What exactly happens when juice steeps?
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Oh gawd, I can feel my lower esophageal sphincter opening up and allowing the hydrochloric acid free access to my esophagus already.
I assume the bacon substitutes the pasta noodles?
Didn't notice it was the DIY forum. Usually try and stay away from that one.
You people would add asbestos for a little more throat hit.
Yep. I can't eat pasta so came up with a way around that.
First time I made it the wife and son were begging me for another batch and then the wife made me make it in front of her as she measured my flings and pinches of stuff so she could write down the recipe. (That was the hardest part of learning DIY, the writing down stuff.)
First time I made it the wife and son were begging me for another batch and then the wife made me make it in front of her as she measured my flings and pinches of stuff so she could write down the recipe. (That was the hardest part of learning DIY, the writing down stuff.)
Hehe, very nice, good sir. Celiac's Disease?
It might be a crime to confess, but, I really don't like cheese all that much. *dodges books being thrown at the dome*
I can handle a small amount of mozzarella, and maybe some Parmesan. But yellow cheeses, provolone, American... bleh.
It might be a crime to confess, but, I really don't like cheese all that much. *dodges books being thrown at the dome*
I can handle a small amount of mozzarella, and maybe some Parmesan. But yellow cheeses, provolone, American... bleh.
I know a guy that "hates" every ingredient in my cheeseball and begs me every year for one, including the cheese.
I had one out when he last visited and he had a grand time demolishing it. It's not like any cheeseball you've ever encountered.
I had one out when he last visited and he had a grand time demolishing it. It's not like any cheeseball you've ever encountered.
Because of my psychological disposition, you would have to either lie and tell me it was something completely else, or, refuse to tell me what it was at all before I tried it. I guess a blind fold could aid in the process.
Appreciate it Hoosier. I shouldn't have posted in this thread, my apologies to ya'll and the OP. I may have a burr under my collar tonite. Gotta check that.
/backs out quietly
/backs out quietly
What would you say are the "flavors" that go downhill after steeping...errr...curing?
This is subjective, but I agree. I have found that a mix that I enjoy very much so consisting of banana nut bread and chocolate fudge brownie tastes much better fresh than beyond 10 days. I will only mix 5mls at a time of that one from now on.
Interesting...I wonder, what can we now do to slow down the stepping process? Colder temps, or maybe lack of oxygen?
Last week my sister in law gave me a bottle of e liquid. She bought it a couple/few years ago. She opened it tried filling a cartridge got mad closed it up and put it in her closet. I wads feeling brave and desperate so I vaped it. Tasted really good lol! Made me more curious about steeping
I find some juices are fine straight off but some definitely improve after sitting for a couple of weeks. However I do like flavour and not sweet. I vape 6 or 12 mg and after about 6 mths am getting to the stage where flavour and TH are more important than nic. Good luck and enjoy your sampling of the wonderful range of ELiquid flavours. Cheers, Jude
You mean Frumping? Things that have a slight hint of cinnamon, so slight that it should be more of a bright/bubbly effect than cinnamon spice tend to not do well with much steeping,,,errr frumping.
From Wikipedia. Replace the word wine with e-liquid.
"The aging of wine, and its ability to potentially improve wine quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape(flavor) variety, vintage((PG/VG/Nic mix), viticultural(mixing) practices, wine region(source) and winemaking( style(n/a). The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment"
Aging would get my vote for supplanting steeping in our vernacular.
If you want to minimize the change in flavor of a fresh juice, I would suggest squeezing out all of the air space in your bottles before recapping. Exposure to air is the prime cause of chemical changes. One of those CO2 based wine preserving kits might be worth exploring also.
"The aging of wine, and its ability to potentially improve wine quality, distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape(flavor) variety, vintage((PG/VG/Nic mix), viticultural(mixing) practices, wine region(source) and winemaking( style(n/a). The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment"
Aging would get my vote for supplanting steeping in our vernacular.
If you want to minimize the change in flavor of a fresh juice, I would suggest squeezing out all of the air space in your bottles before recapping. Exposure to air is the prime cause of chemical changes. One of those CO2 based wine preserving kits might be worth exploring also.
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