As always, the purpose of this thread is to gather the community to explore a category of 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, this is also where you can comment to win the the Bakery 2 Pack ($70 value!) from Flavorah and the new Flavorah recipe book!
This pack includes: Waffle, Berry Cheesecake, Brulee, Chocolate Deutsch, Cinnamon Roll, Donuts, Fried Dough, Lembas Bread, Maple Bar, Oatmeal Raisin, Pastry Zest, Pralines, Pumpkin Bread, Tricks Cereal, Vanilla Pudding, and Wheat.
Check it out, FOTW now features a neat new poll where you can vote for your flavorites:
#DIY SURVEY - VOTE HERE PLEASE
##DIY SURVEY - SEE PREVIOUS RESULTS HERE
#This week's flavor is... SYRUP DELIVERY SYSTEMS (Pancakes, Waffles, French Toast)!
(Things you use to help deliver syrup into your facehole)
How did that get to be the FOTW?
It was requested!
>If you're not interested in the upcoming FOTWs, please take this opportunity and comment to request one that interests you (or send me a PM to do that).
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Past FOTW posts can be found here
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The NOTED podcasts, which are basically video FOTWs, are listed on this sheet, maintained by /u/apexified
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You can find these and more in a comprehensive collection of Flavor Facts created by /u/OdieDoodah
#In case you missed it, last week's FOTW was: Bavarian Cream
#Next week's flavor will be: Breakfast Breads (Croissants, Muffins, Nut Bread, etc)
The week after that will be: FOTQ2 (New Hotness)
The week after that will be: Cheesecake
The week after that will be: Chocolate Milk/Milk Chocolate
The week after that will be: Tobacco Time: Sweet Stuff
The week after that will be: Cones
The week after that will be: Blue Raspberry
The week after that will be: Rose
The week after that will be: Fruity Cereal
The week after that will be: Plain Cereal
The week after that will be: Citrus Sodas (7up, Sprite, Mt. Dew-type)
The week after that will be: Pumpkin
The week after that will be: Cranberry
The week after that will be: Gingerbread
The week after that will be: Peppermint
The week after that will be: Wine
The week after that will be: Champagne
The week after that will be: Marshmallow
The week after that will be: FOTQ3
The week after that will be: Raisin
The week after that will be: Woodruff
The week after that will be: Flavors of the Year
The week after that will be: Desert Tobaccos
The week after that will be: Cantaloupe
The week after that will be: ??? You decide ???
I have some notes from when Waffle was the FOTW ages ago.
INW Waffle - We don't talk about INW Waffle. RIP. Hats off. Moment of silence.
LB Belgian Waffle - I know many people who have tried this one like it a lot, but I feel like I’m missing the point here? Perhaps I didn’t take it up high enough? I’ve seen it at 6% and even up to 8% but I would caution against that because I’m getting some TH at 4% and I’m afraid it would only get worse as you go higher. It tastes a little like a toasted, bready Eggo with a very light maple flavor, but some of that might be power of suggestion because it’s called waffle. I’m afraid if you gave it to me in an unlabeled bottle I’d just call it some kind of nondescript baked thing plus a hint of syrup. Doesn’t have that real fresh waffle-iron flavor but is warm and bready. It’s a toaster waffle. Sweet and has some richness but I wouldn’t call that richness butter tasting per se. Definitely needs butter and more maple if you’re like me and drench your waffles in that stuff. Might work to add a toasty flavor to anything where the maple wouldn’t be unwelcome or would be overrun. Maple flavor doesn’t come out much at all at 3%.
Solub Arome Waffle 4% - ConcreteRiver has a review of this on reddit where he calls it “a slightly dirty waffle cone” and I’d have to say that’s pretty spot on. All of that review is spot on. Read it. That's exactly what I experienced with this flavor.
FLV Waffle - Tastes like mushrooms. Very bad. “I award you no points, and may god have mercy on your soul”-level bad.
TFA Belgian Waffle - A bit of a weird bitterness in there. Rich, almost custardy-like notes, buttery pancake or wafflesque thing might be a good addition to bakeries for that toasty flavor and richness but not quite a waffle and that weird note just ruins it. I have heard about people using it successfully really low like 0.25% and steeping the hell out of it.
