My guess is they are out or they took it off the site because they want to make sure they have enough liquid to go around.
Still no email or code. Perhaps they are going to apply the discounts without using a code.
mtbakervapor
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My guess is they are out or they took it off the site because they want to make sure they have enough liquid to go around.
Still no email or code. Perhaps they are going to apply the discounts without using a code.
Never tried Solar Flare, so I'm not sure. If what you're asking is which "famous" MBV juice is the most mentholated, that's popularly considered to be Thug juice... or if you just want straight menthol, Extreme Ice. 236ml bottles are AWOL right now, we're not sure what the deal is with that yet.
It being your first order, I'd open it at least long enough to sample (throw 'em in a hot water bath for a couple hours if you like), otherwise how will you know whether/what to order tomorrow? Unsteeped juices aren't a great metric, but they're better than nothing.
There'll be a code sent out with the MBV newsletter, but it'll get posted in this thread, the official MBV supplier thread, probably the Deals thread and the Black Friday thread, etc. You'll find it... and if not, ask here and we'll happily post it for you.
Friday is 20% off juice, Monday is 20% off hardware.
Is there a specific time this code will come out? I'm international and my count down already came to 0 since its Friday morning here. I'm actually ordering to my friend back at home and he's going to ship it to me. I waited several hours at home for the countdown to get to 0 and nothing happened! 
Is there a specific time this code will come out? I'm international and my count down already came to 0 since its Friday morning here. I'm actually ordering to my friend back at home and he's going to ship it to me. I waited several hours at home for the countdown to get to 0 and nothing happened!
I haven't seen an official time given. It's a safe bet that it'll be either midnight Eastern time (which is roughly 10 hours and 40 minutes from now) or midnight Pacific time (roughly 13 hours and 40 minutes from now). Which one depends on whether they have their server clock set to EST or their own local West Coast time.
Good afternoon and happy turkey day folks Temp cooking break here.. got my cornbread (wheat free) done to make dressing. There are just the two of us this year so I'm going to roast 2 thighs - a small squash, dressing, green beans and still have to make my roux for gravy and maybe a cauliflower if I didn't already use it - menopause mush brain on what's still buried in the fridge. I was going to get turnip greens too but they just didn't look that spectacular in the store - and this time of year, they really should be pristine. The kale is - but that's for my green juice.
Sean.. you're the man! I tried that on a couple of my T3 heads.. pliers in hand (jewelry pliers.. non marring) to get the stem out.. they work great... the heads I mean - getting the stem back IN is proving to be more difficult than getting it out though - got a freshly dry fried and reused a cleaner looking wick to get my cafe coffee back in working order.. yeah! I did not know that the wicks don't burn.. some of the sure look toasted so I guess that's dark juice stains.
Thanks all a yas for the wick size suggestions - I was going to get the 3mm and untwine as needed but if 2mm is good, with less work, I'm there.
off to rework my BF cart for wick size - then back to the kitchen for me
Temp cooking break here.. got my cornbread (wheat free) done to make dressing. There are just the two of us this year so I'm going to roast 2 thighs - a small squash, dressing, green beans and still have to make my roux for gravy and maybe a cauliflower if I didn't already use it - menopause mush brain on what's still buried in the fridge. I was going to get turnip greens too but they just didn't look that spectacular in the store - and this time of year, they really should be pristine. The kale is - but that's for my green juice. Sean.. you're the man! I tried that on a couple of my T3 heads.. pliers in hand (jewelry pliers.. non marring) to get the stem out.. they work great... the heads I mean - getting the stem back IN is proving to be more difficult than getting it out though - got a freshly dry fried and reused a cleaner looking wick to get my cafe coffee back in working order.. yeah! I did not know that the wicks don't burn.. some of the sure look toasted so I guess that's dark juice stains.
Thanks all a yas for the wick size suggestions - I was going to get the 3mm and untwine as needed but if 2mm is good, with less work, I'm there.
off to rework my BF cart for wick size - then back to the kitchen for me
Glad it worked for you, opal! Getting the stems back in is definitely the toughest part. I use 2mm as well, works great for me.
Happy turkey day to everyone. We're just chilling here... apple john is done, I just stuck the turkey in, we'll stick the champ in with it for the last 15 minutes, and we'll have dinner on the table in 2 1/2 hours. Polish roses are what we're nibbling in the meantime.
.... and I just realized that "turkey" is the only recognizable food in that paragraph for most people. Let's see... apple john is an Irish dish, sort of an apple sponge cake, and a family recipe that goes way back. Just recently found out it's a very regional thing, so the fact that it's survived all this time and we've found references to it in family 1800s letters means our family is probably from Co. Cork. (Gotta love being descended from the Irish diaspora... we've got all the papers, but they're all printed with the ship's point of departure in the "hometown" blanks.)
Champ is a much more common Irish dish - mashed potatoes with green onions that have been boiled in milk.
And Polish roses are apparently an appetizer limited *strictly* to Grand Rapids, Michigan, which is something I never realized till a few years ago. I thought they were a Midwestern/Rust Belt/Michigan thing, till my Midwestern/Rust Belt/Michigander friends went "huh?" Anyway, it's sliced corned beef spread with cream cheese and wrapped around a green onion... which looks like a rosebud, when you're done. Quick and easy, plus they come with a "handle," so they're usually what we make for munching while cooking. (There's a less polite moniker for them too, but I'm not gonna post it here cause it usually puts people off trying them.)
