Scones here are real hard, like a baseball. Our biscuits are light and fluffy..Yum
Cinnamon extraction and cocoa extraction
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Ah, you mean a scone
Kinda weird to eat that with meat, we'd put strawberry jam and cream on it, and eat it with a nice cup of Ceylon tea.
Well, don't you island-dwellers have something called Yorkshire Pudding...
BTW, I am very very tempted to use the glob of cocoa and aquous glycerin sitting in a bottle on the counter to make your mouthwatering frozen treat - I don't know how I am ever going to get that thing strained into a liquid that could be allowed even close to any vaping equipment. But it smells lovely, and with some digestive crumbs blended in and frozen...
Ah, you mean a scone
Kinda weird to eat that with meat, we'd put strawberry jam and cream on it, and eat it with a nice cup of Ceylon tea.
No...not a scone. A scone is generally sweet. A biscuit is like bread, but tender on the inside with a bit of a crunch on the outside. It's complimentary to a meal (with meat) or you can put butter/honey/jam on it ...like toasted bread.
A frozen chunk of pineapple sounds great for those hot days, you know the 10 or 15 we get every year that are 115 F plus thats 46.10+ C
Lol, a hot day in London is one that's over 60F / 16C. People drop like flies from heatstroke.
Tona @Finland
It is probably too cold where you are, to eat Frozen Sludge. But you could always give it to the reindeer
p.s. There is no glycerine in it. Choc = eat, VG = vape. Try to get this right.
Tona @Finland
It is probably too cold where you are, to eat Frozen Sludge. But you could always give it to the reindeer
p.s. There is no glycerine in it. Choc = eat, VG = vape. Try to get this right.
To confuse Roly a bit more, a biscuit is also good with egg, sausage and cheese in the middle or better yet an open face biscuit should be smothered in a bacon gravy.
No. This is wrong. Just wrong.
It is not possible to drink a cup of fine Darjeeling with this, this - monstrosity.
Of course if you fry it up a bit, pour some brown sauce on it, and call it breakfast - then OK that's fine. That would be with Kenya tea so it's allowed.
It is not possible to drink a cup of fine Darjeeling with this, this - monstrosity.
Of course if you fry it up a bit, pour some brown sauce on it, and call it breakfast - then OK that's fine. That would be with Kenya tea so it's allowed.
Would somebody mind posting a link to the coffee extraction method referenced in the OP? I am very interested in trying this.
Tanksarot.
Tanksarot.
Brown sauce, aka A-1 Steak Sauce, is generally just for beef here in the colonies.
It is like a free form plain muffin, preferably made with butter milk.
We need this is in a juice recipe, yummy
Never been to the UK, but the black pudding served with breakfast to tourists in Dublin was quite interesting. But clearly in need of some lingonberry.
But I feel great affinity for some your weird insular customs - after all I drink instant coffee in the morning
The milk in the tea though, can't really understand that.
Oh, we are close to Russia here and with the influx of Russian tourists and immigrants (a president of ours in the early 90ies opened the doors to anyone in Russia with one grandparent with Finnish _nationality_) I think it is only a matter of time before our ice cream kiosks in parks and streetcorners start being open in winter too...Tona @Finland
It is probably too cold where you are, to eat Frozen Sludge. But you could always give it to the reindeer
I don't think Frozen Sludge is good for Reindeers. Too carb-y, too little radioactive Cesium.
Well actually...
To get back on topic:
Tona Aspsusa a few days ago said:
So it stood there for awhile, looking all cocoa-y and delicious and thick.
Late Saturday evening I decided I would try to filter it. Found a tea strainer, folded some pieces of coffee filter paper inside that. Put the strainer over a glass mug. Tried to spoon the goo into it. Decided this had no hope of working, so spooned goo back into bottle and placed bottle in a mug of hot water.
Now the goo was more pourable, so I poured it all into the roughly funnel-shaped paper-lined tea strainer. Nothing. Oh well, let it sit over night.
Sunday morning I was almost ready to throw it all away (or re-purpose it), but noticed a few drops of a clear but dark liquid on the bottom of the glass mug. So I decided to let it stand.
Now, Monday afternoon my patience was wearing thin. There's some liquid in the bottom of the mug, but not much. I have no idea how I will even be able to measure it. The lined tea strainer still seemed pretty full of goo.
Delicious goo. Very intensely sweet cocoa-y delicious goo.
