Gotländskt Julesnus

[sharesnusinfo!]

Just a short clip made from the office at Gotlandssnus !

Hopefully it´s a bigger pinch with no lip-pulling

http://www.youtube.com/user/Snusguden?feature=mhee

[kevs]

I want that Gotlandssnus jacket that is in the backround!!

[heders]

Awesomeness! I don't understand why you made the prilla with your ice tool and then hand baked it though... lol

[sharesnusinfo!]

Awesomeness! I don't understand why you made the prilla with your ice tool and then hand baked it though... lol

don´t want a long pinch under the lip.. don´t have to put my fingers in the can (more higenic ehh

[sharesnusinfo!]

I want that Gotlandssnus jacket that is in the backround!!

Mc kinley is the brand we use for staff jackets

[lxskllr]

Very cool Jimmy. I can't wait for the Easter video when you feature the plain, Fläder, and Gul lös ;^)

[Reynard]

Very cool Jimmy. I can't wait for the Easter video when you feature the plain, Fläder, and Gul lös ;^)

It has been years since I tried it, but I remember that Gul lös was quite difficult to form a pris, either hand baked or with an icetool. It this still the case? If not I might get some, I loved the flavour. Just seemed to fall apart on me.

[kevs]

Enjoying some julesnus with glögg and homemade marzipan gingerbreads, mmmmm. With glögg the taste of snus really comes out!

[lxskllr]

It has been years since I tried it, but I remember that Gul lös was quite difficult to form a pris, either hand baked or with an icetool. It this still the case? If not I might get some, I loved the flavour. Just seemed to fall apart on me.

Years ago, they had a coarser(and better imo) grind, that was more difficult to handbake. They made the grind more fine, and while it became easier to bake, the flavor, and mouth feel went down a touch. Still a great snus, but not as good as the original grind. An IceTool helps a lot with the old stuff, but even without, you can just leave it in your lip fairly loose. The large grain size makes corralling with your tongue fairly easy. It's in separate parts, but still in one place.

[Reynard]

Years ago, they had a coarser(and better imo) grind, that was more difficult to handbake. They made the grind more fine, and while it became easier to bake, the flavor, and mouth feel went down a touch. Still a great snus, but not as good as the original grind. An IceTool helps a lot with the old stuff, but even without, you can just leave it in your lip fairly loose. The large grain size makes corralling with your tongue fairly easy. It's in separate parts, but still in one place.

Thanks for the info, I'll definitely add a can to my next order, I didn't get on with the coarser grind.

[sharesnusinfo!]

Enjoying some julesnus with glögg and homemade marzipan gingerbreads, mmmmm. With glögg the taste of snus really comes out!

Marzipan gingerbread WTF!! Give me the recipe now

[Thunder_Snus]

wondeirng when northerner or getsnus (i know same place) will get this back in stock in loose. Also wondering why the other kind of christmas snus the one in the red can is no longer listed at all in loose

[kevs]

Just buy some regular gingerbread dough and mix it with 150-200g of marzipan( depening on the amount of dough you have, always can add more to make it even more delicious) or make it yourself.
You're going to need: 200g of butter, 1,5 dl of syrup, 2 dl of sugar, 2 tablespoons of cinnamon, 2 tablespoons of ginger, a bit of clove, just a bit of lemon juice, 2 eggs, 1/4 tablesppons of salt, 2 spoons of baking soda, 8 dl of flour and marzipan about 150g

Now put a pot on a stove, add syrup and butter, then sugar and spices. Take another bowl and mix baking soda and flour and add it to pot and melt all the stuff on low heat, make sure to mix all the time! When its starting to melt, add marzipan and mix carefully. Now let it cool down and after that add eggs, mix it carefully, best way to do this is with your hands and make sure there are no big bits of flour or other stuff. Now take it out of the pot and put in plastic bag or plastic wrap and put to fridge for few hours (I've usually left it there for 24h). Take it out, make reindeers, hearts or whatever the shape you like and put it into oven until they're nice and crispy! And you got yourself nice marzipan gingerbreads! Bon appetit!

[sharesnusinfo!]

Just buy some regular gingerbread dough and mix it with 150-200g of marzipan( depening on the amount of dough you have, always can add more to make it even more delicious) or make it yourself.
You're going to need: 200g of butter, 1,5 dl of syrup, 2 dl of sugar, 2 tablespoons of cinnamon, 2 tablespoons of ginger, a bit of clove, just a bit of lemon juice, 2 eggs, 1/4 tablesppons of salt, 2 spoons of baking soda, 8 dl of flour and marzipan about 150g

Now put a pot on a stove, add syrup and butter, then sugar and spices. Take another bowl and mix baking soda and flour and add it to pot and melt all the stuff on low heat, make sure to mix all the time! When its starting to melt, add marzipan and mix carefully. Now let it cool down and after that add eggs, mix it carefully, best way to do this is with your hands and make sure there are no big bits of flour or other stuff. Now take it out of the pot and put in plastic bag or plastic wrap and put to fridge for few hours (I've usually left it there for 24h). Take it out, make reindeers, hearts or whatever the shape you like and put it into oven until they're nice and crispy! And you got yourself nice marzipan gingerbreads! Bon appetit!

Thx. Will make it this weekend sounds so great!

[kevs]

And you can always use gingerbread spice mix instead of putting all the spices separately, Santa Maria makes it if I'm correct. You can maybe even add some flavourings that you use in Julesnus