I bought those the other day. Won't necessarily need them for DIY'ing--although I can see uses for them even when mixing by weight--but I like filling tanks with a syringe, and they're handy for applying the cats' flea medicine, administering sublingual drops, and injecting various food stuffs with this and that.
DIY rule, always substitute for what you have until it doesn't work.
You would really only use the 18ga and 14ga needles. The syringes are in an OK ratio but if you already know what you want and use the most would be better buying a box of from Amazon and a couple of the large ones from a farm store. The caps wouldn't have a use. But it would be roughly equal to going to TSC so would be a good starter kit, especially for those who don't want to grind the tips off needles (and TSC doesn't have 14ga). Syringes are all I've had to replace.
Just placed an order on BCF. Going to try a cornbread pudding recipe.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
So, here's the first draft of the arroz con leche recipe:
2 (FE) Sweet Rice
2 (CAP) Horchata
2 (VT) Rice Base
2 (OOO) Rice Pudding or (FLV) Vanilla Pudding
2 (CAP) Vanilla Custard
1 (FA) Cream Fresh
.5 (TPA) Brown Sugar
.5 (FLV) Raisin Rum
.5 (FLV) Sweet Fig
.5 (FW) Butter Rum
.5 (CAP) Golden Butter
.2 (FLV) Rich Cinnamon
.2 (FA) Royal Orange
Thoughts?
2 (FE) Sweet Rice
2 (CAP) Horchata
2 (VT) Rice Base
2 (OOO) Rice Pudding or (FLV) Vanilla Pudding
2 (CAP) Vanilla Custard
1 (FA) Cream Fresh
.5 (TPA) Brown Sugar
.5 (FLV) Raisin Rum
.5 (FLV) Sweet Fig
.5 (FW) Butter Rum
.5 (CAP) Golden Butter
.2 (FLV) Rich Cinnamon
.2 (FA) Royal Orange
Thoughts?
You are gonna hate this bit have you even tasted any of these flavors? You can go ahead and mix as written but what if 1 or more flavors isnt to your liking? Testing single flavors can tell you a lot. I would at least test(in 5ml) bottles the largest % flavors. You then would find which ones are strong or mild, and that could help with the amount in your recipe. What if you dont like caps custard and then try and like tfa or fa custards? Only you know how you want it to taste. Good luck.
I think you might be better off starting simple - one rice flavor, one cream or custard flavor, then a couple of accent notes. Once your recipe has steeped for 2 weeks give it a try and see what else it might need (if anything). As you develop your recipe add one ingredient at a time until it is to your liking. There's way too many ingredients in there to know what, if any, is an ingredient that might not work with the others. It's much easier to add things than to start with a ton of ingredients and have to decide what to take away.
For example, a good first try might look like this:
2% FE Sweet Rice
2% CAP Vanilla Custard
0.2% FLV Rich Cinnamon
0.2% FA Royal Orange
I should have my ECX order today but no time to mix as my son will be up to take me to a play his daughter is in. I'm hoping to mix a simple Rice Pudding after a shopping trip tomorrow morning. Right now I'm thinking the FE Sweet rice with FLV Rum Raisin,Van custard or Van pudding and maybe a touch of cream. Simple
I look at this, and my mind breaks it down like this:
Rice Component:
-- Sweet Rice (FE)
-- Horchata (CAP)
-- Rice Base (VT)
-- Rice Pudding (OOO)
Custard/pudding Component:
-- Rice Pudding (OOO)
-- Vanilla Pudding (FLV)
-- Vanilla Custard (CAP)
-- Horchata (CAP)
Additional dairy component:
-- Cream Fresh (FA)
Sweet/sugar(dark)/molasses component:
-- Brown Sugar (TFA)
Rum/boozy component:
-- Rum Raisin (FLV)
-- Butter Rum (FW)
Raisin Component:
-- Rum Raisin (FLV)
Butter component:
-- Butter Rum (FW)
-- Golden Butter (CAP)
Cinnamon Component:
-- Horchata (CAP)
-- Rich Cinnamon (FLV)
Orange (zest) component:
-- Royal Orange Juice (FA)
and:
Sweet Fig (FLV) (which I can't figure out what its purpose is supposed to be?
)Looking at it that way... there are a lot of redundancies. Redundant/repetitive flavors can be useful to fill out (make more complete) a specific flavor component (strawberry is a common example). BUT, this is best done "to taste." Willy-nilly combining ("doubling up"), more often leads to muddying and muting, verses enhancing.
I am inclined to agree with @Sugar_and_Spice, and suggest you start with a stripped down version of this, and add additions only if needed to flesh out the recipe. Single-flavor-testing of (at least) the base/core ingredients could well be informative here.
I would start with:
-- 1 rice component.
-- 1 custard (or pudding) component.
-- 1 rum component
-- 1 raisin component
-- 1 cinnamon component
-- 1 orange zest component
These are the primary flavors. Butter, brown sugar, and additional diaries can be added later if needed. Also, don't overlook the possibility of even some of those doing double duty. Horchata could potentially stand in for rice, dairy(pudding/custard), and cinnamon. Rice Pudding could cover both rice and pudding/custard. Rum Raisin could cover rum and raisin. Butter Rum is more cocktail oriented, and I would relegate this one to "back-up/alternative" status. CAP Golden Butter is a better choice for a true(er?) butter note (if needed).
Watch out for unwanted/excessive flavor notes (e.g. vanilla).
