Did your order arrive yet?
Did your order arrive yet?
I’m actually trying to do almost the opposite with fruits. I’m trying to “compare” the fruits and find out what each will bring to the table and how they are different from each other.
For example - I’ll do sft’s on a few watermelons to found out that some are more ripe or sweet & candyish or which taste more like the rind or under- ripened flavor I get from getting a taste closer to the outer edges etc etc.
Same with strawberries and blueberries etc etc.. and the other fruits that I use a lot of. So I can creat a fuller watermelon or which way to go if I’m aiming for a certain flavor profile of that particular fruit or any other flavor profile.
Do you understand what I’m talking about? Anyways it’s been working pretty good for me.
Perfect example- like when people make a flavor trinity. I’d need to know the notes of all the similar flavors to create a fuller flavor.
I give up lol!! I’m sure you probably get what I’m attempting to say
Yep, came in last night. Mixed my brothers cherry limeade last night, going to mix the butter pecan for my friend tonight. Doing that one in 2 batches, one 30ml regular butter pecan, and one 10ml butter pecan with bourbon so he can see how he likes it.
I’m actually trying to do almost the opposite with fruits. I’m trying to “compare” the fruits and find out what each will bring to the table and how they are different from each other.
For example - I’ll do sft’s on a few watermelons to found out that some are more ripe or sweet & candyish or which taste more like the rind or under- ripened flavor I get from getting a taste closer to the outer edges etc etc.
Same with strawberries and blueberries etc etc.. and the other fruits that I use a lot of. So I can creat a fuller watermelon or which way to go if I’m aiming for a certain flavor profile of that particular fruit or any other flavor profile.
Do you understand what I’m talking about? Anyways it’s been working pretty good for me.
Perfect example- like when people make a flavor trinity. I’d need to know the notes of all the similar flavors to create a fuller flavor.
I give up lol!! I’m sure you probably get what I’m attempting to say
Yes of course. I see what you mean but I'm a bit pressed for time. When I get caught up with some other stuff I'll go back and do the ones I missed. Still,I'm not missing much....all 5 flavors I picked out for sft's turned out to be fruits........LOLI’m actually trying to do almost the opposite with fruits. I’m trying to “compare” the fruits and find out what each will bring to the table and how they are different from each other.
For example - I’ll do sft’s on a few watermelons to found out that some are more ripe or sweet & candyish or which taste more like the rind or under- ripened flavor I get from getting a taste closer to the outer edges etc etc.
Same with strawberries and blueberries etc etc.. and the other fruits that I use a lot of. So I can creat a fuller watermelon or which way to go if I’m aiming for a certain flavor profile of that particular fruit or any other flavor profile.
Do you understand what I’m talking about? Anyways it’s been working pretty good for me.
Perfect example- like when people make a flavor trinity. I’d need to know the notes of all the similar flavors to create a fuller flavor.
I give up lol!! I’m sure you probably get what I’m attempting to say
I have typed up all 5 cases I had written lists on. WooHoo.That wasn't as bad as I thought it would be. I never listed the flavors in the 6th case so that one is going to go much slower.
well needless to say I was fairly well nic'ed last night
couldn't get the stupid seal off of the bottle of nic, ended up with some on my fingers.... 100mg of nic.... i'd say i'd wear gloves next time but then i'd never get a good grip on the seal to pull it off.....
i mean it wasn't that bad but lmfao I wasn't graving a vape much last night
I do all my mixing in the kitchen, easy for a quick rinse. It does take some time to absorb through the skin, rinsing within a couple minutes of the exposure should eliminate any issues.
Well,I managed to type up half the case that holds all the boozy flavors. The other side holds citrus and since I'm kinda limited on those I had room to put my teas,gingerales and
Coolants
Coolants
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Got gooey butter cake and holy vanilla from DIYFS, want to try them by themselves, what a good percentage to start at? No experience with these flavors, so thought I would ask before mixing them this weekend, as you lot are lot more experienced than me
Next empty case has arrived! Now, to knuckle down and reorganize. For those who do theirs alphabetically, do you leave an empty row for additions, or??? I feel like grouping by flavor type is getting too chaotic with this many flavors. Or, maybe I could break the groups into subgroups?? Ex: fruits, berries and citrus as separate sections. Momentarily feeling overwhelmed by the task
I still go by flavor type. Works for me.
All cases have been typed up. WooHoo. I think I can fit my coolants in with my nuts but still there's no escaping another case, Fooey
All cases have been typed up. WooHoo. I think I can fit my coolants in with my nuts but still there's no escaping another case, Fooey
irish milk shake-irish cream 2%,vbic 4%,bourbon 1% caramel 1%
It needs something, but I don't know what?
It needs something, but I don't know what?
