Random DIY mixing and More

[DavidOck]

Morning, mixers.

Things got partly dried out yesterday, so it looks like weed whacking the north 40 is in the cards... not the plan I wanted! But heading towards the 80s, with probably still 80% RH, so yeah, do it now.

 

[charlie1465]

My work friend that I walk with every day at lunch wasn't here this morning when I pulled in the parking lot. His wife had stage 4 breast cancer diagnosed a couple years ago and although she's had several kinds of treatment it spread to other organs. I knew she wasn't doing well and found out this morning from my boss that she passed away last night. I've worked with this guy for about 20 years and have been to his house a couple times to help him with electrical issues. I didn't know his wife well but had met her. I'm so sad for him. They were married for over 40 years.

That's really sad....the big C is a terrible thing. Thoughts are with your friend and family

 

[charlie1465]

@hittman ....my Boxx has arrived...going to unpack it and decide on which coil to use....BP or nautilus. I've never tried the nautilus mesh coil that I've ordered to go with it so probably that one...the 2s

 

[FranC]

@hittman ....my Boxx has arrived...going to unpack it and decide on which coil to use....BP or nautilus. I've never tried the Nautilus mesh coil that I've ordered to go with it so probably that one...the 2s

Hoping you love it.

 

[ShowMeTwice]

After testing my final guava pastry mixes last night I chose one. This morning I retested it with fresh taste buds. I'm very happy.

SMT's Guava Pastry

SSA Guava 0.5%
SC Lemon 0.25%
FA Custard Premium 0.25%

Croissant base

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Steep time = 3-4 weeks. For me it didn't change after 3 weeks. The croissants and mascarpone need a solid 3 weeks. YMMV.

Spoiler: Croissant Base: notes copied for convenience

Copied from Zazie's Blog. Link: Random DIY mixing and More

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Note: SSA Mascarpone Cream will work as a sub. Both mascarpone's are good. In this recipe I much prefer the WF.

Steep time = 3 weeks. For me, the mix did not change after three weeks. YMMV. I tested this a few times from a SnV and a few times through 3 weeks. Early on it is not ready for prime time. The croissants and mascarpone absolutely need time to gel. At three weeks it was "ah yes, now we're talking"!

IMO neither croissant works as a true croissant on their own. Each lacks something the other has. The VT has a pretty light buttery note and is more of the outer crust. The WF is all about the insides of a croissant. The %'s can be swapped if one wants more of the croissant inside versus the crust. I've tried it both ways.

Together they make the perfect croissant and balance each other very nicely.

If more than a light butter note is desired add 0.15%-0.25% of either CAP, VT or SSA butter. I tested this with VT Butter Base and also with SSA Butter. Either works well.

The mascarpone cheese brings a nice mild cheesy creaminess to the mix. It could be left out and another cream could be subbed.

The base is good on it's own. I vaped plenty that way.

Besides a croissant this will work well as a base for a pastry or a danish along with any of the lighter fruits (apple, pear, banana, strawberry etc.). If going with a stronger fruit (like darker berries) you may need to increase the % of the croissants or darker fruits may overtake the croissant base. Adding a touch of FA Madagascar or Shisha vanilla brightens it up and adds another nice note. This will also work with a chocolate - however - go lightly so the croissant base still comes through.

SSA Guava at 0.5% doesn't stomp all over the croissant base. It is a stronger flavor. Plenty of guava flavor comes through. In all honesty, there is no sub for SSA Guava. IMO it sits at the top of all the other guava flavors.

SC Lemon serves a couple purposes in my recipe. It brightens the mix. You will get a very slight hint of lemon (it's a tease ). It plays nicely with the guava. I do not know what lemon would be a good 1:1 sub, or equal concentration, for SC Lemon. I'm not very well versed with the various lemon flavors.

FA Custard Premium adds an interesting texture to the croissants and mascarpone. It also helps to ever so slightly thicken the base. CP adds a slight vanilla note. I chose FA CP because I did not want the extra sweetness and higher eggy note that CAP VC1 would have introduced.

Note: Varying your wattage, or temps in TC, will highlight different notes.

 

[FranC]

After testing my final guava pastry mixes last night I chose one. This morning I retested it with fresh taste buds. I'm very happy.

View attachment 946121
SMT's Guava Pastry

SSA Guava 0.5%
SC Lemon 0.25%
FA Custard Premium 0.25%

Croissant base

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Steep time = 3-4 weeks. For me it didn't change after 3 weeks. The croissants and mascarpone need a solid 3 weeks. YMMV.

Spoiler: Croissant Base: notes copied for convenience

Copied from Zazie's Blog. Link: Random DIY mixing and More

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Note: SSA Mascarpone Cream will work as a sub. Both mascarpone's are good. In this recipe I much prefer the WF.

Steep time = 3 weeks. For me, the mix did not change after three weeks. YMMV. I tested this a few times from a SnV and a few times through 3 weeks. Early on it is not ready for prime time. The croissants and mascarpone absolutely need time to gel. At three weeks it was "ah yes, now we're talking"!

