iahawk89 wrote:Slight side tangent here. I found a recipe today that called for ground vanilla beans. I found some online, but does anyone know of a local source? Better yet, any idea how to make it myself?

Illinois company say it is recalling Madagascar Bourbon Pure Vanilla Bean Paste because of potential Listeria monocytogenes.

Nielsen-Massey Vanillas Inc. of Waukegan is voluntarily recalling lot No. 11123 of its Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste because it has the potential to be contaminated with Listeria.

The recall extends to all states of the United States and Canada at all levels of distribution, including the retail level. The recalled product is offered in translucent plastic 1-gallon- and 1-quart-size containers under the name Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, through a variety of distribution channels including direct delivery to business customers, distributors and retail sales.

There have been no reports of illness related to this product.

"We acted immediately when consumer safety became an issue," Craig Nielsen, chief executive officer of Nielsen-Massey Vanillas, says in a statement. "As a further precaution, Nielsen-Massey is submitting samples of prior and existing lots of the Madagascar Bourbon Pure Vanilla Bean Paste, as well as raw materials and production equipment swabs to be tested for possible Listeria contamination."

Customers who purchased the product have been urged to remove the product from sale, cease distribution and return the product to Nielsen-Massey for a full refund or credit. Customers with questions may contact Nielsen-Massey at 800-525-PURE, or 7873, or 847-578-1550, Monday through Friday, 9 a.m. to 4 p.m. CDT.

Read more: http://www.upi.com/Health_News/2011/05/ ... z1N6VnqGbK

Precious as Silver, Vanilla Brings Cash and Crime to Madagascar

pairs4life wrote:Earlier this summer I ribbed a friend for using vanilla beans/pods in a frosting for a dessert for a community event. I was like, these folks aren't even used to home-made offerings at this point, why are you spending the beans like that on a frosting for this audience!? Then my friend reminded me she knew how to make it rain.
https://gfycat.com/gifs/detail/FatherlyFancyAmphiuma

kalamazoogal wrote:

pairs4life wrote:Earlier this summer I ribbed a friend for using vanilla beans/pods in a frosting for a dessert for a community event. I was like, these folks aren't even used to home-made offerings at this point, why are you spending the beans like that on a frosting for this audience!? Then my friend reminded me she knew how to make it rain.
https://gfycat.com/gifs/detail/FatherlyFancyAmphiuma

my understanding is that your 'friend' uses the same standards for cooking and baking regardless of her intended consumer? Everyone appreciate homemade deliciousness made with REAL Vanilla Bean. I'm just sayin....

From manufacturing and selling vanilla extract around the world, to using their charitable foundation to help restaurants survive the coronavirus pandemic, to conducting a baking contest, Waukegan-based Nielsen-Massey Vanillas, Inc.’s owners wear a variety of hats.

Gypsy Boy wrote:We tend to purchase vanilla from Penzey's. I do not recall thinking that the last (8 oz.) bottle I bought (date uncertain, but the expiration date is 11/27*) was exorbitant although I have no recollection of what I paid. However, with that bottle running dangerously low, I popped into the Evanston Penzey's this morning to replace it. Talk about sticker shock: $54.95 for 8 ozs. I remember reading about the price going up (for understandable reasons, as explained in part by Ron's post above), but I will confess that this price really surprised me. No blame being cast; just posting to alert to those who may not have purchased any recently....

*Based on the fact that the bottle purchased today has an expiration date of 5/29, that suggests a shelf life of a bit more than four years.

ronnie_suburban wrote:I cannot speak to relative quality but right now at Amazon, an 8-ounce bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is selling for $30.75. I cannot imagine it being (substantially) inferior to the Penzey's product.

I happen to be making my own right now. Soaking 10 split whole beans in about a quart of vodka. It's all been steeping for about 4 months and smells/looks great. Probably ready soon.

=R=

Gypsy Boy wrote:

ronnie_suburban wrote:I cannot speak to relative quality but right now at Amazon, an 8-ounce bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is selling for $30.75. I cannot imagine it being (substantially) inferior to the Penzey's product.

I happen to be making my own right now. Soaking 10 split whole beans in about a quart of vodka. It's all been steeping for about 4 months and smells/looks great. Probably ready soon.

