Milk Dud tips?

Wow! Not more than fifteen minutes ago I polished of a box of Milk Duds, while watching "Machete". Now I read this thread. What an amazing coincidence. :)
 
Question?

What is the time period that they should be soaked?

What is the temp of the milk?

How much should they be pressed?

The hard you press them, does that make them play different? i.e. a jump break tip?

Skip
 
Gazeli, you and Skip are a breath of fresh air. Glad you guys are here.
What I do is put fresh tips in a tupper wear bowl (I always burp the bowl) and soak them overnight in milk.
Come the next morning I pour the whole mess over some Cherrios and eat them.
The morning after that (timing is everything here) I fish them out of the crapper and give them a quick rinse.
I find that they come out a nice chocolate brown, medium to medium hard, and that pressing isn't necessary. Just dry 'em and apply 'em.
Thus far, I have noticed a couple of things, while playing with them, I feel is worth mentioning. (1) I detected a slight, but distinct odor when breaking with them. (2) My cholesterol level went down ten points. :)
 
Tramp Steamer said:
Gazeli, you and Skip are a breath of fresh air. Glad you guys are here.
What I do is put fresh tips in a tupper wear bowl (I always burp the bowl) and soak them overnight in milk.
Come the next morning I pour the whole mess over some Cherrios and eat them.
The morning after that (timing is everything here) I fish them out of the crapper and give them a quick rinse.
I find that they come out a nice chocolate brown, medium to medium hard, and that pressing isn't necessary. Just dry 'em and apply 'em.
Thus far, I have noticed a couple of things, while playing with them, I feel is worth mentioning. (1) I detected a slight, but distinct odor when breaking with them. (2) My cholesterol level went down ten points. :)
Click to expand...

You're one sick puppy. Welcome to the club. :)
 
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