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The Daily Mixing Thread

Rhianne

Rhianne

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nadalama said:
I'm a better baker than I am a cook. Love gingerbread, spice cake, pumpkin bread, with cream cheese and walnuts and plenty of spice and lemon. Don't bake as much as I used to - hubbs and I are fat enough already, but yeah, I've been at it for a long time. :)

I was one of those moms who lived on a very tight budget with a houseful of kids, so I had to get creative with food. It has helped me tremendously with mixing - but you'll notice I use a lot of flavors. I buy basics and put recipes together like I would have if I were baking from scratch.
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That’s what I felt from you, that you were approaching mixing like you would’ve baking. That’s so cool to me! My MIL used to bake a lot and was famous in their family for it. Then they ended up moving to NV and oddly her baking and cooking aren’t the same. I did get a bunch of recipes and cookbooks from her, so that was good.

My mom wasn’t a good cook. Some things she did make well, but it was usually for holidays. But everyday cooking from her was blech, and she never tried to show me anything.
My hubs showed me a lot about cooking/baking when we first got married. I was kinda lame but he was very cool about it.

I’m glad you’re here to share your mixes. I feel that I could learn so much from you! :hug:
 
Rhianne

Rhianne

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Letitia9 said:
Thank you all for the birthday wishes and the smiles it gave me.:blowkiss:

PS. Read FLV pretzel has a good salt kick.
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It’s funny because when I was on ECF, you told me about their mixing thread, but I was only just getting back into vaping so I really wasn’t ready yet!

Hope you had an excellent birthday with cake (or not lol) but definitely with lots of yummy clouds! :hug:
 
DaBunny

DaBunny

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Rhianne said:
That’s what I felt from you, that you were approaching mixing like you would’ve baking. That’s so cool to me! My MIL used to bake a lot and was famous in their family for it. Then they ended up moving to NV and oddly her baking and cooking aren’t the same. I did get a bunch of recipes and cookbooks from her, so that was good.

My mom wasn’t a good cook. Some things she did make well, but it was usually for holidays. But everyday cooking from her was blech, and she never tried to show me anything.
My hubs showed me a lot about cooking/baking when we first got married. I was kinda lame but he was very cool about it.

I’m glad you’re here to share your mixes. I feel that I could learn so much from you! :hug:
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For da Holidays my mom MADE us Eat Lutefisk...

Preparation
th

Lutefisk is dried whitefish (normally cod, but ling and burbot are also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
In Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and bicarbonate, giving the fish a more mellow treatment than wood lye. It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur.

NASTY STINKEY FOUL AWFUL stuff dat is
.
.
.
much like most of da store bought vaping flavors I started with.

yet da gang here sure can direct you out of the land of YUCK and into some really Good stuff.
 
Rhianne

Rhianne

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Member For 2 Years
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DaBunny said:
For da Holidays my mom MADE us Eat Lutefisk...

Preparation
th

Lutefisk is dried whitefish (normally cod, but ling and burbot are also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11–12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
In Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and bicarbonate, giving the fish a more mellow treatment than wood lye. It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur.

NASTY STINKEY FOUL AWFUL stuff dat is
.
.
.
much like most of da store bought vaping flavors I started with.

yet da gang here sure can direct you out of the land of YUCK and into some really Good stuff.
Click to expand...

My mom used to broil meat until it was well done. (Err, gray. lol) I hated it. When I met my hubs, he made me a rare steak. Heavenly!

I know, the info here is great! It is really inspirational. Hope you’re having a great weekend, Bunny.
 
Rhianne

Rhianne

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wildgypsy70 said:
Salt is a tough one. This looks pretty good! Maybe add some butterscotch to bolster the caramel? Caramel/butterscotch compliment each other nicely. The toffee might do the same thing! If the HS is what you’ve got, give it a shot. Maybe start around 1% and go from there.
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So would the Beer Nuts saltiness or maybe a Pretzel flavor add a salt kick to this? Or would it clash?

