Random DIY mixing and More

[puffon]

Well the great lakes are, well.. pretty great. Like a pretend ocean but it can get pretty gnarly out here though and sink freighters, i.e. Edmund Fitzgerald.
On a good day in the fall 10,000 lbs of whitefish a day isn't out of the ordinary. We typically catch 250-300k in a season. In the ye olden days, commercial fishermen didn't have quotas (limit) and wouldn't be too crazy to catch a million pounds in a season. Thanks jerks. We have a quota of 400k but we'd have be very lucky to get that.

Where are you fishing out of? Rogers City, Cheboygan, or Traverse City?
Lived 35 years in Cheboygan/Indian River area.

 

[FranC]

Im so sorry to hear about your catdog @NolaMel.
There is not much we can do when they have heart failure, but it happens fast and the shock we get as owners is huge.
I have lost a dog with exactly the same disease as your catdog.


Good morning folks,
They have managed to get customs processed the package from Chef's, with luck it is with me tomorrow, no later than Thursday.
Will wait to mix the rest until then.

This as well as your Irish Coffee I will be mixing this week.
They look yummy!

So glad your pkg from Chefs will be with you soon. I hope you enjoy my mixes also.

 

[Redbird11]

DIY Vapor Supply has the Hangsen ice cream flavors.

Yep, I bookmarked it last time we talked about it. They have quite a few flavors I noticed that BCF doesn't have.

 

[Redbird11]

Thanks Dennis. Back for only a few hours and I miss the woods and the horses already. I'll likely head back soon.



Hey Red! Haha, no mountains up this way. Going on a sailing trip and scuba diving would be a blast though. Maybe someday.



Hi Hitt! I didn't mention taking a break. My trip was a spur of the moment thing. My friend up north called and she said the weather is good and the horses miss you. Well, no need to twist my arm once horses are mentioned. That and she is one heck of a cook and baker. I stuffed my knapsack with some clothes and stuff and another bag with vape gear and off I went. She wants me to grab whatever I need and come back up for the summer. If I do head back I need to get a bunch of stuff done here first.



Hi Tor! Yes, I love being out in nature. I head out into the woods a few times a year. It's far more relaxing than city life. The only downfall, if you could call it that, is internet up that way is like the old slow 64k dial-up modems of yesteryear, slow. My cell service up that way is very spotty at best.

Tor, I hope you are finding success with mixing.

You lucky duck, it sounds like a blast of a trip. It's good to get away. I need to do that myself again soon. It's been too long since I went to the little house in the woods.

 

[FranC]

Yep, I bookmarked it last time we talked about it. They have quite a few flavors I noticed that BCF doesn't have.

I got the Miss Cream there and the weird Shisha one.plus new bottles of the HA ice creams.

 

[FranC]

The Mora BlackBerry is said to be somewhat tart and I’m not sure I want that in my ice cream.. For a new mix I’ll probably go with a fruit I know well. I also might not add the cone right away.

 

[Opinionated]

BCF wrote to me this morning and said they will go ahead and reship my order - so I'm terribly excited about that!

My "all hope is lost" mood yesterday was just my own impatience showing... lol.

I'm glad they will simply deal with FedEx themselves and allow me to move on with another shipment. I was totally at a standstill mixing any more e-juice since I was out of several base flavors...

So fingers crossed but hopefully I'll get the new shipment soon!

 

[FranC]

BCF wrote to me this morning and said they will go ahead and reship my order - so I'm terribly excited about that!

My "all hope is lost" mood yesterday was just my own impatience showing... lol.

I'm glad they will simply deal with FedEx themselves and allow me to move on with another shipment. I was totally at a standstill mixing any more e-juice since I was out of several base flavors...

So fingers crossed but hopefully I'll get the new shipment soon!

That’s great news Fingers are crossed.

 

[NolaMel]

So you have no MF lemon at all?

I do. I was buying backups since they were so “cheap”. I use MF in the kitchen also, so multiples are a bonus. I haven’t even tried the lime yet, to boot!

 

[Uncle]

@ShowMeTwice . . .

What's all this about ?

"You" went away ?



.

 

[FranC]

Added to my ice cream base is
WF Boysenberry/Raspberry 2%
INW Shisha Raspberry 1%

 

[ShowMeTwice]

Welcome back. You’ve been missed Be sure to post any successful recipes.

Hi Fran!

