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  #1  
Old November 14th, 2002, 07:19 AM
mbuckellew mbuckellew is offline
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Default Mexican Vanilla

What's your favorite thing to make with Mexican vanilla? We have a huge bottle we got in Cozumel and it has such a unique flavor that I don't always use it in ordinary recipes.

Cheers,
Michelle B.

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  #2  
Old November 14th, 2002, 08:40 AM
nushnakka nushnakka is offline
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Default Re: Mexican Vanilla

Michelle, I use mine in every thing that calls for vanilla extract. I love this stuff too.

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  #3  
Old November 14th, 2002, 02:07 PM
LisaW LisaW is offline
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Default Re: Mexican Vanilla

OK, I'm going to show my lack of epicurean sophistication and ask:

"What's Mexican vanilla and how is it different from basic (US) vanilla extract?"

... and why does this forum have such an odd color scheme?
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  #4  
Old November 14th, 2002, 02:40 PM
nushnakka nushnakka is offline
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Default Re: Mexican Vanilla

Hi Lisa,

All I can tell you is that it has a stronger vanilla flavoring kinda like that of a vanilla bean. I get the large bottles and while it costs around $14 it lasts for a few years. You do have to make sure to get it in a glass bottle, the plastic takes away from the flavor so I'm told. Otherwise all I can say is I don't know other than I always buy it when in Mexico.

As for the color scheme, maybe if they had a lovely shade of blue I wouldn't mind but this color is UGLY. I think Michelle had inquired about this to the staff and they were looking into it?!

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  #5  
Old November 14th, 2002, 03:11 PM
mbuckellew mbuckellew is offline
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Default Re: Mexican Vanilla

Here's some information I found at allrecipes.com:

"Today, the three most common types of vanilla beans are Bourbon-Madagascar, Mexican and Tahitian. The thick Mexican vanilla beans come from environs surrounding Veracruz. They have a smooth, rich flavor but are scarcer than the Bourbon-Madacascar beans because most areas where the orchid once thrived are now dedicated to oil fields and orange groves. Additionally, some Mexican vanilla products-though considerably cheaper than their U.S. supermarket counterparts-are suspect because they contain coumarin (banned by the FDA), a potentially toxic substance that can cause liver and kidney damage. Unfortunately, there's no way for the consumer to tell which Mexican vanilla products contain this toxin so the best safeguard is to buy Mexican vanilla beans from a reliable source. "

Another way to make sure your vanilla is coumarin-free is to buy synthetic vanilla. That's what I did, although unintentionally. I got mine at the duty-free shop on the pier at Cozumel. I realized after I got home that it's not the real thing. Even so, it's sure good!

Mexican vanilla has a very strong, unique flavor. You have to smell or taste it to really understand the difference.

I was hoping someone would post some recipes that really allowed the flavor of the Mexican vanilla to take center stage.

Cheers,
Michelle B.

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  #6  
Old November 14th, 2002, 03:12 PM
mbuckellew mbuckellew is offline
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Default Re: Mexican Vanilla

Forgot to mention... I did post an inquiry about the color scheme to the "Ask CruiseMates Staff" board, and Mary Lou said she sent it on to the appropriate people, but we haven't heard anything yet that I know of.

Cheers,
Michelle B.

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  #7  
Old November 14th, 2002, 08:58 PM
nushnakka nushnakka is offline
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Default Re: Mexican Vanilla

I almost bought that synthetic vanilla there at the pier. A shop keeper further on however advised us against it so I didn't. I would think that any dessert that is light on any other flavors would allow the vanilla to come out. The thing that really comes to mind is a vanilla pudding or custard.

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  #8  
Old November 20th, 2002, 06:03 AM
Lene
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Default Re: Mexican Vanilla

The last bottle of Mexican vanilla I bought had a label on the cap that said"coumarin free". I hope I remember to look for that next time!
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  #9  
Old November 29th, 2002, 03:56 PM
norm norm is offline
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Default Re: Mexican Vanilla

LisaW,

"What's Mexican vanilla and how is it different from basic (US) vanilla extract?"