Royal Orange Juice is more of the fruit/pulp than the "zest." Finding a more acidic/"zesty" orange/citrus concentrate, might be more beneficial to the overall recipe profile. (I am not real savvy regarding orange concentrates; so I will leave specifics to those more experienced.)
Custards are often "heavy hitters." One should be plenty. And, unless you want it "in your face" as a front note, I would start it at no more than half the percentage, of the rice note.
Likewise, many cinnamons tend to be bullies. Start way lower than you think you will need. Otherwise, they can easily take over a recipe. 0.1% is not unreasonable to start.
Raisin is not a particularly common concentrate flavor. That being said; I like the use of FLV-Rum Raisin in this, and 0.5% is a good starting point.
All that being said... I have NOT tried anything similar to your desired overall profile. I, VERY WELL, could be FULL of baloney.
I have never used any rice concentrate. So, my opinions are hypothetical, at BEST. And, dead WRONG at worst. This is solely based on my experience with the other ingredients.It is only through actual mixing, and tasting, that you will discover what works best for your own taste buds.
Only from my own experience, can I suggest; when working on a more complex recipe... it is better (easier? makes more sense?) to start with just the bare bones of the flavor profile, and add concentrates to fill in the missing blanks... than it is, to identify what is unnecessary, or unwanted, and try to remove it.
I agree 100%I look at this, and my mind breaks it down like this:
Rice Component:
-- Sweet Rice (FE)
-- Horchata (CAP)
-- Rice Base (VT)
-- Rice Pudding (OOO)
Custard/pudding Component:
-- Rice Pudding (OOO)
-- Vanilla Pudding (FLV)
-- Vanilla Custard (CAP)
-- Horchata (CAP)
Additional dairy component:
-- Cream Fresh (FA)
Sweet/sugar(dark)/molasses component:
-- Brown Sugar (TFA)
Rum/boozy component:
-- Rum Raisin (FLV)
-- Butter Rum (FW)
Raisin Component:
-- Rum Raisin (FLV)
Butter component:
-- Butter Rum (FW)
-- Golden Butter (CAP)
Cinnamon Component:
-- Horchata (CAP)
-- Rich Cinnamon (FLV)
Orange (zest) component:
-- Royal Orange Juice (FA)
and:
Sweet Fig (FLV) (which I can't figure out what its purpose is supposed to be?
Looking at it that way... there are a lot of redundancies. Redundant/repetitive flavors can be useful to fill out (make more complete) a specific flavor component (strawberry is a common example). BUT, this is best done "to taste." Willy-nilly combining ("doubling up"), more often leads to muddying and muting, verses enhancing.
I am inclined to agree with @Sugar_and_Spice, and suggest you start with a stripped down version of this, and add additions only if needed to flesh out the recipe. Single-flavor-testing of (at least) the base/core ingredients could well be informative here.
I would start with:
-- 1 rice component.
-- 1 custard (or pudding) component.
-- 1 rum component
-- 1 raisin component
-- 1 cinnamon component
-- 1 orange zest component
These are the primary flavors. Butter, brown sugar, and additional diaries can be added later if needed. Also, don't overlook the possibility of even some of those doing double duty. Horchata could potentially stand in for rice, dairy(pudding/custard), and cinnamon. Rice Pudding could cover both rice and pudding/custard. Rum Raisin could cover rum and raisin. Butter Rum is more cocktail oriented, and I would relegate this one to "back-up/alternative" status. CAP Golden Butter is a better choice for a true(er?) butter note (if needed).
Watch out for unwanted/excessive flavor notes (e.g. vanilla).
Royal Orange Juice is more of the fruit/pulp than the "zest." Finding a more acidic/"zesty" orange/citrus concentrate, might be more beneficial to the overall recipe profile. (I am not real savvy regarding orange concentrates; so I will leave specifics to those more experienced.)
Custards are often "heavy hitters." One should be plenty. And, unless you want it "in your face" as a front note, I would start it at no more than half the percentage, of the rice note.
Likewise, many cinnamons tend to be bullies. Start way lower than you think you will need. Otherwise, they can easily take over a recipe. 0.1% is not unreasonable to start.
Raisin is not a particularly common concentrate flavor. That being said; I like the use of FLV-Rum Raisin in this, and 0.5% is a good starting point.
All that being said... I have NOT tried anything similar to your desired overall profile. I, VERY WELL, could be FULL of baloney.
It is only through actual mixing, and tasting, that you will discover what works best for your own taste buds.
I've had the FLV Wheat for awhile and just got around to giving it some thought. I'm going to go for a simple recipe instead of doing a sft. Thinking on the lines of a wheat cracker topped with cheese.
Glad you can taste the Cap Gc.
Thanks. This is very kind of you however I may try something else the next time I mix this. I did like it the first time I mixed it and just felt it needed a little oomph of something. I have a 20ml bottle steeping at the moment that I made a slight modification to. Another thought occurred to me yesterday which I may try if the steeping bottle doesn’t give me the oomph I am looking for. If both fail I may come back for a sample or maybe just buy it
@Zazie — I love how @IDJoel broke this down into components and also agree with what everyone has said that starting with less is best. I have used a few of the flavors you mentioned however wanted to mention FE Sweet Rice. I use this in a Mango Sweet Rice recipe that I adore. For myself I find it taste just like rice so never needed to try another rice. The percentage used in this particular recipe is 5% because it does fade a little. YMMV.
Just let me know. I'd be happy to send you some
Still looking for Sweet Rice uses. Could I get that recipe please?
Similar threads
