Home › thatshychef › Comments
Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Please consider helping to support the Snuffhouse forum.
thatshychef
About
- Users name
- thatshychef
- Joined
- Visits
- 320
- Last Active
- Roles
- Member
Comments
-
Have you tried using propylene glycol? Aside from being a humectant, it has preservative properties and a mildly sweet flavor. Although propylene glycol is food safe, be sure to select a brand that explicitly states that it is food safe (some bran…
-
I apologize for resurrecting a dead thread, but, has anyone figured out whether there is a difference between the Red Bull Extra in the 7 gm. tapbox and the Red Bull ("A-Type") in the 10 gm. sachet? I tried both, but, the heavy menthol found in bot…
-
I have some unopened discontinued, unopened American, and sampled/decanted snuffs up for trade or sale to individuals residing in the Continental US. Unopened Discontinued:2x De Kralingse ("Dutch Windmill") Bon Bon- 20 gm. 'snuff box'2x De Kralingse…
-
I should note that the use of the oven is optional... given the high alcohol content of the liquid concoction, it will air dry in about a day. However, I found that the slow, gentle baking method gives the schmalzler a toasty scent on the back end.…
-
Take a pinch of the snuff that needs 'rehabilitation'... is it missing the chocolaty goodness, nuttiness, woody, or molasses-y undertones of the fresh schmalzler? Is it dry or does it easily draw into the back of the sinus? Remember these details.…
-
PM sent
-
The 'coffee bean method' seems to work best (at least for me). I just get a small jar or bottle (I use one of the little four ounce Ball jars) and fill it about 1/3 of way with ground coffee beans. Blow your nose, shake up the jar, open it, and tak…