Most fundamentally, you are buying it closer to the source and thus avoiding both shipping charges and duty. Thus, you can get a liter (slightly more than a quart) for about ten U. S. dollars. Compare that to what you pay at your neighborhood super market.

BTW, you can get very similar prices on vanilla extract on the island of Granada.

Norm.
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  #10  
Old December 3rd, 2002, 07:42 PM
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Default Re: Mexican Vanilla

I use the Mexican vanilla I bought in french toast - but I use a lot less than the amount suggested in the recipes because it is so strong compared to what we have here in the states.

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  #11  
Old December 4th, 2002, 08:28 AM
mbuckellew mbuckellew is offline
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Default Re: Mexican Vanilla

That's a great idea, Lisa - I think I'll try that soon. Thanks.

Cheers,
Michelle B.

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  #12  
Old December 4th, 2002, 04:51 PM
nushnakka nushnakka is offline
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Default Re: Mexican Vanilla

Be sure to add a little cinnamon in that french toast! I forgot all about that as I have been using the vanilla in french toast for years but since I like the vanilla flavor I use the same amount so it will depend on how you like yours. Now I want to make some myself, hmmm french toast for dinner sounds good to me : )

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  #13  
Old December 7th, 2002, 09:55 PM
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Default Re: Mexican Vanilla

I love french toast - just add a dab of the vanilla in the egg batter, add a little cinnamon to the sugar I sprinkle on top and it is sooo goood!

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  #14  
Old February 14th, 2003, 07:14 AM
Denny
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Default Re: Mexican Vanilla

One other thing I use Mexican vanilla for--- I put a few drops on my plastic fishing worms for bass fishing. It drives the bass nuts. They love it. Bass will hold the lure longer in their mouth because of the flavor.
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  #15  
Old February 14th, 2003, 09:47 PM
Littlegiles Littlegiles is offline
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Default Re: Mexican Vanilla

Sounds like the Mexican Vanilla would be perfect in some homemade ice cream!!

WOOHOO!!!!!!

Dale
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  #16  
Old February 18th, 2003, 06:14 PM
Krazy Baker
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Default Re: Mexican Vanilla

I have always used Mexican vanilla in place of the traditional US vanilla's. It's so much richer in taste. The only draw back is when using in buttercream frosting it gives that very light taupe color instead of white yellow.
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  #17  
Old March 8th, 2003, 09:25 PM
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Default Re: Re: Mexican Vanilla

thanks my son can't wait to try this out, oops better hide my vanilla.
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  #18  
Old March 10th, 2003, 08:38 PM
kpedigo
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Default Re: Re: Re: Mexican Vanilla

My favorite Mexican vanilla recipe is this ice cream -
2 cans eagle brand sweetened condensed milk
6cups water
3 cups dry milk powder
2 tablespoons mexican vanilla
mix and freeze in an ice cream freezer.

I don't even bother to make this if I am out of mexican vanilla. It makes that much difference.
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  #19  
Old March 13th, 2003, 09:55 AM
mbuckellew mbuckellew is offline
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Default Re: Mexican Vanilla

That sounds yummy, kpedigo - thanks!

Cheers,
Michelle B.


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  #20  
Old July 25th, 2003, 11:26 AM
char Hempler
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Default Re: Mexican Vanilla

I agree. I love Mexican Vanilla. i also like the jamaican vanilla. i use them both like I do any other flavored extracts. Sooooo Good!!!! Char
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  #21  
Old August 22nd, 2003, 03:23 PM
Chuck Palm Chuck Palm is offline
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Default Re: Mexican Vanilla

It's great in any cookie recipe. I'm fond of the "Lori's Chipper" recipe from Paul Prudhome's New Orleans cookbook. I made some last month and they were the hit of the party. Even people that never eat desserts ate them with gusto.

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  #22  
Old August 24th, 2003, 02:08 AM
Shane. A
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Default Re: Mexican Vanilla

I suppose the only time I have used my Mexican vanilla was at the holidays. I used it in sweet potato casserole and the whole family raved!! I really should use this vanilla more, it makes a great gift to the folks back home, and has a wonderful flavor!!!
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