how does one eat a vanilla slice?

[dullbird]

I absolutely love them! vanilla slices that is....

But what a pain in the arse to eat at a coffee shop without having everyone stare at you.:D

It goes like this

pick the slice up in both hands (as its too big for one)

go to take a bite and have a coughing fit due to unexpected inhalation of the icing sugar its fancied up with on the top. Survive the coughing fit recompose and take a bite...

holy jesus mother of god a custard explosion:eek:......the entire guts of the slice, middle layer and the all important custard exits out the side door. YOU STOP! very carefully try to manipulate the middle layers of pastry back in while licking the custard off the sides as well as both your hands.

You have icing sugar all over your face as you had to open your mouth a little bit larger than you originally anticipate.....to get it in for the first bite.

you notice with a big cheesy grin on your face that you were unable to save yourself from the intial explosion and you do in fact have custard not only on your t-shirt but the table as it never hits the plate your given despite leaning right over the thing trying to save what you have left from the carnage left by the initial bite.

You look around using the serviette to wipe your face, then your shirt and then the table. place down the serviette, think about how best to now tackle something that looks like you ran it over on the way there and then repeat the steps above.:D

They do give you a fork as well for eating these....I have found that when using the fork the same thing happens just in a more socially exceptable upper class way:D. but rather than everything exiting from the side it generally exits from the back of the slice all over the plate and the table and at speed!!......making it just as difficult if not harder to eat. You see I would rather lick my fingers than a Gloria jeans coffee table :lol2:

HOW DO YOU EAT YOURS?????:eek::D..........would love to know so I can eat all of the slice I brought not just 20% of it :o:D

[Pedro_The_Swift]

Thanks DB...there goes my diet ;)

oh lord,,
which OUNCE of fat are you worried about???
;):p

[Grockle]

Evening Lou,I find a clean pointing trowel is best.(I do have aloaner if you don't have one)

[V8Ian]

Come up here for a week, with a fistful of bucks, and I will sacrifice my body to demonstrate to you.;) Alternatively, you could get one of the vets from work to give your teeth a bit of a touch-up, with a horse file. Then your fangs will cut through instead of squashing the staple.:D

[numpty]

oh lord,,
which OUNCE of fat are you worried about???
;):p

Yeah........she's a big unit isn't she :eek::D

[stage1slave]

Far out! Me either! DB, I'll do a road test tomorrow, then go for a long fast walk.


cheers
Evelyn

[numpty]

Oh, and DB, I find the icing sugar on an apple turnover even worse.;)

[hoadie72]

HOW DO YOU EAT YOURS?????:eek::D..........would love to know so I can eat all of the slice I brought not just 20% of it :o:D


I have a VERY big mouth!

[dullbird]

I have a VERY big mouth!

or very small slices ;)

[Grumbles]

Ahh, the vanilla slice. Manna from heaven. Best eaten with a knife and fork - daily.

[Pedro_The_Swift]

http://ic2.pbase.com/u16/orac/upload/20175429.IMG_7192.jpg

[hoadie72]

or very small slices ;)

lol

I think some of it comes down to how fresh they are. If the pastry is a bit sweaty from being wrapped in gladwrap then they can be a bit hard to manage, with custard going all over the place, but that's half the fun.

Now I think about it, my vanilla slices don't usually have icing sugar.. are you talking about those double decker French vanilla slices? I can't fit one of them in my mouth!

I prefer this style, complete with passionfruit pips

https://www.aulro.com/afvb/images/imported/2009/09/1227.jpg

[TheLowRanger]

I find the trick to eating a vanilla slice is to firstly turn it upside down and gently remove the bottom layer of pastry. Eat this first by itself and then progress to eating the rest of the slice upside down. This way you don't have the layer of pastry on top causing the custard explosion every time you bite down. You still have the icing on top (bottom) during every bite and the layer of pastry that now is on the bottom still holds the whole thing together. I must admit that it's taken quite a few vanilla slices over the years to come by this technique, and I'm sure it will probably take the rest of my lifetime to truely perfect it.:D

[Jock The Rock]

I often eat mine in small amounts ie.

Take one small half bite allowing a controlled amount of custard to squeeze out of the pastry, lick around the edges to straighten up the sides then repeat the above steps until one can comfortably wrap their slobbery custard covered chops around top and bottom and much away :)

One looks like a Pooh Bear in a honey pot, but it does save any going to waste :p

[Sprint]

i take a similar approach to TheLowRanger, except i eat the top layer first

[d@rk51d3]

Personally, I like the Continental Vanilla Slice. (I think that's what they're called)

Starts off like normal, but also has a layer of cream, as thick as the custard, and is topped with coffee icing.:cool:

The only problem is the lockjaw I get, from suffing one of those bad-boys in my mouth.:D

[hiline]

i've never really been a fan of the old snot block :D

more of a custard tart man :angel:
but have been known to fall into a bowl of trifle :p

[dullbird]

lol

I think some of it comes down to how fresh they are. If the pastry is a bit sweaty from being wrapped in gladwrap then they can be a bit hard to manage, with custard going all over the place, but that's half the fun.


Now I think about it, my vanilla slices don't usually have icing sugar.. are you talking about those double decker French vanilla slices? I can't fit one of them in my mouth!

