The send Allazar gills and guts reminder thread
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Welllll... I always do like experimenting with new flavors! 
Do you believe that it will look ar taste anything like the items below JD?
Too good of pics to pass up... now my mouth is watering...
Do you believe that it will look ar taste anything like the items below JD?
Too good of pics to pass up... now my mouth is watering...
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Even Mr. V fears the wrath of the witchdoctor....
Because you don't mess with the witchdoctor (unless you're Mr. V
Of course he does FV!!! Whether we are willing to admit it or not... our wives are the ones that always end up getting their way!
Notice that Adam DID eat the apple after all...
You seem to be missing the point... Gills N Guts is not a bonus flavor. Its a replacement flavor. Your next order will include JUST Gills N Guts. And nothing you actually ordered.I wouldn't want her to forget Jd... that would mean I would get a BONUS flavor the next time I ordered that noone else in my area ever had before! Think of the uses for it at vape parties!
Not quite as sweet... I just need to make sure I place a small order then... and then I get a novelty flavor to take with me to our vape meetups each month!
Maybe even place it in the raffle for free juice that some lucky person will win! (In actuality everyone walks out with some in the raffle... it is a way to recycle the juice to see if someone else likes what you do not)
bumpity bump. Just to let you know I remember....
... OK... I need to remember to post the results of the new dessert recipe that my wife intends to try this weekend too then!After all... if you are already going to have to do the time, then you might as well enjoy the crime!
OK JD...
Divinity Recipe:
Ingredients
2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
2.Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
3.Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
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After all... if you are already going to have to do the time, then you might as well enjoy the crime!
Nope... but I had forgotten to post it... and you reminded me to do so!
hmmmmmmm ok....
How are you with new bacon and sausage recipes FV?
Is there anyone that is immune to bacon?
I'll post a couple tomorrow... but one that I like is bacon mixed up in pancakes... works well with sausage too... cook the meat first and then add it into the batter before you start cooking the pancakes.
What about this one FV?
Dutch Bacon & Apple Pancakes
Ingredients:
•1 cup white flour (140 g)
•1/4 tsp baking powder
•1/2 tsp salt
•1 cup milk (250 ml)
•1 egg
•1 tsp butter
•1 tsp oil
•10 rashers of bacon, sliced into thin strips
•3 crisp apples, thinly sliced
Preparation:
Mix the flour, baking powder, salt and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale gold on both sides. Set aside.
Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some suikerstroop on top.
Yields 8 to 10 pancakes.
Dutch Bacon & Apple Pancakes
Ingredients:
•1 cup white flour (140 g)
•1/4 tsp baking powder
•1/2 tsp salt
•1 cup milk (250 ml)
•1 egg
•1 tsp butter
•1 tsp oil
•10 rashers of bacon, sliced into thin strips
•3 crisp apples, thinly sliced
Preparation:
Mix the flour, baking powder, salt and a little of the milk to a smooth paste. Add the remaining milk gradually, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale gold on both sides. Set aside.
Fry bacon in the pan until crisp and/or cooked. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some suikerstroop on top.
Yields 8 to 10 pancakes.
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