patient gardener.
Edrena

Refer to an old formulary. Druggists used to make all their own extracts =
for drugs and flavoring.
Usually the procedure involved maceration ( soaking ), followed by =
percolation. Off-hand
I'd say you are using too much and too weak an alcohol and not soaking it=
long enough. Extract with
a minimal of solvent, repeat until you exhaust the vanilla. Combine and =
dilute to your desired
level.


--

GreggS - The sky is my canvas, fire is my palette.

On 30/6/05 11:29 PM, in article ,
"Boron Elgar" > wrote:

> On Thu, 30 Jun 2005 21:01:18 +1000, Peter
> > wrote:
>
>> Have decided to make some vanilla essence... Got a kilo of beans, chopped
>> them up and put that into about 4 litres of Vodka... Used a stab blender to
>> chop them up a bit more... Even after three days the aroma is stunning. The
>> taste strong and rich, yet the vodka kind of comes through and to my taste,
>> it needs a bit of caramalised sugar to round it... Any suggestions?
>>
>> Peter Watson
>
> May I ask where you acquired the kilo of vanilla beans and
> approximately what they cost you? The beans are extremely expensive
> here in the northeast U.S. Almost makes me want to expand my orchid
> collection.
>
> Boron
They are easy to get in Australia, they are gron in New Guinea and I paid
A$140 per kilo

Peter

On 30/6/05 11:49 PM, in article
, "Melba's Jammin'"
> wrote:

> In article >, Peter
> > wrote:
>
>> Have decided to make some vanilla essence... Got a kilo of beans,
>> chopped them up and put that into about 4 litres of Vodka... Used a
>> stab blender to chop them up a bit more... Even after three days the
>> aroma is stunning. The taste strong and rich, yet the vodka kind of
>> comes through and to my taste, it needs a bit of caramalised sugar to
>> round it... Any suggestions?
>
>> Peter Watson
>
> Will time do the trick, Peter? I hope you won't be adding extraneous
> stuff for the sake of expedience.
Time will indeed do the trick, I just wonder if the harsh taste of vodka
will dissipate..

PW

On 1/7/05 3:31 AM, in article
, "Carolinorygun"
> wrote:

> Peter wrote:
>> Have decided to make some vanilla essence... Even after three days
> the aroma is stunning. The taste is strong and rich, yet the vodka
> kind of comes through ...>
>
> There's no problem except one of time. The vanilla essence will need
> to age much longer, anywhere from one to three months, according to
> your preference.
>
> Once aged, you can strain out the pods and dry them. They can be
> re-used for something like vanilla sugar.
>
> If you like your vanilla essence but want to try a slightly different
> approach, next time try aging the vanilla pods in brandy instead of
> vodka.
>
> Carol
>
Thanks

PW

On 1/7/05 5:05 AM, in article , "The Joneses"
> wrote:

> Peter wrote:
>
>> Have decided to make some vanilla essence... Got a kilo of beans, chopped
>> them up and put that into about 4 litres of Vodka... Used a stab blender to
>> chop them up a bit more... Even after three days the aroma is stunning. The
>> taste strong and rich, yet the vodka kind of comes through and to my taste,
>> it needs a bit of caramalised sugar to round it... Any suggestions?
>>
>> Peter Watson
>
> You lucky dawg you. I made coffee liquor from _The Encyclopedia of Spices_
> coupla vanilla beans & big cup of strong espresso into a fifth size bottle
> (750ml), top off with Everclear or vodka. Shake 1 a day for a week, 1 a wk for
> a month, store sideways for six months. Just about ready - smells great,
> vanilla pods completely broken down now only sediment. And I do have a
> vanilla
> vine. Now to get it to just the right light (feeding okay). May get a flower
> in
> next decade or two. I'll wait, I'm a patient gardener.
> Edrena
>
>
>
They are available on the www, but you need to ber very careful. The ones
that I got and do get are not the long delicious Bourbon vanilla beans from
Madagascar, I have a kilo or two of them, but they cost about A5/600 a kilo,
but I am informed that the price is dropping.

Peter Watson

On 1/7/05 10:46 AM, in article ,
"GreggS" > wrote:

> Refer to an old formulary. Druggists used to make all their own extracts for
> drugs and flavoring.
> Usually the procedure involved maceration ( soaking ), followed by
> percolation. Off-hand
> I'd say you are using too much and too weak an alcohol and not soaking it long
> enough. Extract with
> a minimal of solvent, repeat until you exhaust the vanilla. Combine and dilute
> to your desired
> level.
>
>
> --
>
> GreggS - The sky is my canvas, fire is my palette.
Thanks for that, I guess that I am seduced a bit by some of the French
extracts we get and they seem thick and slightly sweet... I think all in all
I will just wait it wout and lock it down for three months.

