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.
TY for sharing. Guess I HAVE to order rhubarb nowCopy and paste did not format correctly however I think you get the picture:
Rhubarb Custard Bar
- 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%
Now you have to tell me what a boysenberry tastes likeHuckleberries 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.
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
... pretty sure we don’t have those down hereTo 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 senseNow you have to tell me what a boysenberry tastes like
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
Which shortbread cookie am I supposed to get? I’m updating my BCF list. Oh, and what else did I forget ?
?
Wonder Flavors. I think RF has it also but I would bet that WF is way better....Which shortbread cookie am I supposed to get? I’m updating my BCF list. Oh, and what else did I forget
As to the rest? clueless.
Do you want a soft cookie or a crunchy oneWhich shortbread cookie am I supposed to get? I’m updating my BCF list. Oh, and what else did I forget
It’s adjustable. I run mine about 1/3 open.
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
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 WFProbably should get both, I guess. I have FA cookie, iNW biscuit and sc-wf shortbread on the list. Trying to cover all the bases
Now you have to tell me what a boysenberry tastes like
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.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
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.
Good morning,folks Made it through the night without losing power. I'm amazed. Too dark to see any damage we may have. More rain forecast for the first of the week. Dry for today thank goodness.
Made it through the night without losing power. I'm amazed. Too dark to see any damage we may have. More rain forecast for the first of the week. Dry for today thank goodness.
I got out my Creamy Cheesecake the other day. Mixed back in August the fruit flavors are still bright. I used FA Kiwi and Pom.
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.
Thank you. Love the reviews. Always helpful
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.
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