I prefer this style, complete with passionfruit pips

https://www.aulro.com/afvb/images/imported/2009/09/1227.jpg

Oh yes I'm talking about the naughty dirty slices of the french region that have more than one deck:D
I did say having to open my mouth more than originally anticipated :lol2:

[Grockle]

School dinners Manchester tart,I can still remember getting bits stuck up my nose in the rush for the dish,Ian Robson used to get it in his ears !

[klappers]

An Australian institution, just smash it down your gob!

[haggisbasher]

I find the trick to eating a vanilla slice is to firstly turn it upside down and gently remove the bottom layer of pastry. Eat this first by itself and then progress to eating the rest of the slice upside down. This way you don't have the layer of pastry on top causing the custard explosion every time you bite down. You still have the icing on top (bottom) during every bite and the layer of pastry that now is on the bottom still holds the whole thing together. I must admit that it's taken quite a few vanilla slices over the years to come by this technique, and I'm sure it will probably take the rest of my lifetime to truely perfect it.:D


Just what i was going to say.... go for the upside down!

Mmmmmmm.............

[MickS]

1st form (or year 7 for the whipper snappers) at Jannali Boys - Monday was a joy to behold. Canteen lunch - rissole roll and a vanilla slice!! Followed by a choo choo bar or redskin chaser and a moove milk...:D

As for eating it....like a pie at the footy...quickly, messily and with style...:cool:

[incisor]

and a french vanilla slice is even worse...

but i love them so.....

[d@rk51d3]

custard tart!! we used to call them pus pies when I was doing my nurses training :D:D:D

Squeezed fresh, daily.

[numpty]

1st form (or year 7 for the whipper snappers) at Jannali Boys - Monday was a joy to behold. Canteen lunch - rissole roll and a vanilla slice!! Followed by a choo choo bar or redskin chaser and a moove milk...:D

As for eating it....like a pie at the footy...quickly, messily and with style...:cool:

Another Jannali boy eh. Mine was a Big Ben and a Finger Bun if I remember correctly.

[Bigbjorn]

I don't think there is any elegant, civilized way of dealing with one. Just go for it and wipe shirtfront off with fingers and lick them.

[numpty]

i've never really been a fan of the old snot block :D

more of a custard tart man :angel:
but have been known to fall into a bowl of trifle :p

Yummy yummy yummy
Snot cream pie
Dead dogs liver
Squashed blow fly
Put it on a sandwich
Spread it on thick
Wash it down the throat
With a hot cup of sick
:D:p

Amazing the things that come to mind sometimes. And FWIW a mere trifle does it for me too.

[MickS]

Another Jannali boy eh. Mine was a Big Ben and a Finger Bun if I remember correctly.

Lol yes, '73 to '78.....and i think that Mrs. Smith woman still runs the canteen there.....she would have to be 136...:eek:

[d@rk51d3]

Yummy yummy yummy
Snot cream pie
Dead dogs liver
Squashed blow fly
Put it on a sandwich
Spread it on thick
Wash it down the throat
With a hot cup of sick
:D:p

Amazing the things that come to mind sometimes. And FWIW a mere trifle does it for me too.

Caramello (or was it salmonella) custard
Green snot pie
Mix it all together with a dead mans eye
Slap it on a sandwich
Nice and thick
Then gobble it down
with a hot cup of sick.


Ahhhh the schoolyard memories.:D

[Grockle]

Yummy yummy yummy
Snot cream pie
Dead dogs liver
Squashed blow fly
Put it on a sandwich
Spread it on thick
Wash it down the throat
With a hot cup of sick
:D:p

Amazing the things that come to mind sometimes. And FWIW a mere trifle does it for me too.

You missed out,
the dead dogs eye.

[Grockle]

I learnt it in England so my version is different to Numpty's too....and yes, it involved dead dogs eye and a cup of cold sick, and pig's bums IIRC.....just can't remember it ATM...it'll come to me though

Where abouts in the UK are you from NM?

[MickS]

"'Twas on the good ship Venus,
By Christ you should have seen us....."

Umm, sorry, has nothing to do with vanilla slices....just another schoolyard rhyme.....:eek::D

[numpty]

It seems there are as many versions of that rhyme as there are schools.

Jannali Boys from '65 to '68.......bailed after 4th form School Certificate. One of my brothers was there '67 to '72 and the other from '71 to '74

[p38arover]

I love a good engine mount!

[V8Ian]

Another Jannali boy eh. Mine was a Big Ben and a Finger Bun if I remember correctly.
Sounds like a reform school Numpty!:o;)

[dullbird]

Yummy yummy yummy
Snot cream pie
Dead dogs liver
Squashed blow fly
Put it on a sandwich
Spread it on thick
Wash it down the throat
With a hot cup of sick
:D:p

Amazing the things that come to mind sometimes.
And FWIW a mere trifle does it for me too.

Oh my good right with you there Numpty my next most favourite thing however the trifles here although good are not as good as the UK because in the UK we have real jelly:D

[V8Ian]

Oh my good right with you there Numpty my next most favourite thing however the trifles here although good are not as good as the UK because in the UK we have real jelly:D
I remember the cubes, do they still have them?

[V8Ian]

Come up here for a week, with a fistful of bucks, and I will sacrifice my body to demonstrate to you.;) Alternatively, you could get one of the vets from work to give your teeth a bit of a touch-up, with a horse file. Then your fangs will cut through instead of squashing the staple.:D
This would also save me a stamp.:D:D:p

[dullbird]

I remember the cubes, do they still have them?