I do have something to share. My Croissant base.

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Note: SSA Mascarpone Cream will work as a sub. Both mascarpone's are good. In this recipe I much prefer the WF.

Steep time = 3 weeks. For me, the mix did not change after three weeks. YMMV. I tested this a few times from a SnV and a few times through 3 weeks. Early on it is not ready for prime time. The croissants and mascarpone absolutely need time to gel. At three weeks it was "ah yes, now we're talking"!

IMO neither croissant works as a true croissant on their own. Each lacks something the other has. The VT has a pretty light buttery note and is more of the outer crust. The WF is all about the insides of a croissant. The %'s can be swapped if one wants more of the croissant inside versus the crust. I've tried it both ways.

Together they make the perfect croissant and balance each other very nicely.

If more than a light butter note is desired add 0.15%-0.25% of either CAP, VT or SSA butter. I tested this with VT Butter Base and also with SSA Butter. Either works well.

The mascarpone cheese brings a nice mild cheesy creaminess to the mix. It could be left out and another cream could be subbed.

The base is good on it's own. I vaped plenty that way.

Besides a croissant this will work well as a base for a pastry or a danish along with any of the lighter fruits (apple, pear, banana, strawberry etc.). If going with a stronger fruit (like darker berries) you may need to increase the % of the croissants or darker fruits may overtake the croissant base. Adding a touch of FA Madagascar or Shisha vanilla brightens it up and adds another nice note. This will also work with a chocolate - however - go lightly so the croissant base still comes through.

 

[FranC]

Hi Fran!

I do have something to share. My Croissant base.

VT Croissant 2%
WF Croissant 1.5%
WF Mascarpone Cheese 1%

Note: SSA Mascarpone Cream will work as a sub. Both mascarpone's are good. In this recipe I much prefer the WF.

Steep time = 3 weeks. For me, the mix did not change after three weeks. YMMV. I tested this a few times from a SnV and a few times through 3 weeks. Early on it is not ready for prime time. The croissants and mascarpone absolutely need time to gel. At three weeks it was "ah yes, now we're talking"!

IMO neither croissant works as a true croissant on their own. Each lacks something the other has. The VT has a pretty light buttery note and is more of the outer crust. The WF is all about the insides of a croissant. The %'s can be swapped if one wants more of the croissant inside versus the crust. I've tried it both ways.

Together they make the perfect croissant and balance each other very nicely.

If more than a light butter note is desired add 0.15%-0.25% of either CAP, VT or SSA butter. I tested this with VT Butter Base and also with SSA Butter. Either works well.

The mascarpone cheese brings a nice mild cheesy creaminess to the mix. It could be left out and another cream could be subbed.

The base is good on it's own. I vaped plenty that way.

Besides a croissant this will work well as a base for a pastry or a danish along with any of the lighter fruits (apple, pear, banana, strawberry etc.). If going with a stronger fruit (like darker berries) you may need to increase the % of the croissants or darker fruits may overtake the croissant base. Adding a touch of FA Madagascar or Shisha vanilla brightens it up and adds another nice note. This will also work with a chocolate - however - go lightly so the croissant base still comes through.

I must say that’s a great idea . I love WF Mascarpone as well as FLV Brie. I also love the way you describe things. VT croissant goes on my list. I mix enough croissants where a base would be handy.

 

[ShowMeTwice]

@NolaMel, I'm really sorry to hear about Catdog. I know you and hubs are bummed and I'm betting Sammy is too.

 

[YoursTruli]

Sounds good Fran. I'll give it a try as soon as I get the WF ice cream. I still haven't gotten my chefs order from the 17th of last month. They said it has to be past 32 days before they consider it lost. I've never had an order from them take this long so may order some of the stuff from bcf instead of waiting for chefs to do whatever.

Fingers crossed for you! Mine was shipped the 14th I received it Saturday so hopefully you will receive yours this week. They certainly package well in a nice sturdy box with flavors bagged and it didn't look roughed up at all. I would order again just for Dinner Lady Lemon Tart if nothing else I wish BCF would get the Dinner Lady one shot line, I'm excited they have Purilum now already making an order up

 

[ShowMeTwice]

I must say that’s a great idea . I love WF Mascarpone as well as FLV Brie. I also love the way you describe things. VT croissant goes on my list. I mix enough croissants where a base would be handy.