Happy turkey day to everyone. We're just chilling here... apple john is done, I just stuck the turkey in, we'll stick the champ in with it for the last 15 minutes, and we'll have dinner on the table in 2 1/2 hours. Polish roses are what we're nibbling in the meantime.
.... and I just realized that "turkey" is the only recognizable food in that paragraph for most people. Let's see... apple john is an Irish dish, sort of an apple sponge cake, and a family recipe that goes way back. Just recently found out it's a very regional thing, so the fact that it's survived all this time and we've found references to it in family 1800s letters means our family is probably from Co. Cork. (Gotta love being descended from the Irish diaspora... we've got all the papers, but they're all printed with the ship's point of departure in the "hometown" blanks.)
Champ is a much more common Irish dish - mashed potatoes with green onions that have been boiled in milk.
And Polish roses are apparently an appetizer limited *strictly* to Grand Rapids, Michigan, which is something I never realized till a few years ago. I thought they were a Midwestern/Rust Belt/Michigan thing, till my Midwestern/Rust Belt/Michigander friends went "huh?" Anyway, it's sliced corned beef spread with cream cheese and wrapped around a green onion... which looks like a rosebud, when you're done. Quick and easy, plus they come with a "handle," so they're usually what we make for munching while cooking. (There's a less polite moniker for them too, but I'm not gonna post it here cause it usually puts people off trying them.)
Store your clearos upside down in the car. Should solve your problem.
Sitting here on a tryptophan buzz sipping a french vanilla while vaping MBV french vanilla. I have so much to be thankful for.
HAPPY THANKSGIVING ONE AND ALL
Thanks for explaining cuz I was wondering. Grew up in northwestern Indiana and nope never heard of the
Polish roses. Sounds good tho!
Since I get off of work at 9PM daily, we're having a non-traditional Thanksgiving =] I usually cook for the entire week on Sunday and Monday, my days off. I've got Chicken Florentine over penne pasta, roast with potatoes, carrots, zucchini, and pearl onions, a pressure cooker of black beans, rice, sausage, chorizo, and jalapenos, fresh fruit salad, and a pumpkin pie. Whatever we don't eat by Sunday will be frozen to be eaten a different week. The roast will be converted into a stew, chicken Florentine & pasta just placed into lunch containers and frozen, the beans, rice, sausage will be made into refried beans for burritos.
We get a free turkey with the ham, so they are both in the freezer... I usually do a turkey in July for sandwich meat, mole, and enchiladas.
We get a free turkey with the ham, so they are both in the freezer... I usually do a turkey in July for sandwich meat, mole, and enchiladas.
i sense a Pulitzer in you, if you wanted one. quite the wordsmith!
It's amazing just how regional food can be. Here's a pic of someone else's - they do them with ham, apparently. I'd never seen that till I googled for a pic - everyone I knew always used corned beef. So apparently there's two different factions of Polish rose makers just in the one city that's known for making them!
Oh, wait LOL My family does those with creamed cheese, ham, dill pickle spears, and jalapeno! LOL
on break again... dressing completed.. in oven snuggling up to the thighs.. green beans manicured and waiting to be cooked.. carrots still need to be peeled though - ran outa steam - and of course the roux.. can't very well make a good gravy without a good roux..
gonna sit and vape for a bit before putting the feet back on the tile floor - grout should be illegal
gonna sit and vape for a bit before putting the feet back on the tile floor - grout should be illegal
So when you say hotwater bath you mean I should leave them sealed and just soak them in hot water? Is there an amount of time I should do this? Is it possible to do it for too long?
Thanksgivin' somewhere in the Texas Hill Country, 'bout 52 degrees, we've warmed up some, peace 'n quiet
Usually the goats are around, may have in another part of the property, sure they'll show up around feedin' time
Oh and vapin' Hawk
Oh and vapin' Hawk
I don't like it when my labels peel off, so here's how I do it to prevent that from happening-
Put all the bottles, capped, in a big ziplock, squeeze the air out of the bag and seal it. Throw the bag into a bowl, fill the bowl with hot water from the tap, and weight the bag down to keep everything submerged (I use a small paperweight).
It generally takes about 4 hours for my bottles to steep to my liking. Every hour or so, I'll check the water on my way by the sink, and if it's cooled off, I'll run some more hot water till the water in the bowl is hot again.
When you start to see some color change, retrieve your bag, shake the crap out of each bottle, and sample.
They'll continue to steep over time - hot water won't get them all the way there, especially for darker juices. But that should get them steeped enough to give you a general idea of what the final flavor will be.
The only thing you really have to be careful with is not to get the water too hot - very hot water (i.e. heated in the microwave) can degrade the nicotine and do funky things to some flavorings. What you're trying to do is get the liquid warm enough that the various ingredients can integrate faster - you don't want to cook it.
Using an ultrasonic cleaner will speed the process considerably, but I don't have one, so I go low-tech.
Thanksgivin' somewhere in the Texas Hill Country, 'bout 52 degrees, we've warmed up some, peace 'n quiet
51 here and I'm not whiny.
51 here and I'm not whiny.
It's an absolutely stunnin' day today
if I heard the news correctly they're talkin' touchin' the 70s this weekend 
got to luv TX weather...It's an absolutely stunnin' day today
Now I'm jealous.
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