I'm glad to hear bcf is having a sale. I think I'm at 10 or 11 on my wishlist. Do I need them? Nope, but since when does that have anything to do with it?
I jumped over to Nicotine River to take advantage of their sale. I had to cross reference my BCF wish list and search on NR for each one. By the time I finished I missed the sale by 4 minutes!
I do mix my nic base ahead, slightly higher on the nic and lower on the PG than my target. The flavors will slightly drop the nic and raise the PG. Makes it easy to mix flavors - measure them out, top with the base, and wait
I make my base based on 15% pg for flavors since that about my flavor total percentage. Works great!
I’m a bit down right now. Not only can I not build coils with my torn thumb tendon but it’s next to impossible to mix.
I’m happy I rewicked most of my attys and made an extra amount of juice but I’m running low already.
I find out next week if I need surgery so I bit the bullet and actually bought some e juice. Not happy at all but it was better than falling on and crushing a yorkie or two.
Ok no small dog jokes. I may cry.
I’m happy I rewicked most of my attys and made an extra amount of juice but I’m running low already.
I find out next week if I need surgery so I bit the bullet and actually bought some e juice. Not happy at all but it was better than falling on and crushing a yorkie or two.
Ok no small dog jokes. I may cry.
Don’t you know BCF is having 20% off. I missed Chefs 20% twice in a matter of days because the flavors I am waiting for is not on their website yet. Chefs has flavors I want/need that BCF does not.
I just had a terrible shock: went to check out at BCF and was told that the coupon code didn't apply to any of the items in my cart. Checked the email I got this morning and saw the sale doesn't start till the 4th. Phew!
The order is going to come to $100.95 after the discount (43 flavors and a pound of Brun foncé Candi Sugar--almost 50% less than the price on Amazon). Pretty much what I anticipated, actually. I am pleased.
Now I have to decide whether I want to spend another two hundred smackers on Fasttech.
The order is going to come to $100.95 after the discount (43 flavors and a pound of Brun foncé Candi Sugar--almost 50% less than the price on Amazon). Pretty much what I anticipated, actually. I am pleased.
Now I have to decide whether I want to spend another two hundred smackers on Fasttech.
Ach, I'm so sorry, Sara. If you give me recipes, I'll mix for you. I've got a lot of 30ml bottles crying to be filled, after all.
It separated a bit (not a lot), but I think I may have scalded the milk a slight bit, so don't know if that had anything to do with it. Used a double boiler to heat the milk, but I think it may have gotten a little too hot, because I saw a slight film on the pot when I emptied it. Ate 2 jars of them already and I'm not sick, so I think I'm good.
I'll have to compare the two cheeses, if I find them, to see how they're different. I have to look at labels for everything anyway, so I'll learn something.
Heard of Kimchi, but haven't tried it yet, as all of the retail pre-brewed ones I keep finding contain added sugar. I suspect I'll have to make that myself, too, and don't even know where to begin yet. LOL!
K
3/4 cup kosher salt
1 quart water
1 quart ice water
4 pounds Napa cabbage (about 2 heads)
2 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons minced garlic (15 g)
2 tablespoons minced ginger (15 g)
4 to 6 scallions, chopped (40 g)
3/4 cup Korean chili flakes (gochugaru), or more or less to taste (you can use cayenne if need be)
1. In a pan, bring the salt and 1 quart water to a boil, stirring to dissolve the salt. Remove from heat and add 1 quart ice water. This should quickly cool down the salt water to about room temperature.
2. Meanwhile, thoroughly wash the cabbage. Cut it lengthwise into quarters, and cut away the stem so that the leaves will separate. Cut crossways into 1 to 2 inch strips, and put in a very large, non-reactive bowl. Cover with the cooled salt water, placing a plate on top to help keep the cabbage submerged if necessary. Let stand at room temperature for 3 to 5 hours.
3. While cabbage soaks, prepare remaining ingredients and combine together in a non-reactive bowl.
4. After 3 to 5 hours, drain cabbage and rinse thoroughly. Squeeze dry, and return to the large bowl. Toss with the other ingredients until evenly combined, being sure to wear gloves if using hands. Transfer to a scrupulously clean glass jar (or jars), and cover with a very tight-fitting lid. Let stand at room temperature for at least 24 hours, and up to several days. You’ll notice some liquid forming in the jar, and maybe some bubbling. This is okay.
5. Taste the kimchi after 24 hours, using a clean fork to remove it from the jar. If you like the flavor, transfer it to the fridge at once; if you’d like a bit more funky depth, let it stay at room temperature, tasting occasionally, until you like the way it tastes. Kimchi will keep indefinitely under refrigeration, but it gets more sour with time.
