Thanks to the everyone who joined in last week's Flavor of The Week discussion about Papaya flavors and a special thank you to /u/nicobeak for this week's wonderfully terrible title.
As always, the purpose of this thread is to gather the community to explore a flavor and its many uses. And it's also to have FUN!
Post recipes containing this week's Flavor of the Week, as the star or in a supporting role, with or without development notes. Talk about other people's recipes that use it. Compare and contrast different manufacturers' versions of the FOTW. Ask for help using that flavor in general or to achieve something specific, offer advice, brainstorm ideas, consider substitutions, suggest pairings... really anything at all as long as it's on topic.
This week's flavor is: Pistachio
Past FOTW posts can be found here
Prepare yourselves, next week's FOTW will be: Puddings
The week after that will be: Walnut
The week after that will be: Cinnamon
The week after that will be: Oddball Berries (Huckleberry, Boysenberry, Lingonberry, Saskatoon, Acai, Goji)
The week after that will be: Shisha.... INW Shisha everything. How to use them, when to use them, best recipes with shisha flavors.
The week after that will be: Dulce De Leche
The week after that will be: Grape
The week after that will be: Oats/Grains
The week after that will be: Frostings/Icings
The week after that will be: Waffles
The week after that will be: Bubblegum
The week after that will be: Melon
The week after that will be: Florals
The week after that will be: Blue Raspberry
The week after that will be: Soda/Pop/Cola/Coke
The week after that will be: Amaretto
The week after that will be: Slushy (courtesy of /u/Tiptup300: Slushy in general. A thick crushed ice drink. Includes Red Slushy, Blue Slushy as in Blue Raspberry, Coke Slushy, Frappes. Snow Cones.)
The week after that will be: Stones
The week after that will be: Pandoro
The week after that will be: Pumpkin
The week after that will be: Pancakes
The week after that will be: Pie Crust
The week after that will be: Plantain
The week after that will be: ??? You tell me. Please take this opportunity to suggest one that interests you (or send me a PM to do that).
Try using FLV Pistachio in Wayne's original Pistachio RY4 recipe. Pretty tasty :)
Are you completely subbing for the TFA or just adding it to? What % are you using?
I tried this recipe with FLV and TFA pistachio and a combo of both. (FLV I subbed at 1%, then used both 2% TFA, 0.75% FLV)
Never found it very enjoyable which kind of made me sad because I really wanted to like it. I think butterscotch ripple just doesn't agree with me.
FLV pistachio: very realistic and pretty strong. FLV pistachio is easily one of the most realistic flavors I've tried. Some people might not like that you can even taste the pistachio skin on this one (2-3% solo).
At first I found myself using it at 2-3% but I found that after a steep (a week or two) the pistachio settles in and becomes more prominent. I recommend using it at 1-2% as a main note and below 1% to add creamy nutty notes. This flavor is great for adding mouthfeel kind of like FW hazelnut just not as magical. I think my favorite usage is to add more realistic notes to TFA pistachio. (FLV probably has butyric acid in it so for me it needs to steep a week if used above like 1.5%)
Here in my banana nut bread the pistachio takes center stage at 1.5% along with some FA hazelnut, together they become a great baked nut flavor with tons of mouthfeel and it isn't too dry (plenty of help from CAP sugar cookie and the banana flavors).
TFA pistachio: seems to be the go to for pistachio stuff but for me it works best in ice creams or baked goods. I use it from 2-3% but I am sure you could go much higher with this one. Its very sweet and reminds me of the very green colored artificial pistachio ice creams.
If you want the best of both I'd suggest using TFA:FLV in a ratio of 3:1 or 4:1. You'll get all the sweetness from TFA and the mouthfeel and realism from FLV.
Sorry cant write much more right now, last day of my Canadian vacation. If it think of more to add I will when I get back to the motherland (NYC).
Edit : spelling
Thanks for the notes, Hash! Hope you're having fun in Canada.
Lots of fun and food, Montreal is awesome.
A renewed love for maple is one thing I'll be taking back home with me. I had maple macarons, ice cream, donuts and salad dressing to name a few things. Gotta order some FA maple ASAP I'm surprised it's taken me this long
Oh, awesome! In addition to getting FA Maple, maybe you can take the unfortunate maple off-note that some FLV pastry ingredients are said to have and turn it into a feature rather than a bug, or find a use for some of the various brands' waffle flavors out there that come pre-loaded with maple. And find a use for that FLV Maple Bar.
The only Pistachio flavor I have is FLV's version and I haven't done anything with it beyond single-flavor testing, which is pretty well covered in this flavor review by /u/hashslingingslashur. Maybe we can get Mr. Slashur in here to elaborate further on it and the two recipes he's used it in, and also /u/jdrocker77 who has used it to make a delicious-looking pistachio ice cream.
Is TFA's version more popular just because it's been around longer and been used in some well-received recipes? What about FA Pistachio?
TFA pistachio is pretty good. How is the FLV?
FLV Pistachio is probably one of the only flavorings I feel is held back because of its authenticity.
