Food Theory: You’ll NEVER Eat Vanilla Again!
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- Опубліковано 28 вер 2024
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Loyal Theorist, I want you to think about the last vanilla treat you had. Was it a cupcake? An ice cream cone? A piece of cake? I’m sure it was DELICIOUS! And I hope you savored it, because vanilla could go the way of the dinosaurs and become extinct! Today I’m revealing why this flavor could soon be gone. . . FOREVER.
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Credits:
Writers: Matthew Patrick and Justin Kuiper
Editors: Alex "Sedge" Sedgwick, Warak, and Danial "BanditRants" Keristoufi
Assistant Editor: Caitie Turner (Caiterpillart)
Sound Editor: Yosi Berman
#vanilla #VanillaBean #IceCream #Cake #CupCake #vanillabean #imitationvanilla #FakeVanilla #spice #Recipe #FoodTheory #MatPat #GameTheory #FilmTheory
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This episode is less "You'll never eat vanilla again" and more "You're gonna have major price differences in Vanilla options"
@don't be surprised here is the full clip: this ratio
Maybe we can convince Brazil to dominated the vanilla market as a way to protect their rainforests
Rule of thumb for home use of vanilla: when baking extract give a better result, when making something won't get hot (like eggless ice cream) you may prefer pods. For most people and most uses, though a good extract is a better investment that some cheap pods (more for less with a slightly better quality)
Yeah this is the only episode I can say his original statement didn’t make sense towards the end
My mom is growing a nilla orchard. It's doing very well!
Something that MatPat didn't mention, is that if you're baking with your vanilla, most of the other chemicals in the natural vanilla get baked off when you put it in the oven, so if you're going to bake some cookies, you're better off just using the artificial stuff. But if you're making icecream, or something uncooked, you'll probably notice a difference between the bean and the artificial.
In a rare example in today's world, there's advantages of using either one in different circumstances.
That's why bakers usually add vanilla last.
@@penguinpingu3807 good youtubers always teach this in their recipe videos
i know this from learning how sonhos ("dreams", the brazilian donuts) are made, the traditional sonho is filled with a delicious vanilla cream, which is made hot, but you have to wait it to cool completly before adding the vanilla.
@@Mardikuz yeah, and ironically enough matpat a channel that is science base should also give this
@@penguinpingu3807 How do you add vanilla AFTER you bake it?
Here's an idea for a Food Theory: What foods are actually good to eat when sick.
Like, everyone has memories of being sick as a kid and having their parents feed them stuff like Chicken noodle soup, ginger ale or other food items. Now I've been wondering what food should someone eat when they are sick.
yes I’ve always wondered this too
Actual ginger is probably good, but ginger ale... not so much
Anything containing ginger is good
@@shadowdragon3521I just just sick and it helped me so idk
Chicken noodle soup actully works.
It wasn't until I got older and started baking that I learned to appreciate vanilla. It compliments desserts very well. A vanilla bean ice cream beats any other vanilla ice creams imo.
Fact its a class of it own flavour
Vanilla best flavor, it is all flavor
Small tip for friends of real vanilla from a confectioner: Do not throw away scraped vanilla pods, but put them in a closed container with sugar. Just make sure that the sugar doesn't clump. The pods won't go bad and your sugar will have a vanilla flavor. You can then always add sugar or throw in another pod after you have cooked it out, for example. So you always have 1A REAL vanilla sugar.
Another tip: vanilla pods are not graded on their flavour; they're graded on their moisture content. Grade B vanilla beans are usually too dry to scrape out, but you can make vanilla sugar from them at a fraction of the cost
@@raerohan4241 you both are very appreciated im a baker in progress (self taught mostly) and i never knew either of these but am definitely going to stop throwing out my bean pods from now on.
nice
Great tips! Thanks!
You can also put it into some plain vodka for a few months and make your own vanilla extract. It’s more potent and stronger in flavor than vanilla sugar, and gets more uses out of the yield.
