- Thread starter
- #10,841
We all know peking sauce is already spoke for. Poor, Aflac.As you well know, there are many types of glaze. Which should the SOP be based on?
I say we start with a Buff, add something to give it a rust colored head and call them Honey Lacquers. Maybe add something to give it a peach colored carriage later on. Call that line Sweet n Sours.
 
	 
 
		 
			
		
		
		
	
	
			
		 
 
		 
 
		 
			
		
		
		
	
	
			
		 
		 
 
		 
 
		 
 
		 
			
		
		
		
	
	
			
		
 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		