TFA Waffle - It’s like ingesting Ms. Butterworth’s bottle and all. Nice buttery flavor, decent fake maple syrup, and... plastic. Seriously, no bakery here to speak of, and I hint of plasticy weirdness along with that buttery syrup. Struggling to find a use for this. It’s a shame because a single-flavor buttery maple could be useful for things like waffles.
WF Crepe - This is not really a syrup delivery system because what kind of animal puts syrup on crepes, but I'll include it here even though it's a better fit for "breakfast breads" next week. I get a light, slightly raw-tasting, eggy bakery thing. In other words, yes, it’s a crepe. Although the crepe part is just perfect, there’s a slight indistinct fruity note to the finish that could limit it’s useability to crepe + fruit combinations, unless it’s easily covered up. But it is easily bent to different fruits, it certainly won't clash with any berries. Might also be useful for adding that eggy bit to other bakeries if the fruity thing can be incorporated or overwhelmed.
crepes are basically pancakes so why not?
Anyways have you ever been able to find a decent waffle any recommendations? seems like they don't exist,
but FLV blueberry muffin is actually pretty close to a blueberry eggo waffle at least to me, I think it could be mixed to make a great blueberry waffle
no idea what to mix it with though.
Crepes are NOT pancakes, your mother was a hamster and your father smelt of elderberries.
I don't think there's a super great single flavor waffle now that INW Waffle is discontinued. Liquid Barn's might be your best bet but even it needs a lot of help. Maybe FW, I haven't tried that one. Maybe Molinberry's newer waffle flavor?
FLV Blueberry Muffin certainly has the right blueberry for a blueberry waffle, but I'm guessing you don't want any maple with that, so this is a conundrum.
I'm canadian so maple is alright i guess as long as it's not too strong
Maybe we do crepes differently here but my mom the hamster would make crepes alot (and shes a french hamster)
They were literally just thin pancakes, not saying your wrong maybe it's geological thing but wikipedia agrees with me at least
https://en.wikipedia.org/wiki/Cr%C3%AApe
I am so glad this is the FOTW, this is the first time I feel I actually have anything useful I could say. I’m still new-ish to mixing and usually any input I might have has already been said in a better way. I loveee the flavor of maple syrup in real life. But I have a hard time tasting a lot of syrup flavors in a Vape. CAP maple (pancake) syrup is not what I expected it to be when I ordered it based on its name lol. It has very little sweetness to it and seems like it’s purpose is as an accent not a primary flavor. The closest thing I’ve found to real maple syrup is FW vanilla butternut. It’s a bit of a misnomer because it has no squash taste to it and is instead a dead on maple syrup. The CAP maple pancake syrup accents this very well. I’m still figuring out all the uses for vanilla butternut, as I feel it could be good in more than just a waffle or pancake recipe. If anyone has any suggestions or experience with this I’d love to hear it.
I have an unreal love for breakfast foods, particularly those that are syrup delivery systems. I think the one area of foods that made me even consider working on bakery recipes at all. The thing that might be hardest to manage with these flavors is that a lot of them kind of presuppose how you're going to use them, having maple or spice notes that aren't necessarily unwelcome, but do tie your hands on how you're going to use a flavor.
a few times I've used SDS flavors in mixes:
Blueberry eggos
Apple bourbon bread pudding
Dripwich++
Breakfast of the Gods
What does putting FW and TFA Belgian waffles together get you?
I tried CBV Waffelteig (waffle dough) last week at 2%.
CBV doesn’t mean Chemicalburnvictim here, it‘s a german flavor company (cbv-aroma.de).
SNV that flavor is amazing, authentic sweet waffle dough, slightly baked taste to it.
After one day the taste gets fuller.
After 3 and 7 days the flavor stays the same, it doesn’t change with a steep. It’s very tasty but not very voluminous. Creams, Cakes and Fruits would be great pairings to get a really nice waffle out of this. Syrup should work too but I think some cake to deliver more body is needed here.
I need to use the word voluminous more often.
Aaah, this and breakfast breads and FOTQ2, followed by cheesecake, yes, a month ahead of all deliciousness. I really appreciate all the work you do for this community. Truly selfless. ✌️☺️😊
Here's a recipe I've been hoarding for a long time, just biding my time, until I decided to.