PW

On Fri, 01 Jul 2005 19:36:10 +1000, Peter
> wrote:

>On 30/6/05 11:29 PM, in article ,
>"Boron Elgar" > wrote:
>
>> On Thu, 30 Jun 2005 21:01:18 +1000, Peter
>> > wrote:
>>
>>> Have decided to make some vanilla essence... Got a kilo of beans, chopped
>>> them up and put that into about 4 litres of Vodka... Used a stab blender to
>>> chop them up a bit more... Even after three days the aroma is stunning. The
>>> taste strong and rich, yet the vodka kind of comes through and to my taste,
>>> it needs a bit of caramalised sugar to round it... Any suggestions?
>>>
>>> Peter Watson
>>
>> May I ask where you acquired the kilo of vanilla beans and
>> approximately what they cost you? The beans are extremely expensive
>> here in the northeast U.S. Almost makes me want to expand my orchid
>> collection.
>>
>> Boron
>They are easy to get in Australia, they are gron in New Guinea and I paid
>A$140 per kilo
>
>Peter


Ah...another wonderful advantage of being down under.

Boron

The Joneses wrote:

> Peter wrote:
>
> > Have decided to make some vanilla essence... Got a kilo of beans, chopped
> > them up and put that into about 4 litres of Vodka... Used a stab blender to
> > chop them up a bit more... Even after three days the aroma is stunning. The
> > taste strong and rich, yet the vodka kind of comes through and to my taste,
> > it needs a bit of caramalised sugar to round it... Any suggestions?
> >
> > Peter Watson
>
> You lucky dawg you. I made coffee liquor from _The Encyclopedia of Spices_
> coupla vanilla beans & big cup of strong espresso into a fifth size bottle
> (750ml), top off with Everclear or vodka. Shake 1 a day for a week, 1 a wk for
> a month, store sideways for six months. Just about ready - smells great,
> vanilla pods completely broken down now only sediment. And I do have a vanilla
> vine. Now to get it to just the right light (feeding okay). May get a flower in
> next decade or two. I'll wait, I'm a patient gardener.
> Edrena

Well, I broke out the cofffee liqquor. I checked the recipet and it
was evverclear
was to be useded or vodka, but straight grain spirits recommendedde. I
made a
russion: coffee liquor and milk and ice. Just one shott of liquot. Boy
that's
strong. Also a sharp finish on the everclear. May try something with
brandy nextime
or bourbon.
Edrena. Glad I'm at home.

The Joneses wrote:
> The Joneses wrote:
>
>
>>Peter wrote:
>>
>>
>>>Have decided to make some vanilla essence... Got a kilo of beans, chopped
>>>them up and put that into about 4 litres of Vodka... Used a stab blender to
>>>chop them up a bit more... Even after three days the aroma is stunning. The
>>>taste strong and rich, yet the vodka kind of comes through and to my taste,
>>>it needs a bit of caramalised sugar to round it... Any suggestions?
>>>
>>>Peter Watson
>>
>>You lucky dawg you. I made coffee liquor from _The Encyclopedia of Spices_
>>coupla vanilla beans & big cup of strong espresso into a fifth size bottle
>>(750ml), top off with Everclear or vodka. Shake 1 a day for a week, 1 a wk for
>>a month, store sideways for six months. Just about ready - smells great,
>>vanilla pods completely broken down now only sediment. And I do have a vanilla
>>vine. Now to get it to just the right light (feeding okay). May get a flower in
>>next decade or two. I'll wait, I'm a patient gardener.
>>Edrena
>
>
> Well, I broke out the cofffee liqquor. I checked the recipet and it
> was evverclear
> was to be useded or vodka, but straight grain spirits recommendedde. I
> made a
> russion: coffee liquor and milk and ice. Just one shott of liquot. Boy
> that's
> strong. Also a sharp finish on the everclear. May try something with
> brandy nextime
> or bourbon.
> Edrena. Glad I'm at home.

I'm glad you were at home too Edrena, by your writing and spelling you
were probably just a little potted. Hope you're feeling well this
morning though. You do know what drinking Russians gets you? A wide
awake drunk. <BSEG>

George, already starting on the Fourth of July feast this morning, loaf
of multi-grain bread is in the machine, the salmon and halibut are
coated and resting, the grills from the gas grill are in the dishwasher
and, last night, I dishwashered (is that a word?) the stainless
perforated tray I cook fish and burgers on. I love this new stainless
steel gas grill and all the stainless steel accessories.

