vanilla beans for sale [General]
2012 Mar 27
I don't frown upon this sort of small-scale marketing on this site. Would be different if you were a large commercial concern, if you were selling something every day, or if your contributions to the site were limited to advertising or self-promotion (which they aren't). I think most of us on this site value re-use of precious commodities over tossing them in the trash.
However, I get "unused" Tahitian beans from the US at $20 to $29 per pound [depends on grade] (www.theposter.com), plus shipping. Are yours a much higher quality?
[Same vendor also has great Afghani saffron for $22 for 5 gm--lasts me more than a year.]
However, I get "unused" Tahitian beans from the US at $20 to $29 per pound [depends on grade] (www.theposter.com), plus shipping. Are yours a much higher quality?
[Same vendor also has great Afghani saffron for $22 for 5 gm--lasts me more than a year.]
2012 Mar 27
Well, I think maybe I need to look further afield for my next batch. Thanks for that link! I guess I'll have to lower my offer a bit ($50 for 2 pounds). Bastard.
;)
Still, I don't know how they can be gourmet quality beans at that price. Maybe I'll order some to find out. Thanks again.
You're right, though. I just dread the thought of putting these perfectly good beans into the compost. I'd never use them all, but a restaurant or someone who uses vanilla beans to perfume some other item like candles or something might be able to use them. Waste not, want not.
;)
Still, I don't know how they can be gourmet quality beans at that price. Maybe I'll order some to find out. Thanks again.
You're right, though. I just dread the thought of putting these perfectly good beans into the compost. I'd never use them all, but a restaurant or someone who uses vanilla beans to perfume some other item like candles or something might be able to use them. Waste not, want not.
2012 Mar 28
Well, 2 pounds before soaking ... so probably more than that now.
Let me put it this way: I put 2 pounds of beans in each lot and that is what I'm trying to get rid of.
As an example, from the 32 liters of alcohol, I'm expecting to get just slightly under 300 x 100 ml bottles. I'm losing a bit more than 2 liters overall to the beans. At least, that was my equivalent experience the last time. I suppose I could squeeze them a bit more, but I didn't want to damage the beans for the client who bought them.
I sold my last batch to a restaurant in the Tunney's Pasture area and they do a lot of cheesecakes with them. They have had nothing but raves. I'm just saying.
Yes, I'm sure that they do lose some of the vanillin. Obviously. However, they also pick up a lot of extra something else from the soaking. Whatever it is, it seems to work. I've used them to make creme brulee and it was really good.
Thinking of it another way, after a month, the beans have basically been soaking in vanilla extract.
Actually, this would make a great experiment. If someone wants to make a dessert with some of them, I'd be willing to give a bunch away. Just for my own curiosity, done by a neutral party.
Send me an email: vanilla@rizak.info
I know that most restaurants already have their own suppliers, so I'm not holding my breath on this idea.
Let me put it this way: I put 2 pounds of beans in each lot and that is what I'm trying to get rid of.
As an example, from the 32 liters of alcohol, I'm expecting to get just slightly under 300 x 100 ml bottles. I'm losing a bit more than 2 liters overall to the beans. At least, that was my equivalent experience the last time. I suppose I could squeeze them a bit more, but I didn't want to damage the beans for the client who bought them.
I sold my last batch to a restaurant in the Tunney's Pasture area and they do a lot of cheesecakes with them. They have had nothing but raves. I'm just saying.
Yes, I'm sure that they do lose some of the vanillin. Obviously. However, they also pick up a lot of extra something else from the soaking. Whatever it is, it seems to work. I've used them to make creme brulee and it was really good.
Thinking of it another way, after a month, the beans have basically been soaking in vanilla extract.
Actually, this would make a great experiment. If someone wants to make a dessert with some of them, I'd be willing to give a bunch away. Just for my own curiosity, done by a neutral party.
Send me an email: vanilla@rizak.info
I know that most restaurants already have their own suppliers, so I'm not holding my breath on this idea.
2012 Mar 29
I was extremely pleased with the quality of the vanilla from the site I posted just above. I got about 10 free as a gift with my last saffron order, and the quality was top-notch--plump, moist, and fragrant. The gift worked: I have gone back for more.
Company is also a pleasure to deal with--opt for shipping via USPS as opposed to the other options--that way I never get charged duty or taxes for some reason.
Company is also a pleasure to deal with--opt for shipping via USPS as opposed to the other options--that way I never get charged duty or taxes for some reason.
Rizak
They are a 50/50 mix of Madagascar and Tahitian beans. These are the extract grade beans which are less plump when bought, but they've been soaking in booze for months, so are nice and pliable now. They still have their caviar inside as they have only been split and not emptied.
4 lots of 2 pounds each, $100/lot. That's half the price of new beans. They still have most of their mojo left, plus the addition of the alcohol bath.
2 lots were soaked in alcool, so no additional flavouring. 1 lot in rum and 1 lot in brandy.
If this is frowned upon, please just take it down and let me know and I'll post it on Kijiji. I figured I'd have better luck here. Should I put it in the 'trade' section instead?