The Womper Woom OR You Might Be A Modwomper

[Robert Cromwell]

Oh, Robert, I'm sorry! I logged off just after my last post, did the dishes and made some bread dough, but I see you left, too, so all is not lost. This is how I found the recipe, so you might want to cut everything in half to start and go from there:

CAP Sweet Strawberry 10%
TFA Cheesecake Graham Crust 5% (the graham cracker is an important player in this flavor)
CAP Sweet Cream 3%
CAP Bavarian Cream 3%
CAP Vanilla Custard 2%

(Of course, I used the DX versions of the Bavarian cream and custard)

I made mine all VG except for the flavors, so if you're doing 50/50, that might make a difference, too. Half those percentages might be just right for you. I like flavor, though, and to me, this came out EXCELLENT! I just made it the day before yesterday and already it's better than good.

Darn! Now I have to get some graham cracker crust flavoring.
But thsanks looks good.

 

[Atchafalaya]

THAT looks good, and like something I'd like to make. Would you share your authentic recipe with a Yank? I'm sorry, I'm Southern at heart, it's not MY fault my parents lived in Orygun!

Since this is a vaping thread, you could PM that to me if it shouldn't be posted here. (But post it here anyway! I'm sure others would like it, too! I'm such a baaaaad, naughty, evil enabler!)

~Lannie

lol! Sure thing. I'll look for a youtube video on making the roux because it's not easy unfortunately. I've never written down the recipe before but I'll do that in a few days because there are people at work that want it. You can make it with chicken and sausage too instead of seafood.

 

[Lannie]

Darn! Now I have to get some graham cracker crust flavoring.
But thsanks looks good.

If you have some just plain graham cracker flavor, you could use a bit of that with some regular cheesecake flavor. If you had both of those... I'll be honest, I got a bottle of Capella's New York Cheesecake (luckily it was a small bottle) several months back, based on reviews for that flavor, and it sucks. I can't get ANY cheesecake flavor from it, no matter how long it steeped. And I used 10%, so it was a main flavor, with strawberry and I-forget-what-else. Anyway, it was just like "strawberry" e-juice, no cheesecake. So then I read some reviews on the TFA Cheesecake Graham Crust that said it was SO much better than the Cap cheesecake, so being the impulsive jumper-inner-at-the-deepest-ender kind of gal that I am, I ordered a 4 ounce bottle of it, and THEY WERE RIGHT! Wowza, that stuff is GREAT, and it tastes like cheesecake from day two for me (with the max VG formula). On day one, like RIGHT after I mix it, it tastes "creamy" but by day two, it's "cheesecake" and there's that sweet graham cracker undertone that's just perfect. So, yeah, get a big bottle. IF you like cheesecake, that is.

lol! Sure thing. I'll look for a youtube video on making the roux because it's not easy unfortunately. I've never written down the recipe before but I'll do that in a few days because there are people at work that want it. You can make it with chicken and sausage too instead of seafood.

Oh, I'm a master of throwing things in a pot. And I can make roux with my eyes closed, is this a different method than "normal?" I'd always heard of gumbo before, but I've never in my life actually HAD any. Your picture is making my mouth water, though! I can't wait to try it. It seems like it would be good on a cold, snowy, winter day. Especially if it has spices in it (it does, doesn't it?). YUM!

~Lannie

 

[Lannie]

What I meant to say there was I don't need an exact recipe, unless there's an important ratio between something and something. Just tell me in generalities and I'll run with it.

 

[Robert Cromwell]

Just ordered 1 gal of PG and 1 gal of VG for 43.62 including shipping.
1 Gallon Veg Glycerin + 1 Gallon Propylene Glycol - FREE US SHIPPING

A few spare parts for my attys and I will be ready for the vapepocalpyse.

 

[Atchafalaya]

Oh, I'm a master of throwing things in a pot. And I can make roux with my eyes closed, is this a different method than "normal?" I'd always heard of gumbo before, but I've never in my life actually HAD any. Your picture is making my mouth water, though! I can't wait to try it. It seems like it would be good on a cold, snowy, winter day. Especially if it has spices in it (it does, doesn't it?). YUM!

Yes lots of spices. That super cool you already know how to make roux!!!!! Ok, I'll get the recipe together and send it to you. A Cajun roux is really dark, here's a pic, so if you're not accustomed to making a dark roux, don't make is AS dark the first time. You will love it on those cold days:

 

[Robert Cromwell]

Seafood aside from fish I do not like. And NO cooked fish.
Just me I am strange....

 

[Atchafalaya]

Wowza, that stuff is GREAT, and it tastes like cheesecake from day two for me (with the max VG formula). On day one, like RIGHT after I mix it, it tastes "creamy" but by day two, it's "cheesecake" and there's that sweet graham cracker undertone that's just perfect. So, yeah, get a big bottle. IF you like cheesecake, that is.

Oh man this sounds GREAT. I'll have to get some of this. I LOVE LOVE LOVE cheesecake.

 

[Atchafalaya]

Seafood aside from fish I do not like. And NO cooked fish.
Just me I am strange....

