when to use honey vs glycerine?
I noticed for dry shishas people sometimes use honey, glycerine, or both. The Egyptian stated in another thread that he may throw honey and mixed fruits into a blender with Nakhla. Why not glycerine? What makes the deciding factor one which to use? (glycerine, honey, both).
I added honey to some Desi and Salloum and all it did was bubble up and stick like crazy to the bowl and burn. What's the point of honey? Why not only use glycerine? I hope sum1 could answer these life mysteries.
Tangiers - Pear, Orange Soda
Nakhla - Double Apple