Yes they do I used to eat them with out dissolving them:D

[V8Ian]

Yes they do I used to eat them with out dissolving them:D
That sounds healthy.:D:D

[Grockle]

I remember the cubes, do they still have them?

DB snap me too!

[Grockle]

That sounds healthy.:D:D

We took them out of the box first Ian :D

[V8Ian]

We took them out of the box first Ian :D
Well how ordinary's that Grockle?:p:D:D

[V8Ian]

Cooper must be on the turps, or I hope he is, and not those youngsters knocking him about.:(Or did he loose and is too embarrassed to tell us?:o

[MickS]

Jesus Lou - you've created another skulls thread....:eek:

[jx2mad]

i try to be crafty here. I carefully lift off the top and eat it separately. Then I attack the bottom with the filling on it. Not having a hard crust on top I find it is easy to eat carefully without too much mess. Jim

[V8Ian]

Cooper must be on the turps, or I hope he is, and not those youngsters knocking him about.:(Or did he loose and is too embarrassed to tell us?:o
:oops2::blush: Geographical confusion.:o

[dullbird]

i try to be crafty here. I carefully lift off the top and eat it separately. Then I attack the bottom with the filling on it. Not having a hard crust on top I find it is easy to eat carefully without too much mess. Jim


that is pretty crafty but don't you find the icing sugar falls off all over your trousers

[Grockle]

We had a school camp once and made sweet and sour,Cornedbeef hash with Vanilla slice topping,Birds wanted the recipe but Miss Growbag the teacher wanted to keep the copyright(she didn't even eat any let alone help make it!)

[dullbird]

We had a school camp once and made sweet and sour,Cornedbeef hash with Vanilla slice topping,
Birds wanted the recipe but Miss Growbag the teacher wanted to keep the copyright(she didn't even eat any let alone help make it!)

Yeah don't know how they would of "SNAP" frozen them though would be tricky with the sweet and sour :no2:

[Grockle]

Yeah don't know how they would of "SNAP" frozen them though would be tricky with the sweet and sour :no2:

They did Lou,Aunty Potter(nee Smith) made a ripper Meat and Potato pie with a blamonge topping,they couldn't make enough of those for pre pack frozen school dinners,she made a mint from it.

[dullbird]

They did Lou,Aunty Potter(nee Smith) made a ripper Meat and Potato pie with a
blamonge topping,they couldn't make enough of those for pre pack frozen school dinners,she made a mint from it.

ewwwwww blamonge....never really got into that one

[Grockle]

ewwwwww blamonge....never really got into that one

The putrid blue one inkberry, was the most popular.

[V8Ian]

ewwwwww blamonge....never really got into that one
Marginally better than junket.:(

[dullbird]

I did enjoy semolina though with a blob of strawberry jam in the middle.....but not as much as a vanilla slice and trifle:)

[Grockle]

I did enjoy semolina though with a blob of strawberry jam in the middle.....but not as much as a vanilla slice and trifle:)
Did you have that at school dinners here then Lou?

[V8Ian]

My mother used to make trifle when I was a kid,and the spongey stuff used to come out kinda purple in colour.We had a boxer dog and when you looked at his knackers and back to the trifle,I could not eat it.:(
:Rolling::Rolling: As one naturally does whilst one is eating trifle.:o:eek::(

[V8Ian]

I did enjoy semolina though with a blob of strawberry jam in the middle.....but not as much as a vanilla slice and trifle:)
I still enjoy it. An easy th make and cheap luxury, these days I have it with lashings of maple syrup, that compensates for the cheapness.

[Grockle]

My mother used to make trifle when I was a kid,and the spongey stuff used to come out kinda purple in colour.We had a boxer dog and when you looked at his knackers and back to the trifle,I could not eat it.:(

You've taken me back there Coope, sponge cakes skin coloured one side bruised knackers colour the other,must be 40+ years ago.:eek:

[Grockle]

Coope have a look at the 'parma' thread give us your thoughts

[abaddonxi]

Lick, scoop, spoon off the custard around the edge (depth of excavation is up to you), eating it as you go, of course.

Squeeze what's left together and go for it.

[dullbird]

Did you have that at school dinners here then Lou?


only middle school........but more so at home.

I ate lots of poor peoples meals when I was a kid..

did you know that stew and casserole do not flush down the toilet:eek: those chewy bloody lumps of the cheapest meat floated. nothing worse then fishing them out again to hide the evidence you were moments ago trying to get rid of:D

[Grockle]

only middle school........but more so at home.

I ate lots of poor peoples meals when I was a kid..

did you know that stew and casserole do not flush down the toilet:eek: those chewy bloody lumps of the cheapest meat floated. nothing worse then fishing them out again to hide the evidence you were moments ago trying to get rid of:D

Did you used to live near Nottingham Lou,'cos our loo was often backing up:eek:

[V8Ian]

They were an outstanding feature of this dog.I always said that if mine were that big I wouldn't wear trousers either.;)
https://www.aulro.com/afvb/ (http://freesmileyface.net/Free-Signs-Smileys.html)

[dullbird]

Did you used to live near Nottingham Lou,'cos our loo was often backing up:eek:

no thank god otherwise you would of been to blame for me not being able to flush it.:)

[abaddonxi]

They were an outstanding feature of this dog.I always said that if mine were that big I wouldn't wear trousers either.;)


https://www.aulro.com/afvb/ (http://freesmileyface.net/Free-Signs-Smileys.html)

Nah, it only becomes an off topic if he posts pics.