So I thought: maybe I can find something on the net about how glycerine is used in baking!
And I found lots - most of it about fondant, icing and candy making, but also quite a bit about glycerine as a humectant/preservative in dry cakes.
So I scooped out most of the goo from the strainer, mixed it with about a tbsp melted butter (very yummy goo it was at this point), and used it in a cake.
Now I just tasted the cake, and it isn't bad in any way, but also not spectacularly good.
The latter may be because I haven't actually baked any kind of cake in 10+ years, and didn't really follow any recipe (beat eggs with sugar, add fat, add flour+baking powder). Too much flour, I think.
But there is one interesting thing about the cake: it does *NOT* taste strongly of cocoa. Not at all. In fact it doesn't taste chocolate-y at all. It is about the colour of a medium darkish spice-cake, and I can actually taste the vanilla (I added some old vanilla sugar I found) more than any cocoa. Since I *know* it is there, I can just about faintly make it out sometimes.
So I am now hopeful that those 1-2 ml that filtered through might actually have taken a lot of taste with it, and be usable as a vaping flavourant.
As to the cake, the really interesting thing will be to see how it behaves as it ages. Will it dry out as a normal cake would? Or will it stay weirdly moist inside forever like the German "frankenfood cakes" one can buy at Lidl?
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For those getting cocoa 'goo'...add more pg. All you really need to do is flavor the pg with the cocoa powder right? You can't do that if the cocoa is sucking up all the pg and you don't add more
I have done this successfully, and once the cocoa sucks up the pg, add more pg, rinse and repeat (not serious..do not rinse!) until there's enough pg floating freely to actually produce some cocoa flavored liquid...then steep. I did not measure, but what I ended up with once it was all filtered through several layers of paper towel lining a gold cone coffee filter was about 30 ml of a dark but clear sweet cocoa, buttery, rich tasting liquid. You have to have liquid to get liquid though Y'all are too hung up on measuring I think.
Btw...I do my coffee the same way. All of this in done in glass bowls/measuring cups covered with plastic wrap until it's finished, at which time it's easy to pour into and store in bottles
I have done this successfully, and once the cocoa sucks up the pg, add more pg, rinse and repeat (not serious..do not rinse!) until there's enough pg floating freely to actually produce some cocoa flavored liquid...then steep. I did not measure, but what I ended up with once it was all filtered through several layers of paper towel lining a gold cone coffee filter was about 30 ml of a dark but clear sweet cocoa, buttery, rich tasting liquid. You have to have liquid to get liquid though
Y'all are too hung up on measuring I think. Btw...I do my coffee the same way. All of this in done in glass bowls/measuring cups covered with plastic wrap until it's finished, at which time it's easy to pour into and store in bottles
Ya'll are using cocoa powder - will it work with real cocoa - right from the tree? My wifes family has cocoa tree and we get a pound or two every year.
Do you think it will work? This stuff is so firm and dense that it will not mix with milk unless the milk is warm / hot first and you only use a tiny amount...
Oh I gotta try it...
Do you think it will work? This stuff is so firm and dense that it will not mix with milk unless the milk is warm / hot first and you only use a tiny amount...
Oh I gotta try it...
Oh, yum, yum... that sounds so rich and delicious! I think it should work as long as the beans are ground. I'd let it steep for a couple of days to get all the goodness and flavor I could...
It will probably work - but whether it will be vapeable is another matter. Cocoa powder is AFAIK fat free, whereas whole cocoa will have fat ("cocoa butter") in it. How soluble that fat is in VG or PG I don't know, but I fear it might be. Cocoa butter in atties or cartos sound like a bad idea. Cocoa butter in airways sounds like an even worse idea.
For those getting cocoa 'goo'...add more pg. All you really need to do is flavor the pg with the cocoa powder right? You can't do that if the cocoa is sucking up all the pg and you don't add more
This was VG, and aqueous VG at that. Which was probably the problem - I saw in the coffee thread (but noticed it too late) that someone had tried using watered glycerine and ended up with a mess that wouldn't filter at all.
I'll make an attempt to decant and measure and test-vape the few drops I got, but I fear this experiment ended up being about the baking ever-moist cakes...
Maybe I'm wrong, but I thought the beans sit and age (or sort of ferment) then get roasted. Seems like fresh ones would taste pretty different without those steps. But, maybe it's that different taste that you're going for though. Does the fresh stuff taste much like regular cocoa?
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