.,What a wonderful idea!Is this basically what you do?
Sorry it took me a while to get caught up - wacko day at work (and the rest of the week looks as bad, sigh). You guys are bad enough with all the recipe ideas, new flavors etc. Now I'm craving this.
The original recipe came from Gourmet magazine in 2003. I simply dress the melon slices, then roll the pieces up and secure them with a toothpick which makes them great snack food for a crowd.
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.
I just made a brown sugar bourbon milkshake that's still steeping. Biscuit INW and Sugar Cookie Cap helps add some buttery-ness and body to it...... Fran posted a recipe for a Milkshake base and I added those two items to mine and it made a difference. It doesn't impart a cookie note at all for me.
I think her recipe calls for 1% for both.
Vanilla Milkshake Base
INW Biscuit 1.50%
FLV Milk & Honey 1.50%
TFA Vanilla Bean Ice Cream 4.00%
INW Shisha Vanilla 1.50%
Got gooey butter cake and holy vanilla from DIYFS, want to try them by themselves, what a good percentage to start at? No experience with these flavors, so thought I would ask before mixing them this weekend, as you lot are lot more experienced than me
I was thinking that someone said 8% before but I’m not sure.
Nope, no empty slots. And not sorted by flavors.
I keep a spreadsheet of my flavors, and note on it what case, side and slot the flavor is in. New ones go to the next empty slot and noted in the spreadsheet. (I add the new ones at the end of the sheet, and then sort the sheet on flavor name.)
So, for example, Cake Batter, 1A7, being case 1, side A, slot 7.
Marking the location on the recipe, if your chosen program allows, can make it easy to pull out whatever you need without also having to pull up the spreadsheet
Shoot Dawn a post over in her shack thread(on ecf). I know someone will give you a starting place there.Got gooey butter cake and holy vanilla from DIYFS, want to try them by themselves, what a good percentage to start at? No experience with these flavors, so thought I would ask before mixing them this weekend, as you lot are lot more experienced than me
@NolaMel, I would suggest an alphanumeric system. For instance, with a nail polish case; I would assign a number to each box, assign a letter to each row (front to back; repeating for each box), and again assign a number to each compartment. So, if had CAP Vanilla Custard in my third box, in the second row on the back side (assuming 4 rows per side), in the eighth compartment from the left (assuming 10 compartments per row); the locator would be 3-F-8. That informs you exactly where to look.
As for organizing; I too, got frustrated with having to reorganize with virtually every new order. It never seemed to make a difference whether I organized broadly, specifically, with/without extra spaces... something never seemed to fit where it belonged. So, I quit trying.
With a computer program that allows searches (spreadsheet, recipe calculator, database, etc.); I don't need to categorize the concentrates. I can use the program (the recipe calculator in my case) to telll me where it is. If I want to see all the "creams" I have (however broad, or specific I want to get); the calculator can sort those out for me. If I want to see all the CAP flavors I have; it can sort that too.
I thought the utter randomness of the physical ingredients might slow me down but it didn't. And, the way I mix, I am usually jumping from one thing to something entirely different. So, having similar ingredients in close proximity to one another, really wasn't doing anything for me anyway.
But... the biggest benefit? It is not having to rearrange ever again!
When something new comes in, I plug it into the next available slot, and note it in the calculator. Done! If I stop using one, I can easily replace it with the next new flavor to arrive. A case fills up... start a new one, and continue on. No worries! I knew you would get back to me whenever you had time..,
Sorry it took me a while to get caught up - wacko day at work (and the rest of the week looks as bad, sigh). You guys are bad enough with all the recipe ideas, new flavors etc. Now I'm craving this.
The original recipe came from Gourmet magazine in 2003. I simply dress the melon slices, then roll the pieces up and secure them with a toothpick which makes them great snack food for a crowd.
Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.
We all have lives outside of ECF-ville; so I completely understand.Thanks for the conformation. It does indeed look identical to the link I provided. I bet Epicurious swiped it from Gourmet Magazine (even has a July 2003 date attached).
People have a hard time using this method(even tho I do) because its counter-intuitive. It has just been drilled into our brains that things must be in categories or alpha-numerical. Once they try it tho and see that it works with little work as possible then they get it. LOL Re-train your brain--lmao.Nope, no empty slots. And not sorted by flavors.
I keep a spreadsheet of my flavors, and note on it what case, side and slot the flavor is in. New ones go to the next empty slot and noted in the spreadsheet. (I add the new ones at the end of the sheet, and then sort the sheet on flavor name.)
So, for example, Cake Batter, 1A7, being case 1, side A, slot 7.
Marking the location on the recipe, if your chosen program allows, can make it easy to pull out whatever you need without also having to pull up the spreadsheet
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