One thing I've learned, if an ingredient like vanilla is going to play a supporting role in your dish, like say the dash of vanilla that always gets thrown into every baked good regardless of if it's a cake or cookie, go with the imitation. It will do the same job and save you some cash. But if it's going to be the star of the show like with flan, pudding, or ice cream definitely splurge for the real deal. You're going to want every ounce of flavor the real vanilla will bring to those sorts of dishes.
Another UA-cam group, Sorted Foods, tested this sort of thing on a few of their episodes to help their viewers learn when to spend money on name brand/real/fresh products for cooking and when to buy generic/imitation/canned.
Rule of thumb that coincides with what you said: Anytime you're going to expose vanilla to high temperatures (like in baking) use imitation. If not, use the real stuff.
Because the compounds separating real vanilla from imitation are such that they evaporate in high temperatures. So in the end if you use real vanilla in a baked good, the distinctive non vanilla compounds will have evaporated leaving you with only the stuff that you find in imitation vanilla, meaning there was no point in splurging because real vanilla post heat = imitation vanilla. But real vanilla without heat exposure has the aforementioned additional compounds you can taste that aren't in imitation vanilla which is why it's better for cold or non heated dishes
I am once again grateful to find the real answer in the comments.
As a hobby baker with holidays on the way, you have my thanks!
I also saw a TikTok about it
@@mma.y False. Most of any liquid ingredient is not going to evaporate or baking wouldn't be possible, and "always use fake if you can" is horrible advice.
Or you can buy the big bottle from Costco which is the probably most cost efficient real vanilla that’s commercially sold
My mother has always bought artificial vanilla to use in cooking. She said the real vanilla extract was too expensive. I grew up with artificial vanilla and it tasted great to me.
However, as an adult, I discovered the complex and wonderful deliciousness of natural vanilla extract. I’ve used the "real" stuff (i.e. expensive) for years now. For Thanksgiving this year, I brought a pie with me. It happened to be a pie my mother used to make all the time. My parents had a slice and said it tasted so much better than it had ever tasted before. They both identified the vanilla flavor as being the difference. "So much more vanilla-y" was what my dad said. "So much richer" was the way my mother described it. It had to have been because of the more complex flavor of natural vanilla extract - and GOOD vanilla extract. I don’t skimp on that ingredient.
I’d hate to see vanilla orchids go extinct. Hopefully humans will figure out how to keep them around and happy for decades to come.
I very much doubt they would go really extinct, we have the seed vaults, someone has got to have put some vanilla orchids there.
Maybe by growing more them in Mexico, rather than going for the inhumane super cheap labor.
@@jorgemtzb9359 hard to grow them in Mexico when there's no trees left for them to grow in
My solution is a robotic Greenhouse.
They grow them in labs
There's an episode of Bob's Burgers where a group of kids break away from a gym class to get a free scoop of ice cream and one of them says as they break through the door, "Oooh they still have vanilla!" and I've never related to anything more.
The best part is that Rudy still gets the flavor that is supposedly always leftover XD like he just wanted to go with his friends it's sweet.
@@angrynoodletwentyfive6463 Really needs more screen time. And I know it's overdone in the Simpsons, but a future episode would really just send me seeing him and Louise together.
What episode
@@Inactivechannel-r6 The Gene Mile
Artificial vanilla tends to work well for baking. The difference with the end product is pretty much negligible. However, when you are using vanilla for things like ice cream, drinks, yogurt, pudding etc. That's when the difference really becomes noticeable and you should use real vanilla.
Here is the full Clip : when I met matpat
ua-cam.com/video/mCfYi7634rU/v-deo.html
So it can be induced that the natural vanilla's other minor chemicals that give it those other flavours may be lost and the end product, chemically, of real vanilla versus artificial vanilla will be much more similar
@@jimkim2712
Ya, I think so. I am not entirely sure at what point it happens, but I remember someone did an experiment where they tested if people were able to tell a difference between real an fake vanilla. And when it involved baked goods, people had a much harder time noticing any difference.
When it came to things like drinks, the difference was like night and day and they were easily able to point it out.
