beetle
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Post by beetle on Jan 14, 2015 19:58:13 GMT
Hmmm interesting one. You could try adding some distilled water (5 -10%) to your mix to see if it opens it up a bit. Much the same way as a drop of water opens up a whisky. Sounds a bit odd if your flavours taste ''watery'' but just a thought. To enrich a creamy mix, maybe something like Butterfly Bait, Calipitter Chow, Graham Cracker, Cookie, Butter.
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beetle
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Post by beetle on Jan 10, 2015 13:59:56 GMT
Haha! That last one  |
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beetle
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Post by beetle on Jan 6, 2015 15:25:31 GMT
I've just arrived back from the US via Paris, so three security checks both ways. I had the batteries and juice in ziplock bags in my hand luggage and they hardly even glanced at them. They were more put out that the scanner showed that my razor had a metal bit inside the moulded plastic handle.
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beetle
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Post by beetle on Jan 5, 2015 17:50:00 GMT
Don't think they are on here but I ordered a Sigelei 100w Plus for £66, shipping included, from Pure Mist. Arrived the next day and works like a charm. Very impressed with their price and service.
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beetle
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Post by beetle on Dec 31, 2014 23:04:37 GMT
Will be interesting to see the head-to-head between this and the istick 50w.
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beetle
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Post by beetle on Nov 1, 2014 13:06:15 GMT
I have 2 Spinners and they both need a reset whilst charging to get a full charge in them.
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beetle
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Post by beetle on Oct 29, 2014 15:02:49 GMT
Bought a Magma and Mephisto from Marcus and it was an extremely pleasant and professional transaction. Everything went smoothly, they were exactly as described and sent out very quickly. I would definitely deal with him again and have no hesitation in recommending him to others.  |
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beetle
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Post by beetle on Oct 26, 2014 21:53:54 GMT
PM'd Magma & Mephisto.
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beetle
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Post by beetle on Oct 23, 2014 20:11:07 GMT
It's not a comprehensive list but the one HERE is not bad to have a look through when you have some spare time OneZeroNyne. You might find something that blows your hair back. Most of the vendors on there are reputable and well liked. |
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beetle
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Post by beetle on Oct 16, 2014 15:43:29 GMT
The PayPal issue aside, I put an order in yesterday and it went through smoothly. The only potential issue I could see is lack of an extra email confirmation box to help prevent receipts/shipping notices being sent to the wrong address. Not a big issue though and certainly not a deal breaker.
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beetle
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Post by beetle on Oct 14, 2014 18:11:17 GMT
+1 for Chefs Vapour. Just got another order in and, as usual, it was fast, accurate and hassle free.
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beetle
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Post by beetle on Oct 12, 2014 19:27:22 GMT
I make my own biltong that's yum yum  If I had a stuffing machine I could make droewors . haven seen any for sale locally for ages. Were lucky we have a farm shop 500 metres from front door. Most supermarket meat is bloody appalling now even Morrison's has gone down hill. I always cut some very thin strips when making biltong so that they cure quickly and I can grab some when the waiting is just too much to bear. Otherwise there would be bite marks on the edges of all the still-hanging ones  |
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beetle
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Post by beetle on Oct 12, 2014 19:14:13 GMT
Just seen him on the box  does anyone else think he looks like Cliff Richard's long lost son?  |
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beetle
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Post by beetle on Oct 12, 2014 18:00:16 GMT
How do you rate the "finest" range in those product types ? Sausage wise, it's quite an extensive range now, so I haven't tried them all but in general, for a mass produced product, I think they are decent. Good quality casings and and some great flavour blends with a mostly high meat/low rusk ratio, which I like. Price-wise they are towards the upper end for 400g so would expect nothing less. Coming back to the flavours, I think the extensive range of different ones is what stands out. A bit like e-juice, the sheer range of flavours allows people to get introduced to variants they would never have been able to try or even considered before. |
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beetle
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Post by beetle on Oct 12, 2014 17:03:55 GMT
I was born in and raised on farms in several different Southern African countries, so I know a thing or two about meat. When I can, I make my own sausages, dried meats, salami's etc. but also buy from supermarkets when the need arises. I'm no food snob by any means but I'm aghast at the quality nose-dive that supermarket meat has taken. I know, I know, you pays your money and you takes your chances, as they say, but it seems even the mid level stuff is now pumped full of water/sugar/protein gunk. Just cooked a £3 pack of 6 porkies from the one that rhymes with ''al fresco'' and the finished result is an embarrassment. Half of the skins came off, the bottom of the pan is a black, sticky, caramelised mess and the sossies are all shrivelled up like they had gone for a mid-December dip in the pool. Don't get me started on the watery bacon and mince...  |
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does anyone else think he looks like Cliff Richard's long lost son? 