Ouch. I can't speak to relative quality either but, like you, would find it hard to imagine that the quality differs as much as the relative prices would suggest. I guess that will teach me to do a little comparative shopping next time.
I had thought at one point about making my own vanilla. Maybe it's time to revisit that thought. I presume--based solely upon the fact that you are doing this--that the cost of the beans is not an impediment.

ronnie_suburban wrote:On that note, as I mused with my friend, how much does the provenance or perceived quality of vanilla extract really manifest in the final product? I'm sure it's different depending on what that product is. I'm also sure that those less lazy and more dedicated than I have plenty to say on the subject.

=R=

Gypsy Boy wrote:

ronnie_suburban wrote:On that note, as I mused with my friend, how much does the provenance or perceived quality of vanilla extract really manifest in the final product? I'm sure it's different depending on what that product is. I'm also sure that those less lazy and more dedicated than I have plenty to say on the subject.

I 'spect what we need is one of them thar Ph.D.-designed tastings where you sample half a dozen different versions of the product and then also have the product in carefully created applications like pound cake, chocolate chip cookies and, say, some sort of savory rub! (Let me know when you've got it all set up. I'm sure I can rearrange my schedule to attend the tasting. )

Cathy2 wrote:Hi,

Costco vanilla is $13.99 for 16 ounces at the warehouse.

JoelF wrote:

Cathy2 wrote:Hi,

Costco vanilla is $13.99 for 16 ounces at the warehouse.

Sue has used Costco vanilla for years - in baking fancy shmancy vanilla is less noticeable. It was over $30 mid pandemic

ronnie_suburban wrote:

Gypsy Boy wrote:

ronnie_suburban wrote:On that note, as I mused with my friend, how much does the provenance or perceived quality of vanilla extract really manifest in the final product? I'm sure it's different depending on what that product is. I'm also sure that those less lazy and more dedicated than I have plenty to say on the subject.

I 'spect what we need is one of them thar Ph.D.-designed tastings where you sample half a dozen different versions of the product and then also have the product in carefully created applications like pound cake, chocolate chip cookies and, say, some sort of savory rub! (Let me know when you've got it all set up. I'm sure I can rearrange my schedule to attend the tasting. )

Hahaha. If I could just shed this pesky day job, I'd be all over it!

=R=

tjr wrote:

ronnie_suburban wrote:

Gypsy Boy wrote:

ronnie_suburban wrote:On that note, as I mused with my friend, how much does the provenance or perceived quality of vanilla extract really manifest in the final product? I'm sure it's different depending on what that product is. I'm also sure that those less lazy and more dedicated than I have plenty to say on the subject.

I 'spect what we need is one of them thar Ph.D.-designed tastings where you sample half a dozen different versions of the product and then also have the product in carefully created applications like pound cake, chocolate chip cookies and, say, some sort of savory rub! (Let me know when you've got it all set up. I'm sure I can rearrange my schedule to attend the tasting. )

Hahaha. If I could just shed this pesky day job, I'd be all over it!

=R=

Altho much much less fun than a DIY taste test, fortunately for the lucre- and time-challenged among us, there is a publication which did just that: Cook's Illustrated January & February 2019, p 24, "In Search of the Best Vanilla." The experts tested several brands of imitation and real vanilla extracts in pudding, frosting, cakes and cookies. "The Surprising Results:" Imitation vanilla is more or less good enough. Their favorite was Baker's Imitation Vanilla Flavor, now available at Woodmans for $1.59/8oz. They list one "Recommended with Reservations" hybrid imitation/real vanilla: Watkins Original Gourmet Baking Vanilla, $2.99/2oz at Jewel.

A personal observation: I've tried Baker's, it makes decent cakes, candy and cookies especially where other flavors are present anyway - exactly the point made by Cook's Illustrated. I've also tried some other hybrid vanillas (Latino supermarkets often have them) like Perrier Essence of Vanilla and Molina Mexican Vanilla Blend. They also work pretty well. One drawback to these products is that they often have a lot of caramel coloring.

The GP wrote:Penzey's has multiple types of vanilla as well. Which kind did you buy?

I'm still working through a stash, but I keep an eye on Penzey's sales for vanilla.