HAPPY FOURTH OF JULY TO ALL MY FELLOW AMERICANS AND TO THE SERVICE MEN
AND WOMEN FIGHTING ON OUR BEHALF

George Shirley wrote:

> The Joneses wrote:
> > The Joneses wrote:
> >
> >
> >>Peter wrote:
> >>
> >>
> >>>Have decided to make some vanilla essence... Got a kilo of beans, chopped
> >
> > Well, I broke out the cofffee liqquor. I checked the recipet and it
> > was evverclear was to be useded or vodka, but straight grain
> > spirits recommendedde. I made a russion: coffee liquor and milk
> > and ice. Just one shott of liquot. Boy that's strong. Also a sharp
> > finish on the everclear. May try something with brandy nextime
> > or bourbon.
> > Edrena. Glad I'm at home.
>
> I'm glad you were at home too Edrena, by your writing and spelling you
> were probably just a little potted. Hope you're feeling well this
> morning though. You do know what drinking Russians gets you? A wide
> awake drunk. <BSEG>
> George, already starting on the Fourth of July feast this morning, loaf
> of multi-grain bread is in the machine, the salmon and halibut are
> coated and resting, the grills from the gas grill are in the dishwasher
> and, last night, I dishwashered (is that a word?) the stainless
> perforated tray I cook fish and burgers on. I love this new stainless
> steel gas grill and all the stainless steel accessories.
>
> HAPPY FOURTH OF JULY TO ALL MY FELLOW AMERICANS AND TO THE SERVICE MEN
> AND WOMEN FIGHTING ON OUR BEHALF

Yeeeehaaa! It's a Texan thang. I got the flag up early this morning. Ol'Whiskerface
and I will be having some grilled chicken (I want to use up that ginger peach jam
from last year - will doctor it up for grill sauce), some kinda salad, and I'll make
fresh bisquits or corn muffins. I bought a new silicone muffin pan I want to try out.
That s/s grill is on my want list tho. Putting a temperature gauge on my old grill
was a very wise move however. I never knew it got 700F in there. BTW - I didn't have
a headache or anything. That is some strong stuff and one was enuf fer sure. Very
strong coffee flavor too.
Edrena

The Joneses wrote:
> George Shirley wrote:
>
>
>>The Joneses wrote:
>>
>>>The Joneses wrote:
>>>
>>>
>>>
>>>>Peter wrote:
>>>>
>>>>
>>>>
>>>>>Have decided to make some vanilla essence... Got a kilo of beans, chopped
>>>
>>>Well, I broke out the cofffee liqquor. I checked the recipet and it
>>>was evverclear was to be useded or vodka, but straight grain
>>>spirits recommendedde. I made a russion: coffee liquor and milk
>>>and ice. Just one shott of liquot. Boy that's strong. Also a sharp
>>>finish on the everclear. May try something with brandy nextime
>>>or bourbon.
>>>Edrena. Glad I'm at home.
>>
>>I'm glad you were at home too Edrena, by your writing and spelling you
>>were probably just a little potted. Hope you're feeling well this
>>morning though. You do know what drinking Russians gets you? A wide
>>awake drunk. <BSEG>
>>George, already starting on the Fourth of July feast this morning, loaf
>>of multi-grain bread is in the machine, the salmon and halibut are
>>coated and resting, the grills from the gas grill are in the dishwasher
>>and, last night, I dishwashered (is that a word?) the stainless
>>perforated tray I cook fish and burgers on. I love this new stainless
>>steel gas grill and all the stainless steel accessories.
>>
>>HAPPY FOURTH OF JULY TO ALL MY FELLOW AMERICANS AND TO THE SERVICE MEN
>>AND WOMEN FIGHTING ON OUR BEHALF
>
>
> Yeeeehaaa! It's a Texan thang. I got the flag up early this morning. Ol'Whiskerface
> and I will be having some grilled chicken (I want to use up that ginger peach jam
> from last year - will doctor it up for grill sauce), some kinda salad, and I'll make
> fresh bisquits or corn muffins. I bought a new silicone muffin pan I want to try out.
> That s/s grill is on my want list tho. Putting a temperature gauge on my old grill
> was a very wise move however. I never knew it got 700F in there. BTW - I didn't have
> a headache or anything. That is some strong stuff and one was enuf fer sure. Very
> strong coffee flavor too.
> Edrena
>
>
>
Everclear doesn't give headaches, no esters to mess with your head in
the stuff. Just pure quill ethanol, it's them flavorings that give you
the hangover and the headache. Coffee cures headaches for me, the
caffeine tends to dilate the blood vessels that clamp down to form a
headache. Caffeine also makes me sleepy so I have a good cuppa when I'm
restless at night.

By the way, I'm a Native Texan myself, just live in a foreign country,
Louisiana. <VBG> Our flag went up at daylight this morning and will come
down at sundown as I don't have it lighted. Got the John Phillips Sousa
CD on the player and got it cranked up. Looking up and down our street
just a little while ago and it looks like the Avenue of Flags.

George