Random DIY mixing and More

FranC

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  • Oct 1, 2010
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    I don't know where I stand on the sweetness scale. I may like things with a LITTLE sweetness. After all, when you like it, you don't notice. But, when it's too sweet, it's nasty!

    Same thing happened to me. Waiting to see if you get a response. Crossing fingers.
    Hurry. The code worked this morning!!
     

    FranC

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  • Oct 1, 2010
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    I have Amber, haven't really used it except for an odd stand alone.
    How was it as an odd stand alone? I've seen it described as juicy (replacement for cactus) and also with a slightly fermented taste.
     

    dc99

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    How was it as an odd stand alone? I've seen it described as juicy (replacement for cactus) and also with a slightly fermented taste.
    I dont see how it could sub for cactus. Its an odd flavor and it seems everybody gets something a bit different from it. We discussed it back on page 20
     

    FranC

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    I dont see how it could sub for cactus. Its an odd flavor and it seems everybody gets something a bit different from it. We discussed it back on page 20
    Headed back to 20 to read. Ty.

    I didn't see any discussion of Liquid Amber back there.
     

    Myk

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    How was it as an odd stand alone? I've seen it described as juicy (replacement for cactus) and also with a slightly fermented taste.

    I can't explain it. Juicy isn't a flavor to me so that wouldn't be it. Spicy but I couldn't tell you what spices.

    Amber is a fitting name for it. I could see something called Amber tasting like it. Or Ambrosia except that already has things named after it so it might lead people to the wrong idea.

    Maybe when I get some test bottles free I'll try mixing it with stuff.
     

    Letitia

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    Headed back to 20 to read. Ty.

    I didn't see any discussion of Liquid Amber back there.
    I remember Pam talking about it with liquors. No idea what page. I agree with dc99, can't see it as being useful as a juicy note in the same sense cactus is. Think amber is mainly used in bakery breads and probably dark liquors.
     

    FranC

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  • Oct 1, 2010
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    I remember Pam talking about it with liquors. No idea what page. I agree with dc99, can't see it as being useful as a juicy note in the same sense cactus is. Think amber is mainly used in bakery breads and probably dark liquors.
    Ty:)
     

    Myk

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    I remember Pam talking about it with liquors. No idea what page. I agree with dc99, can't see it as being useful as a juicy note in the same sense cactus is. Think amber is mainly used in bakery breads and probably dark liquors.

    I first used it with Catalan Cream, Citrus Mix and Torrone. It was good but it stood out. Ever since I've just been using it alone. I re-bought 30ml of all those.
     

    Letitia

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    I first used it with Catalan Cream, Citrus Mix and Torrone. It was good but it stood out. Ever since I've just been using it alone. I re-bought 30ml of all those.
    After reading about amber on ELR I lost interest but don't remember why. I haven’t tried torrone, not fond of the candy.
     

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