[V8Ian]

Nah, it only becomes an off topic if he posts pics.
Thanks for clearing that up Simon.:D

[Crackerjack]

You turn it on its side so you don't bite the top and bottom together

[juddy]

How come they make them with custard in here????? a proper slice is made with cream, theres a chain of coffee shops on the GC that do the cream ones, just like the custard ones, you end up looking like a small child, after eating one.

The Mille-feuille (French pronunciation: [mil fœj], "thousand sheets"), Napoleon (U.S.), vanilla slice, cream slice or custard slice (Commonwealth countries) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as "millefeuille" and "mille feuille".

[Gullible]

I find the art to eating a vanilla slice is to make like you are about to bite it but at the last moment just after your teach have made contact and exerted enough pressure to make the custard bulge .......

You suck the custard out of the middle.

Repeat on other sides if needs be.

When you have reduced the Vanilla slice down to an acceptable size you can eat as normal.

[Redback]

1st form (or year 7 for the whipper snappers) at Jannali Boys - Monday was a joy to behold. Canteen lunch - rissole roll and a vanilla slice!! Followed by a choo choo bar or redskin chaser and a moove milk...:D

As for eating it....like a pie at the footy...quickly, messily and with style...:cool:

but an Oak milk instead:D


Another Jannali boy eh. Mine was a Big Ben and a Finger Bun if I remember correctly.

and a Coke:D

Belmont High near Newcastle for me:)

Baz.

[Redback]

How come they make them with custard in here????? a proper slice is made with cream, theres a chain of coffee shops on the GC that do the cream ones, just like the custard ones, you end up looking like a small child, after eating one.

The Mille-feuille (French pronunciation: [mil fœj], "thousand sheets"), Napoleon (U.S.), vanilla slice, cream slice or custard slice (Commonwealth countries) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as "millefeuille" and "mille feuille".

Cause they are made with vanilla custard, so call them either vanilla or custard slice:D

[MickS]

but an Oak milk instead:D



and a Coke:D

Belmont High near Newcastle for me:)

Baz.

:Rolling: And then stamping on the empty milk container between the "new" block and the old grey science blocks, resulting in an echo that could be heard for miles...

[MickS]

but an Oak milk instead:D



and a Coke:D

Belmont High near Newcastle for me:)

Baz.

A trip north was never complete without a stop at the Oak milk factory!! :D

[MickS]

Another Jannali boy eh. Mine was a Big Ben and a Finger Bun if I remember correctly.

I just remembered...pineapple donuts from the JBH canteen...!! :)

[Hoges]

Stay with it:

Teacher asks Johnny: 5 crows sitting on a fence, farmer shoots one, how many left on the fence?

None says Johnny. He kills one and the other 4 fly away in fright! :p

Wrong says the teacher,:o there are 4 left ...but I like the way you think...;)

so Johnny says, "well Miss, three women are eating vanilla slices: one licks it, one squeezes it between her lipsand the other bites into it...which one is married? :eek:

Teacher thinks for a moment and says, I suppose the one who licks it :angel:
Naaa says Johnny, the one wearing the wedding ring....but i like the way you think :wasntme::wasntme:

[Bigbjorn]

About 1963 I had a girlfriend who had been to a finishing school in Switzerland. Her mother was a rank snob and social climber and sent her two girls to finishing school. Anyway, GF's party trick was to peel and eat an orange with a knife and fork as taught at the flash school. I still run across her occasionally and will ask her about eating a vanilla slice if I can remember.

The father was a decent bloke, no airs, and a self made (quite wealthy) man. Loved a beer and a punt and getting ****ed at Lang Park. Mum had visions of being a leader of Brisbane's high society. I don't think she was capable of understanding that what passed for high society in Brisbane was not open to nouveau riche bog Irish catholics even if they did live in a Hamilton mansion.

[Yorkie]

i tend to go the stuff it in and scoop up the remains with the vanilla slice. when being decadent i would slice lengthways on the horizontal plane and eat in two pieces, saving the icing top piece for last. :)
i still think the aussie ones taste different to the uk, my favourites came from a bakery call cooplands in pock or driffield in east yorkshire!

when comes to trifle i was handed the family recipe and make one each christmas for the aussie in-laws, seems it has become quite the favoured desert amongst some of the relo's. :twisted:

cheers
yorkie :)

[TheLowRanger]

I just remembered...pineapple donuts from the JBH canteen...!! :)
There used to be a donut factory around the corner from one of my good mates houses. A mate of his worked there on weekends. When we were just kicking around his place on a weekend we would often end up going around to the factory and buying a couple of trays of donuts to scoff. It wasn't open to the public but because we knew someone there we used to get in. We used to get a dozen donuts for $5. I was never a huge fan of the pineapple donut until we managed to get them as fresh as they were. The dough in them would just dissolve in your mouth they were that soft.

In the words of Homer Simpson


Mmmmmmmmm..........Donuts........Arrrgggghhhhllle. ...

[stevo68]

Maybe no surprise :)....but don't care what someone may think when I hook into a vanilla slice. I eat them like a big hamburger....grip either side firmly and dig in...normally like a shark with a few big chunks taken straight away. Then to the "delight" of SWMBO and kids.....turn around to have a nice custard lip and perhaps a smear on tip of schnozz and cheeks.

