Re: Re: vanilla

[Guest guest]

<g> The vanilla doesn't have bourbon in it - that is the name of thespecies of vanilla bean - from Bourbon Island, named by the French. MaraIs bourbon a problem? Trader Joe's has a bourbon based vanilla that is very good!Thanks for the hint. I will remember this for later. For now, I looked up making bourbon and it is grain-based (must by law be 51% corn, plus whatever), and also has yeast. Since I don't know if there's one particular grain alcohol that is causing this extreme pain, or the alcohol itself, I guess I will skip the bourbon vanilla for now though it sounds delicious! When I next order supplements I will see about getting some food grade glycerin, plus maybe the answer is just to take a little bit of a vanilla bean and simmer it in water like one does prunes, to soften. That way I wouldn't have a whole lot to go bad at any one time.

[Guest guest]

At 01:59 PM 5/26/2010, you wrote:

maybe the answer is just to take

a little bit of a vanilla bean and simmer it in water like one does

prunes, to soften. That way I wouldn't have a whole lot to go bad at any

one time

Or the vanilla oil idea posted earlier -- I think I'd put some Vitamin E

in the oil, to help prevent it going bad, and keep it in the

fridge.

Hmm. I wonder what would happen if you made vanilla oil, and then put an

egg, a bit of lemon juice, a touch of white pepper, and made a

mayonnaise-like emulsion with it. Bet it'd make an interesting dairy-free

topping....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle