The first one I dreamed up and my first public release.
All versions rocked but I really wanted more then pure Cucumber coming through so I’ve kept at it and this V4 is really hitting the mark for me now. Getting the Onion now and a touch of Dill as well
Notes
OOOflavors.com__eliquidrecipes-25__25% off code Amoretti.com
2-30-17 Initial mix
3-15-17
Cucumber down from 7 to 5%
Onion up from 1 to 2%
Pickle added to boost dill.
SC down 1%
4-27-17 remix
Cucumber down another point,
Onion Up again,
Pickle up .5
5-6-17 remix V3 as is
Cucumber (OOO) is very strong, clean, crisp flavor that doesn’t fade at all. 5 star flavor.
This dish is a favorite in our household having it again last night http://i.imgur.com/oQ85KPh.jpg
Lets see if I can find a faster way to build this.
Number 2 Released for Public viewing.
Growing up with a massive Avocado tree in the yard we had an endless supply of ripe Avocados and the ever popular Bacon-Avocado sandwich was a staple around the house.
Avocado (OOO) is a great stand alone dead ripe Hass Avocado with very little fade
Bacon (OOO) is another very potent flavoring but does moderate a fair amount from it’s initial blow your head off strength.
Baked Bread (SC)(RF) faded to about 50% of it’s out of the bottle power and got stepped up accordingly.
1% 190 proof PGA (Pure Grain Alcohol)
All Flavors dripped from identical 10ml bottles and needle tips @ 35 drops per gram. Since I use mostly OOO flavors I simply got extra bottles from them and transferred the few off brands I use to insure all my drops conform.
3-5-17 initial mix
3-17-17 V2 remix at a quarter the bacon as it stomped everything during the steep
4-16-17 V3 Pushed the Baked Bread up as it faded past where I wanted it.
Pushed the Bacon back up a smidgen as it fell below what I liked during the last steep.
Could use some Best Foods Mayo but what doesn’t go better with it?
Subject to change without notice as I damn well please and feel.
Third up some of you may remember this one
This was kicking around as a joke so I adapted it and to be honest it’s not bad at all. A little strong and it does linger in your mouth a while but I like the Damn stuff personally.
Opened this to public so I figured I’d post it here too. Dialed the Pretzel down and the Dip parts up.
Still a WIP with the short steep but it’s not changing much as the Savory blends don’t seem to do much except soften a smidgen.
5-1-17 Remix as the Pretzel dominated
Pretzel down
Onion up
Pickle up
Sour Cream up
I package Lipton Onion Soup mix.
16 Ounces of Sour Cream.
Here is one I woke up in the night with.
Memories of a hole in the wall restaurant we used to eat at that served this.
I can still hear Leroy hammering the bejesus out of the Gator in the kitchen with the little old woman who ran the place just cackled and commented that was an unusually tough critter he was a pounding away on.
3-5-17 Start Red Bean Extract in 190 proof
3-15-17 Extract finished
3-20-17 Initial mix
Fried Chicken will Sub. Corn Bread is weak. Looking at Duomei Red Bean flavor
4-15-17 added Cake (Yellow)(OOO) for more Corn, Black Pepper, Barbecue
This was one of Moms Summer Dessert dishes when temps were high and we needed something cool and refreshing.
3-5-17 Initial mix
4-10-17 added
Cherry (LA)
Pear (OOO)
Lime (OOO)
Replaced the Pyure with 365 Stevia
Removed Pear (LA) very weak at 6% and going higher was pure chemical.
Removed Lime (SC)(RF) faded from very strong to nothing
Removed Wild Cherry (SC)(RF) faded from overwhelming to just moderate and was lost in this mix
Backed off Cherry (LA) 50% as it’s way potent. Might try a Maraschino Cherry next batch.
Doubled the Stevia as this is Canned Pears in Heavy Syrup and it needs to be sweet, sweet, sweet.
Pear up to 7%
Lime up to 5%
1% PGA
Canned Pears in Lime Jell-O with Maraschino Cherries.
Many will recognize the basics of this as one of the top rated recipes with my own OOO twist on things.
My version of Bust-A-Nut (OOO) based.
Could add 2% (SC)(RF) Hazelnut.
One of the first I mixed with Real Flavors and so far the Rhubarb (SC)(RF) remains a 5 start flavor in initial punch, staying power and cleanliness of flavor.
3-19-17 V2 Raised the Rhubarb from 3 to 4% after vaping up the first 10ml.
4-1-17 V3. Added Brown Sugar to enhance the Crust and increased the Rhubarb when the Sour Cream continued to dominate.
Tried this with a few different Creams while waiting on the Sour to arrive and it wasn’t bad just not the taste I was after. The Amoretti Sour Cream really was key in hitting the note I wanted.
The Real Flavors Rhubarb is a 5 star flavor with just a tiny bit of fade at the end.
4-15-17 V4, Boosted the Stevia a tad. Lowered the SC and Rh and kicked the Crust up a notch
Good as a S&V and doesn’t change a whole lot over time with just a slight fade on the primary Rhubarb note.
3-5-17 BEP extract started
3-15-17 BEP done
Got Bacon, Got Corn Bread
3-17-17 Initial mix
4-20-17 added BS and Pretzel for salty grain to kick up the Corn Bread
Hey @Bob_Bitchen. Just wanted to let you know that the dill extract from Amazon we talked about arrived today. I haven’t tasted it yet, but if the aroma of it is indicative of the flavor, it’s going to be a pretty weak flavor.
I’m going to use it in your Cucumber-Onion-Sour_Cream-Dill recipe, but I don’t think it’s going to make a difference if I do or not.
@Saxon2
Well that’s kind of a bummer. I was hoping it would be nice and potent like the Amoretti Sour Cream is.
The touch of Pickle gets the job done or I’ve grown used to it in the blend now I can’t be sure just what.
I added it as my own DIY dill extract was weak and I was using 10% of it to get some results and got mostly the alcohol carrier taste instead.
Maybe one day in the future, when it has been declared that all agribusiness is illegal and food has been reduced to taking pills 3x a day, your recipes will be the last way for people to experience how food “used to taste”.
You’ve got some crazy ideas there, I like 'em. A bit scurred to buy the flavorings to make them though.
I’m definitely intrigued by your brave mixes, Bob.
Love that little story too. Keep 'em coming!
