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Jim D.

society donor
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About Jim D.

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  • Website URL
    www.santiagochocolates.com

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  • Location
    Staunton, Virginia

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  1. Just wanted to add that the Breville 16-cup model (mentioned above) is probably fine, but I had to return the 12-cup model--a terrible task that I almost never undertake for such a heavy appliance. The smaller one makes a rather loud "thunk" noise every time you start or stop it (which is often with a food processor). After much back and forth, Breville admitted that yes, it does make that noise, which is a result of the design. Aside from that noise, which I found unacceptable, I was very impressed with the quality of Breville's machine; of course, the company is famous for that. I finally got a Cuisinart Elite 2.0 12-cup processor and am (mostly) satisfied.
  2. It is indeed of interest, and I think this thread is very Important, but I am confused by the final statement: My first reaction is to ask why keep the cloths in the sanitizer bucket if it does NOT prevent the microbial population from increasing. Am I missing something? I may have missed it, but I didn't notice any statement in the thread about whether keeping a cloth or sponge constantly submerged in sanitizer solution (such as bleach and water) takes care of things.
  3. How To Make Transfer Sheets

    Chris, That's exactly what I ended up doing. Since I didn't get a response here on eGullet for a while and needed the sheets right away, I consulted with a vendor and was directed to get guitar sheets.
  4. @pastrygirl: It's been a while since you described your airbrushing setup, and if you have time, it would be useful to know how it is working out. Do you like the Grex? Which Chef Rubber model do you have and what is the needle size? Thanks for any help.
  5. How To Make Transfer Sheets

    I'm reviving this topic because, like some of the people in this thread, I am looking for the right kind of acetate sheets for making transfers. In the past I have used the rather stiff sheets (from J.B. Prince) that I use on the bottom of ganache slabs that will eventually go on a guitar for cutting, but those have proved too stiff for successful transfer sheets--the chocolate poured into the mold tends to ooze out between the mold bottom and the transfer sheet. I discovered the proper sheets at this year's eGullet chocolate workshop, but I can't wait any longer for them to be made available through the vendor (in spite of several assurances). So rather than blindly order more acetate, I'm searching for someone who has actual experience and knows a type of plastic that will be flexible enough to work properly. Thanks for any help.
  6. @nickrey, Can you provide a brand name for the disposable towels you mentioned earlier in this thread?
  7. Has L'Epicérie Closed?

    I just wanted to provide an update on L'Epicérie: Still the same message on the website. I phoned, but the voicemail was full, so no message possible. Quite a mystery. Meanwhile I will look into other options; first explorations have not been encouraging, as most vendors (e.g., Albert Uster) offer large sizes and nothing else. If anyone has other options not mentioned in this thread, I would be interested.
  8. Excellent question. I'll try using @leopardots to get the attention of the person who is using the Grex. I am very interested in hearing how this airbrush is working out. It seemed like a middle ground between airbrushes like the Badger, Paasche, Iwata, etc., and the Fuji.
  9. Has L'Epicérie Closed?

    Yes, I freeze nuts and nut pastes. But when I knew (or thought I knew) that I had a ready source, I didn't buy too much at once. Thank for the offer to help. I'll see what happens. I'll also check with Chef's Warehouse and Albert Uster.
  10. Has L'Epicérie Closed?

    Just for the record, where did you get your feuilletine? Thanks for the offer. I have some at the moment; I was just assembling an order for L'Epicérie when I discovered their problem. I like to order as much as I can think of at the same time (feuilletine seems to stay fresh forever) so as to save on shipping and so as not to run out at an inopportune moment. And the same thinking leads me to try to locate a backup in case that site is not fixed. I did see some other places that carry that particular type of pistachio paste, but not a source that had the variety that L'Epicérie has/had. Chef Rubber has some of the basic items, but usually at a higher price.
  11. Has L'Epicérie Closed?

    I bought quite a few things from them: glucose, invert sugar, that sort of thing, but esp. hazelnut paste, hazelnut praline paste (they repackaged the large pails from Cacao Barry), and the "silk" (completely smooth) pistachio paste from Agrimontana. Those last three ingredients go stale rather quickly (there are some inexpensive U.S. ones that are stale on opening), and so L'Epicérie's smaller containers were perfect. Also, Cacao Barry's feuilletine, Michigan tart cherries, small amounts of new couvertures I wanted to try, the list goes on.
  12. Has L'Epicérie Closed?

    Did you find anything in your search?
  13. Has L'Epicérie Closed?

    The website for L'Epicérie (the online ingredient supplier in Brooklyn, NY) has been closed for some weeks now, with a message that suggests something dire happened to the "damaged site" and saying "We'll be back soon." But for a business that I think sells only online, it would seem that a damaged site is a serious matter requiring immediate attention. Does anyone have any info on this? I depend on them for chocolate ingredients in fairly small quantities--something very difficult to find elsewhere, especially at what I consider L'Epicérie's quite reasonable prices.
  14. Help with Olive Oil Ganache

    P.S. In my experience, you can't go wrong with @teonzo's suggestions (earlier in this thread). He does his research, and one of his specialties appears to be "unusual" pairings in confections (yes, I am counting olive oil as unusual). Most of the recipes I found involve a regular cream ganache, with the addition of some olive oil.
  15. Help with Olive Oil Ganache

    A quick Google search provides these links: https://londoneats.wordpress.com/2010/05/11/chocolate-and-olive-oil-ganache/ http://bettysliu.com/2016/12/12/cardamom-persimmon-cookies-olive-oil-dark-chocolate-ganache/ https://www.thechocolatelife.com/community/forums/tech-help-tips-tricks-techniques/16735/how-does-one-make-a-creamy-ganache-with-coconut-oil [read the thread to get to the mention of olive oil] A recipe (involving rosemary) is also in the aforementioned Curley book (page 68).
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