I really like mine. Only nit on the Padauk wood version is that there is no battery retrieval ribbon. I commandeered one of my kids' participation medals and made one. The resin versions have one molded in. There's nothing to attach a ribbon to in the wood.Pulled the trigger on this one.
RAM BF Mechanical Squonker Box Mod by Stentorian – VAPEHAPPYView attachment 738635
Local pick up tomorrow
Sweet talk them into throwing in one of those $5 ammit 22’s for mePulled the trigger on this one.
RAM BF Mechanical Squonker Box Mod by Stentorian – VAPEHAPPYView attachment 738635
Local pick up tomorrow
Hey, CC not to put you on the spot
but it would be helpful to those of us new to the game, if you could explain what TC done right consists of, and what the others are doing wrong? Maybe you could do a blog?
Hey, CC not to put you on the spot
Danka Mucho
We’re rife with nuns down here to keep the order. I’m sure she’ll be well corralled. After the cathedral should be beignets, yummmm.
Saved that to read later... when I may or may not understand a freaking thing you just said.I did that a few weeks ago.
Temperature Control Explained | E-Cigarette Forum
The biggest failures in temp control implementation are inability to remember room temp starting resistance and not allowing the user to modify the TCR.
TFA pear & FA pear 2:1, perfect pear for me and not very floral, slightly sweet. Gets sweeter with steeping so don't go too high in percentage. TFA 2% FA 1% is a good starting point.
Do you have a DNA 75C or 250C yet? So far I have been happy with the SX550J, DNA 75C, and Dicodes chips. Much depends on the overall build quality of the device too, it is not just the chip.
Cafe Du Monde beignets and chicory coffee w/ scalded half & half. I was an addict the few months I stayed in New Orleans.
Ours are never filled unfortunately (sounds yummy!) The dough ( more close to a biscuit dough) is lightly mixed and rolled out, then cut into squares and deep fried where they puff up. Probably a mix of recipes from New Orleans’ French and Spanish heritage."beignet" is just stuff covered in runny dough then fried. They come in all shapes and with all fillings you can imagine. I do apple ones all 3-4 weeks. Depending on the region the dough recipe changes, there can be spices or flavors (like orange water) added, more/less eggs, baking powder (or none), letting it sit or instant use, made with water or milk (sometimes boiled milk). It's as complicated as you want it to be
I’m going to try the apple ones, that recipe looks divine! Ours are close to the first recipe, except we use yeast/warm water/sugar to raise the dough. I may have missed it, as I just scanned the Merveilles recipe and I don’t often translate from French these days. Love that they list them as definitely not diet food
