it's doubling -- gotta make a run to sam's club hahahaha

Did something happen to the vanilla bean crop?  Thank goodness, I just bought a 32oz bottle off Amazon.

It doubled where I am a few months ago   Hope it doesn't double again  

i  have a stash so i haven't bought any recently maybe I'm too late then -- i hate it when vanilla prices are high because it does double -- hate that -- 

I'll run right out to 99 cent store for some Mexican vanilla.............LOL  

YIKES, what is NOT doubling in price these days?

This guy is a cooking guru, if you don't know him. These results are interesting. Maybe we should be using a different vanilla in frosting than in the cake?

http://sweets.seriouseats.com/2013/12/taste-test-is-better-vanilla-extract-worth-the-price.html

i bought a huge container half gallon maybe of imitation vanilla for use in my tea room but i could never bring myself to use it --

I use imitation all the time and everyone says that my vanilla cake is delicious.

I'm weak...but good for you!

I make my own...3 different types......madagascar, tonga and tahitian.  I love homemade vanilla and I get lots of compliments on it.  I have two 1.75 liter bottles of tonga brewing in my closet right now.  Needless to say, I use the leftover beans for vanilla sugar.  I also read somewhere how to make lemon extract and since I have a lisbon lemon tree in my yard as well as a meyer, so I'm giving it a try, too.  Haven't tried it yet, though, it's still "brewing".  Guess that may mean that vanilla bean prices are going to go up, though.  Haven't checked the internet for that yet.

there was real bad weather in madasgar a few years ago and this happened -- vanilla takes months to

oops, hit the wrong button -- vanilla takes months to cure -- it is pollinated by hand and there's only one day when it's ready -- so no calling in sick kwim-- and don't be late from break! ha!

it comes of course from orchid pods -- only grows within 20 degrees of the equator -- delicate conditions -- important luscious results

....and...the testers on that foodie site couldn't tell the difference in vanillas' in baked foods.

But...but...I liked being a vanilla snob...    : / 

Since my business is predicated on nothing artificial and preservative free, I will stick with the real stuff.  I make a double strength Madagascar Bourbon vanilla that my clients love in my various vanilla products.  Bu I have never used fake vanilla because it never tasted good to me. Personal choice and possibly business model can certainly drive this.  

it makes me crazy when i see people measuring out vanilla into leetle teensy teaspoons, slowly guiding it over to the bowl -- heck i slosh more than they ever even get in there --

i just squirt it in -- my motto is 'if a little is good a lot is better'

signed,

i'm a vanilla snob too

K8 I'm right there with ya:)   slosh away.........if a little is good a LOT is much better! LOL

Ok, I replied to this thread back when k8 first posted it and it's been held for review for several days.  I'm gonna look pretty silly when it's finally approved.  Sorry bout that....  :)

I have been ordering Mexican Vanilla on Amazon.  I have purchased the clear and the regular with the Red Rooster label and am very pleased.