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| Brand: JR Mushrooms & Specialties
Category: Gourmet
This item is no longer available
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| Customer Reviews:
| Showing reviews 26-28 of 28 | | « PREV | | |
 this review is to replace one I made earlier. August 31, 2006
3 out of 7 found this review helpful
I bought the Bourbon-Madagascar beans from Java Guy and I love them. He even sent me a recipe.
My order got lost in the mail but It finally arrived and no fault of Java Guy . I would like to apologize to Java Guy. I know he is honest. I have asked that Amazon replace my first post with this one. Sincerely :Wanda Rinehart
JRMUSHROOMS June 16, 2006
4 out of 5 found this review helpful
JRMushrooms is 100% quality. Everything I order from this supplier is the best. I have never once been disappointed. I also want to add that if you ask a question, you get a courteous and prompt reply.
Clorinda Lordan
Huntington Beach, CA
Food TV is making me hungry... March 26, 2006
13 out of 19 found this review helpful
Superior vanilla beans come from the Madagascar "Bourbon Islands," Mexico and Indonesia. It took me years to get up the courage to buy a vanilla bean.
When I did, I found the flavor was truly superior to vanilla extract. While you don't want to use vanilla beans in everything (too expensive!), you will definitely want to consider using them in custards and when you make ice cream.
Vanilla enhances everything from creamy porridges to custards and cakes. The list goes on and on. There are so many uses for vanilla. Vanilla is derived from the seductively aromatic vanilla bean.
Vanilla beans are actually the cigar-shaped seed pod from a fragrant climbing orchid native to tropical America.
Yes, vanilla extract is much more economical, but using vanilla beans is rather gourmet. The extract is created from chopped vanilla beans that are soaked in an alcohol/water solution. It takes about 100 beans to make 1 gallon of extract.
I've been using pieces of vanilla beans, but on Food TV
they always split these down the middle and also scrape
out the vanilla for superior vanilla flavor.
~The Rebecca Review
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