Notes: About a year ago i went to a local rolled ice cream roll place with some friends that allows you to fully customize what gets chopped up into that ice cream that they super cool on that plate in front of you. I chose some milk-tea for the base ice cream, a grainy-type cereal to be chopped up into it, condensed milk drizzled on top, in a taco shell shaped waffle cone. It was so good, i decided there had to be a way to come close to recreating a profile like this. Milk tea seemed to be a lot of work finding the right black tea, and the right dairy and hoping they blended together so i just skipped over that part. A creamy, spiced waffle type.
LB Belgian Waffle: I don't really get any of the cinnamon notes that have been described here, just the kind of bready and dessert type of flavor. I really don't want any fake maple syrup taste in this mix at all. Partly, because i grew up using real maple syrup and can't stand anything else, and partly because that wasn't what i was going for here. I wanted something bready- some sort of base to carry the other flavors. Plus, those slight spiced notes that i get from this really mix well with the other flavors.
RF Condensed Milk: Really wanted an up front creaminess that i get to mix with the waffle base here. It works really well with the vanilla note and spiced notes i get from the other concentrates and doesn't make the waffle taste soggy or overly wet.
TFA Vanilla Bourbon: At first, I used DIYFS Holy Vanilla, but when that went to V2 the concentrate wasn't nearly as good and Holy Vanilla was hard to find. When looking for a suitable replacement, I really needed a concentrate that had a rich vanilla to remind me of something close to the milk tea and to really darken that condensed milk flavor. Madagascar Bourbon Vanilla comes close. It's not quite as potent as Holy Vanilla, and it's missing some of the spiced notes, but it comes close. Vanilla Bourbon is the bottom heavy note that balances out the top heavy Condensed milk. It works well withe the buttery bakery that is Belgian Waffle, and it creamy without being a dairy flavor. If you happen to have a stockpile of Holy Vanilla, use it at 1%.
Will probably post this in the August recipe thread there as well.
​
CREAM AND ROLL
(LB) Belgian Waffle - 6%
(RF) Condensed Milk - 1.5%
(TFA) Vanilla Bourbon - 2%
Hey, I've posted notes on the Watermelon and Bavarian Cream episodes of Noted on their respective FOTW threads. Just search by newest comment first. Hope they're helpful.
tfa pancake smells really nice. it's pitch black and seems "grainy"
I've not once been able to create a recipe I enjoy with it.
It's been a very long time, but IIRC it's incredibly dry and a little harsh?
I have tfa Belgian Waffle...I don’t quite know how to use it if I am honest. It sort of sticks out in a mix and I’ve not really found it to be very good. If you have tips on how to make it behave, that’d be awesome. Other than that, I am severely lacking in the SDS (syrup delivery systems) department.
It needs help
and it needs very very much to be something that takes an assertive position in the mix.
I like it mixed 1:1 with FW waffle, to make something of an Eggo base. It is integral to making my blueberry eggos work.
Not a traditional waffle or a syrup delivery method, but I’m hoping to find a Stroopwafel recipe that is relatively straightforward. Or maybe I just need to buy more flavors...
Stroopwafel you say? I need to get back on that grind.. was stuck at v3.1 and kinda let it rest bc/ temps where kicking up so i was more in a fresh fruit vape kinda mood. This is what i have now, will tweak this more in the coming months http://tjek.nu/r/zCTC?token=5857ce0d3b89caf
I missed out on Dutchie. INW Waffle YC was discontinued before I got into DIY.
Has anybody tried it with MB Classic Belgian Waffle as a substitute?
LB Belgian Waffle made me come to the conclusion that I'm sensitive to something that a lot of bakery flavors have - Some kind of abominable compound, that just makes it seem like I threw a handful of Red Hots in my mouth and chomped down, while someone held their hands over my mouth and nose and I was left gasping for air - with these dreadful spicy cinnamon beans in my throat.
I guess that's one of the ways I see that we're all different in the way we taste and perceive flavors. It is god awful!
MB Classic Belgian Waffle has none of this spicy cinnamon - but not really anything good either. I guess I could experiment with adding something to give it that characteristic caramelized bread/sugar taste that belgian waffles have - cause by itself it has none of that. It's just sweet bread to me.
Noone mentions Waffle Dough Sasami. It supposed to be the closest thing to the old INW Waffle. The smell and taste is like the real ice cream waffle.
