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I don't believe it

Discussion in 'The Lounge' started by Learning, Aug 20, 2017.

  1. Learning

    Learning Ethelred the Ill-Named

  2. dangie

    dangie Senior Knobhead

    My local micro brewery makes a very nice Vanilla Porter. However for the past few weeks they haven't. They say they are struggling to get vanilla.
    Now this is serious.....
  3. steveandthedogs

    steveandthedogs Well-Known Member

    As far as I know, the vast majority of vanilla [vanillin?] around today it artificially made, though it is exactly the same molecule. So I doubt if there will be much effect on ice-cream.

  4. Geren

    Geren Well-Known Member

    Real madagascan vanilla was always expensive which is why it was probably not used in most mass produced items. I can see this affecting independent retailers of 'artisan' type ice creams but i very much doubt if your average ice cream van will notice any difference.
  5. Footloose

    Footloose Well-Known Member

    Going back further in time, who remembers the 'Nescafe' shortage back in the late 70s? Well, because of the weather producers are suffering this year, it's back with a vengence.
    Caused by the coffee berry borer, this beetle transformed coffee so that even with 4-6 spoonfuls of sugar it was still bitter-tasting. A single infected bean would 'pollute' all the other beans ground with it. I think in the end, an Infrared or UV beam was employed to identify and cast aside the infected ones. - Was this technique shown on the TW TV programme?
  6. PhotoEcosse

    PhotoEcosse Well-Known Member

    I have a tupperware box of caster sugar "marinading" with vanilla pods ready for my next batch of ice cream (once I have checked that the eggs didn't come from the "near continent").

    Actually, I am lying. I have a bottle of vanilla essence to use. I doubt very much if it is a natural product.

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