IMO neither croissant works as a true croissant on their own. Each lacks something the other has. The VT has a pretty light buttery note and is more of the outer crust. The WF is all about the insides of a croissant. The %'s can be swapped if one wants more of the croissant inside versus the crust. I've tried it both ways.

Together they make the perfect croissant and balance each other very nicely.

If more than a light butter note is desired add 0.15%-0.25% of either CAP, VT or SSA butter. I tested this with VT Butter Base and also with SSA Butter. Either works well.

The mascarpone cheese brings a nice mild cheesy creaminess to the mix. It could be left out and another cream could be subbed.

The base is good on it's own. I vaped plenty that way.

Besides a croissant this will work well as a base for a pastry or a danish along with any of the lighter fruits (apple, pear, banana, strawberry etc.). If going with a stronger fruit (like darker berries) you may need to increase the % of the croissants or darker fruits may overtake the croissant base. Adding a touch of FA Madagascar or Shisha vanilla brightens it up and adds another nice note. This will also work with a chocolate - however - go lightly so the croissant base still comes through.

SSA Guava at 0.5% doesn't stomp all over the croissant base. It is a stronger flavor. Plenty of guava flavor comes through. In all honesty, there is no sub for SSA Guava. IMO it sits at the top of all the other guava flavors.

SC Lemon serves a couple purposes in my recipe. It brightens the mix. You will get a very slight hint of lemon (it's a tease ). It plays nicely with the guava. I do not know what lemon would be a good 1:1 sub, or equal concentration, for SC Lemon. I'm not very well versed with the various lemon flavors.

FA Custard Premium adds an interesting texture to the croissants and mascarpone. It also helps to ever so slightly thicken the base. CP adds a slight vanilla note. I chose FA CP because I did not want the extra sweetness and higher eggy note that CAP VC1 would have introduced.

Note: Varying your wattage, or temps in TC, will highlight different notes.

Looking good I’ll be mixing my Guava pastry today.

 

[charlie1465]

Hoping you love it.

Thank you Fran

 

[ShowMeTwice]

Looking good I’ll be mixing my Guava pastry today.

Next I'm going to mix a grapefruit and pomegranate croissant. I like SSA Grapefruit. It's pretty darn accurate. It's better than FLV Guava Grapefruit. Grapefruit will get paired with FA Pomegranate.

 

[ShowMeTwice]

You guys might be interested to know that PUR NY cheesecake has a coconut note to it (it does eventually steep out but doesn't bother me anyway) Not really sure if this relates.

Good to know.

Specifically, with PUR Toasted Coconut Cheesecake, I'm looking for its toasted coconut note. Per my research, the toasted coconut note will stay in place even after a 4 week steep. The cheesecake is supposed to take on more of a creamy vibe at 4 weeks. Combined, that is exactly what I am looking for.

 

[ShowMeTwice]

I can handle bad coffee. I used to enjoy Spam too, until the last couple of times, when it was so salty as to be inedible.
Blood foods? No no. Only had blood sausage and it was not good at all. Blood soup? Shoot me first.

I never tried my FIL's blood soup, shoot me first too, and I never got used to the smell. He used to make all sorts of Ukrainian traditional dishes. To me, my wife and the rest of her family those meals were all gross. Whenever he would make any of that stuff their whole house reeked. It made me want to throw up. My MIL would always make something decent for everyone else.

 

[FranC]

Next I'm going to mix a grapefruit and pomegranate croissant. I like SSA Grapefruit. It's pretty darn accurate. It's better than FLV Guava Grapefruit. Grapefruit will get paired with FA Pomegranate.

Oh, but FLV Pink Guava remains my favorite grapefruit. Stuff is tasty.

 

[Redbird11]

Good morning randoms have a great day.. or else

Wow.

After testing my final guava pastry mixes last night I chose one. This morning I retested it with fresh taste buds. I'm very happy.

View attachment 946121
SMT's Guava Pastry

SSA Guava 0.5%
SC Lemon 0.25%
FA Custard Premium 0.25%

Croissant base

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Steep time = 3-4 weeks. For me it didn't change after 3 weeks. The croissants and mascarpone need a solid 3 weeks. YMMV.

Spoiler: Croissant Base: notes copied for convenience

Copied from Zazie's Blog. Link: Random DIY mixing and More

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Note: SSA Mascarpone Cream will work as a sub. Both mascarpone's are good. In this recipe I much prefer the WF.

Steep time = 3 weeks. For me, the mix did not change after three weeks. YMMV. I tested this a few times from a SnV and a few times through 3 weeks. Early on it is not ready for prime time. The croissants and mascarpone absolutely need time to gel. At three weeks it was "ah yes, now we're talking"!

IMO neither croissant works as a true croissant on their own. Each lacks something the other has. The VT has a pretty light buttery note and is more of the outer crust. The WF is all about the insides of a croissant. The %'s can be swapped if one wants more of the croissant inside versus the crust. I've tried it both ways.

