Tuesday, August 29
This pic really has nothing to do with the post. Just thought it was funny. I make that face all the time when I'm about to eat a donut, too.
No, what I'm really concerned about is the amount of times I've been "taught" what a vanilla bean is, and how to use it while cooking.
Okay, I started watching the Food Network in earnest when I was an early- college lad (not that long ago) in an attempt to learn more about cooking, as I was living away from my parents. I'm sure the first time I saw Ina or Dave or Giada or Pauler or Emeril slice open a vanilla bean I was thoroughly intrigued. Now, however, I know how to do it. No need to keep reminding me what one is, how there are seeds inside that create those little "flecks" you see in vanilla ice cream, and how even I can make my own vanilla sugar!
I suppose there are others out there who need the instruction, but I bet they are caught up by now, too. It's the same thing when Rachael reminds us what EVOO stands for. Or when Ina reminds us that none of our ingredients will ever compare to the quality she owns, grows, or creates by Hamptons magic.
Just kidding Ina. You know I love you.
My former roommate Sarah and I made Emeril's banana cream pie with caramel drizzles and chocolate sauce last Thanksgiving and it was awesome. Used a real vanilla bean and everything:-) So, thank you Food Network for your awesome tips. I got the vanilla bean down.