Welcome to the first edition of C3 — Curated Culinary Curiosities. Or as I like to call it, the Foodie Feed. Things that landed in my news feed and earned a reaction, a comment, or at minimum a raised eyebrow. Let's get into it.
Most people don't realize how simple it is to make real vanilla extract at home. You need two things: vanilla beans and alcohol. That's it. No preservatives, no artificial flavor, no mystery ingredients. Just beans, rum, time, and a little patience — which honestly is the hardest part.
Tytus and I kicked this whole thing off together, and I'm documenting it from the very beginning so you can follow along and do it yourself. We're going the long route — letting it sit for a full year — because the longer it goes, the deeper and richer the flavor gets. You can do three months or six months and have something good. But give it a year and you'll have something great.
