Lol
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Calling all DIY'ers
- Thread starter Viper_SA
- Start date
How about just using FA Custard as the cream? Should have enough of that nice lemon, tweak with some citric acid if you want it sharper. FA Custard is the best lemon IMO.
Hmm good idea, thank you. I think I still have FA Custard.
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It states saline in this @rogue zombie what do u use for this?Here you go. original recipe http://charlienoble.com/blogs/thoughts-from-charlie/pb-cereal-its-time-to-release-the-recipe
If you in a hurry, use CAP Custard V1.
I prefer it with V2 Custard. But I may have issues
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Mixed it up over the weekend and it is brilliant from day 1, but I used v1 all over.
Can only imagine how good it will be after a couple of weeks.
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I made my own.
Buy distilled water and non-iodised salt. The water from pharmacy. Salt should be any shop really.
Boil the water. Let it cool and add 1 teaspoon salt to one cup water. Mix.... And you have a 10% salene solution
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Homemade Saline Solution Recipe
Ingredients:
1 cup water (ideally filtered)
1 tsp salt
Instructions:
1. Bring water to a boil. Boil for 10 minutes to get rid of any impurities.
2. Mix salt into the water and stir until dissolved.
3. Let the saline mixture cool.
http://www.pennilessparenting.com/2012/01/homemade-saline-solution-recipe.html
Ingredients:
1 cup water (ideally filtered)
1 tsp salt
Instructions:
1. Bring water to a boil. Boil for 10 minutes to get rid of any impurities.
2. Mix salt into the water and stir until dissolved.
3. Let the saline mixture cool.
http://www.pennilessparenting.com/2012/01/homemade-saline-solution-recipe.html
Cool, thanks
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Brown sugar and brown sugar extra are the same thing, so that's at least one thing you didn't sub
Thanks for the clarification.
I spent some time today trying to unravel the mystery that is TFA's naming conventions. I never really got the difference between Graham Cracker and (Clear). It seems that Graham Cracker contains caramel colouring, corn syrup and salt which (Clear) doesn't.
I also finally understood the Pineapple thing. TFA Pineapple (Juicy) is just the II version of the no-fly Pineapple. Although why they didn't just call it Pineapple II is a mystery.
And then the big one: TFA French Vanillas. If I have it right:
French Vanilla = original no-diketone
French Vanilla Deluxe = diketones added for extra yumminess
French Vanilla Creme = diketones taken out again but is yummier than French Vanilla
French Vanilla II = still no diketones, is yummier than French Vanilla, not as yummy as Deluxe, unclear whether it's yummier than Creme, and isn't called II because of increased flashpoint because French Vanilla was never on the no-fly list
If Tom Hanks had had to unravel all this in The Da Vinci Code or Angels and Demons, I'm quite sure he'd have run out of time and the terrorists would have won.
Lol
Tsp (capital T is Table spoon)
tsp (small t is tea spoon)
In case you decide to take up baking
Glad you like @kimbo
I think you have that wrong Master ChefLol
Tsp (capital T is Table spoon)
tsp (small t is tea spoon)
In case you decide to take up baking
. tbsp = tablespoon tsp = teaspoon.
I think you have that wrong Master Chef
According to my scone recipe this is correct looooolI think you have that wrong Master Chef
I think you have that wrong Master Chef
Thats so obvious and more practical. Lol and I never noticed that
But seriously, both forms are used https://www.google.co.za/search?q=b...ndroid-lenovo&sourceid=chrome-mobile&ie=UTF-8
Okay so to be 100% correct, let it be recorded:
Tbsp - tablespoon
tsp - teaspoon
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Tbsp - tablespoon
tsp - teaspoon
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One can see who plays a lot with Mb and MBLol
Tsp (capital T is Table spoon)
tsp (small t is tea spoon)
In case you decide to take up baking
THE EXTRA 'B' HELPS ESPECIALLY IF YOUR CAPSLOCK IS STUCK
I'm sorry, didn't mean to start something and clutter up a DIY ejuice thread with bakery banter.
Lets just say that going forward I can hold my own in the kitchen with the salt thing.
I just hope if I can impress my wife with my new skills.
Lets just say that going forward I can hold my own in the kitchen with the salt thing.
I just hope if I can impress my wife with my new skills.
Hi All,
Just a quick question, are there any noticeable differences between NIC in PG and VG? and any pro's and con's between the two?
I find the NIC I have been using in VG a bit tedious to work with and thinking of trying the Nic in PG instead.
TIA
Just a quick question, are there any noticeable differences between NIC in PG and VG? and any pro's and con's between the two?
I find the NIC I have been using in VG a bit tedious to work with and thinking of trying the Nic in PG instead.
TIA
VG nic is more difficult to work with, especially if you keep the nic in the fridge. It is also more prone to hot spots and the hot spots are harder to get out.
Unless you have PG sensitivity or really want to make Max VG juice rather use PG nic, You can still quite easily make 70/30 3mg with it.
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