So maybe the cooking process is what dulls the other flavors. Even in pudding you usually don't add in the vanilla till after it's off the heat, so you don't cook it nearly as long as you would when baking cakes and such. Course, this is just a hypothesis based on the results. For all I know it could also have something to do with the flour that most baked goods tend to include.
@@SilvyReacts i honestly prefer real vanilla for baking and it makes me sad that it's going extinct
Don't forget wiped cream. 1 cup cream 2 teaspoons sugar and 1 teaspoon vanilla wipe it together and it'll make any dessert you serve it with better.
Food theory idea: Are oreos the new energy drink?
Oreos have a very small amount of caffeine in them, so if you could make an oreo energy drink how much oreos would it take and can we do it?
Here's the full clip : ua-cam.com/video/TYJQBDKSDGG/v-deo.html
YES WE NEED A MORTY OF THIS
this is actually sick
as a coffee addict I gotta know this
OKAY THIS IS COOL
can you do a food theory on "Does the shape affect the taste?" I feel like that would be super interesting
Ooo, or the colour! (Unless they have already done that one).
@@hedera1332 This would be a good idea, however this has already been proven by scientists that it's true.
Where you for example get let's say make some plain vanilla ice cream then add blue food dye to turn it blue. You would give the blue ice cream to someone to taste test it. You tell them it's blueberry ice cream and they eat it and confirm what you said is true.
Now we get the same batch of ice cream and put red dye to make it a reddish or pinkish ice cream. We give it to the same person and tell them it's strawberry or cherry or whatever flavour is normally associated with red. In this case I'll go strawberry flavour they try it and confirm.
Why is that? Since both are plain vanilla ice cream they shouldn't taste different, after all they're both the same thing except that one is red/pink and one is blue. Well I'm not sure myself my guess is that the brain associates colour with that flavour and assumes what you said to them is true, and the brain tricks itself into tasting something different. There is a name for this sort of thing but I don't remember it.
@@coconutganyu Yeah, I know, that's why I thought it would be interesting for the food theorists to do a video on it.
@@hedera1332 They already did one it’s with gummy bears
Do Dino nuggets taste better?
Another idea for how the future of vanilla might turn out: they genetically modify the vanilla orchid to be able to grow under less specific conditions and vanilla is therefore available for mass consumption at an affordable price.
Thisss is the comment I’m looking for💯💯
but the true demand is for 100 percent Vinila
4:48 Matpat, I love your channel, you guys choose the best transitions and graphics to show your visual learners the information of your story and keep/captivate your audience.
My OCD is through the roof, rip perfect cupcake
"Hey bro, what'cha doing with that bean-like fruit?"
"Just chillin' like vanillin."
I think it's the same reason when you ask people 'what's your favorite food?' To many in the west, it's bread and butter - when done right, something so simple is oh so good. At least for me, as I got older, you do get an appreciation for the simpler things as it makes the decision making process easier - good vanilla (at least in ice cream, and to me) is really worth the price. The simplicity and complexity of it shines in pure vanilla (and vanilla bean) ice cream.
I have never heard anyone say bread and butter is their favorite food
Honeslty real high quality vanilla ice cream with chocolate sauce is really one of the best ice cream experiences you can have.
@@4kryptik4 Fresh baked warm bread with butter. Mmmmmm. So good.
VIDEO IDEA: Make the FNaF food in the Freddy Files and review each. Please see this, I always wanted to see someone make this video and forgot because nobody talks about the recipes anymore.
There are however other natural sources of vanilla taste, the Tonka bean comes to mind. It is slightly poisonous (like bitter almonds) so it isn't used as much in food today, you mainly find it in vanilla tasting pipe tobacco now but it is rather tasty and close to real vanilla.
I love vanilla both the taste and smell.
So many bots...
@@SarahAbramova pls report them for spam
@@CarnesSurefire I do, but it doesn't always work. Also, don't you think it's bs that I can't post a legitimate link in my comments but a bot gets to spam their links?
