Is there anything that u cherish from Jedi master snuff maker Chef Daniel instead of his legendary snuffs??For me it’s a white snuff dish he gave out to a few people.I got mine signed by him :D/ That’s something I will cherish dearly src=“http://snuffhouse.com/uploads/imageupload/256/M1YTT641MSNA.jpg” alt=“1481193390581-1839701961” title=“1481193390581-1839701961”/> 
I do remember sending him a few cigars here and there. Just the fact that he would have enjoyed them works for me. Such a great man.
4 Likes
Nice. I only had the pleasure of getting snuffs from him.
3 Likes
He was generous with advice about preparing homemade snuff. The information that he shared with me made a big difference in the results I got.
5 Likes
That’s awesome Hawaiian!
3 Likes
All my OM snuffs are in their own cigar box. I never used his snuff daily, as I found it very rich in flavor and scent, and my daily snuff tends to be more plain. That said, I have about 15 tins left, and I will think fondly of Daniel whenever I take a pinch.@cpmcdill, he instructed me on how to use my vintage Cuban sticks to make a fine cigar snuff, which I still use today.
7 Likes
@mrmanos Care to share the recipe? I have quite a large stash of cubans and rarely smoke cigars anymore.
I’ll second the white dish - I love it for dry snuffs (I think he gave it to me by mistake with an order since I never asked for it, though I wouldn’t be surprised if he was just being generous). That, and my big ass amber jar of Antebellum… I just can’t bring myself to crack it open!
My dad stopped by my place yesterday to visit my dog while I was at work. He informed me that he helped himself to some Olde English Toast (2015). He appreciates the Old Mill snuff, and I think that may actually be the real reason he visits my dog when I’m away.
4 Likes
@Zanaspus: This is for a simple toast, stovetop method. Crumble a cigar or 2, grind it in coffee mill, sieve it once to filter out big particles, then put it in a small pan on the stove, high heat, but not enough to make it smoke, stirring all the while, for about 5 minutes. Then put it in a container with a lid, add water with salt dissolved, about 1/2 a teaspoon, and and stir well. Add the water/salt slowly, don’t soak it, just moisten it evenly. Stir until mixture is smooth, then put lid on, and store in dark, cool place for a few days. Thats it! Really simple, really easy to make. The result will vary according to type of cigar used. I used Cohiba, they were light colored, Corona sized, about 6" x 44, and made a medium strength snuff. Daniel told me that this recipe will work for any type of cigar, and that with experimentation, you can add scent, or more or less salt, and wind up with something quite nice. I tried his idea also with some very old Levi Garrett Scotch, and put it in the oven, instead of a pan. I left it in a little too long, and it acquired a scorched, burned flavor which was kind of yucky, but got better with age. I found a tin of it recently, and over the past 2 years it had mellowed out a lot, and was actually pretty decent. Just give it try. I still have about 8 of those cigars left, but I’m spoiled, and really like all my brand-name snuffs. If the EU ban, or whatever it is, takes place, I’m happy to make my own.
2 Likes
@Hawaiian_Ryan, I have some zip lock bags Chef D sent me early on, that had my name elegantly printed out on labels which were then put on the baggies. They say " For Mister Juan Manos", needless to say, they are now cherished items in my collection.
4 Likes
Niceone @mrmanos! And that tin is amazing @Hawaiian_Ryan. I have a fair few tins from him, with my name on / hand written labels. They’re empty now, but symbolise so much to me. Difficult to describe without being emotive, but I’m sure you all know what I mean. He was a special fella, irrespective of snuff.
2 Likes
What I cherish from the Chef is an email in which he said from my posts on this forum, he could tell I really understood what tobacco was about. Coming from him, I consider that a great compliment.
2 Likes
The three snuffs I recommend he make and did produce. Sarsaparilla-root beer Sugarbush-maple Butternut 2015- salted carmel nuts So unfortunate I never got the chance to try any of them. But I will always taste them in my mind. If I could ever physically get a hold of any of them I don’t know how I would react.
2 Likes