Random DIY mixing and More

FranC

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  • Oct 1, 2010
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    New Hampshire
    Hope you stay safe Fran. I have a giant pecan tree laying in my back yard from the first hurricane.
    Thanks dc:) The only tree I really worry about is the big azz pine out front that can easily hit the house. May it stand tall forever. Winds like this aren't the norm here at all. Supposed to let up in a couple hours.
     

    NolaMel

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    Copy and paste did not format correctly however I think you get the picture:

    Rhubarb Custard Bar
    40669952b4bb611b942d767b8e6a98c2
    - by CheebaSteeba, Aug 3. 2016, 18:29

    Ingredient
    ml
    Grams
    %

    Nicotine juice 100 mg (100% VG)
    0.45
    0.57
    3.00

    PG dilutant
    11.63
    12.05
    77.53

    VG dilutant
    1.80
    2.27
    12.00

    Total base
    13.88
    14.89
    92.53

    Cream Cheese Icing (LA)
    0.15
    0.15
    1.00

    Meringue (FA)
    0.15
    0.15
    1.00

    Pound Cake (Flavorah)
    0.23
    0.23
    1.50

    Rhubarb YC (INAWERA)
    0.07
    0.08
    0.50

    Sugar Cookie (CAP)
    0.30
    0.30
    2.00

    Vanilla Custard (Flavorah)
    0.23
    0.23
    1.50

    Totals
    15.01
    16.03
    100






    Strength: 3 mg
    PG/VG-ratio: 85/15
    Flavor total: 1.13 ml / 1.13g (7.5%)

    Notes
    Steep: 5+ Days

    Here you can really taste the Rhubarb without too much else getting in the way, since all the other flavors act more in the background. The Rhubarb brings a nice bright freshness to a somewhat dense and heavy mix, without clashing with those properties. There are a lot of spins you can put on this such as some INW Biscuit to accent the breadiness and make it a touch more buttery/flakey, as well as some Cheesecake or Meringue to accent the Cream Cheese Icing.

    9/26/16 **Edit:** Add FA meringue @ 1%; Sub FA Cookie with CAP Sugar Cookie, increase from 0.5% - 2%
    TY for sharing. Guess I HAVE to order rhubarb now ;)
     

    NolaMel

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    That is probably the only one I have that many of. I’ve got a bunch of kfl+ and some unopened but stopped using them a long time ago. I’ve got a bunch of other tanks in ones and twos. My current favorite is the geekvape Zeus single coil. I think I’m up to four or five on this one. I keep three in use all the time.
    What’s the af like on the zeus?
     

    NolaMel

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    Huckleberries are a big deal here in the Northwest. Jams, jellies, syrups, wines, brandies, and even ersatz moonshine (huckleberry juice mixed with either vodka or PGA). The taste is commonly described as; similar to blueberries, though they tend to be more tart. I personally, find them to be (flavor-wise) a cross between a blueberry, and a boysenberry.

    For those that already have it; TFA Black Currant would be a suitable sub for huckleberry. At least, that is what it reminds me of.:D


    Yep; because of all the embedded links (author link, flavor links), it tends to get a bit out of hand. (And, you are correct, links to ELR, are prohibited on ECF.) Screen shots are still ECF acceptable. Here is the one you were referencing (I think?):
    View attachment 777933
    View attachment 777935
    Now you have to tell me what a boysenberry tastes like :blush:... pretty sure we don’t have those down here
     

    dc99

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    Now you have to tell me what a boysenberry tastes like :blush:... pretty sure we don’t have those down here
    To me its like if you threw a blueberry and a blackberry in your mouth at the same time. Its a darker blueberry if that makes sense
     

    Sugar_and_Spice

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    Do they look like fat blackberries and grow low to the ground? We call those dewberries
    Sounds like you may be partially right.

