Used in 1846 recipes at an average of 0.948%.
So a few years back late one night on my way home from an all night sesh on heavy drugs and alcohol I was brutally assaulted by a unicorn. Without warning this big,hench fucking thing pounced on me,whipped out his Johnson and unloaded a golden gallon straight in my face. I remember to this day licking my lips and thinking to myself....this ain’t half bad!!! I new one day after this brutal attack I would crave that unicorns piss more than anything else in my life. What’s a man to do?!? Of course I hit the lab and got to work.
CAP- GOLDEN PINEAPPLE - This has to be in there for its golden pissy like qualities,tart yet zingy a must have in dehydrated unicorn piss.
CAP - LEMON LIME - The piss had some serious zing to it, extremely acidic!!!!! I remember having straight heartburn for 6 weeks after this attack! This concentrate replicates it but on a smaller more manageable scale.
VT -FIZZY SHERBET - this is about as close to vape effervescent as your gonna get!! This does a great job of recreating the slight fizz I had occurring on my lips as that unicorn unloaded his bladder all over me!
FLV - LEMONADE - This is exactly where it needs to be, in this recipe supporting that acidic,fizzy piss. Yummy!!!!!! 🤤
FW - BLOODY ORANGE - as yummy as it may be on the night of the attack I remember tasting blood. Whether it was from my mouth or from the unicorns kidney stones he told me about I guess I’ll never truly know. I put this in there anyways.
FW - SWEETENER - yes, this unicorn had some pretty seriously sweet piss and I guess that’s why I got so hooked on the flavour because it definitely wasn’t from the smell of his cock!!!!!!!!
Please share my experience and leave your comments for me to read. Hope you all enjoy it. Much love fuckerz 💙
My profile pic was chosen for this weeks Mixen vixens show so I felt compelled to mix the profile as well.
I went with WF vanilla Ice cream because its a nice creamy vanilla ice cream, and I typically grab LB vanilla ice cream so I wanted to change it up.
HS French vanilla Ice cream because its delish!
The Ice cream cone uses WF sugar cone and FA cookie to attempt to give some more texture
FW Butterscotch Ripple and FA carmel for the drizzle and WF Honey roasted peanuts for the finishing touch.
This mix in my opinion needs a week steep for the cone to taste right, the creams and the Peanuts to come thru.
Feel free to omit the sweetener, but I feel it helps contribute to the recipe.
This is a collaboration mix with @mlNikon . After trying Joker we both found that it would be ideal to try and build a funnel cake around . On the inhale you get that bright sweet powder sugar that transitions to that dark sweet fried dough with a brown sugar apple cinnamon finish and a light fried coating feeling that lingers. Tested on a reload S RDA with a .17 alien coil at 60 watts
Growing up we would go to upstate New York for vacation, always around the time of the dutches county fair. This is where I had my first funnel cake and every year there after . So needless to say I have eaten a few in my time .
In creating the fried dough with a a nice dark crisp outer edge of a funnel cake we found that Joker with a little bit of sweet dough worked. We tried several different options and by far this captured that mix of soft inside and crisp dark fried dough outside .
Adding some mouth feel and some additional accent notes apple filling and cinnamon sugar work well for that dark sweetness that is needed for a funnel cake
So anyone knows that the most important part of a funnel cake is the powder sugar . When applied to a warm funnel cake it almost becomes an icing. powder sugar and FW sweetner create that bright in your face, over the top sweet powder note.
So the one thing that was missing here was that lingering coating of grease after eating a funnel cake this is what golden butter does for this mix - just a touch believe it or not is enough to give that impression.
A Milk and Honey inspired remix... for old times' sake.
It's an overdone profile (graham cracker, banana and some nut flavouring) but I wanted to have another bash at remixing Milk and Honey. This one is more of a M & H inspired juice than a clone but still manages to scratch that itch.
Toasted Almond is the main nut flavour I get from M & H. Not so sure I get peanut butter, which didn't taste right when used. 1% TFA Toasted Almond provides a subtle almond background and a toasted top-note.
To my tastebuds at least, the key to M & H's profile is TFA Bananas Foster. It's creamy with subtle banana, caramel and spice notes. However, it lacks body and can get lost in a mix so was boosted with 1.25% TFA Banana Nut Bread, which adds more body and complex sweetness. This also helps it stand up to CAP Graham.Cracker V2 which would otherwise overpower everything.
