An analogy if you will:
I will use meatloaf for this one.
The common ingredient is hamburger. Now there are different grades of hamburger (as there are different grades of flavoring)
Then you have those that grind up their own beef (vendors that extract their own flavors)
What makes my meatloaf great to me is all the other things I add to it. But no matter what other things I add, it is still meatloaf.
Most meatloafs get an egg added (we'll pretend that is the VG)
Most get breadcrumbs (PG if you don't mind)
Now the master mixer comes to play. Let's get some salt and pepper in there (nic)
Now how can I make this special and stand out from everyone else's?
Let's add a little of this (a drop of flavor x)
Add a little of that (two drops of flavor y)
Whoa, I make the best meatloaf I have ever tasted! I think I could sell this. What should I call it? Well Duh! It's meatloaf!
Let's see if I can take this a little further:
I go to a restaurant and order.......yep, you guessed it.....meatloaf. It is the most disgusting meatloaf I've ever had. But wait! Shouldn't it taste the same? It uses the same basic ingredients, right? Yes it does. But what are the ratios they are using? Two eggs can change meatloaf's texture if you only use a pound of beef. Too much salt...well we all know what that does.
People who mix flavors, whether they make their own or whether they buy premade flavors, are still mixing their Own recipes to come up with what they think is great....to them, first, and hope that others will think it's great to them too. Some do, some don't.
That restaurant that I thought the meatloaf was gross? Well turns out that it was voted best dinner in Philly. Maybe if I didn't love mine as much as I do, I might've liked theirs too. (just had to throw in a bit of DIY
)
I thought of this analogy while I was making.....wait for it.......
Meatloaf
I will use meatloaf for this one.
The common ingredient is hamburger. Now there are different grades of hamburger (as there are different grades of flavoring)
Then you have those that grind up their own beef (vendors that extract their own flavors)
What makes my meatloaf great to me is all the other things I add to it. But no matter what other things I add, it is still meatloaf.
Most meatloafs get an egg added (we'll pretend that is the VG)
Most get breadcrumbs (PG if you don't mind)
Now the master mixer comes to play. Let's get some salt and pepper in there (nic)
Now how can I make this special and stand out from everyone else's?
Let's add a little of this (a drop of flavor x)
Add a little of that (two drops of flavor y)
Whoa, I make the best meatloaf I have ever tasted! I think I could sell this. What should I call it? Well Duh! It's meatloaf!
Let's see if I can take this a little further:
I go to a restaurant and order.......yep, you guessed it.....meatloaf. It is the most disgusting meatloaf I've ever had. But wait! Shouldn't it taste the same? It uses the same basic ingredients, right? Yes it does. But what are the ratios they are using? Two eggs can change meatloaf's texture if you only use a pound of beef. Too much salt...well we all know what that does.
People who mix flavors, whether they make their own or whether they buy premade flavors, are still mixing their Own recipes to come up with what they think is great....to them, first, and hope that others will think it's great to them too. Some do, some don't.
That restaurant that I thought the meatloaf was gross? Well turns out that it was voted best dinner in Philly. Maybe if I didn't love mine as much as I do, I might've liked theirs too. (just had to throw in a bit of DIY
)I thought of this analogy while I was making.....wait for it.......
Meatloaf