Thanks Fran. That's as simple as it gets, I think. It was born out of my attempts at making a Cuban guava pastry. I kept getting really close but something was just off.

I went back to the way I used to create recipes starting with just 2 flavors (croissants in this case) getting those where I wanted them and then building up from there. It takes more time and patience to develop something this way but the end results are worth it.

On a couple other notes:

I made @Sugar_and_Spice's recent recipe as a cookie base only to see how that worked. Sugar originally took CAP v1 Sugar Cookie 1.5% and then added SSA Shortbread Cookie 0.5% to kill off some of the sweetness of sugar cookie. It totally works and is really good. I think there is still room to bump the shortbread up a tad more, if desired. CAP sugar cookie is back on in my arsenal. It is a good and useful flavor but without help it was too sweet for me.

Along that line, I did 2% WF Fluffy White Cake and added 0.75% crumble topping to see if I would get a similar result with the fluffy white cake. Crumble topping reduces the sweet on the cake. Together they are really good. Other flavors can then be added for something more interesting. There is still room to bump the crumble topping up to 1-1.25% while still retaining the cake flavor. I have notes to try adding, and then subbing, shortbread cookie to see how that works. But for now it's good 'as is'.

 

[Redbird11]

Thanks Fran. That's as simple as it gets, I think. It was born out of my attempts at making a Cuban guava pastry. I kept getting really close but something was just off.

I went back to the way I used to create recipes starting with just 2 flavors (croissants in this case) getting those where I wanted them and then building up from there. It takes more time and patience to develop something this way but the end results are worth it.

On a couple other notes:

I made @Sugar_and_Spice's recent recipe as a cookie base only to see how that worked. Sugar originally took CAP v1 Sugar Cookie 1.5% and then added SSA Shortbread Cookie 0.5% to kill off some of the sweetness of sugar cookie. It totally works and is really good. I think there is still room to bump the shortbread up a tad more, if desired. CAP sugar cookie is back on in my arsenal. It is a good and useful flavor but without help it was too sweet for me.

Along that line, I did 2% WF Fluffy White Cake and added 0.75% crumble topping to see if I would get a similar result with the fluffy white cake. Crumble topping reduces the sweet on the cake. Together they are really good. Other flavors can then be added for something more interesting. There is still room to bump the crumble topping up to 1-1.25% while still retaining the cake flavor. I have notes to try adding, and then subbing, shortbread cookie to see how that works. But for now it's good 'as is'.

Those are some very useful notes. I'll have to try the Cake and Crumble combo. Is your guava pasty mix all finished up, or are you still doing some fine tuning?

 

[ShowMeTwice]

Do it! Sounds far too wonderful to pass up.

I may but would need to line up some folks again to do my yardwork and check on the house and whatnot.

 

[FranC]

Thanks Fran. That's as simple as it gets, I think. It was born out of my attempts at making a Cuban guava pastry. I kept getting really close but something was just off.

I went back to the way I used to create recipes starting with just 2 flavors (croissants in this case) getting those where I wanted them and then building up from there. It takes more time and patience to develop something this way but the end results are worth it.

On a couple other notes:

I made @Sugar_and_Spice's recent recipe as a cookie base only to see how that worked. Sugar originally took CAP v1 Sugar Cookie 1.5% and then added SSA Shortbread Cookie 0.5% to kill off some of the sweetness of sugar cookie. It totally works and is really good. I think there is still room to bump the shortbread up a tad more, if desired. CAP sugar cookie is back on in my arsenal. It is a good and useful flavor but without help it was too sweet for me.

Along that line, I did 2% WF Fluffy White Cake and added 0.75% crumble topping to see if I would get a similar result with the fluffy white cake. Crumble topping reduces the sweet on the cake. Together they are really good. Other flavors can then be added for something more interesting. There is still room to bump the crumble topping up to 1-1.25% while still retaining the cake flavor. I have notes to try adding, and then subbing, shortbread cookie to see how that works. But for now it's good 'as is'.

I piffed my Sugar Cookie long ago. Not sure if I should bring it back. Helpful info on the White Cake/crumble. Keep the tips coming.

 

[barkfunklerbunk]

Where are you fishing out of? Rogers City, Cheboygan, or Traverse City?
Lived 35 years in Cheboygan/Indian River area.

Whoa, small world! Down in Harrisville for spring and summer, and then Alpena in the fall and sometimes winter.