Watch City Simply Orange 
in a Abe Herbaugh and Diet Coke on the side.
in a Abe Herbaugh and Diet Coke on the side.***What Are You Smoking, December 2024?***
- Thread starter JimInks
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@HeavyLeadBelly As someone who has had Burley Flake #1 and HH Burley flake I will compare them for you. I have never had burley flake #2. Bear in mind I’m no Jiminks….
HH Burley flake has a peanut-buttery/chocolatey burley flavor some serious complexity from the Virginias. The Virginias offer a touch of grassy sweetness every so often but also a floral note. The floral note (when you find it) is what makes HH Burley flake so incredible and complex. The whole blend is tied together by a kiss of dark fired Kentucky, which adds a little bit of creaminess and body. It could be an all day smoke as it’s light in nicotine. For my money, it’s not too similar to burley flake #1.
Burley flake #1 is a powerhouse of a blend, full of earthy burley flavor and a touch of fruitiness from the Perique. This blend is much, much higher in nicotine than HH burley flake. I get none of the floral flavors from HH but lots of earth, chocolate, and a touch of fruitiness with a hint of spice.
HH is more of a complex codger/all day smoke. Burley Flake #1 is much heavier on the palate, more earthy, higher in nicotine, and not quite as complex.
Thanks! HH Burly Flake is a fav of mine and I have several pounds of it cellared. The C&D flakes intrigue me but I never caught on with OJK or Pegasus so why I asked about the comparison of the flakes to MB. If one of C&D burly flakes is closish to MB I’ll pick up a tin to try out. Appreciate the response!
This MB HH Old Dark Fired RR is hitting the spot this afternoon. In a Savinelli Porto Servo 614 with lemon water. 
Trying to get motivated to handle some business today. But first... :P
...a little pick-me-up Kentucky in a Celebi deep lattice.
...a little pick-me-up Kentucky in a Celebi deep lattice.
Did a set of walking reps on this cold, windy day, and smoked a bowl of year 2016 D&R Three Sails in a slight bent black pattern etched 1977 Lorenzo Lorsan Sigma level top billiard with a gray swirl acrylic saddle stem. It's time for lunch.
Not entirely. When he's hurt, he disappears until he's better. Being around other ferals when a cat is hurt makes it vulnerable, so it'll avoid potential trouble. And Abner is very shy as it is. Also, I know he has a home, but I don't know where that is.
Finishing up some Chenet's Cake from last night, then it will be some Exclusive in the Rossi. Listening to PA state championship football games on the radio. 
One can rarely be sure with cats. One of ours, Tabitha, used to go out when we went out to work and rejoin us in the evening when we were back. One day she came back with a message written on her collar - a request to 'Owner' to call a certain number. I called it, and it turned out to be the number of a truck farm on the other side of the woods behind ours, where she used to hunt. "She's with me now," replied the receptionist in the office portakabin. "Sleeping in front of the heater". She used to get extra meals there, too. The request to call was because the company was due to relocate and they weren't absolutely sure she had another home but if she did, they didn't want to take her with them - which otherwise they would have done.
Finally grabbed another jar of Pegasus. Last jar fell out of my truck and shattered, the Oklahoma wind took care of the rest. Anyway, enjoying it in the Devil Cutty. 
Morning Smoke, and a Thread Challenge - my creature of habit re-established itself and I loaded the McQueen Barrel Rider with Mad Fiddler. Bracing!
Here's a challenge for all of you folks in this thread. My plant is blooming again, and the flowers and stemlets to which it is attached will be in bloom in a day or two.
I've posted before that my Mom was a trained cook who often wrote food columns for the Vancouver Sun in the 1950s when I was a boy. Her skills were passed on in a somewhat reduced manner to me - I'm pretty good in the kitchen, and my knife skills will allow me to dress out, de-bone and pack out an entire deer in about 30 minutes in one large backpack.
My cooking is pretty fair, and friends always look forward to an invite, which I enjoy as well. So, I'm designing an appetizer, based on home canned trout pate over a bed of sesame oil and manuka honey infused kimchee, placed on a round drycake of spelt flour and a sprinkle of moringa powder. I will garnish the appetizer with the two fairly substantial blooms with a bit of their foliage. And they are meant to be eaten as an integral flavour to the appetizer itself.
