Linda Grishman's Discussions (38)

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Discussions Replied To (26)	Replies	Latest Activity
"Oi! va voy! If it was that simple to just melt an already tempered bar more people w…" Linda Grishman replied Oct 1, 2012 to I don't get it?	12	Oct 2, 2012 Reply by Brian Donaghy
"Hi Clay: Since I have spent years with a variety of engineers who were useless, to p…" Linda Grishman replied Jun 7, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi David, I tested one for them a number of years ago. The pump was so slow that I c…" Linda Grishman replied Jun 3, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi Antonio. I am a former South African. Have lived in the USA since 1976. Started m…" Linda Grishman replied May 26, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Well that's absolutely true Jeff, but you also have to employ people who have experi…" Linda Grishman replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi: To reply to cheebs. Only the small table top Hilliards cooling/heating is done w…" Linda Grishman replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"When I first saw the Selmi many years ago, I didn't like the fact that you couldn't…" Linda Grishman replied May 25, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"I would highly recommend Hilliard. I have two 250lb machines. One I purchased new in…" Linda Grishman replied May 24, 2011 to If Selmi is the Cadalac what is a JKV and why?	57	Oct 19, 2012 Reply by Stefano
"Hi Lizzy: Never dip, just roll. And as you get more proficient at it, try rolling tw…" Linda Grishman replied Sep 28, 2010 to Precoating Chocolate	7	Jun 28, 2011 Reply by Cathy Kuepfer
"You have it down pat..... you discovered the secret yourself. Twice dipped... no nee…" Linda Grishman replied Sep 26, 2010 to Precoating Chocolate	7	Jun 28, 2011 Reply by Cathy Kuepfer

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Top Discussions

1	melanger necessary?
2	Emerging Chocolatier with questions.
3	Where to buy transfer sheets (USA)
4	losing temper w/tempering
5	Tempering Machine VS Melter

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Linda Grishman's Discussions (38)

"Oi! va voy! If it was that simple to just melt an already tempered bar more people w…"

"Hi Clay: Since I have spent years with a variety of engineers who were useless, to p…"

"Hi David, I tested one for them a number of years ago. The pump was so slow that I c…"

"Hi Antonio. I am a former South African. Have lived in the USA since 1976. Started m…"

"Well that's absolutely true Jeff, but you also have to employ people who have experi…"

"Hi: To reply to cheebs. Only the small table top Hilliards cooling/heating is done w…"

"When I first saw the Selmi many years ago, I didn't like the fact that you couldn't…"

"I would highly recommend Hilliard. I have two 250lb machines. One I purchased new in…"

"Hi Lizzy: Never dip, just roll. And as you get more proficient at it, try rolling tw…"

"You have it down pat..... you discovered the secret yourself. Twice dipped... no nee…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

losing temper w/tempering

Tempering Machine VS Melter