Mustache Note

johnnyreb · Oct 8, 2014

I'm coining a new term, at least I've never seen it used before: Mustache Note. You guys who sport a big bushy cowboy stache, a la Sam Elliott or Wilford Brimley style already know what I'm talking about. Sorry ladies. I don't get much from the room note especially when my pipe is the one creating it. But with some of my favorite tobaccos shortly after my pipe I get the greatest mustache note!
I'm no longer concerned about room note. I want to see TobaccoReviews.com start rating by mustache note!

puffdoggie · Oct 8, 2014

Johnnyreb, check out this thread: http:pipesmagazine.com/forums/topic/moustache-note
BTW: I agree.

johnnyreb · Oct 8, 2014

Thanks puffdoggie. I didn't use the search feature first and should have.
When I hear & read comments about tobaccos having a hint of chocolate or a nuance of currants & raisins for example, and I sometimes don't get that I just assume my palate is burned out from too many years of hot peppers & spicy foods. But I definitely get those suttle notes from my mustache. I guess they don't call them "flavor savers" for nothing!

warren · Oct 8, 2014

I have one of those! There is indeed a note, my wife used to comment on it.
In my younger days I used to offer mustache rides (to the opposite sex of course), price negotiable and dependent on weight and the distribution of said weight. I comped more than one rider. For some reason, which I never fathomed, this particular ride was wildly successful when I worked in Russia and Japan, less so in the US.

johnnyreb · Oct 8, 2014

Figured you might get arrested for something like that in Russia.
I really enjoy the note from my mustache. It fills the gap between pipe bowls.

brudnod · Oct 8, 2014

Perhaps the web site should have a query of who has a mustache. I certainly have born one since age 16 when I got hit by a 7 iron trying to teach someone to play golf. Hides the scar nicely and frankly I can't shave across the scar so it will be permanent...

cosmicfolklore · Oct 8, 2014

Ha ha, yeh, and beard note. I can sometimes get an aroma from my beard when I lay my head down on my pillow. I don't think my beard ever fully loses the aroma.
But, there's also the teeth note. I can taste most Virginias on my teeth for hours after I smoke. If I am where I can't smoke, I'll find myself running my tongue across my teeth to get that tangy Virginia taste.

johnnyreb · Oct 9, 2014

Big beards are one reason I don't like nose warmers & short pokers. Lighting one up, it's just a little too close for comfort!

bulldogbriar89 · Oct 9, 2014

because of work I can not grow my beard but I have a goatee and it does hold the pipe tobacco smell

johnnyreb · Oct 9, 2014

Had a chance to sample a bowl of Peterson's Nutty Cut this afternoon. An aro I probably wouldn't buy without trying it first. It left a very nice mustache note of dried fruits & macadamia nuts on the stache. I think I'll pick up a tin for the holidays and special occasions. Still enjoying the note!

warren · Oct 9, 2014

I had an aroma of Balkan for a while and then I ate a peanut butter sandwich. Ummm! Skippy creamy . . .

johnnyreb · Oct 10, 2014

Glad it was Skippy Creamy, Warren. Can't have peanut chunks in the stache! Then if would be more than a flavor-savor.

tbradsim1 · Oct 10, 2014

Warren I have an old codger in the nurseing home who has a big cowboy mustache, smokes, I buy him his smokes as he does not have much money, he's a talkative sob I believe he was vaccinated with a phonograph needle, to get him to shut up I feed him a peanut butter sandwich, grinds him to a halt, loves peanut butter so that's the only time I get peace and quite when I visit him. LOL

warren · Oct 10, 2014

MMMmmm, peanut butter!
A pilot in Nam, a colonel I believe, wrote a little cook book filled with recipes he'd gathered from different guys om the field. It's an easy way of cooking with peanut oil.
Here's one I thought to be extraordinarily good:
One thick (1/2inch or so) slice of Bermuda or Vidalia onion, slathered in peanut butter. Wrap it in foil and todd it on the coals of a bbq or camp fire. Come back in 40 minutes or so, dependent on heat, and squeeze the onion. When it start to soft and feels a bit mushy, it is ready to eat.
Any sweet onion will work.
Wished I'd kept my copy.
Do the same with a frankfurter, just cook through, and you're in for a treat.

johnnyreb · Oct 10, 2014

"Here's one I thought to be extraordinarily good:"
Core the center of a Vidalia onion out like you would an apple. Fill the cavity alternating between tabs of butter & a tablespoon of brown sugar. Cover the outside of the onion with butter and wrap in aluminum foil. Cook on grill as described. Delicious when served with steak and other grilled veggies.

warren · Oct 10, 2014

I'll give that one a try next time I fire up the hibachi. Thanks!

prndl · Oct 10, 2014

quarter up a vidalia and wrap up halfway with tinfoil...swab a thick pat of real butter between each slab and soak her in la. hot sauce...wrap her all the way up and grill her.
there are 3 reasons I haven't shaved in right at 40 years...food and baccy are two of them.

tbradsim1 · Oct 10, 2014

Wrap bacon around that onion Warren.

warren · Oct 10, 2014

MmmmMMM! Bacon! God bless the Pig! Bacon on top of bacon, wrapped in bacon is really good!

Mustache Note

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