Used in 428 recipes at an average of 0.875%.
Clone from One Hit Wonder’s Police Man Metro man is the MAIN ingredient in police man . There police man is actually kind of weak but i believe that’s because it’s at an 80/20
vg/pg and i don’t believe they use much concentrate So i did the clone at A 60/40 vg/pg , if you would like it the way they do it go ahead and do it at 80/20 vg/pg They also use Salt nic at LOW MG i use any where from 1-8 Salt nic for SUB OHM USE . They have options going any where from 3-12 mg salt nic , But i have never gone over 8 mg salts for SUB OHM use .
I have taken Fear's Bloody Mango Sorbet, because why reinvent the wheel?! That recipe is damn good and I enjoyed it. I wanted to add on to this for Fresh03's French episode. I will take it one step further to make a Mango-Basil Vacherin. It is a mango sorbet with a basil infused vanilla ice cream, garnished with lime zest.
After I let it sit and try it, there might be some changes in the basil and lime wedge. The basil might be beat out right now with all the citrus, and the lime wedge fades like crazy, so the sit is required, but i might not have put enough in it.
Something so weird and so delicious. This is my version of a commercial profile that I find absolutely disgusting. I knew that I could make the profile delicious.
Candied yams with a smidgen of cinnamon, drizzled in strawberry syrup with a bit of marshmallows and cookie.
I tried a few Yams and they were all mostly nasty with horrible off notes to me. FLV was pretty good but it tasted really raw and starchy but wasn't disgusting and no off notes. I knew that I needed something to warm it up and sort of cook it so using Rich cinnamon used super low achieved that first try. The Capella Sugar Cookie helps it out a bit here as the generic bakery kind of slides under as a base and fill it out. Sugar Cookie may not be the best but it's a phenomenal tool when used to build a bakery base.
I shamelessly stole ID10-T's marshmallow idea from a lucky charms cereal and it fit very well here. FLV Marshmallow and FLV Whipped Cream.
Then I tested strawberries in pairs. About 6 different iterations. RF, TFA Ripe, JF Sweet, INW Shisha, and then Capella released Ripe Strawberries. I was looking for something Ripe and syrupy kind of generic sweet red berry sauce that blended in. Shisha because... yeah... it's straight strawberry syrup. Capella because it brings that fairly authentic sweetened macerated strawberry thing. I love this new flavor.
Balance was the trickiest part once I nailed down the ingredients.. I wanted something slightly separated that started with sweet cooked yams and finished with the berries and nuances to keep you wanting to come back to it. If you mix it up please leave a review if you're a member and able to. If you want to play with subs, the cookie and strawberries leave some wiggle room for tweaking to your favorites. The yam, marshmallow, whipped cream, and rich cinnamon are not able to be substituted. That candied yam base is a thing of beauty.
This is a Peach Marshmallow dessert. The actual desert is made with gelatin to make the peaches a bit more gelatinous. What better concentrate to build the peach layer with than FLV Peach Gummy
To add to this layer, I use FLV Peach and FLV Nectarine.
Then FLV Cream is used to combine the fruits together. And of course FLV Marshmallow for the yummy marshmallow.
FLV Graham Cracker is used for the crust.
Milk, milk, lemonade, round the corner fudge is made!
I love Chef's choice flavours, and so I thought I would use some of my favourite ones to make a fudge liquid.
Fudge in the UK is a soft, chewy sweet/candy made mainly with butter and sugar (I think 'fudge' may be different in other countries), a little like a very soft toffee.
For this recipe, I combined both CC Clotted Cream Fudge and Vanilla Fudge in order to provide the main flavour profile; the two go together to make a nice rich foreground, but lacked the creaminess I wanted in the recipe.
This was achieved by adding CC Devon Cream (which is probably my favourite concentrate) in combination with CC Cookie Dough Ice Cream. CC CDIC is another of my favourites as it is hugely versatile in recipes and adds a lovely creamy, sweet depth of flavour and mouthfeel without being overpowering (it is also very nice as a standalone).
To add more to the caramel tones without detracting from the subtlety and creaminess, I added WF Hazelnuts and Cream and VT Love, both of which give a richness and added flavour to round everything out. I finished off by adding some Ethyl Maltol to ensure that it was nice and sweet!
To give a bit of info about my steeping/testing: I made a 120ml batch in a glass beaker, standing in a warm water bath. The water is just from the hot tap (don't want it too warm) and is not intended as a speed steeper, but purely to reduce the viscosity of the VG/PG so that it mixes and homogenizes more easily.
I then mix very thoroughly with 2 milk frothers until the liquid is slightly milky/aerated and cover the beaker with a foam earphone cover and let it sit until it is clear again.
After this I bottle it, label & date the bottles and keep them at room temperature in a storage box, typically using 1 bottle per week until the flavour seems just right.
For this one, 2 weeks has been enough for the creams to have settled in and the liquid to have a lovely flavour. I imagine that a couple more weeks will improve it further, but I am vaping it right now and REALLY enjoying it!
Please mix and let me know what you think!