The last mix that I made that I hated, I added some raspberry to a custard one shot. It was yucky and made me cough for some reason.
 
nadalama

nadalama

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Rhianne said:
So would the Beer Nuts saltiness or maybe a Pretzel flavor add a salt kick to this? Or would it clash?

The last mix that I made that I hated, I added some raspberry to a custard one shot. It was yucky and made me cough for some reason.
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I'm going to try some Kettle Corn first, because I have it on hand. Can't think of any other flavor I have that would work for salt, unless butter flavors are salty. Not excited about using a butter flavor in this, just doesn't seem like it "belongs." Kettle Corn (TFA) at 1% maybe.
 
Howard Hughes

Howard Hughes

the way of the future....
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wildgypsy70 said:
Mixed up this morning.....

Pippa’s Caramilked
@Mykreign ’s Artery Clogging Waffles(with a few adaptations)
@Howard Hughes Blaq Origins Clone
HIC’s Teddy Bear Custard
V5 Cornbread Pudding
V6 CWC

phew!
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Let me know what you think about the Origins.
I was surprised I liked it as much as I did as a S&V, then got really happy after a few weeks.
 
A

Artemis

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Member For 5 Years
@Rhianne I mixed the liquid barn white chocolate/peppermint on the 7th. I'm trying it now in a Berserker mtl 1.5 and it's great. I mixed at 8% The taste is more peppermint with a light touch of white chocolate at exhale (more sweetness noted). It is perfect for me. I'm not crazy for sweet flavors (never have been) however, this one will make the list. I don't think it will be a all day vape or anything close. Its perfect for a break in tobacco flavors for me. I plan on making up the rest to send out to bro and SIL.
 
Rhianne

Rhianne

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Member For 2 Years
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Artemis said:
@Rhianne I mixed the liquid barn white chocolate/peppermint on the 7th. I'm trying it now in a Berserker mtl 1.5 and it's great. I mixed at 8% The taste is more peppermint with a light touch of white chocolate at exhale (more sweetness noted). It is perfect for me. I'm not crazy for sweet flavors (never have been) however, this one will make the list. I don't think it will be a all day vape or anything close. Its perfect for a break in tobacco flavors for me. I plan on making up the rest to send out to bro and SIL.
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Thanks for letting me know. :hug: I’ll definitely be trying that as a single flavor. I don’t really like sweet either.
I didn’t know you vaped tabac flavors. I have LB Vanilla Cream Tob and it’s pretty good. It never really gets a good steep, though, since I’ve been SnV’ng it.

Have a great holiday today!
 
A

Artemis

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Rhianne said:
Thanks for letting me know. :hug: I’ll definitely be trying that as a single flavor. I don’t really like sweet either.
I didn’t know you vaped tabac flavors. I have LB Vanilla Cream Tob and it’s pretty good. It never really gets a good steep, though, since I’ve been SnV’ng it.

Have a great holiday today!
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I have always loved tobacco and variants. My true love is Inawera tobacco absolutes. Sadly, they are hard to obtain anymore. I switched to Flavorah tobaccos. My favorite is the arabian and turkish. The arabian is pricey but a 0.5% is what is needed for me. After 9 years of vaping I still like my tobaccos. I also like hangsen at times.
 
Rhianne

Rhianne

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Artemis said:
I have always loved tobacco and variants. My true love is Inawera tobacco absolutes. Sadly, they are hard to obtain anymore. I switched to Flavorah tobaccos. My favorite is the arabian and turkish. The arabian is pricey but a 0.5% is what is needed for me. After 9 years of vaping I still like my tobaccos. I also like hangsen at times.
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I love them too. They’re my go to flavors pretty much, or I’ll add other flavors to tobaccos. So before I buy any of them, I’ll ask you. Thanks!
 
Smoky Blue

Smoky Blue

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Rhianne said:
I’ve never seen a bread flavor except bread pudding. Hmm, all of those make it pretty interesting. Thanks.

