Is Koolada similar to WS-23 or is WS-23 better?
koolada or ws3 is similar but a lot of people can taste it. WS23 is way stronger and to me has no taste whatsoever. If you use 1% koolada start with .5% ws23Is Koolada similar to WS-23 or is WS-23 better?
Thanks!koolada or ws3 is similar but a lot of people can taste it. WS23 is way stronger and to me has no taste whatsoever. If you use 1% koolada start with .5% ws23
That I think I will, definitely! It’s the unknown creations that may not make the trip backHopefully you'll like the cookie
Good plan.That I think I will, definitely! It’s the unknown creations that may not make the trip back. A couple are restructured remixes. If they don’t work this time, I’m moving on. Taking them out of town forces me to focus on them instead of shelving it and pulling out an adv.
Well, thats one more than you had in there.I'm really going to town putting recipes in my binder. I have a whole one recipe in there. I can be excused by the almost all day company here yesterday.
2 now.......wowWell, thats one more than you had in there.
I've got you beat. Had to mix one of my old ADV's yesterday and I have tried 1 new mix.Fran, one is a good start. It’s more than I’ve gotten done since I’ve been off work. I haven’t mixed one thing or tried anything new since I’ve been off.
You’ve not been feeling well either. I think the holidays in general are a hard time to get things done. Too much else going on. I’m just happy I had enough juice to get through, and some new ones ready to try for the new year. @FranC, don’t put pressure on yourself. You have a lot on your plate right now. That binder will get organized when the mood strikes you.Fran, one is a good start. It’s more than I’ve gotten done since I’ve been off work. I haven’t mixed one thing or tried anything new since I’ve been off.
They all sound good. I need to get a graham only for the stashHas anyone mixed anything with FA’s newer flavors like, FA Bavarian Cream, N.Y. cheesecake, Graham Cracker & Vanilla Gelato Ice Cream?
Quick descriptions for some of them, beginning with the two I'm most impressed with. Finally - FA makes creamy, sweet vanillas!
Crema Bavarese (Bavarian Cream): I'd happily vape this one standalone, which isn't something I say about many FA flavors. They could have named this one Vanilla Custard. It's smooth, creamy, lush, nicely sweet vanilla - you could say French vanilla. I'm so pleased there's no sour/lemon note, no spice, no "bakery notes," no caramel, no fruit - nothing but creamy (French?) vanilla. It's tasty standalone, blends well with bold flavors as a main ingredient, and works GREAT as minor addition of creamy vanilla in recipes. In my opinion, this is #1 most useful of the bunch, and I think it'll prove to be the most popular one.
Gelato Vaniglia (Vanilla Gelato): Sweet, lightly creamy, fruity vanilla. I swear I taste pear in this; it's excellent with fruity mixes. It's a brighter, sharper vanilla flavor than Crema Bavarese. It is tasty standalone, though I personally prefer Crema Bavarese for that. Also no sour/lemon flavor or spice here. If you like recipes with fruit+creamy vanilla, this should be your #1 choice of FA's new flavors.
Graham Crust Maybe graham crackers are a uniquely American thing. I don't think most Americans would identify FA Graham Crust as graham crackers in a blind taste test. I don't think it will replace [insert your favorite graham cracker flavoring] for many people. Not a plain graham, not a honey graham, not a cinnamon graham, and not one of FA's most concentrated flavors. BUT I have a feeling it'll be a key flavoring for a narrow range of mixes. I'm not trying to be mysterious here; I just haven't mixed enough with it to find its secrets.
NY Cheesecake - (even mixed with FA's new Graham Crust) is not a replacement for TFA Cheesecake Graham Crust. It IS accurate cheesecake flavor - this kind: Tall and Creamy New York Cheesecake | Art and the Kitchen. Note that recipe includes sour cream and a tiny bit of lemon. You can best get that mild "twang" when you vape this at higher power. Many will be tempted to start with NY Cheesecake and add to it. Mix the other way around for best results. Get your supporting flavors as the majority of the recipe, then gradually add NY Cheesecake (starting at 1-2%) to cheesecake-ify it. If you begin with it as the main ingredient, it's easy to overpower subtle flavors & end up with an over-flavored mess. Best steeped, by the way!
You’ve not been feeling well either. I think the holidays in general are a hard time to get things done. Too much else going on. I’m just happy I had enough juice to get through, and some new ones ready to try for the new year. @FranC, don’t put pressure on yourself. You have a lot on your plate right now. That binder will get organized when the mood strikes you.
Has anyone mixed anything with FA’s newer flavors like, FA Bavarian Cream, N.Y. cheesecake, Graham Cracker & Vanilla Gelato Ice Cream?
It would be very helpful if they all listed that sort of info on their flavors