Not really. If she really does represent GH, she's been really hateful to members here when asked about the company. I have her on ignore as well.
How Long do Lakeland Toppings Last When Cellared?
- Thread starter Skippy B. Coyote
- Start date
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Well, I suppose all I can say is that two wrongs don't make a right and we can still be civil in spite of the modern world suggesting otherwise. Maybe the real lesson here is that I shouldn't post before I've had my morning coffee and am all cranky.
I feel you man. Forums are tough cause you can’t edit what you’ve said after a certain amount of time and everything you say is etched in stone.Maybe the real lesson here is that I shouldn't post before I've had my morning coffee and am all cranky.
We are, that's why we employed the ignore option.
Your admonishment is noted my new friend. It was given after I apologized, but that’s ok.Well, I suppose all I can say is that two wrongs don't make a right and we can still be civil in spite of the modern world suggesting otherwise. Maybe the real lesson here is that I shouldn't post before I've had my morning coffee and am all cranky.
Enjoy the rest of your day, and happy smokes to you.
After the nuclear apocalypse 
, all that will be left is cockroaches 
eating Twinkies and smoking 
Lakelands.
, all that will be left is cockroaches eating Twinkies and smoking Lakelands.
And my apologies for harping on you after the fact. I guess we all have our days sometimes, but it's water under the bridge now so best wishes and happy smokes to you as well!
Good grief. The world is challenging enough. I don’t know which is worse, …. but truly, there is no model of decorum here to be found worth emulating as a gold standard. Rodney King, my friends…the good Mr King.
LOL.....same spokeswoman. Still like a good drink as and when. Very much connected with the company. Thank you @cosmicfolklore for finally accepting I am the owner!
And if stating the facts is deemed rude or treating people like crap then you have a weird view of the world.
But similarly I have just chosen to ignore those few who have seemed to make it their mission to denounce everything I say. I have not been hateful to members but if you are going to give it and be rude and disrespectful, then be man enough to take it when given back.
Again nothing has changed with the actual sauces. The only difference is that post merger and under new management, more quality control was put in. This meant that where in the past you would get one person scenting that was maybe rather heavy handed and did not follow the recipes exactly, compared to another who was less so and someone that concisely followed instructions, batches would differ considerably, it is now much more controlled and the same level of sauce applied each time to give more consistently. So those saying it used to be much more heavily sauced, then yes there was probably the odd batch that was, same as there will have been batches with much less sauce, some batches where the recipes were followed exactly, others were it was not......now there is much more consistency. But the actual recipes, the actual toppings used have not changed. The staff are mostly the same, the machinery is the same, the processes are the same.......
And if stating the facts is deemed rude or treating people like crap then you have a weird view of the world.
But similarly I have just chosen to ignore those few who have seemed to make it their mission to denounce everything I say. I have not been hateful to members but if you are going to give it and be rude and disrespectful, then be man enough to take it when given back.
Again nothing has changed with the actual sauces. The only difference is that post merger and under new management, more quality control was put in. This meant that where in the past you would get one person scenting that was maybe rather heavy handed and did not follow the recipes exactly, compared to another who was less so and someone that concisely followed instructions, batches would differ considerably, it is now much more controlled and the same level of sauce applied each time to give more consistently. So those saying it used to be much more heavily sauced, then yes there was probably the odd batch that was, same as there will have been batches with much less sauce, some batches where the recipes were followed exactly, others were it was not......now there is much more consistency. But the actual recipes, the actual toppings used have not changed. The staff are mostly the same, the machinery is the same, the processes are the same.......
Most of the time I can't stand him but he is telling the truth.
there's telling the truth and being rude.you can tell the truth without reasorting to rudeness
@gawithhoggarth now that there is more consistency in the application of the sauce, can you please increase the quantity applied?
I found it interesting that some blends were not actually discontinued, but all combined into one blend.
They aren't gone, they've just morphed into one blend... And that blend is the same as it has always been.
I wonder if STG will try to sell us that kind of bamboozlement. Haha
They aren't gone, they've just morphed into one blend... And that blend is the same as it has always been.
I wonder if STG will try to sell us that kind of bamboozlement. Haha
I saw some bluntness but nothing rude. Actually much kinder than the recipient deserved.there's telling the truth and being rude.you can tell the truth without reasorting to rudeness
Except there used to be similar complaints that blends were too heavily scented.
And then do we do we try and change it for all blends, only some.....different ones for different markets......increase just a certain component of a topping (there is no one "lakeland essence") but then that may change the way a product has to be registered and recorded.......
Increasing the actual quantity of topping added does not necessarily make it stronger, just makes the tobacco wetter. If you start changing the components of the toppings/flavourings you are changing the recipes and changing the blend and product. Hence why we now stick to the actual recipes and how it was originally recorded as being produced and try and ensure that is the same each time a batch is made.
All very good points. I think the only real universal consensus among pipe smokers when it comes to sauce proportions is that Ennerdale Flake should be obnoxiously heavily scented, but past that it's a bit of a "different strokes for different folks" sort of situation. Outside of Ennerdale I'm pretty satisfied with the by-the-book sauce proportions, but I definitely would like Ennerdale to be a bit punchier.
gawithhoggarth Please understand I am not trying to be rude or mean in any way.
However, I have smoked 2013 era Ennerdale (still have a little) and the new Ennerdale sauce does NOT compare.
Please, please, please, return my favorite smoke to the way it was. It is by no means my favorite as it is now.
If it means adding more sauce and charging a bit extra, I will gladly pay!!!
Thank you for your consideration.
However, I have smoked 2013 era Ennerdale (still have a little) and the new Ennerdale sauce does NOT compare.
Please, please, please, return my favorite smoke to the way it was. It is by no means my favorite as it is now.
If it means adding more sauce and charging a bit extra, I will gladly pay!!!
Thank you for your consideration.
Please understand that Ennerdale now is the same as it was - its just in the past there was far more variation in batches. There is no 'new' sauce. It's the same. You can't just change the ingredients - that may require a change in registrations, ingredients lists etc. As already stated it is not just a case of adding more sauce - that does not make it stronger, just wetter. As explained in the past there was far more variation in the way the 'sauce' was made - now there is not .
There would be no way of knowing how to go 'back' to what some say it was, as that was batch variation caused by human lack of consistency. We now produce to the recipes that are written down and have been for a long time.
Certainly in the future, as and when time and resources allow, we could look to make a similar but stronger blend, however if the components change (which they would have to), then it maybe deemed a new blend for registration purposes and there is no guarantee that it would then even be available to sell in the USA. That is something we would have to discuss with our distributor. There is far more to consider than simply adding more sauce.