I came into this episode thinking: I might regret this… and came out not regretting it at all. Great job to Matpat his team, these are really well made
I NEED a cooking/baking show where they refer to the bad guy as the “vanillin” instead of the villain.
Both vanilla and saffron are some of the best flavours in baking, when done correctly.
Vanilla bean has other aromatic compounds that die in high heats, so cold dishes that don’t need to get that hot when prepared tend to benefit most from using the fruit extract.
We actually figured out how to make our own vanilla extract a few years ago, from vanilla beans. We have tons of jars of the stuff, and we're even bottling it as christmas gifts. I had no idea that just growing the plant was so intensive, let alone the process of actually making vanilla extract. Makes sense why it's so expensive!
edit: To clarify, the store bought stuff is what's so expensive, it's cheaper to make your own. And the process isn't super difficult, it's just time consuming.
"how to make our own vanilla a few years ago, from vanilla beans."
If the vanilla already existed, you didn't make your own. And the process of making vanilla extract is dead simple.
@@grabble7605?
@@xywowpig8903 pure envy
You're growing you own beans? Care to share what area you live in?
Right? It's dead easy. And making your own is cheaper than buying (real) vanilla extract since you can make multiple batches with the same pods
Quick side note: don't chug vanilla extract. The stuff has a surprisingly high alcohol content on par with some varieties of hard liquor, so chugging the whole bottle would get you very drunk very fast and probably cause a nasty hangover.
I was wondering why some vanilla extract had that hint smell of alcohol in it.
The reason is because extracts are flavor compounds pulled out by alcohol such as vodka. For instance mixing coconut flakes with vodka cause the vodka to pull out the flavors of the coconut creating coconut extract.
@@coffeelover7687 oh I see then
@@DragonKnight90001 Such flavor compounds that are pulled out of food by alcohol are called alcohol-soluble flavors.
@@shitocodone8940 ok I see
Hmmm. What if we began grafting vanilla branches onto our other fruiting trees? We are not bad at grafting at all. It is a pretty fun project too
As a European, it is wild just how much vanilla flavour is present in American sweets. Chocolate or chocolate sauce? We don't usually add vanilla. Cookies? Mostly just shortcakes or sablés. Same for ice creams, with a few exceptions where vanilla is bound to the flavour profile, flavours like chocolate or cherry sauce don't have a vanilla base, but a cream base.
And that's another thing: In Italy the base, "less" flavourful flavour isn't vanilla but cream/milk, which also makes for a price that isn't bound to the wilder bounds of spices.
Just wanna add, at least here in Norway they did a survey, and found that most people actually preffered stuff flavored with «artificial» vanilla rather than the natrual vanilla. On top of that most vanillin (in Norway at least, not sure about the rest of the world) is made from trees
Jeg smaker ikke forskjellen, vanilla er vanilla liksom ☺️
Wow, evidence Norwegian are objectively wrong then
The tests were likely made on baked goods: most of the volatile compounds found in vanilla just get lost or degrade if they face high heat, while the extracts are a little "duller but more intense" and have a higher percentage of simpler compounds (like vanillin) which aren't as easily degraded. This is why you should always choose depending on what you're going to prepare.
Liqueurs or cold stuff: it can make sense spending more for vanilla pods
Anything that goes in the oven: go cheap
Edit.
Also, pharm chemist here, I confirm that vanillin is mainly made from engineered yeast (via biosynthesis) and lignin (via classical synthesis)
It seems lignin production is down to only about 15% of production, and guaiacol production has taken over the spot for most of the chemical vanillin production. And chemical production tends to be higher much higher than the biological route, which seems to target manufacturers who want to be able to say they’re not using artificial ingredients. Which makes sense, if there are two ways to get away with “natural flavoring” for vanillin, and one costs >$300/kg, paying for a biosynthesis pathway becomes worth the higher cost of production compared to chemical synthesis.
I cant handle the extinction of vanilla ice cream- like how am i going to make rootbeer floats?!?
Hh
4:55 that just broke my Heart...
