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A substitute ...I did NOT know THAT!
RRP
Posts: 26,465
Tonight I was just reading the May-June issue of Cook’s Illustrated and near the end was a 2 page article on baking ingredient substitutes. The very last one surprised me! If you are out of vanilla extract...just heat bourbon until reduced by half!
Re-gasketing the USA one yard at a time
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Guess it is better use of some old cheap bourbon you had rather than pouring it out!Re-gasketing the USA one yard at a time
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your will find unused vanilla extract in my cabinet before you find unused bourbon.
South of Columbus, Ohio. -
LOL...actually I still have nearly a pint...yes I said A PINT of Watkins brand vanilla extract that I bought on sale 20 years ago and it still is terrific! Using less than 1 “whole whopping tablespoon” per year might mean I will never have to test that bourbon substitution suggestion!alaskanassasin said:your will find unused vanilla extract in my cabinet before you find unused bourbon.
Re-gasketing the USA one yard at a time -
Try real Mexican vanilla extract sometime. Much better than the run of the mill grocery store types.
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@lousubcap - you think Blanton’s will work ok for this?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
This might be one of the first times I’ve seen you flagged where it makes sense.JohnInCarolina said:@lousubcap - you think Blanton’s will work ok for this? -
I actually flagged myself on that one.GrateEggspectations said:
This might be one of the first times I’ve seen you flagged where it makes sense.JohnInCarolina said:@lousubcap - you think Blanton’s will work ok for this?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Self flaggelation is merited for that comment. Is that the same as flagging one's self?JohnInCarolina said:
I actually flagged myself on that one.GrateEggspectations said:
This might be one of the first times I’ve seen you flagged where it makes sense.JohnInCarolina said:@lousubcap - you think Blanton’s will work ok for this?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Kitty Dukakis: "No, it's the other way around..."
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