Maybe add tartaric acid?
Just got back from Big D....Ebola country.....Boy, does Presbyterian have some problems there.....Wow!
And, thank you for asking. I'm a solid 95% today!
So, I'm around today.
Here's a thought.....Maybe your base is it's own flavoring and not compatible with the filling portion. Don't know.....
Seems to me that I start with the filling, get that right, then try for the doughy/bread-like flavoring as one flavor in the mix, an undertone really, starting at 1-5% in with the filling mix. So, make the filling with the normal 10-15% fruit, add vanilla, creams and sweetener to about 25%, then add the base at 1% intervals trying to add that flavoring to the mix without taking away the filling. I do plan to do this over the weekend with your base, but this is how I'm going to try to do it.
I could not make lemonade with TFA flavors alone. Could never get the sour taste. When I switched to FW lemonade (I also tried LA), I was able to get there, and did post a recipe earlier. When I asked Linda about it at TFA, she suggested possibly the lime....but that didn't work either. Neither did LA sour, or TFA sweet and sour, or anything else I tried.
What kind of cream would you suggest for each one at what precent ? I really want to work on these this weekend
Sorry no but I will didnt know you wanted me to do that sorry.
So what is going on with that one?Did they confirm she had it,i heard something about she had contact with the nurse from Texas,but haven't really seen the news after that.By the way did you hear about the situation here in Columbus yesterday?Woman called and said she had recently been to west africa,and was now getting the symptoms,so they closed down a portion of her street,full on hazmat situaution.This dumb**s lady made it up just to get faster service from the paramedics.I can see alot of people playing off of the situation,and could see things getting really stupid before it gets better.
I just have a sneaking suspicion that recipe may be something you'd like! Let us know!
Just got back from Big D....Ebola country.....Boy, does Presbyterian have some problems there.....Wow!
And, thank you for asking. I'm a solid 95% today!
So, I'm around today.
Here's a thought.....Maybe your base is it's own flavoring and not compatible with the filling portion. Don't know.....
Seems to me that I start with the filling, get that right, then try for the doughy/bread-like flavoring as one flavor in the mix, an undertone really, starting at 1-5% in with the filling mix. So, make the filling with the normal 10-15% fruit, add vanilla, creams and sweetener to about 25%, then add the base at 1% intervals trying to add that flavoring to the mix without taking away the filling. I do plan to do this over the weekend with your base, but this is how I'm going to try to do it.
With the above in mind (and practice!):
Ok, I give.
Tried a "Peaches and Cream" type filling with my base-lost the peaches entirely. On a happy note, I kind of like the P&C, if it's still this great in 24-48 hours, I'll post it
Tried a "Lemon Creme" type filling with my base-lost the lemon entirely.
Tried a "Blueberry and CCI" filling with my base-lost the Blueberry entire. On another happy note, the CCI was AMAZING!
Fruits were 10-15% as suggested, with the usual creams and sweetener (I even tried putting in my Stevia based sweetener) and I started the base at 2% on each after the first batch of P&C. It didn't exist prior to 1% (yes, I tried .5%), at 2% there was no flavor profile change at all and pretty much after 3%, it killed the fruit entirely. 4-5% killed the fruit and it turned right back into base there.
I even went as far as using the orange I made from the oils Linda recommended to purchase since they aren't carrying anymore....I know I could detect citrus, but it's just...wrong. I can't explain it. I am however going to let that one sit for a bit and see what happens. I read either on TFA or somewhere about the TFA orange (which is basically what I made when I got that oil) that letting it steep was good. 3-4 days apparently. I'm going to imagine that gives the alcohol time to evap and the like.
And without dipping into my LA fruits (STrawberry, Watermellon, Cherry, Raspberry, Apple), I'm at a complete stand still. (Ok, I just didn't think that Cantaloupe Danish sounded good LOL)
It's not that I don't want to hit the LA fruits, I just really wanted to stay within the brand on this one with only the CCI exception to that rule. Not only that, but the LA fruits to me are more "candy" type fruits. Not "realistic" type fruits. They have their place, but I am not convinced that this is it.
I'm very proud that y'all like my base. So I feel like I did accomplish After a day or so to steep, I like it too. I still believe a lil Pie Crust may give the appropriate illusion of "bread" that *I* don't taste, but until I get a filling-I'm not going to bother.