Oops, I forgot these are used for baking.
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Flavorah has

Cinnamon bun
Crunch cereal
Cinnamon Crunch
Cookie
Cookie Dough
Cupcake Batter
Graham cracker
Lembas Bread
Pound cake
Pumpkin Bread
Starch Base (taste just like wonder bread at 1-3 drops [.12%] in 30ml...)
Sun cookie
Wheat
 
Rhianne

Rhianne

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Nailz said:
Probably won't get to mix till the weekend, but will let you know how it turns out ;) Wish there was a US store that did a big selection of one shots like chefs, the US diy sites only have small selections of one shots.
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I’ve only found them at ECX, the ones I like anyway. Isn’t it expensive to convert into dollars? You pay more that way.

But I’ve heard they have nice flavors! Enjoy them. Let us know. :giggle:
 
Nailz

Nailz

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Rhianne said:
I’ve only found them at ECX, the ones I like anyway. Isn’t it expensive to convert into dollars? You pay more that way.

But I’ve heard they have nice flavors! Enjoy them. Let us know. :giggle:
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Yea ECX does a few and some others too, but very limited amount compared to chefs, it does work out more expensive from the UK, but still cheaper than store bought juice though.
 
Synphul

Synphul

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Granted it hasn't fully developed yet, not too terrible but still not what I was after. Still trying to come close to a light faint banana whipped cream or light banana pudding. Tried cap banana at 2.5%, tfa bavarian cream at 3% and tfa whipped cream at 1%. I think the bavarian is too rich for what I'm after. Hard to describe, I'm trying to get a sort of smooth cream that's almost more mouthfeel than actual flavor. Sort of like the taste of reddi whip but almost like the smell you get off it when you shoot some in your mouth (c'mon I know you've done it lol). Not a whippet, can upside down just the whipped cream.

Any ideas? I figure I should be able to get somewhere close, I've got the following -
FW Yogurt
TFA Whipped Cream
TFA Vanilla Swirl
TFA Vanilla Custard
TFA French Vanilla Deluxe (too strong on the vanilla I think)
TFA Dairy Milk
Cap French Vanilla v1
TFA Bavarian Cream
Cap Vanilla Custard v1

I've also got TFA cheesecake with graham crust, Cap NY Cheesecake v2 if either of those would lend body without adding too much flavor. The cream I'm trying to reproduce just doesn't have a lot of flavor, it's not rich and eggy or rich with vanilla. I have FA cream fresh also though that one seems to get kind of milk heavy. Just not sure what direction I should lean for mild, sweet, airy.
 
wildgypsy70

wildgypsy70

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Synphul said:
Granted it hasn't fully developed yet, not too terrible but still not what I was after. Still trying to come close to a light faint banana whipped cream or light banana pudding. Tried cap banana at 2.5%, tfa bavarian cream at 3% and tfa whipped cream at 1%. I think the bavarian is too rich for what I'm after. Hard to describe, I'm trying to get a sort of smooth cream that's almost more mouthfeel than actual flavor. Sort of like the taste of reddi whip but almost like the smell you get off it when you shoot some in your mouth (c'mon I know you've done it lol). Not a whippet, can upside down just the whipped cream.

Any ideas? I figure I should be able to get somewhere close, I've got the following -
FW Yogurt
TFA Whipped Cream
TFA Vanilla Swirl
TFA Vanilla Custard
TFA French Vanilla Deluxe (too strong on the vanilla I think)
TFA Dairy Milk
Cap French Vanilla v1
TFA Bavarian Cream
Cap Vanilla Custard v1

I've also got TFA cheesecake with graham crust, Cap NY Cheesecake v2 if either of those would lend body without adding too much flavor. The cream I'm trying to reproduce just doesn't have a lot of flavor, it's not rich and eggy or rich with vanilla. I have FA cream fresh also though that one seems to get kind of milk heavy. Just not sure what direction I should lean for mild, sweet, airy.
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I’m gonna say, with what you’ve got, TFA Vanilla Swirl....the duct tape of diy. It should give you that light vanilla, light custard/pudding thing you’re looking for. I think the rest are too vanilla, too custard or too thin. TFA Whipped Cream is close, but can get thick if used too high. The cheesecakes have the bakery note....and some detect a coconut note, as well.

