Vanilla Is Not Vanilla.
If you’ve ever called someone “vanilla” like I have, you know what I mean. Vanilla connotes bland and boring to some people. I beg to differ. I value vanilla. Pairing vanilla pound cake with vanilla ice cream can be a DeathbedFood dessert – if the pound cake is great (like my Nana’s recipe) and the ice cream is high quality (like Strauss Family Creamery Organic Vanilla Bean).
My favorite vanilla extract is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. At $52 for 8 ounces, it’s very expensive but all vanilla extract is expensive. Why? Because it’s so hard to produce and there is so much demand.
I insist on Nielsen-Massey because every baker I know insists on it, Nielsen-Massey has been making it since 1907 and I’ve used it religiously for decades. No matter the brand, Madagascar vanilla is best because it’s the world’s leading supplier of the highest quality vanilla.
That’s it for today. I gotta go make my Nana’s pound cake now that I remembered how good it is!