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mexican butt poppers by Jarvis Feffingmudging - Thu, 31 Aug 2017 23:34:27 EST ID:N1RuQkKE No.24770 Ignore Report Quick Reply
File: 1504236867752.jpg -(54105B / 52.84KB, 450x450) Thumbnail displayed, click image for full size. 54105
sup jenkers

im workin on a new batch of Mexican Butt Poppers and i'm wondering if I should use the regular flamin' hot cheetos, or the extra spicy brand. does Maltodextrin content factor in? I want a better product, but my test boofs aren't going so great.
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Walter Crucklehood - Sat, 02 Sep 2017 16:26:54 EST ID:hWwP8XMA No.24771 Ignore Report Quick Reply
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of those two, the 2x spicy, but if you can, get flaming hot pork rinds. the extra fat content and lack of fiber make for a really dense, sludgelike, and morbidly putrid base.
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Oliver Husslefirk - Sat, 02 Sep 2017 18:50:04 EST ID:t61z7GUu No.24772 Ignore Report Quick Reply
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The old turbo flame always seems to do the trick when i need to spice up a batch. The disodium inosinate gives it a nice, frothy header

Try doing a dextrin extract on that bag of cheetos. It might solve your sub par boof problem


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