My heart truly breaks for those lovers of the culinary arts who have never experienced REAL vanilla beans, fresh from Madagascar. Lucky for me, I have a "source"! The well-read, well-traveled, humanitarian Laura Sweet was kind enough to bestow upon me a few of these wonders of the culinary world. Wasting no time at all, I scraped the beans, scalded the cream and immediately made Creme Brulee. Wouldn't you? Now of course, not to be a horrific food snob, you can always use liquid vanilla but make sure it's PURE VANILLA, not the "artificial Vanilla extrac...
Thoughts and reflection on food and other delicious things.