To me, RF French toast is spot on, if you have 3 years to let it steep....no but seriously you have to wait at least 4 weeks since it's the VG version that i'm talking about here....me I have no problem steeping a juice for 2 or 3 months so.... Anywhere between 6 to 12% with a little bit of FA maple syrup and your custard of choice and you have a simple but tasty recipe.
Try this out (unfortunately needs a steep) I admit... these profiles.. no matter if a great recipe, gets old pretty quick. This is the best waffles and syrup I made. The Breakfast Cereals, Sugar Cone, and Waffle Cone make a very authentic "freezer waffle". Try out this trinity and let me know. The Brown Sugar, Golden Butter, and Maple Syrup make the perfect topping. Needs a solid week steep for this to come together proper.
Ingredient|% :---|---: Breakfast Cereals (FA)|1.00 Brown Sugar (TPA)|1.00 Golden Butter (CAP)|0.50 Maple Syrup (FA)|1.50 Sugar Cone (SC) (WF)|1.00 Sweetener (Sucralose) (FW)|1.00 Waffle Cone (FW)|3.75
Flavor total: 9.75%
PART 1:
Noted Ep. 162: SYRUP HOLDERS (ft. Forment Life, Isuamadog, HumanPuck, TeslaDelMar)
(Episode aired on 4th August 2020)
(Ranked from worst to first)
French Toast:
RF French Toast: Really flat. Read more as toasted nuts in an underwhelming custard.
Tested at various %s. Got the same result at every %.
5.32
OOO French Toast (One Shot): Has all the elements, but they come in separately. First get syrup, then butter, then slightly burnt, eggy toast. Not particularly good.
7.03
OOO French Toast: Mostly syrup. Dry, doughy, a little fluffy. But not French toast, no eggy-ness. No cinnamon. Bland.
Tested at 2%, 2.5%
8.19
TP (Tasty Puff) French Toast: At 2.5% as a SNV it was boozy. After 5 days it was pretty decent. Wasn't eggy enough. Could pair it with some sort of custard to add some egg? After 10 days had some vanilla notes and a bit of a doughy body. Could be a good base for a French toast recipe. Isuamadog tried it at 3%, steeped for a couple of days. Thought it wasn't too bad, but wasn't too impressed.
Tested at 2.5% and 3%.
11.06
There's probably not a great, compete French toast flavour. Going to have to build it yourself. It's tricky to get all the different distinct notes all in one single flavour. But the closer a single flavour gets to the finished product the harder it is to bend it into what you're trying to do. Limits versatility of that flavour. When Forment build a recipe he wants to get as close to the base components as possible
FE French Toast: The only one Forment has actually used in a recipe. Really heavy on the eggy, vanilla, custard element. With a light background bread note. So it's more like the batter you'd put on French toast. Works paired with something with a fried note, Forment used FA Zeppola to make a bread pudding. But doesn't have enough bread and lacks the buttery, pan fried note for French toast. Isuamadog also thought it lacked the buttery, pan fried element. But had a nice, toned down cinnamon and a good sticky feel that goes with the strong eggy note. Missing the toast. But makes it pretty versatile and useful.
14.50
Recipe: Apple Bourbon Bread Pudding by Forment_Life (ATF)
16.22
Pancakes:
TFA Pancake: Like a cheap, frozen pancake would do in the toaster. A little too dry, a little too crispy. Grainy. A little bit of really cheap tasting syrup. Isuamadog thought it wasn't awful, but not a pancake.
17.35
HS Pancake: Isuamadog ranked it worse than TFA. Predominantly peanut butter. Smells like peanut butter in the bottle.
18.50
NF (Nature's Flavors) Pancake: After 5 days steep HumanPuck got cinnamon with hand sanitizer. After 10 days still perfumey. Isuamadog thought it was ok, didn't get hand sanitizer. Got cinnamon with a touch of syrup and something like a soft cookie. Not a pancake. The cinnamon is a nice bakery cinnamon.
HP tested at 5%. Isuamadog tested at 4%.
20.12
WF Crepe: Lemon zest or slightly sweetened lemon juice note, which can limit versatility. Really nice, delicate, bakery that definitely comes across as a crepe. The lemon can be covered in a mix. But have to make an effort to do so. Forment has successfully hidden it with banana and peanut butter in a recipe.
