Oh wow, I’m in!

Holy ****! I see you like a little risotto with your truffles

Did that 2 nights ago. Sous vide from frozen at 123 for 45 mins. 90s sear on one side and plopped right on top like his. Great minds think alike.

I have a regular instant pot (two, actually), and a Ninja Foodie. The Foodi comes with an absolutely delicious garlic parmesan shrimp risotto recipe. Probably basic for this forum, but it's really good. Risotto is great in the instant pot, as are lentils.

https://m.ninjakitchen.com/recipes/s...tto-primavera/

Might not follow it exactly but gives me inspiration. Thanks for sharing.

It was an absurdly priced add on at the French laundry. It’s shocking how fast 350pp turns into 700pp at that place. Worth all the pennies though.

They had a security person accompany the truffle slicer lady.

This awesome, I think I need to hit up the French Laundry one day. Seems like all my buddies are moving to Silicon Valley so good to visit them out that way.

KJS, this is one of my favorites. The bone marrow is to evoke the traditional pairing of Milanese risotto, Osso buco. If you are missing a protein main, I would suggest that.



The other suggestion of seafood risotto also a good idea. I tend to go with shellfish due to lack of "stock fish" in the US.

lol, thats crazy about the security person. I've never had truffle (except whatever little bits may have been in food I ordered, I look forward to trying a big chunk like your photo)

So I did some research and it sounds like this is the mix used for the the Dole Whips at Disney world:



which made a nice soft serve like this:



Turns out soft serve isn't so easy to bang out as you have to get just the right mix of sugar and fat or it freezes up in the machine (which happened to me repeatedly with the recipes I made up or followed that were made for normal ice cream). When it froze up on the mixing blade, it still made good ice cream but it wouldn't come out by pulling the handle so I had to pull everything apart and scrape the ice cream off the blade snd store it in bowl in the freezer.

Turns out you have to have a Brix level of 20-30 to get the smooth stream coming out of the machine

What the hell is a brix level you say? Well, I didn't know either and had to look it up:

How do you find the brix level in a solution? You have to have a Brix Refractometer which of course Amazon sells and had on my doorstep within 48 hours:



The Dole whip package came in around 22 on the brix scale and came out of the machine ready to eat 5 minutes after pouring it in making it the fastest easiest recipe I have done thus far.

The Dole package is easy as pie and came out great in my machine but I suspect it doesn't taste as good as a whip made with fresh milk or cream and real pineapple. Once I get the hang of how to create my own mixes in the 20-30 brix range, I'll see if I cant create a more natural Dole Whip but it sounds like I may have my work cut out for me because the folks who have YouTube channels touting soft serve all recommend just buying the mix and not killing yourself trying to find that sweet spot the needed to create soft serve that easily flows out of the machine.

Soft serve, who knew it would be so complicated?

20-30% sugar w/w seems like a lot of sugar. I wonder how that compares to normal ice cream?

I'm not sure but IIUC, the brix reading isn't 100% sugar, its the percentage of dissolved solids which can be milk and other solids as well so hopefully its not all comprised of sugar

Made some Spam Fried rice. Was fantastic.

Instant pot Moroccan chickpea stew with eggplant, onion, sweet potato, cauliflower, raisins, cumin, caraway, ground ginger, jasmine rice, harissa sauce





Soy sesame and mirin broth with rice vinegar, ginger, garlic, dry fried tofu, 6 minute eggs, spinach, maruchan noodles, sambal

my bad, I think you're right if this is accurate:

I measured around a 21 brix so that would be 21% sucrose

great job Jack, that egg is a nice finishing touch

oops, conflated young's with Jacks given the timing of each post, yours looks good too

We should do a Spam cook-off ITT

45 day dry aged spam, smoked, then finished in the outdoor wok?

^^lol^^

Black Betty update:

lol 'do we have brakes'.

fun times Yim.

Gimme that Dole Whip with a shot of good rum poured over top

i propose Yim posts every BB vid from here moving forward. can i get someone to second the motion?

can do, will do

Oh hell yes