Food Minia

Recently I decided to buy some vanilla. Ok, one or two beans. No such thing, I bought 500g. That's a lot of vanilla. So, when I do this sort of thing I have to use it up so that it does not go dry. My two ideas of choice are: Vanilla Bean Paste and Vanilla Extract The vanilla bean paste is for those who have no patience.  It is quick to make and can be used immediately. If the smell in my kitchen was anything to go by even before it was finished would have been good. Simply take about 12 vanilla beans, (a lot, I know but his will make enough for a year at least. Cut the beans in to pieces of about 2cm. Weigh out 500g of sugar and mix the beans with the sugar. Put the whole lot into the bowl of a blender and blend until all of the beans and sugar are reduced to a fine powder. You will need to have the sugar in with the beans or it will not work. Trust me don't bother to try it. Next I sieved the whole lot to separate it out into the sugar with the vanilla seeds and the chopped u...

If you are looking for a moist sweet and savory fall-apart tender pork roast... this is it! I made this pork roast for a Sunday dinner gathering, it was so good that 3 weeks later we had to have it for Christmas dinner too.   Scroll down for the recipe. Ingredients 1 (8 to 10 pound) pork shoulder blade roast 2 tablespoon Lawry's Seasoning Salt 1 teaspoon garlic powder 1 teaspoon paprika 1 large yellow onion, quartered 1/4 cup Yoshida's Teriyaki sauce 1 tablespoon Worcestershire sauce Directions Preheat the oven to 450 degrees F. Pierce the roast all over with the tip of a paring knife Sprinkle on all sides with seasoning salt, garlic powder, and paprika and rub into the meat.  Place roast in a shallow baking dish (I used a 9x11 ceramic baking dish) preferably fitted with a roasting rack (though not necessary).   Refrigerate seasoned roast uncovered overnight or at least 8 hours.  Remove from refrigerator and bring roast back to room temperature (30-60 m...