Used in 480 recipes at an average of 2.026%.
This is my impression of lovely Baklava, Off the shake I think it's good.
Is it though?
What's good what does it need? Anything?
Thank's to Wayne Walker Diy Or Die for your Live Mixing Inspo ( https://youtu.be/S0J0LXFkhZ8) for this profile that normally I would never think to make.
Almond Cookie - solid linear base line bakery concentrate & almond is always a great partner of pistachio's
Butterscotch - used low for a kiss of sweetness to help the honey/sugar syrup like notes shine a little.
Cereal 27 - A nice little bit of AP helps the bakery here as does the slight honey like note.
Salted Caramel - Makes all the sweetness shine here, this is a swiss army knife of a flavour enhancer. Salty notes always help accentuate flavours better!
WF Croissant - For that buttery flaky-like pastry notes
Golden Syrup - for a very slight dark sweet note
Green Joy - The mother of all pistachio concentrates and the secret weapon of choice here, such a perfect round pistachio flavor, not to dry, not to creamy, just right!
Honey Circles - Never overlook some of those good ol TFA staples like this, great bakery notes with some sweet honey like notes that really help with the body of this profile.
FW Pie Crust - I was wondering when or where I was ever going to use this slightly spicy greasy mess of a concentrate, but it was exactly what was needed in context of the recipe here. Lesson- Never throw out a flavour!
FLV Pisatchio - a little gives a contrast of that authentic dry pistachio edge.
I think it's great off the shake, can't wait to see what happens after a weeks steep!
Regardless, I think this is a winner in flavour.
Quite the shopping list, sure but well worth it for this high level of difficulty recipe to nail down.
I enjoy at 80w twin sst coil rda
A lightly toasted PB & raspberry jam sammy.
This is the final version. Big thanks to Foment and Wolf for the inspiration and guidance and Foment for the perfect white bread. You can find the description from this Mixers Club submission and the previous one below.
Submitted for Mixers Club
May 2021 - Florals
This isn't a floral submission, but it's a version of my duets recipe from February that I believe is improved with input from reviews, and I would like your thoughts yet again.
I have been really enjoying the TPA/SSA PB combo and used that here, dropping the FW Hazelnut and FLV Beer Nuts. It's used real low, because it was really taking over here. I went another way with the raspberry and plugged VT Raspberry Jam in here instead of FLV Red Raspberry and INW Shisha Raspberry. I also did away with the CAP Jelly Candy and brought the OOO Powdered Sugar from Saito in.
I hope you enjoy it!
You can see my previous version here:
Mixed at 70/30 using River VG/PG.
This is a soft pretzel with a coating of crumbled graham cracker, caramel and cinnamon sugar.
FA Soho, VT Croissant and WF Croissant help build the doughy but also crunchy pretzel base.
FW Graham Cracker along with FLV Rich Cinnamon make up the graham cracker and cinnamon sugar.
FA Caramel along with FA Soho adds a touch of caramel to the top.
Sweetener to preference, but Cap SS may make things weird.
It's not bad off the shake, but it needs a few days to really come together.
Some might say that Die Hard is a Christmas movie, others refuse to acknowledge that. What I believe to be indisputable however, is that Die Hard’s antagonist Hans Gruber planned nearly every detail of his heist perfectly. What detail did Gruber fail to account for? Lunch.
When you’re hungry, you’re distracted, and when you’re distracted you make mistakes. Gruber was no exception. Underestimating John McClane might be something we all chalked up to hubris. Then again, it could just as easily have been that Gruber was trying to expedite things as his stomach protested the long day at Nakatomi Plaza. Gruber needed to pack himself a lunch, and what is the single most American lunch he could have packed to further solidify his claim that he was a hostage and not, in fact, the leader of the criminals who had stormed the plaza? Peanut butter and jelly. That’s right. I submit that the key to preventing the Die Hard franchise from making it past the first installment was little more than a quaint sandwich that could have helped sell Gruber’s claim that he was an american, and further prevented him from making non-trivial mistakes that cost him his escape in the end. This… is that sandwich.
So lets break down the actual recipe, yeah?
Okay, so there are 3 things I was absolutely certain of going into this one: PB DX, Concord Grape w/ Stevia, and INW Grape(s) would be core to success here.
I was absolutely certain from the minute that I tasted CAP Concord Grape that the Concord grape and Grape(s) would be enough to sell grape jam authentically. A light touch of FW Sweetener really helps push the sugary sweet jam aspect and separate it from the other two elements.
TFA's Peanut Butter DX is still, in my opinion, the gold standard for Peanut Butter flavors, and in this case it needed a little help from FW Hazelnut to help it remain present, and FLV Beer nuts to add a touch of salt and to help it stand up separately from the jam and bread.
Plain ass white bread, this should be simple, right? This was honestly where I struggled more than anything else. I came to the conclusion that WF Croissant would be too dry and flakey on its own, a little too authentic to an actual croissant. So I needed to make it a little chewier, a little gummy. FLV Starch base brings the croissant back down from its high horse and turns it into a much more authentic bread rather than pastry.
I'm calling for a 7 day steep, but I can't say I feel it needs the extra time, if you're impatient it's good right off the shake but it should fully come into its own in the course of a week.
This is basically an apple turnover milkshake....was trying to make a McDonald's apple turnover, inw biscuit+ wf croissant( the inside)+ VT croissant ( the outside), apple filling+ caramel rice crispy treat for the jammy filling and vanilla custard cheesecake for a sweet icing....but apple filling melted everything in a milkshake thing so....why not add VT sweet cream and blend that sh*t. He'll yeah! A delicious apple turnover milkshake...kinda... haha! Love it! Personally i add .75% of FW sweetener because I like it even sweeter! Enjoy!
Pasteles con guava y queso
A Cuban pastry with guava and cheese. Usually a stuffed pastry, but I wanted the guava and cheese on top because this isn’t for eating.
VT/WF Croissant & FA Apple Pie for the pastry shell.
LB Baker’s Touch for a little spice and thickness.
LA Cream Cheese icing for cream cheese icing.
CAP Sweet Guava as the fruit base and FW Blood Orange to make it sticky and vibrant.
*I’m going to try this next time with 1% OOO Vanilla Custard Cheesecake instead the the LA Cream Cheese Icing.