That pre-intro part at 0:00 was something I never expected to hear.
Vanilla is my favorite flavor in ice cream and other sweets, and I am totally fine with the artificial stuff.
I agree
We actually made synthetic vanilla aromas in chemistry class. We used spoiled milk and some other enzymes. Yummy
Fun Fact: As someone that used to work at an ice cream shop, the base flavor of all ice cream is something called “sweet cream”. This is what Matt thought Vanilla was. Its basically a plain milky flavor.
Also, why does Mcdonalds care if they use natural vanilla anyway? Their ice cream machines never work anyway.
I feel the need to point out that there's an actual functional difference between natural and artificial vanilla extract. You get better results using artificial vanilla in baking because the flavors won't degrade as much in the oven, but you want natural vanilla in non baked things like ice cream and frosting.
I have watched MatPat for so many years. You are my source of random trivia facts lol
*Ok_Dont_Read_My_Names* ,
yup me too :)
[matpat solving impossible mysteries on Game Theorys and film Theorys]
[also matpat] and the only thing that can save your favorite flavor is beaver butts
7:31 annually? More like anally 💀
Good news! There is never a reason to use extract over synthesized for baking. Pretty much all the other compounds in vanilla degrade from the heat. For ice cream and other chilled food and drink, however, there can be no substitute.
How is that good news? Everyone already knows vanilla extract exists and bakes with it.
@@grabble7605 fix your reading comprehension, friendo.
Matpat should Definetly make a theory on how "Pizzafiy actually works, or if it even does... " (aka the make anything taste like pizza sauce from Airrack)
3:30
* goes to Madagascar *
* finds vanilla plantation *
* unzips pants *
🎉🎉🎉🎁🎁🎁☝️☝️☝️.
My mum's favorite ice cream was vanilla so I grew up knowing the difference between real and fake. The real stuff is much better. I think the texture is a big part of it for me.. Now I want some
11:39 food theory when your parents walk in
*"OH HEY MOM HOWYA DOIN...? OH W-WHAT'S THIS. O-OH OHH I-I-IT'S-"* **Frantic clicking** *-NOTHING!"* 😁
Strawberry-vanilla flavored yogurt with a stylized "flower" for vanilla flavor!
Strawberry(red)
Vanilla(beige)
Thank you for what you do mate. Not only do I learn, but your videos always make my day better.
@beyond your imagination OK I have taken time to think about what you said, but am still confused. Especially since the video had nothing to do with the comment.
though thanks for a recipe I guess?
the thing that separes lab from natural is like working out just for shape that might not even happen because strenght doesn't define shape, meanwhile not having fun (like the other things natural stuff have, that are helping but are not the main fuel to working out/ flavour)
As a home baker I can comfortably say that there is a huge difference in taste between vanillin and vanilla bean. Vanilla produced in different regions also tastes noticeably different. However, unless vanilla is a significant flavor component of the baked good, it almost doesn't matter if you're using vanilla or vanillin.
The only exception I have found to that is chocolate chip cookies. Most chocolate chip cookie recipes produce what is technically a vanilla cookie with chocolate chips in it, so you will notice the difference.
6:24 brah, that’s not a beaver that’s a gopher
4:47 - That machine in the background messed up putting the ice cream container on the line.... looks like that's going to mess things up.
1:31 Mr Bean lol
🎉🎉🎉🎁🎁🎁☝️☝️☝️....
Mr bean
Can we just take a moment to think about the into, otherwise known as the most chaotic thing in the history of things?
I've been waiting for this theory for a long time, glad to see it get covered!
._,
Hu
Most of the parts of real vanilla that are different from artificial vanilla evaporate when cooked/baked. Because of this, there is very little difference between real and fake for baking. That said, keep some good stuff around for things like mixed drinks and ice cream that don't get heated.
7:37 - but the comparison to vanilla is not the important part. What matters is how many animals are needed to gather that amount.
Never had a vanilla one but we've never had an issue growing orchids inside
With vanilla orchids the issue is not so much keeping it alive but coaxing it to flower.
