Random DIY mixing and More

FranC

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  • Oct 1, 2010
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    Uh, left in a different thread? ;)

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    Ty...LOL
     

    FranC

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  • Oct 1, 2010
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    Since I have easy access to my mixing supplies again I'm going to mix 2 more tomorrow. A remix of my White Raspberry Cheesecake and a new Cornbread Pudding V2. The first version is ok but just kinda blah flavor-wise to me. I'm going to use my new fruit combo of Pom and Black Currant and see if that will jazz the taste up a bit.
     

    hittman

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    Since I have easy access to my mixing supplies again I'm going to mix 2 more tomorrow. A remix of my White Raspberry Cheesecake and a new Cornbread Pudding V2. The first version is ok but just kinda blah flavor-wise to me. I'm going to use my new fruit combo of Pom and Black Currant and see if that will jazz the taste up a bit.

    I never did order cornbread. I thought about it but wasn't sure.
     

    ShowMeTwice

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    Hi ya All ... I hope you are making a fine day of it!!!

    Anyways, by accident I posted the following in another thread that I meant for here. :facepalm:

    Perfumer Flavorist posts some excellent, and very useful, info on flavors and use. If anyone is interested here are some Rose flavor notes I received today.

    Don't laugh, apparently it's used in a lot of foods and beverages. It's mainly an enhancer unless someone intentionally goes for a Rose ejuice (yuck). Virgin Vapor used to sell a Rose juice that my wife liked a lot. It was strong and floral (not for me).

    There are some really good tips on using Rose flavoring to bring out the authenticity and realism in several fruits on page 2, a couple tea's, honey, ginger and cream soda on page 3.

    Based on their notes I'm thinking of starting with a single drop in a test mix and going from there.

    BCF has FA Rose and FLV Rose (carted both). A reviewer at BCF said Rose flavoring is "normally used to smooth out tobacco blends".

    Flavor notes 1.jpg Flavor notes 2.jpg Flavor notes 3.jpg
    Happy reading!!! :)
     

    FranC

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  • Oct 1, 2010
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    Hi ya All ... I hope you are making a fine day of it!!!

    Anyways, by accident I posted the following in another thread that I meant for here. :facepalm:

    Perfumer Flavorist posts some excellent, and very useful, info on flavors and use. If anyone is interested here are some Rose flavor notes I received today.

    Don't laugh, apparently it's used in a lot of foods and beverages. It's mainly an enhancer unless someone intentionally goes for a Rose ejuice (yuck). Virgin Vapor used to sell a Rose juice that my wife liked a lot. It was strong and floral (not for me).

    There are some really good tips on using Rose flavoring to bring out the authenticity and realism in several fruits on page 2, a couple tea's, honey, ginger and cream soda on page 3.

    Based on their notes I'm thinking of starting with a single drop in a test mix and going from there.

    BCF has FA Rose and FLV Rose (carted both). A reviewer at BCF said Rose flavoring is "normally used to smooth out tobacco blends".

    View attachment 856227 View attachment 856229 View attachment 856231
    Happy reading!!! :)
    Thank you very much. Gonna read up on that now:)
     

    Zazie

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    Hi ya All ... I hope you are making a fine day of it!!!

    Anyways, by accident I posted the following in another thread that I meant for here. :facepalm:

    Perfumer Flavorist posts some excellent, and very useful, info on flavors and use. If anyone is interested here are some Rose flavor notes I received today.

    Don't laugh, apparently it's used in a lot of foods and beverages. It's mainly an enhancer unless someone intentionally goes for a Rose ejuice (yuck). Virgin Vapor used to sell a Rose juice that my wife liked a lot. It was strong and floral (not for me).

    There are some really good tips on using Rose flavoring to bring out the authenticity and realism in several fruits on page 2, a couple tea's, honey, ginger and cream soda on page 3.

    Based on their notes I'm thinking of starting with a single drop in a test mix and going from there.

    BCF has FA Rose and FLV Rose (carted both). A reviewer at BCF said Rose flavoring is "normally used to smooth out tobacco blends".

    View attachment 856227 View attachment 856229 View attachment 856231
    Happy reading!!! :)
    I just came here to link to your post in the Shiny thread. Very interesting. I thought it would intrigue you, too, @FranC, since it seems like it gives a lovely, subtle boost to teas and fruits when used very, very sparingly. I might get the FA version (I'm sure FLV's is good, but those prices for an experiment?).
     

    FranC

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  • Oct 1, 2010
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    I just came here to link to your post in the Shiny thread. Very interesting. I thought it would intrigue you, too, @FranC, since it seems like it gives a lovely, subtle boost to teas and fruits when used very, very sparingly. I might get the FA version (I'm sure FLV's is good, but those prices for an experiment?).
    I know but I can’t help but think the FLV might be better.Hopefully less all out floral.
     

    Zazie

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    I know but I can’t help but think the FLV might be better.Hopefully less all out floral.
    You're probably right. And, since this would be used in such tiny amounts, 15mls would last a long, long time.

    Regarding the stew, a while ago I started simmering the beef ahead of time with aromatics etc. and then pulling the vegetables, pureeing them, and adding them back to act as the thickener (I use all new vegetables for the stew proper). It works great: makes for a nice light gravy with none of the gluiness that flour can sometimes introduce.
     

    FranC

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  • Oct 1, 2010
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    You're probably right. And, since this would be used in such tiny amounts, 15mls would last a long, long time.

    Regarding the stew, a while ago I started simmering the beef ahead of time with aromatics etc. and then pulling the vegetables, pureeing them, and adding them back to act as the thickener (I use all new vegetables for the stew proper). It works great: makes for a nice light gravy with none of the gluiness that flour can sometimes introduce.
    Yes, it would last a very long time. Never heard of stew made like that but it’s an excellent idea.
     

    PJReid

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    Jun 2, 2013
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    Regarding the stew, a while ago I started simmering the beef ahead of time with aromatics etc. and then pulling the vegetables, pureeing them, and adding them back to act as the thickener (I use all new vegetables for the stew proper). It works great: makes for a nice light gravy with none of the gluiness that flour can sometimes introduce.

    I do the same and it works so well. I do it for soups too. I make a lot of root vegetable soups in the winter and just stick the immersion blender into the soup pot and puree just enough to thicken it up nicely. Great minds and all that. :)
     

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