You'd really like the chicken and sausage gumbo then. That's the kind I usually make as seafood is so expensive here. And many of the people at work do not like seafood.
Cold front is hitting here now. Down to 50. I'm sure all of you will giggle at that. But the wind of blowing like mad and it's *cold* for me.

 

[Lannie]

Just ordered 1 gal of PG and 1 gal of VG for 43.62 including shipping.
1 Gallon Veg Glycerin + 1 Gallon Propylene Glycol - FREE US SHIPPING

A few spare parts for my attys and I will be ready for the vapepocalpyse.

We just ordered 2 gallons of VG for $13.00 each and $16.00 shipping (from Bulk Apothecary), so it comes out about the same. Still a good deal, but I hope no one ever pays Essential Depot's "regular price" of $87! Wow, that's marked UP!

Yes lots of spices. That super cool you already know how to make roux!!!!! Ok, I'll get the recipe together and send it to you. A Cajun roux is really dark, here's a pic, so if you're not accustomed to making a dark roux, don't make is AS dark the first time. You will love it on those cold days:
View attachment 522809

I learned how to make a roux in 7th grade home-ec class and have been making them ever since. However, I have NEVER made one that was that dark! ROFL! I won't make one that dark for sure the first time, and maybe not ever! Is that color from spices or from the flour burning? I can probably manage to get one as dark as a "nutty" color, but I don't think I could go past that! LOL! Maybe I'm not as Southern as I thought, eh?

Seafood aside from fish I do not like. And NO cooked fish.
Just me I am strange....

Yes, you are strange, we have noticed this already.

 

[Fuzzy Thunderbear]

Just ordered 1 gal of PG and 1 gal of VG for 43.62 including shipping.

I get my VG at Bulk Apothecary because it is only $13.40/gallon (10 pounds) there, but they only ship via FedEx or UPS and that part ain't cheap. (Oh, and that's the REGULAR price - not a fake sale price)

 

[Lannie]

You'd really like the chicken and sausage gumbo then. That's the kind I usually make as seafood is so expensive here. And many of the people at work do not like seafood.
Cold front is hitting here now. Down to 50. I'm sure all of you will giggle at that. But the wind of blowing like mad and it's *cold* for me.

I'll like the chicken and sausage one, too, although I LOVE shrimp. It's pretty spendy in SD, though. Speaking of, the cold front got here last night. Our high today was FIVE DEGREES. Going down to the teens below zero tonight... brrrr...

 

[Atchafalaya]

Is that color from spices or from the flour burning? I can probably manage to get one as dark as a "nutty" color, but I don't think I could go past that! LOL!

No it's not burnt. In fact, if you burn it you have to throw it all out and start over. You have to CONSTANTLY stir. A small roux takes me 20 minutes (which is really fast but I've been making them all my life). The last roux I made took 45 minutes but it was about 2 cups of oil and 2 cups of flour.
I'm bummed my King Cake e-juice didn't come in today. Would have been great for dessert.

 

[Atchafalaya]

Yes, you are strange, we have noticed this already.

LMAO!!! Yes, we have indeed. But we love you. *****Hugs*****

 

[Atchafalaya]

FIVE DEGREES

O - M - G. I have never in my life been in only 5 degrees. Ever. Never ever never. I cannot imagine it.

 

[Lannie]

No it's not burnt. In fact, if you burn it you have to throw it all out and start over. You have to CONSTANTLY stir. A small roux takes me 20 minutes (which is really fast but I've been making them all my life). The last roux I made took 45 minutes but it was about 2 cups of oil and 2 cups of flour.
I'm bummed my King Cake e-juice didn't come in today. Would have been great for dessert.

Oh, I SEE! I make mine with butter and flour, maybe that's the difference. I know about the stirring... so a gumbo roux is made with oil then, rather than butter? That might actually be a little EASIER to make! LOL!

 

[Atchafalaya]

oil then, rather than butter? That might actually be a little EASIER to make! LOL!

Oh yes. A LOT easier. I make butter roux for gravy. Vegetable oil to make the Cajun roux. I should have told you that.

 

[Atchafalaya]

Well, I'm off to my Law and Order marathon for a bit. Don't freeze @Lannie

 

[Lannie]

O - M - G. I have never in my life been in only 5 degrees. Ever. Never ever never. I cannot imagine it.

It's not that bad as long as you have a good coat and hat and socks and boots and blanket-pants. If the wind's blowing, THAT's worse. We've been having light snow for like the last two days now, too. It just won't stop, it just snows and snows and snows... it's depressing with the cold AND the overcast. Some sunshine would be nice.

 

[Fuzzy Thunderbear]

O - M - G. I have never in my life been in only 5 degrees. Ever. Never ever never. I cannot imagine it.

Imagine this then: When Lannie and I went out to do chores this morning, it was -0.4 *F with about 15 mph wind out of the north, which makes the wind chill factor -20 *F. We have been out in blizzards where the snow was so thick you could only see 15-20 feet and the wind of about 50-60 mph and the wind chill factor ("feels like") was -62 *F (exposed flesh will freeze in about 5 minutes). Welcome to South Dakota winters.