Baker's brand imitation vanilla is hands down the best tasting vanilla. I'd go as far as saying it's better than the real thing and I have yet to find a better tasting substitute
Real vanilla is really obvious in terms of flavor difference when in stuff like mixed drinks or ice cream. As such, I was bemoaning the incredibly high prices, but as someone that enjoys baking, reading the comments, there's apparently not such a huge difference in that area. I do recall my cookies made with artificial vanilla turning out rather tasty, and haven't really had a chance to bake with the real stuff. Would probably be nice to get some of the real stuff to mix with sparkling water though!
Well in my experience if you have other flavors while baking you won't be able to tell the difference, however if you have a dessert that has a vanilla based cream or frosting it will be noticeable, it tastes a little chemical at the end, like the artificial flavor in medicine and specially if the vanilla is the star of the show as in tiramisu, using real vanilla makes a huge difference. So choose your battles as they say.
Same in my experience. I've often wondered if the difference is not just the vanillin compounds themselves, but also in the suspension liquid...?
Both artifical essence & real extract are diluted with alcohol, but that base definitely tastes different to me - at least between some brands? Made me wonder if they use different types/qualities of alcoholic dilution liquid.
Would make sense if a lower price point & a mass production process for artificial vanilin was reflected in lower purity/quality in all the ingredients used? But on the other hand, the active ingredient in the real extract is so pricey, I could see them skimping on the suspension liquid's quality just to try and claw some of that back, too!
Absolutely nothing about a romantic dinner, a movie, or even candles and music for the beaver, just *straight* to the prostate exam! XD
Video idea: is the crust of bread actually the most nutritious part?
I don’t don’t know how he does this… he literally gets normal items and make them wrong and mixes with weird stuff to fix it
FYI for everyone who watches this. You can MAKE your own vanilla extract with the leftover pods after scraping the seeds out, a bit of vanilla extract (optional, but gives the homemade extract a head start) and 80 proof vodka (or other unflavoured alcohol). It is a bit of a start up cost, and takes a few weeks to start, but you can keep adding vodka and more bean husks to keep feeding it and it will never expire
I don’t know for sure, but I’d also wager that those workers in Madagascar are probably paid pretty poorly too.
I know most of our products involve worker exploitation somewhere, but we should work to avoid it where possible and to me, natural vanilla isn’t even close to being worth it.
French Vanilla in icecreams is genuinely one of my favourite flavours. I have had both fake and real vanilla icecreams and there is a very clear difference to me between them. Although that might be because of the companies making it
When it comes to dietary supplements the lab made chemicals often have an L in front of them (L Argenine) ect.. so I think having L vanilla on the shelves might be an option
Often, when compounds have an L in front, it is because they are “left-handed”- they have chirality. In short, this basically means that it has a normal version and a mirror image. Sometimes, the mirror image isn’t distinct- you could rotate the mirror image version to make it look like the original. In this case, the molecule can be said to be “achiral.” As far as I know, vanillin is one of these achiral molecules, and thus there is no “Left” or “right” handed vanillin, as each of those versions would be identical to the other
Vanilla has a lot of flavor and it's my favourite.
Fun fact I still eat vanilla
I notice the difference between real and artificial vanilla, but I prefer the artificial stuff.
I have no idea whether I eat ice cream with real or artificial vanilla, but since it is relatively cheap, I'm guessing it is the artificial vanilla. That means that if I actually tried the real stuff, I probably wouldn't like it because it isn't what I'm used to.
"The only way to save it is this..."
*fard*
"B e a v e r b u t t"
This is a very interesting in-depth analysis about how and why vanilla's so expensive. Too bad I don't usually eat vanilla or buy vanilla or even eat vanilla ice cream
You never fail to entertain us. 🙌❤
Matpat never fails to entertain us
Gh
Bro you haven’t even watched the video yet 💀
Episode idea:
What is ACTUALLY the most TASTY food in the world
I think they'll have to go far too subjective in order to answer that question.