Also SWMBO makes a wicked slice........great to have a a slice at night with a nice cuppa coffee. Just enjoy it DB.....any which way you can :D

Regards

Stevo

[Redback]

Stay with it:

Teacher asks Johnny: 5 crows sitting on a fence, farmer shoots one, how many left on the fence?

None says Johnny. He kills one and the other 4 fly away in fright! :p

Wrong says the teacher,:o there are 4 left ...but I like the way you think...;)

so Johnny says, "well Miss, three women are eating vanilla slices: one licks it, one squeezes it between her lipsand the other bites into it...which one is married? :eek:

Teacher thinks for a moment and says, I suppose the one who licks it :angel:
Naaa says Johnny, the one wearing the wedding ring....but i like the way you think :wasntme::wasntme:

:Rolling::Rolling::TakeABow: an oldie but pure gold

Johnny dropped anaseed balls on the floor in question time, the teacher asked, OK who has black balls:wasntme:

















Baz:whistling::whistling:

[waynep]

On our 3 month trip in Central Oz we did an informal Vanilla Slice Survey ( yeah well gave us an interest )
It's amazing how they differ in each place.
The best ones we found were in Temora. ( the French Bakery)
Ouyen here in Victoria does a good one too. ( the annual Vanilla Slice competition is held there ).

But we prefer the ones with proper egg/vanilla custard, layered pastry and icing sugar.
Fake yellow custard ones with pink icing and flat pastry got voted down .

Eating them can be an issue I admit. Sometimes I resort to deconstructing and eating.

[waz]

I use my bottom teeth (...the ones on my lower jaw...) to "saw" through the bottom pastry before biting.

W

[Grockle]

I use my bottom teeth (...the ones on my lower jaw...) to "saw" through the bottom pastry before biting.

W

Waz,I use someone else's teeth to break the bottom,if it's gone abit on the stale side.

[Grockle]

Deep fried Marsbars,found in all good chipies

[Grockle]

They'd be the ones in the glass on your bedside table...the slightly brown ones sitting in a murky swirl, joustling with your glass eye https://www.aulro.com/afvb/ (http://freesmileyface.net/Free-Happy-Smileys.html)

No NM, they disintegrated long ago,I just ask one of the shop staff to oblige.:D

[V8Ian]

No NM, they disintegrated long ago,I just ask one of the shop staff to oblige.:D
Mmmmmmmmmm, pre masticated custard slice!:(

[Grockle]

I dunno...that little fella looks like he's been sucking on boils https://www.aulro.com/afvb/images/imported/2009/09/1203.jpg (http://www.thesmilies.com)

I like boiled sweets.

[Grockle]

Beware the man with the bag of boiled sweets http://freesmileyface.net/smiley/Surprise/surprised-013.GIF (http://freesmileyface.net/Free-Surprise-Smileys.html)

I will,thanks NM,what does he look like,how big is the bag?

[rick130]

How come they make them with custard in here????? a proper slice is made with cream, theres a chain of coffee shops on the GC that do the cream ones, just like the custard ones, you end up looking like a small child, after eating one.

The Mille-feuille (French pronunciation: [mil fœj], "thousand sheets"), Napoleon (U.S.), vanilla slice, cream slice or custard slice (Commonwealth countries) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as "millefeuille" and "mille feuille".


Cause they are made with vanilla custard, so call them either vanilla or custard slice:D

I'm glad someone picked juddy on that.

juddy, in this country what you describe is called a French Vanilla Slice
If you don't like our traditional proper vanilla slice, don't eat it and leave them for the great unwashed, we'll gladly dispose of them. :D

[dullbird]

OK So another experience I would like to add to this thread.....

It might help someone out one day.

When eating a vanilla slice (I have now managed to eat it without choking myself on the light dusting of the icing sugar on the first inhale)

DONT eat one while diving in the car with the air con on full blast and set to face:eek:


It created a phenomenon

On a 30degree day....it snowed inside my Hilux:D

[p38arover]

DONT eat one while diving in the car with the air con on full blast and set to face:eek:

I don't drive a rain water leaking Defender so I don't need to dive in my Land Rover. :p

[LSD_AUTOMOTIVE]

I'm stuck on the idea of vanilla slice with icing sugar on it? I've only ever seen it with icing/frosting on it...so delicious :) or the ones with cream but that would be impossible to consume neatly

(to answer your initial question, I take off the top layer with the icing on it and then alternate between the custard and bottom pastry layer and the icing/pastry layer, finishing on custard)

[Landy Smurf]

i like caramel chocolate slice alot more.. oh hot dang that **** is good. i have not had any problem eating vanilla slice though put it in the fridge and it is good to go.

[richard4u2]

the ones they serve up today are crap compared to the ones we use to get up in the country way back :mad: the pastry on todays you need a chain saw to get through and that yellow junk in the middle is goodness knows what :mad:

[Landy Smurf]

lard is my guess :)

[Narangga]

OK So another experience I would like to add to this thread.....

It might help someone out one day.

When eating a vanilla slice (I have now managed to eat it without choking myself on the light dusting of the icing sugar on the first inhale)

DONT eat one while diving in the car with the air con on full blast and set to face:eek:


It created a phenomenon

On a 30degree day....it snowed inside my Hilux:D

May I suggest you obtain a better standard of said Vanilla Slice?

A Vanilla Slice of exceptional quality will have dessicated coconut on top of the icing - not icing sugar.

