I'm not sure I can vape banana or not but I have O inclination to try. Maybe that's a warning.
Good morning, random folks. Any more plans today? I'm starting to get the urge to mix. I have some fixes/remixes to do.
I forget what I set the recipe at exactly, 0.75% or less though. I'm copying off of you Fran. The wise thing would be to do .5 and maybe add more on a future batch, but I am not always that wise.
I get it. Honestly most banana flavors I have tried were barely flavored, comes off like cooked banana most times and almost more custard than banana. I sometimes add banana flavors to custards and creams to give them a deeper flavor.
WF Banana Candy tastes more like a non-cooked banana, but is overall pretty sweet (candy).
Holy. Cow.
I always crack open a new flavoring and smell it, usually knuckle taste as small an amount as I can too.
I got the Mascarpone open and smelled it. That's enough
, no taste test necessary, would be too strong by itself. I moved my head back quickly and made a noise lol. Whew! I kind of expected this though.I still look forward to using it though, I think it'll be what I'm looking for in cheesecakes and who knows. I used to toy around with the idea of pistachios, pears, honey, and cheese in different combinations... I need to get back to that.
Inspiration!
After I got used to mixing with it I settled with .75%-1%I forget what I set the recipe at exactly, 0.75% or less though. I'm copying off of you Fran. The wise thing would be to do .5 and maybe add more on a future batch, but I am not always that wise.
I rarely sniff my flavors and the cheeses--------never
Holy. Cow.
I always crack open a new flavoring and smell it, usually knuckle taste as small an amount as I can too.
I got the Mascarpone open and smelled it. That's enough
I still look forward to using it though, I think it'll be what I'm looking for in cheesecakes and who knows. I used to toy around with the idea of pistachios, pears, honey, and cheese in different combinations... I need to get back to that.
Inspiration!
I rarely sniff my flavors and the cheeses--------never
I am gonna go sniff the cheese. I feel brave today.
Holy. Cow.
I always crack open a new flavoring and smell it, usually knuckle taste as small an amount as I can too.
I got the Mascarpone open and smelled it. That's enough
I still look forward to using it though, I think it'll be what I'm looking for in cheesecakes and who knows. I used to toy around with the idea of pistachios, pears, honey, and cheese in different combinations... I need to get back to that.
Inspiration!
If you want a really good one to sniff, try the vt blueberry milkshake. I didn't think it was that bad but others have said it's pretty horrible smelling.
It's not the worst flavor I've smelled, and likely is pretty close to mascarpone.
There was one other flavor that turned my stomach, but I think it was personal taste, like I interpret the flavor and smell differently than some others. WF has a couple butter rich ones that taste (and smell) a little spoiled to me, like old butter that's been in the sun too long.
The worst one, that I have actually used in cheesecake at less than 1% to add a "cheese" flavor, is Purilums Cream Cheese Danish with Toasted Almonds. I know some people like that one, but to me it tastes like spoiled food and my palette rejects it heavily.
That one works, it's pungent. I can't take it as a noticeable flavor in a mix.
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