1% CAP Graham Cracker 2 accents the recipe with a biscuit texture and adds holiday spice and molasses notes. It's far more complex and nuanced than CAP Graham Cracker 1 which is a plain cinnamon cracker so don't sub it out.
The hardest part in developing this recipe was finding a cream that could blend without interfering with the overall profile. However, a bit of help came from the much maligned yet overlooked, CAP VC 2. It may be unpleasant at higher percentages but at lower percentages it's an amazing blending cream which adds body without interfering with the overall flavour.
Usually M & H remixes contain Marshmallow but there's already plenty of ethyl maltol sweetness coming from the banana ingredients used. Also, whenever I did use marshmallow, it muddled up the profile.
FW Sweetener provides a necessary sucralose boost at 1%
Nice as a S&V but 3 days recommended.
If you like the sugar cookies from the deli section in all of their greasy glory then you might love to vape them as well. If you like lighter and crispier sugar cookies then this might not be your jam. You can use your preferred sweetener and go a little higher as well if you like sweeter vapes. I admit that I was listening to Disturbed when I chose the name for this recipe lol.
Saskatoon Berry frozen treat.
For the menthol lovers out there that get no recipe love from the community! It’s sweet, jammy and a little tart! It’s a deep red berry blend!! It’s Cold!! Enjoy on a hot summer day!!!
Optional to boost the menthol up to 3% lol 😂 yes 3% is where I like FA Menthol ❄️
You can also leave the menthol out and add 0.5% To 1% Sweetener of choice.
A simple mango lemonade.
WF ISLAND MANGO - Not a strong mango flavor at all...not real funky either ..
LA LEMONADE - Wonderful powered drink mix kinda lemonade
INW CACTUS - Used here at ONE DROP PER 30 ML to add some moistness into the mic
SWEETENER - As needed...i like this mix slightly sweeter than with no sweetener
CAP ITALIAN LEMON SICILY - Adds a little zest to the lemonade
The Mango and the lemonade blend well here. After the steep you get a mango/lemonade up front with a lemonade finish. The INW Cactus does help add a little fubkyness back to this mango
Winning Recipe - HEAT 3 of DIYDU vs TFV - Small Pastries - Find the judging at the end of this video : https://youtu.be/4jT7KEObERo
WARNING!! FLV Rich Cinnamon is a 10% Dilution. WARNING!!
This is a collaboration recipe from : Liam, Theo, Rudi, Deetz, Daniel, Richard
Here is a little secret, if a South African ever makes you a Milk Tart - you immediately know that you did something super amazing or special for them. So it would come as no surprise why we are putting this recipe in-front of the judges for the final heat. To thank them for all the effort they put into the judging to make this whole Mix-Off a reality. Thanks guys!
As dangerous as a South African might sound behind the oven, when it comes to Milk Tart - it is at the very centre of the South African culture. We know exactly what a Original Milk Tart should taste like, and in this challenge we wanted to showcase this awesome local delicacy - and how team work done correctly, can really pay off in authenticity.
Good ol' melktert the Afrikaans name for 'milk tart'; the classic, South African dessert consisting of a sweet pastry crust, filled with a mild, creamy custard of milk, flour, sugar and eggs, baked in a round pie tin and dusted with cinnamon after baking.
This sweet pastry is omnipresent in South Africa; it appears at every church bazaar, bake sale, home industry, supermarket, or bakery, and has surely featured on every South African food blogger's blog - and even on International Chef Sensation Jamie Oliver's Instagram.
Milk Tart Casing Layer
Considering the flavour house limitation in this round - we decided to use FA Cookie + CAP Golden butter to create a soft buttery pastry, that would allow a delicate creamy custard filling to shine without bullying it.
Milk Tart Filling Layer
This was not an easy filling to create, we really needed to work together as a team to find the correct balance and ingredients for this filling. FA Custard Premium was unanimously chosen to add the buttery custard notes, without bringing a hard vanilla note. FLV Cream & TFA Dairy Cream were used together to add a bit more depth to the custard, and help sell that thick creamy dairy note that a classic Milk Tart would have. We used FA Meringue for its delicious eggy notes - and used it low, to make this recipe Ultra Realistic.
Cinnamon Dust Layer
We used FLV Rich Cinnamon in a PG dilution (10%) as our spice note - like any good Milk Tart, its dusted off with a fine cinnamon - just enough to showcase that classic cream & cinnamon pairing.
The FLV Rich Cinnamon Dilution
1ml FLV Rich Cinnamon = 1.00g
9ml PG = 9.33g