Minute Food did a great video on this as well that focuses more on when to use the real stuff vs substitutes and how to tell what you're getting, worth a watch
Wendy’s keeps swapping out its flavors like it’s nobody’s freaking business!
Say what now? No more Vanilla? So, basically the end of ice cream then.
I have always used real vanilla extract. I think it cooks better too. So that’s my go to.
Not sure about overseas, but shakes in Australia at HJs (Burger King), vanilla is literally the base. The chocolate shakes are vanilla shake with chocolate added, same with strawberry etc. I think that and having fairly flavourless brands of vanilla icecream made us believe this. Also a lot of things have vanilla added to them where it isn't the main flavour, like a lot of cake bases that noone wouyld ever call vanilla cakes. Good quality highly flavoured vanilla icecream is amazing though.
The fact that I’m watching this while eating a gallon of ice cream
🍫 Chocolate ice-cream: I pretty fine if people stop eating vanilla ice-cream 😂😂😂
0:58 not exactly "in the eyes of the world", unless you mean to say that every place where plain unflavoured ice cream is served as a regular option does not belong to the world.
Where? I have been searching for plain ice cream in every single ice cream place/ isle I can find and I can’t find it anywhere.
@@rowentaylor9784 By "place" I meant "country". I admit that in mine plain has been falling out of fashion, with just a couple of minor brands offering plain ice cream popsicles last time I checked, but "plain" as a flavour is still standard in ice cream sold in bars to cut back home and eat between wafers in the form of "half plain-half strawberry" and plain-chocolate-vanilla "three flavours".
@@jorgelotr3752 I just want to know where to get it. It is something that I have been searching for, for years!
@@jorgelotr3752 I was just excited that such a thing could exist.
0:46 its not...
He *used* to think of that
MatPat always starts out videos weird, but *this* was far weirder than expected.
Mat: Bye Vanilla ice cream
Minecraft: Wait does that include non modded Minecraf-
French vanilla flavor is good and underrated.
I already knew about beavers having the ability to produce something that was used in perfumes to create a vanilla smell
If you think vanilla ice cream is plain and boring, get yourself a pint (or a half gallon) of Graeter’s Madagascar vanilla. It’s not only the only vanilla ice cream I will eat plain, it’s the only vanilla ice cream I WANT to eat plain.
Wow a really big brain move from him when he said that a lb costs more than a kg at 10:53
one small correction. mcdonald's doesnt sell ice cream, the machine is always broken.
If vanilla, is gone, well my mother looses her favourite ice-cream and all the ice-creams that are vanilla based are also gone?😢
Jesus Christ you had to hit me with the Piggly Wiggly, brought back memories from my very early childhood living in Kentucky
So, McDonalds's newest excuse for why they can't serve ice cream won't be because the machine's broken, but because they ran out of vanilla? What a time to be alive.
Why hasn't vanilla been processed/bred to grow ... better. They have been able to make bananas like they are nowadays but they can't grow vanilla?
Yeah right, unless my parents take it away when I’m having it at 2:00 am, then it’s still there!
High-quality vanilla ice cream, with real vanilla and a lot of milkfat, is about as good as ice cream gets. The reason vanilla ice cream came to be known for blandness is because most ice cream isn't Haagen-Daaz.
YOUR THE KING OF CLICKBAIT!!!
btw heres an idea: try different vanilla substitutes and see which one is the best, and maybe make your own. i bought "homemade" vanilla the other day
Bro I already know they used the glands of the beaver to create vanilla extract
Matt
I just wanna say thank you
For giving me amazing conversations starters
0:45 You mean it's not? Oh, I totally knew that. Totally not almost 30 years old. Yep.
Just continue having both at a certain point isn’t there enough customers at this point to support both especially after some companies fall funneling those customers to others
Don't worry. Monsanto will make a vanilla plant that has a very high pollination period and can handle less and more water.
What is the best Universal breakfast, Ever?.. Is it sandwiches? what's in it? Is it egg and bacon? Soft bacon and semi burnt egg? What should it really be?