mgaretz

Pot roast with potatoes, carrot, celery, onion, peas and corn. Made in the IP.

The next night, scooped with a normal teaspoon, served over bananas.

Ok, folks, near perfection at last (for a dairy-free, reduced sugar dessert)! Same basic recipe as last time, just changed from the Lite Ice Cream to the Regular Ice Cream cycle. Perfect texture right after spinning. Only flaw is a slight bit of ice on the sides. Here is the recipe: Base: 12 ozs plain unsweetened almond milk 60 grams of sugar 60 grams of Whole Earth erythritol/monk fruit blend 22 grams of coconut oil powder (80% fat) 1.5 tsp of stabilizer blend (2 parts carboxy methyl cellulose, 1 part guar gum, 1 part lambda carrageenan) 1 tbs vegetable glycerin Flavoring: 1/4 cup peanut butter powder 1 tbs Torani Classic Caramel syrup 1/2 tsp sea salt (table grind) Directions: Mix all dry ingredients in a bowl (primarily to disperse the stabilizer to keep it from clumping) Add wet ingredients to a blender, followed by the dry Blend on low speed until well mixed, about 45 seconds Pour into pint container Freeze for 24 hours Process on Ice Cream cycle Enjoy

Yet another pork chop and grilled squash on the NFG, also with leftover BBQ pork fried rice.

FYI, Sam's Club is putting the Creami (standard model with all the cycles and three containers) on sale on 11-29 and 11-30 for $129.

Cincinnati Chili.

Had some more of the latest batch and it remains excellent.

Thought that must be it but it reads like nus g nus.

Salmon, made on the NFG. Just about the best I have ever had, crispy on the outside but juicy and flaky on the inside, and done in 6 minutes not counting pre-heat. Served with steamed Brussels sprouts with butter.

Yet another pork chop in the NFG with grilled carrots and squash. I think I am addicted.

What is that third ingredient?

Here is the latest iteration after the initial spin and freezing overnight, but no respin of an kind. Perfection! Half the sugar, no discernable difference in taste vs full sugar. Perfectly smooth and no iciness. I owe a lot to @paulraphael for the stabilizer help! This scooped easily direct from the freezer with just a teaspoon. Shown over bananas. Next I will try to reduce the sugar to 25% and see where we get. For now the recipe is: Neutral Base: 12 ozs plain, unsweetened almond milk 60 grams of sugar 60 grams of Whole Earth brand Erythritol/Monk Fruit Blend (Costco has it) 22 grams of 80% fat coconut oil powder (I use Nutricost brand) 1 tbs vegetable glycerin 1.5 grams stabilizer blend (2 parts carboxymethyl cellulose, 1 part guar gum, 1 part lambda carrageenan) Flavoring for peanut butter salted caramel: 1 tbs Torani Classic Caramel Syrup 1/4 cup peanut butter powder 1/2 tsp sea salt The dry ingredients should all be put into a bowl and thoroughly mixed to keep the stabilizer from clumping. I put the liquid and then the dry ingredients into a blender and blend for 45 seconds on low setting. (On my BlendTec that's one press of the speed up button and let the cycle complete.) For this one, the initial spin was done on the lite ice cream cycle, and the result was too soft, so required refreezing to harden up (like normal churned ice cream). I believe that an initial spin on the normal ice cream cycle would have allowed it to be eaten immediately, but I will test that on the next batch.

The latest batch was frozen in the big freezer and still came out like soft serve, so I think it's because I am using the lite ice cream cycle, so next time I will try the regular ice cream cycle. I spun it about 4pm and put it back in the freezer, Ate some at 7:30pm and it was firming up nicely with no hint of iciness. I think it's going to be just right tomorrow tonight. This recipe was modified back to 1 tbs of glycerin and I am using a stabilizer blend recommended by @paulraphael.

Sirloin, cooked SV then seared, served with corn in butter.

Mine only came with soft.

Misfits is now in California. I stopped using Imperfect some time ago and never started back up. They have a $30 order minimum, not sure I can use that much produce.

The second spin didn't really change anything.

And finally here are the same fries made in the BSOA. They were cooked on air fry mode at 425F for 22 minutes. They were OK, but some were overcooked, others were undercooked, not many were just right. (Didn't keep me from eating them.) But the BSOA comes in a distant second to the Ninja Foodi Grill, so the win goes to Ninja. Next I am going to try fries in the NFG without the half hour water soak. Instead I am just going to rinse them. I do that anyway, putting them in a bowl, filling with water, dumping and repeating before the longer soak. In the first two rinses you can see the starch in the water. None in the long soak. And why do we care if the excess starch is removed anyway? Isn't one of Kenji' secrets to crispier oven potatoes to rough up the surface so more starch is exposed?

Burger, cooked SV then seared, served with fries.

After freezing but not respinning, the hardness was right, but a teensy bit icy. I ate some but did a respin (on the actual respin cycle, a first for me) and it seemed better. Back in the freezer and will report again tomorrow.

One of my usual stir fries with char siu, noodles, onion, mushrooms, celery and bok choy.

The second batch tasted perfect (with the right amount of salt) but after spinning on lite ice cream it was very soft, milkshake like. I'm freezing and will spin again tomorrow. I am thinking my kitchen freezer doesn't get as cold as my upright freezer. This and the previous batch were frozen in the kitchen freezer, all other have been in the upright.

Well after the second spin on the ice cream cycle it was still a tad icy/grainy but better. I couldn't take the salt any more so I ditched it and made a new batch. We'll see how it is tomorrow.

Yet another pork chop on the NFG - I guess I like them! This time the squash and carrots were put in together and both were quite good, the carrots could have another few minutes.

Got my second Shingrix shot late Saturday afternoon and you basically have the same kind of reaction after the second Covid shot, so I didn't feel like cooking much and soup sounded good. This was a can of Campbell's Hearty Chicken Noodle to which I added a generous amount of char siu along with some corn and peas. (What I really wanted was some War Wonton soup from one our favorite Chinese restaurants, but was too lazy to go get it.)