Timmah!

An interpretation of Xerjoff Richwood, Lux Opulent may open with Sicilian Bergamot, Tangerine & Grapefruit, but it settles into an indulgent creamy Mysore Sandalwood, with accents of Damask Rose. After a few hours the Rose fades & Patchouli, vanilla & musk notes accompany the still dominant Sandalwood, with what seems to be a little Oudh in there, although not listed. A nuanced, woody clean scent with the musk holding it together with the bright notes still in the background.

You can read reviews on the website, or better yet make a post on the DUA Facebook page asking people what they think of a fragrance. If you want to see if DUA makes an inspiration of a particular fragrance, you can enter the original fragrance's name on their website in most cases. You can also search by particular notes to see which fragrances feature it. The Facebook group page is: https://www.facebook.com/groups/theduabrand/?ref=share&mibextid=NSMWBT Oh, & one important point: While many DUA fragrances smell great straight out the box, some need to be sprayed a few times & sit for a few weeks to develop, since some are shipped right after being made.

Lol, no I'm not selling. I'm just a fan of fragrances & this house in particular. What makes them great is that every creation is at the highest concentration possible, which is extrait de parfum. Most designer brands & even overpriced niche are only Eau De Toilette concentration, with a handful being eau de parfum. If you've ever liked a particular fragrance, you've probably encountered the disappointment of it being discontinued, watered down over time, or even reformulated to where it's a shadow of its former glory. What DUA does that's awesome is they revive discontinued fragrances, restore reformulated fragrances to their original glory & issue them at Extrait concentrations. Some of them smelling even better than the original. The owner, Mahsam Raza, being a master perfumer will put his own spin on a fragrance, tweaking & amping certain notes in some cases to create what he sees as an improvement. He also sources the ingredients from the same suppliers as the original in most cases. You can also buy a sample to see if you like a fragrance before spending on a full bottle. There is also a DUA Facebook group where he interacts with customers to keep them informed on new releases & take feedback, suggestions & requests for fragrances. If you don't like a fragrance, it's pretty easy to sell or trade it on the page with other DUA members. He also creates hybrids, tribrids & even quadribrids by combining popular notes from 2, 3, even four fragrances. The most popular being Casino Elixir, a hybrid combining notes from Baccarat Rouge 540 & Creed Aventus. It's nice to spend $50 & enjoy a unique fragrance that's discontinued, costs $500+, or is watered down, reformulated. You could say I'm a fan, as I've spent over $3,000 on DUA alone, with several people in the group having spent considerably more, even having whole rooms dedicated to their collections of DUA & other fragrances. A real testament is that there are people who sell their original so they can buy several of DUA's interpretation. This ends my TED talk. If you want any advice or suggestions, feel free.

@StormCrow. Bro, get checked for H. Pylori. 90% of ulcers are caused by it. Antibiotics will clear it & your ulcers will go away.

Be well, brother.

For those interested, here is the website. I make nothing from anything bought. https://theduabrand.com/products/king-of-judea-attar-extrait?gad_source=1&gclid=CjwKCAiA0PuuBhBsEiwAS7fsNap4nOhcHv0CYrY_4D2_NJmF45IEaxgm9UR0ELIVlRgzRY4kwH2dhRoCDAYQAvD_BwE

Inspired by Parfums De Marly Herod, this is a warm amber woody fragrance perfect for cooler weather. The honeyed tobacco at the heart envelops you with a relaxing scent bubble that includes nuances of vanilla, patchouli, cinnamon, incense & more. An iconic fragrance, this is a sprayable attar that will last 24+ hours on clothing & will draw compliments from people seeking out the scent to enjoy it with you. Highly recommended

I thought you were gonna speak on spending a couple days in the remote wilds, having the civilized mind with all its preoccupations come to rest, & returning for a time to the awareness that exists, out there.

Thanks. I use unrefined coconut oil for my beard...I just spray some onto a dab in my hand. But these fragrances being extrait de parfum concentration, you're already enveloped in a scent bubble just applying to clothes. I find scents that close to my face fatiguing after a time.

Inspired by Roja Parfums Creation E paper label. Rich, boozy cognac & tobacco with vanilla undertones are at the heart of this relaxing fragrance resting on a base of patchouli, contrasting nicely with an opening blast of Bergamot, Neroli, & jasmine. I'd almost call this a linear scent but for the complex intermingling of the base notes, presenting individually & combined from moment to moment. A dark, smooth, relaxing fragrance. This juice has grown darker in the 2+ years I've owned it. Beastly projection & sillage that lasts 6+ hours on skin & 12+ on clothing.

Because it's expensive for full service on a Camaro, I should needlessly overpay for plugs for a Civic.

Only thing shoots me while invisible is the helicopter

I'm also happy to report the blocking feature on our website works great!

Plugs arrived; authentic like previous purchases & working well.

Ahhh, thirsty tr0ll is trolling Carry on. However, your free trial of 'please pay attention to meeeee' has expired.

I ordered Bosch plugs, derpus. They also have the OEM NGK plugs available...it's not TEMU.

OMG, you're gonna be unstoppable with them admin. h@x!

Doesn't justify 4X retail. Bought off Amazon...free returns

I can buy them on Amazon for $7 each; my effort to buy them from a store was to buy locally. However, not if they're gonna try and fuck me for 4X the price.

Yeah; I was trying to spend locally. But not if it means an attempted ass fukkin'.

Went to O'Reilly's to get a set of 4 plugs for my Civic. He said they're $29. I say great, that's the same price as Amazon. He says, that'll be $127.53. You just said $29 That's each. I just turned around & walked out. Bitch of it is, I bet they wouldn't even spit on the tip first.

Awesome, so pizza dough would be less work for you than some of your bread recipes. Should get some cultures from www.sourdo.com Worth it. Can easily maintain the cultures in the fridge.

Well shit: You've done tons of baking your whole life & even enjoy it now as a hobby, yet you suspect making pizza dough might be 'too much work'? Do you use baker's percentage/percent hydration, where each ingredient is measured as a % in weight of the flour? Same deal with pizza dough for a ballpark, then dial it in literally by feel, adding a little water or flour as needed to get the desired consistency. A wetter dough is always preferable to a drier dough. I like it nice & tacky while still not tearing away with pieces sticking to your hand. I still don't know where people get the idea they need to work the shit outta doughs & then are surprised & disappointed that the end product of all that unnecessary effort is tough. The least amount of mixing required to blend the ingredients returns the best results for me. I started out learning to make a well in the flour & add the liquid to that. Some time later I found that incrementally adding the flour to the liquid makes for a much easier & even distribution of the liquid throughout the dough. I add 1/3 of the flour, mixing it in with the handle of a wooden spoon, let it rest 15 minutes, then repeat 2 more times. When the mass is cohesive enough to handle, I then minimally work it by pushing the edge up & under into the center, forming a ball. So it really is the minimum amount of handling to prevent the gluten from tightening up. The resting distributes the liquid & also allows the native enzymes present to process the dough for you. Autolysis.

It's not much work at all. I just mix the flour into the liquid in 3 increments, letting it sit for 15 minutes each time. It's called autolysis, where you let the enzymes do the work for you. Years ago, used to measure ingredients by volume, now everything by weight for accuracy. But after making literally thousands of pies, you learn to go by the feel of the dough, which accommodates for variations in humidity, flour grain & moisture level, etc. It's not a lot of work, just time to let the dough alone & do its thing. Many people actually needlessly overwork the dough, making it tough.

Oh, & the cupping on that freshly sliced pepperoni, spreading its magic over the pie...