That will give your Hilux some dignified specks of white of white through its grey. :p

[richard4u2]

May I suggest you obtain a better standard of said Vanilla Slice?

A Vanilla Slice of exceptional quality will have dessicated coconut on top of the icing - not icing sugar.

That will give your Hilux some dignified specks of white of white through its grey. :p
and what do you tell the officer when he looks in your window and see's white powder all over the cab and you sitting there with a grin from ear to ear :(

[Bundalene]

On our 3 month trip in Central Oz we did an informal Vanilla Slice Survey ( yeah well gave us an interest )
It's amazing how they differ in each place.
The best ones we found were in Temora. ( the French Bakery)
Ouyen here in Victoria does a good one too. ( the annual Vanilla Slice competition is held there ).

But we prefer the ones with proper egg/vanilla custard, layered pastry and icing sugar.
Fake yellow custard ones with pink icing and flat pastry got voted down .

Eating them can be an issue I admit. Sometimes I resort to deconstructing and eating.



Just read this thread for the first time. It's a classic!!

The best Vanilla Slices we have tried are at the Bakery at Gulgong NSW. Near Mudgee. (Have to try the bakeries you suggested waynep :)) The ones at Gulgong are made on the premises and are YUM. Lou, Just munch them down and enjoy them.

Also, Grockle.... Boiled Sweets....My wife LOVES Yorkshire Mixtures (but only the ones from Yorkshire...not the pretend ones from Darling Harbour).

(She's a Yorkshire girl and reckons she knows the difference ).

[d2dave]

I absolutely love them! vanilla slices that is....




If you are ever down my way you will have try one from my local bakery.
A few years ago they won first prize in the Ouyen vanilla slice competition two years running.

They were then featured on a tv show, from memory it was "The Great Outdoors" or one of the life style shows.

Being on tv was the best thing that could have happened in my town. Our hot bread shop didn't open on Sundays(probably the only one in Australia that didn't) After being on tv on a Sat night some one from Melb decided to make the 200 km trip to try these vanilla slices.

The bakery got a phone call on Monday morning from a very irate person and since then they now open Sunday.

If I'm ever heading your way I will drop a couple in.

Often known as Snot Blocks

Tatura Hot Bread | Award Winning Bakery | Tatura, Victoria AU (http://www.taturahotbread.com.au/awards.html)

Dave.

[Ace]

and what do you tell the officer when he looks in your window and see's white powder all over the cab and you sitting there with a grin from ear to ear :(

ROFLMAO, just make sure there isnt any residual white powder under your nose on your top lip:D

[VladTepes]

I hte icing sugar - why do they even put it on there.. stupid.

[Ace]

I hte icing sugar - why do they even put it on there.. stupid.

to make you fatter so you have room to buy two at a time as opposed to one?

[dullbird]

the ones they serve up today are crap compared to the ones we use to get up in the country way back :mad: the
pastry on todays you need a chain saw to get through and that yellow junk in the middle is goodness knows what :mad:

i know what you mean about the pastry I'm very selective about the ones I eat as I hate it when the pastry is like ply wood:D.

I'm sure others will disagree with me but I really really enjoy the ones from Gloria Jeans they are very tasty and the pastry is just right:)

[Ace]

i know what you mean about the pastry I'm very selective about the ones I eat as I hate it when the pastry is like ply wood:D.

I'm sure others will disagree with me but I really really enjoy the ones from Gloria Jeans they are very tasty and the pastry is just right:)

So this might raise another question Lou. Where does one get the best vanilla slice?

[d2dave]

So this might raise another question Lou. Where does one get the best vanilla slice?

Here.
Tatura Hot Bread | Award Winning Bakery | Tatura, Victoria AU (http://www.taturahotbread.com.au/awards.html)

Dave.

[Ace]

Here.
Tatura Hot Bread | Award Winning Bakery | Tatura, Victoria AU (http://www.taturahotbread.com.au/awards.html)

Dave.

I will be sure to stop in and try one if ever im down that way.

Cant say I have really tried that many in town, i am generally more of a custard tart man as opposed to a vanilla slice person.

[rick130]

Mmmm, almost time for a vanilla slice and macchiato methinks.

Breaking Dear old Dad out of the retirement home this morning for morning tea.

I reckon I'm up for it after doing my morning stint in my MAMIL outfit, and I'll need to fit a yoga session in later, haven't done any since Monday, so hopefully that's all enough to burn off the yummy home made slice :D

[Tank]

I absolutely love them! vanilla slices that is....

But what a pain in the arse to eat at a coffee shop without having everyone stare at you.:D

It goes like this

pick the slice up in both hands (as its too big for one)

go to take a bite and have a coughing fit due to unexpected inhalation of the icing sugar its fancied up with on the top. Survive the coughing fit recompose and take a bite...

holy jesus mother of god a custard explosion:eek:......the entire guts of the slice, middle layer and the all important custard exits out the side door. YOU STOP! very carefully try to manipulate the middle layers of pastry back in while licking the custard off the sides as well as both your hands.

You have icing sugar all over your face as you had to open your mouth a little bit larger than you originally anticipate.....to get it in for the first bite.

you notice with a big cheesy grin on your face that you were unable to save yourself from the intial explosion and you do in fact have custard not only on your t-shirt but the table as it never hits the plate your given despite leaning right over the thing trying to save what you have left from the carnage left by the initial bite.

