I’m going to put FA’s new Costa Rica pineapple in a recipe. Anyone know how sweet it is?
Just to touch upon a discussion earlier.....I put all my recipes in ELR but occasionally I'll write a quick note usually when I'm not by my PC.
I may mix a touch of rhubarb in my pineapple and make an ice cream, croissant or yogurt. Thoughts.
I love ELR. I especially like the folders they have for organization. I have one for recipes to mix, steeping recipes, ECF recipes, and so on.
Yoghurt would probably be best IMO....mind you I haven't tried the croissant base.
ETA. Not sure I'd like a pineapple croissant but then pineapple isn't my favourite fruit.
I liked Costa Rica pineapple when I sft'ed it. Compared to VT Sugarloaf Pineapple, which IMO is a very ripe tasting sweeter pineapple, Costa Rica is a pineapple that is just prior to being on the ripened side.
Just thinking out loud... the ice cream has natural sweetness, croissant is kinda neutral and yogurt would offer some tangy-ness. Take your pick.
OK it will be yogurt then . I did read that it’s not the sweetest pineapple out there but a touch of rhubarb will make sure it’s not . My reason for not picking croissant is 1. It’s an iffy mix at best (for me). 2. I have better plans for the Croissant Base.Just thinking out loud... the ice cream has natural sweetness, croissant is kinda neutral and yogurt would offer some tangy-ness. Take your pick.
I really like the Jammy Croissant I mixed with little flavor. My last tankful is almost gone but it will be mixed again in the future. My plan is to mix another low flavor Croissant. I don’t want to use pineapple, papaya or any other flavor I’m not real familiar with. I just can’t decide what I want to use yet.
Ok, so instead of doing more work around the house I went with Option #2. That being lets do some mixing. 
I put four mixes together.
#1 MB Big Watermelon/FA Pomegranate - Fran I think you said earlier this morning that you went with yogurt. I decided to try Big watermelon/Pom in ice cream. Once I started using MB big watermelon I backed off the % I was going to use (2.5%) and went with 2% and 0.5% FA Pom. To me, big watermelon smells stronger than I was led to believe. We'll see.
#2 Papaya Indian/FA Passion Fruit with a combination of two bases; ice cream and one of my vanilla bases.
#3 SSA Apricot/FA White Peach again using a combo of the same two bases above.
#4 VT Paw Paw - and once again the same two bases.
MB Big Watermelon, FA Papaya Indian and VT Paw Paw are new flavors I needed to try. The apricot and white peach is a new mix.
Papaya Indian with Passion Fruit is a new mix. I've mixed regular FA Papaya and FA Passion Fruit before, it's good.
I put four mixes together.#1 MB Big Watermelon/FA Pomegranate - Fran I think you said earlier this morning that you went with yogurt. I decided to try Big watermelon/Pom in ice cream. Once I started using MB big watermelon I backed off the % I was going to use (2.5%) and went with 2% and 0.5% FA Pom. To me, big watermelon smells stronger than I was led to believe. We'll see.
#2 Papaya Indian/FA Passion Fruit with a combination of two bases; ice cream and one of my vanilla bases.
#3 SSA Apricot/FA White Peach again using a combo of the same two bases above.
#4 VT Paw Paw - and once again the same two bases.
MB Big Watermelon, FA Papaya Indian and VT Paw Paw are new flavors I needed to try. The apricot and white peach is a new mix.
Papaya Indian with Passion Fruit is a new mix. I've mixed regular FA Papaya and FA Passion Fruit before, it's good.
I did the Big watermelon 3% with 2 drops of FA Pom and FW yogurt 6. Not very familiar with papaya but I have the FA Indian, WF and TFA.Ok, so instead of doing more work around the house I went with Option #2. That being lets do some mixing.
#1 MB Big Watermelon/FA Pomegranate - Fran I think you said earlier this morning that you went with yogurt. I decided to try Big watermelon/Pom in ice cream. Once I started using MB big watermelon I backed off the % I was going to use (2.5%) and went with 2% and 0.5% FA Pom. To me, big watermelon smells stronger than I was led to believe. We'll see.
#2 Papaya Indian/FA Passion Fruit with a combination of two bases; ice cream and one of my vanilla bases.
#3 SSA Apricot/FA White Peach again using a combo of the same two bases above.
#4 VT Paw Paw - and once again the same two bases.
MB Big Watermelon, FA Papaya Indian and VT Paw Paw are new flavors I needed to try. The apricot and white peach is a new mix.
Papaya Indian with Passion Fruit is a new mix. I've mixed regular FA Papaya and FA Passion Fruit before, it's good.
I never taste flavors that are used as an additive, or enhancer, intended to bring down sweetness or to brighten up flavors in a mix.
One of the best examples I can give is using a small amount of a lemon to brighten up certain fruit flavors. FA Gin will do the same thing with a much wider variety of fruits.
Using INW Cactus or FA Lulo, in small amounts, to add moisture to a mix.
Or using FLV Cream to add some weight and mouthfeel to a mix.
Or adding a small amount of a vanilla to help bind flavors together (as in baking IRL).
In each of those examples you will not taste those flavors in a mix / unless you go totally wacko with the %'s.
Rhubarb and acai aren't at all noticeable in a mix when used low. The other flavors in a mix cover them up nicely.
Personally I think we let our perceptions of flavor get in our way of creativity with flavors. IMO, they're all just tools in the kit, waiting to see how creative we will allow ourselves to be.
One of the best examples I can give is using a small amount of a lemon to brighten up certain fruit flavors. FA Gin will do the same thing with a much wider variety of fruits.
Using INW Cactus or FA Lulo, in small amounts, to add moisture to a mix.
Or using FLV Cream to add some weight and mouthfeel to a mix.
Or adding a small amount of a vanilla to help bind flavors together (as in baking IRL).
In each of those examples you will not taste those flavors in a mix / unless you go totally wacko with the %'s.
Rhubarb and acai aren't at all noticeable in a mix when used low. The other flavors in a mix cover them up nicely.
Personally I think we let our perceptions of flavor get in our way of creativity with flavors. IMO, they're all just tools in the kit, waiting to see how creative we will allow ourselves to be.
I’m not real familiar with apricot but I have an apricot/ cranberry croissant mixed. If I don’t care for it I’ll just up the cranberry.
I can agree with all that.I never taste flavors that are used as an additive, or enhancer, intended to bring down sweetness or to brighten up flavors in a mix.
One of the best examples I can give is using a small amount of a lemon to brighten up certain fruit flavors. FA Gin will do the same thing with a much wider variety of fruits.
Using INW Cactus or FA Lulo, in small amounts, to add moisture to a mix.
Or using FLV Cream to add some weight and mouthfeel to a mix.
Or adding a small amount of a vanilla to help bind flavors together (as in baking IRL).
In each of those examples you will not taste those flavors in a mix / unless you go totally wacko with the %'s.
Rhubarb and acai aren't at all noticeable in a mix when used low. The other flavors in a mix cover them up nicely.
Personally I think we let our perceptions of flavor get in our way of creativity with flavors. IMO, they're all just tools in the kit, waiting to see how creative we will allow ourselves to be.
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