    The boysenberry is a cross among the European raspberry, European blackberry, American dewberry, and loganberry . It is a large 8.0-gram aggregate fruit, with large seeds and a deep maroon color. en.wikipedia.org
     

    Sugar_and_Spice

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    Which shortbread cookie am I supposed to get? I’m updating my BCF list. Oh, and what else did I forget o_O?
    Wonder Flavors. I think RF has it also but I would bet that WF is way better....

    As to the rest? clueless.

    :)
     

    dc99

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    Probably should get both, I guess. I have FA cookie, iNW biscuit and sc-wf shortbread on the list. Trying to cover all the bases o_O
    I guess Im the oddball then cause I like FA cookie and PUR cookie. They both take time to steep. Im not a big fan of the WF
     

    IDJoel

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    Now you have to tell me what a boysenberry tastes like :blush:... pretty sure we don’t have those down here
    :lol:

    To my taste buds, boysenberries taste like crossing a black berry with a raspberry. With the emphasis leaning toward blackberry. :)
    Probably should get both, I guess. I have FA cookie, iNW biscuit and sc-wf shortbread on the list. Trying to cover all the bases o_O
    INW Biscuit has been my go-to shortbread cookie for more than a year now. To me; it is straight Nabisco Lorna Doone shortbread cookie all the way. If it has any shortcoming, it is that it can seem a bit dry in some recipes. To me, that is part of its charm, being reminiscent of Lorna Doones.

    I like it both as a stand-alone cookie component. Or, blended with other cookies (like FA Cookie/Biscotto, or CAP Sugar Cookie), for a different profile. If I could have only one cookie concentrate; it would be INW Biscuit.

    FA Cookie/Biscotto is another (dryer?) style of cookie. To me; it has less of a "complete" character, but that is strictly subjective. I generally use this one in combination with other cookie notes.

    I have not used WF(SC) Shortbread. So, I can't offer an opinion.

    To be honest, the only cookie that remains on my "want to try" list, is the new INW Shortbread (thanks a lot @ceeceeisme!). And, to my knowledge, that has yet to find a U.S. retailer.
     

    dc99

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    I agree with Joel, FA isnt really a shortbread cookie. More of a sugar cookie without all the sweetness but it can be bent to almost any type with just a few additions. PUR cookie is a shortbread cookie in all aspects. Its a little bit buttery and just a touch of vanilla like a store bought shortbread cookie. INW biscuit is used a lot for cookie and rightfully so. WF to me is really close to INW but has this weird off note thats hard to describe. Its a tang, almost like a real southern biscuit made with buttermilk. Not really off to the point I wouldnt use it, I just cant think of anything I could use it for that I wouldnt like one of the others better. As you know people get different perceptions and these are just my opinions. None of these are bad and can be used for different recipes depending on what you are trying to do with the cookie.
     

    FranC

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  • Oct 1, 2010
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    :lol:

    To my taste buds, boysenberries taste like crossing a black berry with a raspberry. With the emphasis leaning toward blackberry. :)

    INW Biscuit has been my go-to shortbread cookie for more than a year now. To me; it is straight Nabisco Lorna Doone shortbread cookie all the way. If it has any shortcoming, it is that it can seem a bit dry in some recipes. To me, that is part of its charm, being reminiscent of Lorna Doones.

    I like it both as a stand-alone cookie component. Or, blended with other cookies (like FA Cookie/Biscotto, or CAP Sugar Cookie), for a different profile. If I could have only one cookie concentrate; it would be INW Biscuit.

    FA Cookie/Biscotto is another (dryer?) style of cookie. To me; it has less of a "complete" character, but that is strictly subjective. I generally use this one in combination with other cookie notes.

    I have not used WF(SC) Shortbread. So, I can't offer an opinion.

    To be honest, the only cookie that remains on my "want to try" list, is the new INW Shortbread (thanks a lot @ceeceeisme!). And, to my knowledge, that has yet to find a U.S. retailer.
    Thank you. Love the reviews. Always helpful:)
     

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