Just whipped up a quick Pina colada using
CAP Pina Colada 6%
FLV Whipped Cream 1.75%
FA Jamaican Rum 1.75%
Just need a snv A few days I’m sure will help but it’s yummy already. Now I wish I had one to drink!!
CAP Pina Colada 6%
FLV Whipped Cream 1.75%
FA Jamaican Rum 1.75%
Just need a snv A few days I’m sure will help but it’s yummy already. Now I wish I had one to drink!!
It might help if you could describe what you thought was lacking. Is it too thin? Is it not boozy enough? Is it not creamy enough? Is it too dry? Or ???
Also, it helps us to know what brand(s) of concentrates you are using (CAP, TFA, etc.), as well as how long you have let this steep (VBIC does benefit from some time).
The more information you provide us; the more likely we can come up with something helpful.
I do not do spreadsheets.......shudder......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.
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
Of course, it will be a matter of taste. Most seem to like Holy Vanilla at 3-4% as a single flavor. It is great at 1.5% in a mix. The Gooey Butter Cake is more of a one-shot kind of flavor from what I understand. 8 - 10% is a good start and you can add more if you want to use it as a one-shot.
Every place you turn at my work there is an excel spreadsheet class. Shudder.
I don't even consider it. I could see how it could be useful-- to the administrators overseeing my work.
Anna
I don't even consider it. I could see how it could be useful-- to the administrators overseeing my work.
Anna
LOL. Spreadsheets have nothing to do with the way the flavors are stored. You would type what is in each box, row, slot as you place the flavors in. Simple. As David said -ON your hand written or typed sheet type what is in that box and also put that in your recipes so you can find where they are located. You are sorting by types now? And then---are they by maker or alpha-numeric or name? How are you doing it when looking for flavors now? go to the creams box and look thru each flavor? Or have you written locations on your recipes pages? Maybe by just writting onto the recipes the location it will save time. Is that what you are doing now?
Irish Cream-fw vbic-cap Kentucky bourbon-tfa caramel-capIt might help if you could describe what you thought was lacking. Is it too thin? Is it not boozy enough? Is it not creamy enough? Is it too dry? Or ???
Also, it helps us to know what brand(s) of concentrates you are using (CAP, TFA, etc.), as well as how long you have let this steep (VBIC does benefit from some time).
The more information you provide us; the more likely we can come up with something helpful.
It lacks in flavor, not creamy enough, sort of tastes like cocoa.
My flavors are grouped by type. My cases are labeled A,B,C etc,then Side 1 and side 2. Each space is numbered. My lists state case number,side number and each flavor is listed by number. I can locate a flavor quickly on my list,get the right case,find the right number and that's it. Works for me. I don't need anything to confuse me...LOL.LOL. Spreadsheets have nothing to do with the way the flavors are stored. You would type what is in each box, row, slot as you place the flavors in. Simple. As David said -ON your hand written or typed sheet type what is in that box and also put that in your recipes so you can find where they are located. You are sorting by types now? And then---are they by maker or alpha-numeric or name? How are you doing it when looking for flavors now? go to the creams box and look thru each flavor? Or have you written locations on your recipes pages? Maybe by just writting onto the recipes the location it will save time. Is that what you are doing now?
Hate to break it to ya, but you are already doing what David suggested. LOL
Only difference--no spreadsheet.
Spreadsheets confuse me.Hate to break it to ya, but you are already doing what David suggested. LOL
Only difference--no spreadsheet.
Not sure why cause
each page is a box
each row(top to bottom is like your box or lined sheets of paper
each column--is cells to hold info in (left to right) like your slots named by you or lablled as a,b,c or 1,2,3
so sheet 1 line 1 cell a holds ??? whatever flavor you put in.
I’ve been organizing my polish cases alphabetically on each side so when I add more I just reorganize one side. However I’m tired of doing that so I’m going to take the suggestion and just start adding as I go. I’ve already got lists with case number, side letter and slot number. What I need to do now is a master list with case numbers for all cases and the rest of the info on one list instead of a separate list for each case inside.
So, in other words, you made:
Dennism's Irish Cream
2% Irish Cream (FW)
4% Vanilla Bean Ice Cream (CAP)
1% Kentucky Bourbon (TFA)
1% Caramel (CAP)
The only thing I would do right now is double up on the Irish Cream (for a total of 4%). 2% is rather low for that specific concentrate unless only using for an accent (based on the few recipes I was able to find).
Then, before I did any further tweaking, I'd let it steep for at least 2 weeks (3 weeks would be even better). After that, if I still thought the cream needs support, I would then look at other creams I had.
Cream Fresh (FA), Vienna Cream (FA), and Cream (FLV) Sweet Cream (TFA), would all be possibilities.
I found this one on ELR, that looks similar to what you are doing (with the addition of chocolate, and minus the extra booze):
The few user reviews attached were favorable... and reinforced the need for a steep.
i'm thinking to get this
US $5.93 44% OFF|Multi layer Nail Polish Organizer Lipstick Cosmetics Multi functional Display Stand Removable Clear Nail Polish Cosmetic Varnish on Aliexpress.com | Alibaba Group
the 7 tier is on sale for $15.34 and I think it holds 70 nail polishes
I was looking into the case that @FranC has but those only hold 48 each....and lol i'd need quite a few....whereas this, while it's not a storage box, I would need fewer of
US $5.93 44% OFF|Multi layer Nail Polish Organizer Lipstick Cosmetics Multi functional Display Stand Removable Clear Nail Polish Cosmetic Varnish on Aliexpress.com | Alibaba Group
the 7 tier is on sale for $15.34 and I think it holds 70 nail polishes
I was looking into the case that @FranC has but those only hold 48 each....and lol i'd need quite a few....whereas this, while it's not a storage box, I would need fewer of
That's true; but they also have a bigger footprint (12.2" x 12.2"). If you have the real estate to dedicate to them, they look pretty slick. If you need to put them away between mixing sessions, the cases will pack away more efficiently.
Also, if you do have room to leave them out, I would make sure it is someplace out of sunlight, or make a cover for them (even if it is just draping a beach towel over them). Just a thought.
I got out another sft tonight. It’s vt toffee ice cream. It’s really creamy and the toffee flavor is very evident but not overpowering. I don’t think I ever used it in a recipe.
I was thinking the same thing
. It sounds like typing is involved. I need a solid 19th century inventory system that includes zero computer or typing skills lol.
eh oh well lol, I went ahead and ordered 2 of them and got $3 off so only paid about $28, i'll figure out where I'm keeping them later it's aliexpress lol it'll be a few months before I get them
it's aliexpress lol it'll be a few months before I get them
With the nail polish cases, I'm an alphabetical ocd storer
I left gaps on each side for new flavours. On top of storing them alphabetically, I arranged them by brand. It's working well - but I only have 75 flavours, not 300
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