You look around using the serviette to wipe your face, then your shirt and then the table. place down the serviette, think about how best to now tackle something that looks like you ran it over on the way there and then repeat the steps above.:D

They do give you a fork as well for eating these....I have found that when using the fork the same thing happens just in a more socially exceptable upper class way:D. but rather than everything exiting from the side it generally exits from the back of the slice all over the plate and the table and at speed!!......making it just as difficult if not harder to eat. You see I would rather lick my fingers than a Gloria jeans coffee table :lol2:

HOW DO YOU EAT YOURS?????:eek::D..........would love to know so I can eat all of the slice I brought not just 20% of it :o:D

If you think you have troubles eating a vanilla slice, try eating one with no teeth, my god what a mess,Regards Frank.

[dullbird]

I will look forward to it when the time comes although I would imagine by that time I will be carrying a mobile blender to liquidise all foods that are going to be eaten.

Perhaps I can come up with a combined coffee pod for my machine which is a vanilla slice with a smooth fruity coffee :D then I don't have to worry about icing sugar explosions in my face :p

[incisor]

If you think you have troubles eating a vanilla slice, try eating one with no teeth, my god what a mess,Regards Frank.

information overload frank...

:D:D:D:D

[Aussie Traveller]

Vanilla Slices are a part of life one shouldn't be without :D

[juddy]

Ah the old Vanilla slice Thread...

Since this started, and I had a winge about custard slices, I found my local bakery made both kinds, so bingo well happy, and the cream ones are a huge hit so they say, have been for years. and m:pade by a Chinese man too...

[bob10]

The answer is, of course, one bite at a time. This is a recipe that works for us, Bob [ from the net]

https://www.aulro.com/afvb/images/imported/2012/12/182.jpg

delicious.
Sourcedelicious. - September 2002 , Page 97
Recipe by Valli Little
Photography by Ben Dearnley




Ingredients


https://www.aulro.com/afvb/images/imported/2012/12/183.jpg2 bought puff pastry sheets
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg250ml (1 cup) milk
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg1 vanilla bean, split
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg3/4 cup cornflour
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg1/2 cup custard powder
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg220g (1 cup) caster sugar
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg750ml (3 cups) thickened cream
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg50g unsalted butter
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg3 egg yolks
https://www.aulro.com/afvb/images/imported/2012/12/183.jpgIcing sugar, to dust
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Method
Notes

Step 1 Preheat oven to 210°C. Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
Step 2 Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
Step 3 Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.
Step 4 Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
Step 5 Remove from pan, cut into squares and dust with icing sugar.

[dullbird]

mmmm that looks yummy!!!

might have a crack at that

[Debacle]

The answer is, of course, one bite at a time. This is a recipe that works for us, Bob [ from the net]

https://www.aulro.com/afvb/images/imported/2012/12/182.jpg

delicious.
Sourcedelicious. - September 2002 , Page 97
Recipe by Valli Little
Photography by Ben Dearnley




Ingredients


https://www.aulro.com/afvb/images/imported/2012/12/183.jpg2 bought puff pastry sheets
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg250ml (1 cup) milk
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg1 vanilla bean, split
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg3/4 cup cornflour
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg1/2 cup custard powder
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg220g (1 cup) caster sugar
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg750ml (3 cups) thickened cream
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg50g unsalted butter
https://www.aulro.com/afvb/images/imported/2012/12/183.jpg3 egg yolks
https://www.aulro.com/afvb/images/imported/2012/12/183.jpgIcing sugar, to dust
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Method
Notes

Step 1 Preheat oven to 210°C. Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
Step 2 Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
Step 3 Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.
Step 4 Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
Step 5 Remove from pan, cut into squares and dust with icing sugar.


I'm not far away, let me know if you want a hand with testing in future, am willing to put my body on the line to make sure they are fit for consumption.

[Slunnie]

Jeez I haven't had a vanilla slice since just after I got braces as a kid.

I'd just eat it with my hands, bite as best as I could into it. Of course I could never open my mouth wide enough, but there's a bit of Terrier in everybody.

[bob10]

I'm not far away, let me know if you want a hand with testing in future, am willing to put my body on the line to make sure they are fit for consumption.
OK, knock with your elbows, Bob:D

[sheerluck]

Well I'm sitting here drooling now, with all this talk of vanilla slices. And all I've got to look forward to is the second half of the raspberry, blackcurrant and chocolate gateaux I made on Boxing Day.

Vanilla slices - take the top off and scoff the rest. Guaranteed no respiratory distress from inhaled icing sugar, and little chance of dumping half a litre of custard in your lap and looking like you have a pus filled belly button. :D

[Tank]

Seems down south of the border (at least in NSW) vanilla slices have passionfruit icing on top instead of icing sugar, but can still choke by inhaling flaky pastry bits.
I remember when i was a kid, Mum used to make vanilla slices using Arnott's Sao biscuits top and bottom and only about an inch of custard, much easier to eat, but I had teeth back then, regards Frank.

[EchiDna]

ah yeah, a good old snot block from burkie's bakery in woodend is the dog's danglies...

unless you are in ackland street of course and then it gets difficult to choose which to buy!

[digger]

Dullbird I declare you an official "Slice woman".

This may explain... (please dont be offended!)

& Sorry to Banjo PATTERSON!

There was movement at the station,
for the word had passed around
That Dullbird would take a Vanilla Slice on today,
And she had joined the wild bush courses -- she could weigh a thousand pound,
So all the cracks had gathered to the tray.