Maybe for your next order, Caps Vanilla Whipped Cream would be a good idea. That’s probably what you really need. Or FLV Vanilla Pudding, depending which direction you wanna lean.
 
Synphul

Synphul

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wildgypsy70 said:
I’m gonna say, with what you’ve got, TFA Vanilla Swirl....the duct tape of diy. It should give you that light vanilla, light custard/pudding thing you’re looking for. I think the rest are too vanilla, too custard or too thin. TFA Whipped Cream is close, but can get thick if used too high. The cheesecakes have the bakery note....and some detect a coconut note, as well.

Maybe for your next order, Caps Vanilla Whipped Cream would be a good idea. That’s probably what you really need. Or FLV Vanilla Pudding, depending which direction you wanna lean.
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Thanks for the tips. I'll have to keep those in mind for next time. I'm not against heavier vanilla or thicker pudding but for this one I'm trying to get close on it's just not the right fit.
 
DaBunny

DaBunny

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Rhianne said:
Hey, at least there’s something salty out there!
Click to expand...
how about..
Salty Butter Balls-FW
$1.49
Salty Butter Balls flavor is a brilliantly blend mix of Milk Chocolate, Butterscotch and Salted Caramel flavoring. This flavor offers a sweet taste on its own. Enjoy a unique flavor that never disappoints.
2260_Salty_Butter_Balls__86503.1502461106.jpg


and Howard I will have YOU KNOW...{{ tapping foot hands on hips }}
that I made Lemon Doughts TODAY..
and could not stop thinking,,,
lemon doughnuts.jpg

WOW...RASPBERRY..................................
 
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NGAHaze

NGAHaze

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Synphul said:
I'll have to keep those in mind for next time. I'm not against heavier vanilla or thicker pudding but for this one I'm trying to get close on it's just not the right fit.
Click to expand...

If you aren't adverse to picking up another flavor, I'd suggest trying VT Banana Custard. It's not a 'in your face' banana or custard to my tastes. I think it's pretty good but more along the lines of a pudding than a custard which is actually totally fine with me.
 
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Rhianne

Rhianne

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Nailz said:
Yea ECX does a few and some others too, but very limited amount compared to chefs, it does work out more expensive from the UK, but still cheaper than store bought juice though.
Click to expand...

That’s true. I’ll check them out. But first I’ve got to try the ones I have. I got Base 3mg from LB with lines up the label with percentages, so it’s really easy to mix a 50ml bottle.
 
Rhianne

Rhianne

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DaBunny said:
how about..
Salty Butter Balls-FW
$1.49
Salty Butter Balls flavor is a brilliantly blend mix of Milk Chocolate, Butterscotch and Salted Caramel flavoring. This flavor offers a sweet taste on its own. Enjoy a unique flavor that never disappoints.
2260_Salty_Butter_Balls__86503.1502461106.jpg


and Howard I will have YOU KNOW...{{ tapping foot hands on hips }}
that I made Lemon Doughts TODAY..
and could not stop thinking,,,
View attachment 149566

RASPBERRY WOW..................................
Click to expand...

You’re a carb enabler, Bunny! Lol

Edit: Salty butter balls sound great. Has anyone tried them? The name is kinda unforgettable.
 
marter

marter

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Howard Hughes said:
Let me know what you think about the Origins.
I was surprised I liked it as much as I did as a S&V, then got really happy after a few weeks.
Click to expand...
wildgypsy70 said:
I will! 60mls steeping now!
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Break it out @wildgypsy70, at 48 hours it's fantastic. I'm really looking forward to it as it steeps.

@Howard Hughes you nailed this one. Just the right amount of strawberry, the shortcake just underneath and a cream afterward. Fantastic at 2 days. A new ADV, I've been wanting a good strawberry and this is it. Nice job.
 
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