So I posted earlier about a question concerning a 6 month old bottle of old nic river mushroom scented base.
U/Ediblemalfunction told me to repost my flavor review
So for the sake of science...me having a dusty bottle and never have tasted flavor...curiosity got me....
No....dont....the voice in my head said
2.5% tpa honey....questionable nic base@ 6% 50/50
Tasting notes.
Imagine being in a house that has been abandoned for years...dusty and dank. You open a kitchen drawer...find an old ricolla cough drop..and try it...while sucking on the cough drop version of grandmas purse...you find a rubber band and an old bandaid...and pick them up and put them in your mouth.
While sucking on the cough drop, bandaid and rubber band...you open the door to the attic and the change in pressure blows funky attic dust and rat droppings in your face and mouth.
Freaking out...you fall from the fold away ladder...swallowing the mix of flavorful items. As you get up gasping for fresh, non hell house air...you rush out of the house. Sprinting for dear life..you catch your foot on a broken step on the porch...falling face first in a muddy patch of grass.
You sit there crying...picking grass from your teeth...wondering why you went there in the first place
Hours later...2 bottles of water, teeth brushed, flossing, listerine and a shower and a reflection on what I am doing with my life. My mouth tastes like I licked a dirty truck tire...that some how had hair...and told me I'm ugly.
Upon further reflection of the experience I am offering a new addition to the blessed trinities.
The Unholy Tinity
6% TPA Honey 6% TPA cheesecake 6% ooo cheese
It is currently steeping....or festering....brooding...
Equipment needed (required) Gloves Goggles Face mask Ventilation Jesus A beaker and mixing supplies to be immediately be discarded as bio waste
Upon mixing...store in a cool, dark, demonic place
Pray for my soul
I still remember my first go with tpa honey. Even at .1% and 6 months of steeping, trying it every month or so. It was too damn much.
How does anyone tolerate this stuff enough to add it to a recipe.