22.52
Recipe: Breakfast of the Gods by Forment_Life (ATF) 23.51
RF Pancakes: Not a lot of flavour, even at 4%. Pancake air.
At 2.5% just had a touch of maple.
24.25
OOO Pancake: A lot like a soft sugar cookie. Not a lot of maple syrup. Could be useful if you already have it but Isuamadog wouldn't recommend getting it just to try to make it work.
Tested at 3%
26.04
PART 2:
Noted Ep. 162: SYRUP HOLDERS (ft. Forment Life, Isuamadog, HumanPuck, TeslaDelMar)
Waffles:
INW Wunder Waffle: Excerpt from EdibleMalfunction's post, he couldn't do more than a couple of hits. Nauseating. Subtle artificial chocolate note then disgusting rotten bread. Yeasty note. TeslaDelMar concurs with EM's assessment. Tastes like butiric acid, AP and chocolate.
Tested at 2%, steeped 1 day and again after a month.
FLV Waffle: Really bad. Forment tested it at 1.25%, tastes like the smell of opening a bag of sourdough bread that has gone visibly moldy. Lingers in the nose and mouth. HP tried it at 1 drop per 10ml as Concrete said it wasn't so bad at that concentration. Got some earthiness, like mushrooms with a touch of sweetness. Isuamadog tried it at 1%, got mushrooms, made him gag. Also tried it at 1 drop per 20ml and barely tasted anything.
Tested at 1%, 1.25% and 1 drop in a 10ml and 20ml.
30.47
Tesla's hypothesis is AP plus butiric can end up tasting like rotten bread. Both INW Wunder Waffle and FLV Waffle share that off note.
CAP Waffle: Mostly maple syrup. No bready note. A very forgettable maple syrup, very meh. Not very sweet. Like brown simple syrup.
36.24
FW Blueberry Graham Waffle: Forment tried it at around 3.25%, a toned down FW Blueberry on a graham cracker. No waffle. There was nothing buttery and too dense for a waffle. Distinctly FW Blueberry. HP tried at 3%, blueberry dominant. Also got an Eggo style waffle you'd put in the toaster. Got less of an actual graham cracker and more of just the spices from a graham cracker. Not a good waffle. It you added something buttery, like VT Croissant it could maybe be worked into something pretty decent.
Tested at 3% and around 3.25%
37.33
FP (Flavor Phoenix) Belgian Banana Waffle: Tesla could only test as SNV. Smelled like bourbon in the bottle. Contains a lot of ethyl alcohol. As a SNV tastes like a weird banana bourbon. Not pleasant. HP tried it after 5 days steep, got banana bourbon syrup that wasn't bad. Definitely useable in some sort of boozy mix. Banana is on the runty side, more artificial. Isuamadog got some waffle, but mostly banana and got the bourbon note.
40.12
HC (Health Cabin) Waffle: Thin, kind of weak. Non descript, light bready-ness. Maple note. Not much flavour.
43.54
NF (Nature's Flavors) Organic Waffle: Mostly butter with a little bit of syrup. No waffle.
44.57
TFA Waffle: Came across as slightly better than an Eggo style waffle. But still a cheap waffle. Far too much fake, artificial maple syrup. Nice butter note.
45.53
MB WW Waffle: MB Glamour Chocolate on a wafer cookie with a little hazelnut spread. Doesn't taste bad. But not a waffle.
47.36
LB Belgian Waffle: Not a bad waffle. Broadly hits all the elements of a waffle, has the right doughy-ness, not too heavy. But has a non descript spice note. Forment thought it was cinnamon-ish. HP tested it at 6.5% and picked it out as anise. A little bit sweet. Has waffle bready-ness. The spice note limits versatility. Could pair with something like PUR Country Apple so the spice note would fit. It's also a bit thin. Could use with something else to give it body.
Tested it at 4%, 5% and 6.5%
48.43
NR (Nicotine River) Waffle Crunch: Forment got Kellogs Active cereal. Cornflakes with hints freeze dried strawberry. Not a breakfast waffle, more of a waffle cone if anything. Forment might use it in a parfait recipe and lean into the strawberry and add some tart yoghurt. Isuamadog also got cereal. Like a waffle toast crunch. Not too heavy on the AP, like a lot of cereal flavours. Pretty good as a cereal.
52.46.