Together they make the perfect croissant and balance each other very nicely.

If more than a light butter note is desired add 0.15%-0.25% of either CAP, VT or SSA butter. I tested this with VT Butter Base and also with SSA Butter. Either works well.

The mascarpone cheese brings a nice mild cheesy creaminess to the mix. It could be left out and another cream could be subbed.

The base is good on it's own. I vaped plenty that way.

Besides a croissant this will work well as a base for a pastry or a danish along with any of the lighter fruits (apple, pear, banana, strawberry etc.). If going with a stronger fruit (like darker berries) you may need to increase the % of the croissants or darker fruits may overtake the croissant base. Adding a touch of FA Madagascar or Shisha vanilla brightens it up and adds another nice note. This will also work with a chocolate - however - go lightly so the croissant base still comes through.

SSA Guava at 0.5% doesn't stomp all over the croissant base. It is a stronger flavor. Plenty of guava flavor comes through. In all honesty, there is no sub for SSA Guava. IMO it sits at the top of all the other guava flavors.

SC Lemon serves a couple purposes in my recipe. It brightens the mix. You will get a very slight hint of lemon (it's a tease ). It plays nicely with the guava. I do not know what lemon would be a good 1:1 sub, or equal concentration, for SC Lemon. I'm not very well versed with the various lemon flavors.

FA Custard Premium adds an interesting texture to the croissants and mascarpone. It also helps to ever so slightly thicken the base. CP adds a slight vanilla note. I chose FA CP because I did not want the extra sweetness and higher eggy note that CAP VC1 would have introduced.

Note: Varying your wattage, or temps in TC, will highlight different notes.

You guys are just determined to get me to order Custard Premium aren't you? I'm now pretty tempted to.

 

[Opinionated]

@NolaMel

Just for giggles, I reworked the recipe. This is would be my starting point. Note the subbed flavors.

CAP Cereal 27 3%-4%
FA Milk 0.75%-1%
TPA VBIC 0.5%
TPA Malted Milk 0.5%
TPA Kettle Corn 0.5%
FA Marshmallow 0.5%-0.75%

Wouldn't need any sweetener. Those flavors have enough sweetness in them.

you always have to look at how old a recipe is. Back when it was Ce4' s and Egos you needed a lot more flavoring than you do with modern tanks . Some of the recipes from the old days were insanely high flavorings.

 

[FranC]

Wow.

You guys are just determined to get me to order Custard Premium aren't you? I'm now pretty tempted to.

You haven’t ordered yet?

 

[Redbird11]

You haven’t ordered yet?

Nope, never ordered Custard Premium. I haven't had the best luck with custard vapes, so I was thinking maybe I just don't care that much for the custard profile.

 

[FranC]

Nope, never ordered Custard Premium. I haven't had the best luck with custard vapes, so I was thinking maybe I just don't care that much for the custard profile.

You’re probably right. I do have Custard Premium but I rarely use custards.

 

[ShowMeTwice]

Better I really like his reviews. I'm anxious to know what you think since I mindlessly "ou! this looks good" tossed it in with my last BCF order. Will you try it first as a single flavor?

His reviews are good and some of his tastes are in line with mine. I have a recipe in mind and will likely get that set first. Then I'll take 10mls of my mix and add a little toasted coconut and go from there.

I avoid doing SFT's if I can. Sometimes I need to like I did with the Nanaimo Bars. That one is just off the beaten path compared to most flavors.

 

[NolaMel]

Next I'm going to mix a grapefruit and pomegranate croissant. I like SSA Grapefruit. It's pretty darn accurate. It's better than FLV Guava Grapefruit. Grapefruit will get paired with FA Pomegranate.

I actually have both of those! I’ll be awaiting %s preeeeety please.
On the guava pastry… I have neither that guava or lemon. Have you tried the MF guava? It’s my only one (besides pink guava aka fab grapefruit)

 

[FranC]

Fran’s Guava Pastry is mixed. If it’s good I will post the recipe. Needs a bit of steeping but not much. What I used is 2 different guavas and one grapefruit (no FLV).

 

[ShowMeTwice]

You guys are just determined to get me to order Custard Premium aren't you? I'm now pretty tempted to.

FA Custard Premium is a really good flavor. It's nothing like CAP Vanilla Custard v1. CAP VC1 has more sweetness and has a heavy eggy vibe.

In my guava pastry recipe you will not taste the custard. The custard is not meant to be seen or heard. But, it is a key ingredient for what it brings as an additive to support the croissant base.

It's kind of like using a very small amount of coconut to help a vanilla, a cream or even a chocolate to better shine. You will never taste the actual coconut in the mix but the coconut will improve it.

Nope, never ordered Custard Premium. I haven't had the best luck with custard vapes, so I was thinking maybe I just don't care that much for the custard profile.

Custards as a forward note don't do much for me. I don't like custards used that way. I prefer what they bring to mixes when they are sitting in the background or well hidden.