Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

rotuts

Sweet Maria's Vid

By rotuts, in Coffee & Tea

Recommended Posts

rotuts   
rotuts
Posted (edited)

I updated my SM green beans 'stash' today and on check out they had a ref to this vid:

http://www.sweetmari...brary/node/4739

pretty interesting. If you like coffee, their vids are not only fun to watch but informational.

of course, having not won the lottery recently, this puppy is not for me!

enjoy!


Edited by rotuts (log)

Share this post

Link to post
Share on other sites
weinoo   
weinoo
Posted

Those two are probably also eating some pharmaceutical brownies. Awesome.

Share this post

Link to post
Share on other sites
rotuts   
rotuts
Posted

could be. but Ive met Tom (and maria) twice, and he's like that all the time. check out other youtube vids. Cant say about the new side-kick

Share this post

Link to post
Share on other sites
rotuts   
rotuts
Posted

if its about coffee, its probably at SM's somewhere. or Home-Barista.

Share this post

Link to post
Share on other sites
Go To Topic Listing Coffee & Tea

  • Similar Content

    • Tammy
      Difference between coffee and espresso?
      By Tammy
      I hope this isn't an idiot question.  But I have no idea what the differences are.  Please teach me.
    • Bentley
      Help with a Coffee Ganache Recipe
      By Bentley
      I had a request for a coffee flavored bon bon.  I am not a coffee fan, so I've never made anything with it.  I've seen two types of recipes - one that infuses the cream with the beans and one that uses brewed coffee.  I'm curious which type of recipe is used by most people here.  If you infuse the cream, are you straining the beans out or are you using a fine enough grind to not create textural problems in the ganache?  If you use brewed coffee, are you reducing the cream by the amount of the coffee liquid on a one to one basis?  Thanks!

  • Recently Browsing   0 members

    No registered users viewing this page.

×