Friday, February 27, 2009

okay, if you don't like elves, what about booze?

I'm having a bout with indecision here--I'm making some more vanilla extract with the rest of the wondrous beans I bought, and I can't decide what liquor to put them in. I used vodka on the others, and I'm wondering if I should use vodka in the new batch, or try something else. Since I'm unschooled in the ways of the demon liquor, I wonder how much difference it would make, as long as I'm using 80 proof. I sort of want to try bourbon or rum, and have a taste-off. Any suggestions?

Too late! I already bought the rum. There are weirder things for the daughter of a member of the Stake Presidency to be doing, but I don't reckon I'll be working my way any further up the list. I'm pretty sure that what I bought is not the good stuff, but I said the thing to the lady about how you shouldn't cook with it if you wouldn't drink it, and she said, "Oh, I'd drink it." But for some reason the Vegas-y name provides little comfort.
In a couple of months we'll have an extract-off: angel food cake, custard and maybe something else. Ice cream? Give me some ideas.


tipsybaker said...

So, why are you making extract? I am fascinated. Is it better than what one can buy? I would guess that whatever booze you use will be fine.

Layne said...

Almost ten years ago I saw a recipe for it in the back of the Barefoot Contessa Cookbook, and I was charmed. People in the internets seem to think it's delicious and a money-saver. I'm more into the delicious part.

tipsybaker said...

Have you tasted it against supermarket vanilla? Does the difference in flavor hold up after it's been put into a cake?
Homemade ricotta was much better than store-bought in a taste test. Then I started wondering if anyone would even notice once it was put into lasagna or ravioli.

Layne said...

I imagine in anything that's not really simple the flavor differences will be minimal or missing entirely. However, I will know that there isn't any corn syrup in my extract. Stupid corn.

I bet homemade ricotta in lasagna will be hard to taste--after all, don't people sometimes replace some or all of the ricotta with tofu? But we use cottage cheese in our lasagna anyway--that's country cooking for you. Now I'm going to have to do a lasagna-off!