That recipe is interesting, SMT.Butterscotch Panna Cotta
FW Butterscotch Ripple 3.7%
FA Butterscotch 2%
FA Caramel 1.5%
FW Natural Butterscotch 0.8%
FA Madagascar 3%
FA Whipped Cream 1.5%
FLV Cream 1%
@Zazie can you please add this to your blog? TIA
Question, if you were to make a recipe just Panna Cotta, how would you put it together?
I’ve never been willing to spend that much on a Dani. You’d think that for that money it would be sealed like a vault.
Thanks mate,
it gets fixed, gets interesting with the price though.
It's my purple SBS.
The lesson is, however, if you have an expensive mod, it should not be left with juice in a room that is fired hard.
Yep, was disappointing that it was not gasket up with 510 connection.
If you are unlucky as in my case where KFL'21 had the air hole against the back of the mod you will not see that it is leaking, until you’re gone use it.
Good morning random folks.
Plans? OK . . . Couldn't fall asleep until I finally realized I didn't take my sleeping pill - that was at 4AM . . . . Woke-up at 8:30, so a nap is on the days aganda . . . Other then that, not planning on much happening today besides meds/eating/TV and getting prepared for the usual weekly regime and to finally get the results from the Orthopedic Dr about the MRI of my knee Ihadover 2 weeks ago (Dr went on vacation and one works 3 days week - NOT NICE
). . . Not anything exciting - Such is the "Life" of a Old Crumugen who lives alone . . . . Just Sayin' . . . .
You would think so. I have a mini Dani because it was a gift from Anna. No way I'd even try to buy something that expensive.
In real life Panna Cotta recipes have heavy cream(s), a vanilla and unflavored gelatin. Some recipes use half-and-half instead of cream(s) and some use a combination of the two.
With that in mind, for a basic Panna Cotta recipe I would start with this:
FA Madagascar (Vanilla Classic) 3%
FA Whipped Cream 1.5%
FLV Cream 1%
FA Milk 0.75%
Alternatively, you could go with FA Vanilla Bourbon for a darker more earthy vanilla to make it more tasty and less generic. If you do, go with a lower percent, like 2%, or it will take over the mix.
I think that would give you a decent Panna Cotta base. Then add whatever fruit(s), chocolate, nut, caramel, butterscotch or whatever other flavor(s) you might like over the top.
Panna Cotta Tiramisu would also be tasty. It you like FA Tiramisu go with 0.25% (it's strong). The tiramisu would add some tartness to the Panna Cotta. Same thing with adding a coffee flavor like FA Cappuccino or FA Dark Bean (Coffee Expresso).
Hope that helps!
thankfully I’m cuddled up with my Yorkie Haley. She loves to nest in her Patriots throw blanket. Found a local guy to shovel me out and no power loss at all!
Im feeling very grateful this morning!
How about my other New Englanders faring?
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Maybe consider using a Kayfun Prime instead of a KFL21 on your Dani SBS??? My Prime's never leak. They have juice flow control so you could always shut the flow of juice off for added protection. Just a thought.
My KFL19's don't leak juice out of the AF either. Make sure the wick tails in your KFL21's are not touching the center airflow block (see photo). After you install your wick, and juice it up, slide a pin or paper clip, under the wick shoulders (closest to the coil) and gently move those towards the sides of the juice wells on each side. That will prevent juice from leaking down the center AF and out of the deck airflow hole.
You want your wick shoulders to look like this...
You can see where space was created underneath each shoulder. That's a Prime build deck. The build decks on the Prime, KFL19 and KFL21 are the same.
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In case anyone wants to know, there is a cold wave down here in Florida . . . In the low 40's overnight and bearly got into the mid 50's during the day . . . Same temperatures happening tonight, with the possibility of it getting as low as the 30's . . . Just Sayin' . . .
Iguanas are falling from the sky in Florida
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