When I first got into DIY, I recall recipes that used cakestones, creamstones, etc. Don't see them used much anymore if at all. Just a general inquiry motivated by curiosity.
I had kidney stone but I don't recommend it.
They claim once you get a kidney stone you will probably get them again.
Kidney stones run in my family and I have a cure if you get one again.
Get a bottle of Bragg's apple cider vinegar "with the mother" and put it in the cupboard (costs a couple bucks and lasts for years).
When you feel a stone coming put an ounce of vinegar in a glass of water and chug it. Repeat in an hour if needed.
The vinegar will dissolve the stone. Trust me it works.
I get kidney stones every once in a while myself. I drink beer, water, then cranberry juice in that order whenever I'm passing one that didn't dissolve on its own.
Beer helps you pee, water keeps you hydrated, and the cranberry juice helps your urinary tract heal.
^ ^ ^ ^ ^ ^ ^ thiiiiis
also 400mg liquigel Magnesium capsules; magnesium helps break down kidney stones & also is a muscle relaxant, should help loosen things up to help them pass.
also magnesium is required for over 2800 biochemical reactions within the body & i highly recommend the stuff.
No shit! I will definitely try this. Been getting them for years. Can almost predict when. Funny thing, I have apple cider vinegar in my DIY arsenal:)
What exactly is it?
Its a method of using several different flavorings to create a particular base flavoring. You would then use this base as a single flavoring in a mix. Here is just one example of a cake base: Cakestone
I've actually been working on some bases that are fun to build on.
Well, that sounds interesting. Any cake advice you can offer? Would love your input. I've been working on a simple cake base:
- FW Yellow Cake - 35%
- TFA Vanilla Cupcake - 35%
- TFA Bavarian Cream - 15%
- TFA Toasted Marshmallow - 7.5%
- TFA Marshmallow - 7.5%
I wonder if it had to do with the transition to mixing by weight? I know when I started lurking here it was mostly done by volume, then it changed to weight. My guess would be creating large bases for different flavors became mostly useless when mixing by weight due to the ease as well as having more flexibility over all.
I remember the creamstone (or was it milkstone maybe?) thing being big, and saw maybe one or two posts about a cakestone.
I guess people just found they weren't worth the effort?
Perhaps. Seems FW Yellow Cake is the go to for most, but incorporating other things like TFA Vanilla Cupcake, Marshmallow etc and having that base already made up and readily available really seems like a good idea to me.
Yeah, true. I wasn't a fan of the milkstone personally, maybe I should try the cakestone, I've never found FW YC or TFA VC to be the ultimate cake bases by themselves.
Milkstone is totally worth the effort.
Fair enough. I mixed some up (V3 IIRC) and didn't like it, too much coconut for me. To be honest I didn't bother trying to modify it, I'm a lazy mixer and pretty satisfied by mixing with just one or two creams.