All the tried and noted eaters from the stations near and far
Had mustered at the homestead overnight,
For the eaters love Vanilla where the wild vanillas are,
And the icing sugar sniffles mark the battle what delight!

There was Custard Tarts, who made their mark and early on won the cup,
But with icing sugar turning hair as white as snow;
few could taste beside Vanilla Slice when the sugar cloud was fairly up --
Dullbird would go wherever slice and man could go.

And Dullbird came down to lend a hand,
No better slice eater ever held the plates;
For never slice could throw her while the jean girths would stand,
She learnt to eat while land roving with her mates

And she was there, a small and weedy beast,
She was something like a greyhound undersized,
With a touch of defender -- three parts series 1 at least --
And such as are by vanilla slice eating men prized.

She was hard and tough and wiry -- just the sort that won't say die --
There was courage in her quick impatient bites;
And she bore the badge of gameness in her bright and fiery eye,
And the proud and lofty carriage of her slice.

But still so slight and weedy, one would doubt her power to stay,
And the old man said, `That slice will beat you
For a long and tiring session lass, you'd better stop away,
Those Vanilla slice are far too rough for such as you.
'
So she waited sad and wistful -- only Vanilla stood her friend --
`I think we ought to let her come,' he said;
`I warrant she'll be eating with us when she's wanted at the end,
For both slice eating style and manners shows she well bred.

`She hails from down near Sydney on the nations eastern side,
And the hills are twice as steep and twice as rough,
And the Vanilla slice is twice as high and wide,
The woman that holds her own with a slice is good enough.

And the Vanilla Slice eaters in the cafes make their home,
Where the people seek those giant slices;
I have seen full many “slicemen” since I first commenced to roam,
But nowhere yet such slicemen have I seen.'

So she went -- they found the cafes by the big mimosa clump --
they raced away towards the mountain's brow,
And the old man gave his orders, `Boys, go at them from the jump,
No use to try for fancy knife and fork eating now.

And, Dullbird, if you must eat them, try and lean them to the right.
Eat boldly, lass, and never fear the spills,
For never yet was sliceman that could keep the slice in sight,
If once they gain the shelter of those hips.'

So Dullbird ate to beat them -- she was eating on the wing
Where the best and boldest eaters take their place,
And she raced slices past them, and her lips they fair did ring
With the custard and the icing, as she met them face to face.

Then they halted for a moment, while she swung the dreaded serviette,
But they saw their well-loved lass back full in view,
And she charged beneath the icing cloud with a sharp and sudden dash,
And off into the crowd custard and crumbs they flew.

Then fast the slicemen followed, where their jaws had been laid slack
Resounding to the thunder as they fed,
And the empty plates made echoes, as they fiercely answered back
From watching awestruck crowd that beetled overhead.

And upward, ever upward, the total eaten that day,
Where slicemen and now slice woman grew wide;
And the old man muttered fiercely, `We may bid the mob good day,
NO man can hold them those slices in their sides.'

When they reached the Slices finish, even Dullbird took a break,
It well might make the boldest hold their breath,
The wild vanilla custard was laid thickly, and the wafer gap was full
and icing sugar laid that thickly it caused a cloud of chocking death.

But the slicewoman from down near Sydney to the waiter nods her head,
And she swung her empty plate round and gave a cheer,
And the slice raced down her gullet like a torrent down its bed,
While the others stood and watched in very fear.

She sent the vanilla flying, and custard hit her feet,
She cleared the fallen wafers in her strain,
And the lass from down near Sydney never shifted in her seat --
It was grand to see her fighting through the pain.

Through the vanilla, custard and sugar ground,
Through the massive slice at a pace she went;
And she never drew a breath until she Vanilla Slice Queen was crowned,
At the bottom of that slice destructing event.

She was right among the flying custard as they sat and stared at her still,
And the watchers on the mountain standing mute,
Saw her ply the serviette fiercely, she was right among them getting her fill,
As she raced across the clearing plate to win a bet.

Then they lost her for a moment, where clouds of icing sugar met
In the cafe, but a final glimpse reveals
On a dim and distant table the Vanilla Slices are set,
With the woman from down near Sydney at their heels.

And she lifted them single-handed till their sides were custard foam.
She followed like a bloodhound to lick the dripping tracks,
Till they halted cowed and beaten, then she turned their plates for lunch,
And alone and unassisted ate them back.

But her hardy land rover it could scarcely raise a trot,
it was sagging, straining, under load it wouldn’t purr;
But it was one too many slices, Dullbird really ate a lot!!,
and never saying “no more” to her occurred!.

And down by Vanilla central, where the sugar clad ridges raise
Their torn and rugged battlements on high,
Where the air is clear as crystal, and the white sugars fairly blaze
At the cafe where the slices she doth buy,

And where around the Overflow the reedbeds sweep and sway
To the breezes, and the rolling plains are wide,
The girl from Down near Sydney is a household word to-day,
And the bakers tell the story of her feast with pride.

[rick130]

Seems down south of the border (at least in NSW) vanilla slices have passionfruit icing on top instead of icing sugar, but can still choke by inhaling flaky pastry bits.
I remember when i was a kid, Mum used to make vanilla slices using Arnott's Sao biscuits top and bottom and only about an inch of custard, much easier to eat, but I had teeth back then, regards Frank.

Yep, that's how I've always remembered them Frank, topped with passionfruit icing.

A goodun is Yum :D but most bakeries just make them up out of a 'packet'.