You can put other vegetables into it, too. Daikon is a lovely addition, for example. You can also use regular green cabbage if you want, though this will produce a much crunchier result and take longer to ferment.
Kimchi is really easy, too, and full of probiotics. Here's a decent basic recipe:It separated a bit (not a lot), but I think I may have scalded the milk a slight bit, so don't know if that had anything to do with it. Used a double boiler to heat the milk, but I think it may have gotten a little too hot, because I saw a slight film on the pot when I emptied it. Ate 2 jars of them already and I'm not sick, so I think I'm good.
I'll have to compare the two cheeses, if I find them, to see how they're different. I have to look at labels for everything anyway, so I'll learn something.
Heard of Kimchi, but haven't tried it yet, as all of the retail pre-brewed ones I keep finding contain added sugar. I suspect I'll have to make that myself, too, and don't even know where to begin yet. LOL!
3/4 cup kosher salt
1 quart water
1 quart ice water
4 pounds Napa cabbage (about 2 heads)
2 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons minced garlic (15 g)
2 tablespoons minced ginger (15 g)
4 to 6 scallions, chopped (40 g)
3/4 cup Korean chili flakes (gochugaru), or more or less to taste (you can use cayenne if need be)
1. In a pan, bring the salt and 1 quart water to a boil, stirring to dissolve the salt. Remove from heat and add 1 quart ice water. This should quickly cool down the salt water to about room temperature.
2. Meanwhile, thoroughly wash the cabbage. Cut it lengthwise into quarters, and cut away the stem so that the leaves will separate. Cut crossways into 1 to 2 inch strips, and put in a very large, non-reactive bowl. Cover with the cooled salt water, placing a plate on top to help keep the cabbage submerged if necessary. Let stand at room temperature for 3 to 5 hours.
3. While cabbage soaks, prepare remaining ingredients and combine together in a non-reactive bowl.
4. After 3 to 5 hours, drain cabbage and rinse thoroughly. Squeeze dry, and return to the large bowl. Toss with the other ingredients until evenly combined, being sure to wear gloves if using hands. Transfer to a scrupulously clean glass jar (or jars), and cover with a very tight-fitting lid. Let stand at room temperature for at least 24 hours, and up to several days. You’ll notice some liquid forming in the jar, and maybe some bubbling. This is okay.
5. Taste the kimchi after 24 hours, using a clean fork to remove it from the jar. If you like the flavor, transfer it to the fridge at once; if you’d like a bit more funky depth, let it stay at room temperature, tasting occasionally, until you like the way it tastes. Kimchi will keep indefinitely under refrigeration, but it gets more sour with time.
You can put other vegetables into it, too. Daikon is a lovely addition, for example. You can also use regular green cabbage if you want, though this will produce a much crunchier result and take longer to ferment.
It separated a bit (not a lot), but I think I may have scalded the milk a slight bit, so don't know if that had anything to do with it. Used a double boiler to heat the milk, but I think it may have gotten a little too hot, because I saw a slight film on the pot when I emptied it. Ate 2 jars of them already and I'm not sick, so I think I'm good.
I'll have to compare the two cheeses, if I find them, to see how they're different. I have to look at labels for everything anyway, so I'll learn something.
Heard of Kimchi, but haven't tried it yet, as all of the retail pre-brewed ones I keep finding contain added sugar. I suspect I'll have to make that myself, too, and don't even know where to begin yet. LOL!
According to this, it is easy to make. I haven't tried it but sounds simple enough. This one is tailored for vegan and less sugar, msg etc.
How to Make Kimchi
Here you go:It separated a bit (not a lot), but I think I may have scalded the milk a slight bit, so don't know if that had anything to do with it. Used a double boiler to heat the milk, but I think it may have gotten a little too hot, because I saw a slight film on the pot when I emptied it. Ate 2 jars of them already and I'm not sick, so I think I'm good.
I'll have to compare the two cheeses, if I find them, to see how they're different. I have to look at labels for everything anyway, so I'll learn something.
Heard of Kimchi, but haven't tried it yet, as all of the retail pre-brewed ones I keep finding contain added sugar. I suspect I'll have to make that myself, too, and don't even know where to begin yet. LOL!
Kimchi Recipe (Napa Cabbage Kimchi) - Korean Bapsang
Vegan Kimchi Recipe - Easy to Follow - Korean Bapsang
I’ve made a few of her recipes. Quite good.
Has anyone tried VT jam it? I saw some people talking about how great it was on FB.
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