My inspiration for this was our own Sultan of Smoke and his culinary proclivities, and I'm thinking, with his permission, that it should be named after him. I'm truly boring with names. I'm an academic and I don't want it to sound like a paper I'm publishing.
So pitch in, guys. I've seen some of your descriptions of tobacco and you're way better at this than I'll ever be.
What say ye, Jimi??
I've posted before that my Mom was a trained cook who often wrote food columns for the Vancouver Sun in the 1950s when I was a boy. Her skills were passed on in a somewhat reduced manner to me - I'm pretty good in the kitchen, and my knife skills will allow me to dress out, de-bone and pack out an entire deer in about 30 minutes in one large backpack.
My cooking is pretty fair, and friends always look forward to an invite, which I enjoy as well. So, I'm designing an appetizer, based on home canned trout pate over a bed of sesame oil and manuka honey infused kimchee, placed on a round drycake of spelt flour and a sprinkle of moringa powder. I will garnish the appetizer with the two fairly substantial blooms with a bit of their foliage. And they are meant to be eaten as an integral flavour to the appetizer itself.
My inspiration for this was our own Sultan of Smoke and his culinary proclivities, and I'm thinking, with his permission, that it should be named after him. I'm truly boring with names. I'm an academic and I don't want it to sound like a paper I'm publishing.
So pitch in, guys. I've seen some of your descriptions of tobacco and you're way better at this than I'll ever be.
What say ye, Jimi??
This morning I had a pipeful of Samuel Gawith 1792 Flake after breakfast and now I'm having War Horse Bar after lunch, in my usual Dr. Grabow Lark.
My own mixture whole leaf perique chopped. VA PS 201 Burley. It’s so good. I love it. Well I made it to my taste. 510ks. The smooth one of the 2.
WCC Flake #558 in a Mike Couch blowfish.
cleaned up after a nasty wind storm from Wednesday night into Thursday morning. Now enjoying Coniston Cut Plug
Sounds interesting. The nearest I've ever come to this, is a sort of donburi of smoked mackerel on top of kimchijeon (kimchi pancakes) served with grilled aubergines in miso and stir-fried shiitake mushrooms, concocted by Mrs. B. We never gave it a name. Obviously, Jiminks' approval would be desirable but I can image that, from the myriad dishes that are named after the great and the good (such as Pavlova, Charlotte Russe, Beef Wellington, Eggs Benedict, Peach Melba, Bismarck Herrings, etc), some of the eponymous illustrious just had a dish stuck on them and, like it or not, couldn't detach themselves from it. Anyway, how about:Morning Smoke, and a Thread Challenge - my creature of habit re-established itself and I loaded the McQueen Barrel Rider with Mad Fiddler. Bracing!
Here's a challenge for all of you folks in this thread. My plant is blooming again, and the flowers and stemlets to which it is attached will be in bloom in a day or two.
<SNIP>
My cooking is pretty fair, and friends always look forward to an invite, which I enjoy as well. So, I'm designing an appetizer, based on home canned trout pate over a bed of sesame oil and manuka honey infused kimchee, placed on a round drycake of spelt flour and a sprinkle of moringa powder. I will garnish the appetizer with the two fairly substantial blooms with a bit of their foliage. And they are meant to be eaten as an integral flavour to the appetizer itself.
My inspiration for this was our own Sultan of Smoke and his culinary proclivities, and I'm thinking, with his permission, that it should be named after him. I'm truly boring with names. I'm an academic and I don't want it to sound like a paper I'm publishing.
So pitch in, guys. I've seen some of your descriptions of tobacco and you're way better at this than I'll ever be.
What say ye, Jimi??
Jimchi Trout?
Peterson's Deluxe Navy Rolls in a Giovannozzi bent Dublin.
That is one of the most unusual pipes I've seen!
C&D Old Joe Krantz Red Label in a Ser Jacopo Cymatium L2 horn.