As many have already said, FLV Pistachio is one of the most authentic flavors I've tried. FA Pistachio is also pretty authentic but is a lot dryer on the throat. FLV gives me a deep buttery richness, that I really enjoy. My Pistachio Ice Cream recipe is more of a vanilla ice cream with chunks of pistachio drizzled with caramel syrup (should of found a more accurate pic). I used FLV Pistachio at 3% but have come to realize, it just keeps getting stronger as it ages. So I would definitely say it can be brought down to the 1%-2% range. I might have to revisit that profile.
Tfa's version is a lot more of that candy type of pistachio and does work well with ice creams. It's a little more forgiving and easier to work with, too.
Yeah, I could see creamy stuff calming it down a bit but trying FLV Pistachio standalone at 3% was just too much 'stachio for me. Tried at 1%, 2%, and 3% and I think 1.5% is probably about as high as I'd want to go with that stuff, especially if it gets stronger over time.
It's either should HAVE or should**'VE**, but never should OF.
See Grammar Errors for more information.
RF Pistachio SC is basically an upgraded TFA pistachio. Just as creamy but with more nutty goodness involved and less juiciness, which makes it a bit more realistic. I haven't found a recipe I enjoy with TFA pistachio that I didn't enjoy equally or more with RF subbed in.
###Description
> Source: Wikipedia: Pistachio
The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans. Commercial cultivars vary in how consistently they split open.
> Derived by: Bake It Right: Flavor Charts
> Did some excelling on this to pull tertiary flavorings. So for instance Papaya Mixes with Banana, Papaya mixes with Bourbon, Banana mixes with Bourbon, so you got three flavorings as a base there.
I got no further than than your second pairing before I was already intrigued. Pistachio/Apricot/Cranberry? Sign me up!
Pistachio pear has me thinking.
Thought I might add this, it's my Pistachio Green Salad recipe I created for a DIYorDie article back during Christmas. This is a holiday dessert that I grew up with as a child, and is something I still make during Thanksgiving. Its a creamy, marshmallow dessert with light pistachio and pineapple flavors, its really cheap and easy to make, this this recipe is damn near spot on. The version I make at home is pistachio Jello mix, miniature marshmallows, chopped pineapple, Cool Whip, and cottage cheese. Once its all mixed together I also add crushed pistachios on top. The HS Ice Cream mixed with the TFA VBIC, and FA Meringue and TFA Bavarian Cream Makes the perfect mixture to create the flavor of Cool Whip with the thickness of cottage cheese and perfectly compliments the TFA Toasted Marshmallow, while adding sweetness to the TFA Pistachio. The FA Walnut is at just the right amount to help the richness of the Pistachio without overwhelming the flavor. CAP Golden Pineapple is my favorite pineapple flavor, and I think it works well in this recipe at 1.5%, but it's very light and mostly works as a fruit sweetness but can easily go up to 2.5% for a pineapple flavor, or can be changed out for another pineapple entirely dependent on your preference.
Mix
2% TFA Bavarian Cream 1.2% CAP Golden Pineapple 2% HS Ice Cream 1% FA Meringue 3.2% TFA Pistachio 1% Toasted Marshmallow .75% FA Walnut
Here is a link to the original article https://diyordievaping.com/2016/11/22/the-holidays-with-rage/
Awesome, Rage, thanks for reposting that here!
Formatting for anyone who wants to read the ingredients easily without following the link (though I did follow the link, and it made me want to start six months early playing with that Pumpkin Pie):
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2% TFA Bavarian Cream
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1.2% CAP Golden Pineapple
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2% HS Ice Cream
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1% FA Meringue
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3.2% TFA Pistachio
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1% Toasted Marshmallow
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0.75% FA Walnut
So far I've tried FE, TFA, INW and FW Pistachio and of those FE is the strongest. I'm not a fan of nut vapes so I couldn't tell you which is "best". I would probably say TFA because it's the easiest for me to mix. The others are pretty strong. I make this recipe for my dad. He likes it okay. I was trying to clone Vape Kitchen's but it failed. http://e-liquid-recipes.com/recipe/1324661/Pistachio+Ice+Cream
That is a ton of pistachio trials for someone who's not nuts for nuts.
Lol... I know. Well, the thing is I don't just mix for me... and the INW, TFA and FW were sent to me via flavor swaps and what not. My dad loves pistachio so that's the main reason.
My notes:
TFA Pistachio is sweet and a little bit creamy and a little fake. Faintly like pistachio pudding to me. It pairs great with bakeries and other creams when you're looking for ice cream and/or custard.
FLV Pistachio is very realistic and strong. It starts out nutty with a decent bitter skin note and finishes a little creamy like a Hazelnut. I've used it with tobaccos and other spices as well as an attempt at baklava with pistachios. I paused that recipe at SFTing all the honey. Lol
Pretty decent pistachio ice cream recipe. TFA is the only pistachio I have, so I can't compare it to others, but I've been enjoying this recipe.
Green Cream
TFA pistachio 4% TFA vanilla bean ice cream 4% FA marzipan .5% FLV sweet coconut 2%
Needs at least a 3 day steep, mixed at 70/30 VG/PG
Enjoy!!
It looks like you're trying to mention other users, which only works if it's done in the comments like this (otherwise they don't receive a notification):
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/u/nicobeak
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/u/Tiptup300
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