FW Waffle Cone: Forment Tested at 2% with a week's steep. Really nice and pretty accurate to a waffle cone. Needs ice cream! Tastes like a freshly made waffle cone. HP tested it at 4%, thought after 10 days it was something in between a sugar cone and a waffle cone, but still accurate. At 1.75% as a SNV Tesla thought it was very cardboard-y. Isuamadog tried it at 2.5% with some steep, was good. Halfway between a waffle cone and sugar cone.
Tested at 1.75%, 2%, 2.5%and 4%
55.28.
OOO Waffle (Belgian): HP tested it at 7%, really liked it. Fairly decent Belgian waffle with a hint of vanilla. But lacks the body your want. As a SNV was dry, nice sweetness with a little syrup. But no body whatsoever. After 5 days steep was a bit like Teddy Grahams. After 10 days was more of a waffle. Had a bit more body, but was still lacking in that department. Isuamadog tried at 5%, thought it lacked body. Also thought 5% was a bit too low for a SF. Tesla tested it at 3.5% as a SNV, got a very mild waffle flavour. Probably needs to steep. Has a nice darkness.
Tested at 3.5%, 5% and 7%. Use around 7% as a SF.
57.20
FW Waffle: Humanpuck and Tesla tried it at 2%. HP just got a heavy maple syrup note and not much else. Tesla got a rich waffle, somewhat sweet. Isuamadog tried it at 3%, isn't completely accurate to a waffle. Benefits from some help. Forment usually mixes it with TFA Belgian Waffle at 1:1 ratio, creates a really accurate Eggo waffle. FW Waffle is like a sweet, buttery, vanilla dough. Lacks some body. Has some maple. Fills in everything TFA Belgian Waffle is missing and vice versa.
Tested at 2% and 3%
1.00.48
TFA Belgian Waffle: It's everything FW Waffle is missing to make an Eggo waffle. Heavy artificial maple, butter note. Reminiscent of TFA Waffle, except cheaper tasting, less vanilla. Unapologetically a toaster style waffle. Isuamadog tested at 4%, slight cinnamon sugar, toasted notes.
Tested at 4%
1.04.38
MB Classic Waffle: Really good. As a SNV Humanpuck thought it was reminiscent of FA Corn. Had a corn note with some vanilla, some crust, a little syrup. Very savoury. After 5 days it changed a lot. Turned into a great Belgian waffle. Nice doughy body. Not at all like a cheap, Eggo waffle. Like it's straight off the waffle iron, a little bit of crispness. Isuamadog let it steep for 4 days. Thought it was very accurate. As a flavour it's very prominent, so probably going to have to be the star of a recipe. Not sure how it will interact with other flavours in a more complex mix. But would likely stand up against stronger flavours that can be bullies. WF Strawberry Baked would go really nicely to get a syrupy, almost warm strawberry filling.
Tested at 3%.
1.06.16
Pain perdu is French for French toast.
Literally “lost bread” because originally it was a way to use leftover bread that was lost/wasted and had gotten stale from exposure to air.
Pretty sure Alton Brown’s French toast recipe calls for intentionally ‘Stalin’ the bread at least overnight. Fresh bread makes for soggy French toast.
#DAVE, THE JOKE ISN'T FUNNY IF YOU HAVE TO EXPLAIN IT, DAVE.
I don't have any pancake, waffle, or French toast flavors so I can't really comment on any of them. Other than, I've heard that INW Wunder Waffle is a terrible flavor.
/u/EdibleMalfunction, other people who have tried INW Wunder Waffle, is it really that bad compared to FLV Waffle, or was your perception possibly influenced a little by your hope that it would rival the discontinued INW Waffle? I haven't tried INW Wunder Waffle, I'm actually afraid to try it.
But I'm convinced that FLV Waffle isn't actually even supposed to taste like a waffle. It's just supposed to be a portmanteau for WTF and awful.
WTF + awful
WTFafwful
Waffle
FLV Waffle tastes like mushrooms found under an old rotting log in the woods. If INW Wunder Waffle is really that much worse, it must be a crime against humanity.
Is there any way to create a syrupy base if you don't have true syrup flavors? The reason I ask is that I'm in the same boat as u/jasone414. If so, or even if not, maybe a FOTW should be flavor profile creation??
Who’s winning these giveaways? 😁
Edit: It was a rhetorical question. 😛