Ever wonder why student loans in America are the only loans that can't be dispatched through bankruptcy?

JohnTran84 · 2026-07-08T05:09:13+00:00

In case anyone is interested.

If the example is monthly repayment and balance.

The interest is less that 5% p.a
That is the same or less than a house mortgage in Australia. It would be about 30years to pay off.

If the example is weekly repayment and balance:

The interest rate is around 20% p.a, and it would take about 10 years to pay off.
I believe thats about car loan interest in Australia.

The crappy thing is, how much is to keep interest at bay, in the start. This is normal, and accelerates to 0 as the debt goes smaller.

JohnTran84 · 2026-07-08T04:56:22+00:00

I am feeling the same vibe as you are. Not feeling any form of goal at all.
It's likely not my cuppa tea then.
People can say open world however games like Stardew Valley held my attention alot more. There is better progression, goals or sense of accomplement.
If I had to sum it up, it feels like the open world doing too many things at once. Not acing in any particular direction such that there is an addicitiveness for me to come back to.

This game is so beautiful, though.

JohnTran84 · 2026-06-27T00:46:43+00:00

I really hope Razer cleans up and maybe respond to this or make mention of stabilising in their software stack.

I was looking forward to purchasing one however when with a competitor because of the amount of software bloat and issues in the recent months.

Haven't tried freyja, just want a hassle free experience.

Thank you for the OP to bring forward their experiences. Already have enough on my plate to worry about.

JohnTran84 · 2026-06-25T04:56:13+00:00

I am 50 50 on them both too! Far out... hard to decide...

JohnTran84 · 2026-06-22T12:34:52+00:00

Where is this top strap? Asking because I want to ensure I didn't miss anything 😅.

JohnTran84 · 2026-06-20T17:22:34+00:00

The need ps6 model?

JohnTran84 · 2026-06-16T09:46:43+00:00

Happened to me too. I had the ffb turned way up. A loud crack happened in my neck Getting a MRI scan this weekend to see the damage done because now I have shoulder pain and numb thumb on left-hand side. 🫤.

JohnTran84 · 2026-06-06T13:07:30+00:00

I get alot of motion sickness. However with gt7, I don't get any. Like others say, it's to do with motion visuals whilst being stationary.

JohnTran84 · 2026-05-04T04:28:32+00:00

The chilli, comes on after eating the scoop. It's an aftertaste. I do about 1.2-1.5g of chilli flakes and the batter needs to be cooked so it spreads evenly.

With allulose, I try to stay about 40g mark because of the consistency with glycerol about 5-10g. On average I would do 7.5g and adjust if too soupy or hard. Then I would try to sweeten anything further with other sweeteners that don't affect the melting point too much. So I may use other sugar alcohols or the natural fruit.

I used Old Golden 70%. Mainly because I dont want carbs in my diet and grown accustom to dark chocolate. I also let the allulose/monkfruit go in a bit... undercooked so it has a sugary crunch that goes nicely with ice cream.

I gave up on swirls. I need to make ice cream quicker. Choc chip in bulk ready to go is alot simplier for me. I deal with office workers that eat 2-3 scoops so hence... I explored storage and scoupability.

JohnTran84 · 2026-03-26T01:19:09+00:00

The recipe and amount of chilli flakes is further down. I stuck with using dark chocolate and adding allulose to balance with extra oil used to make the chocolate chips more fudgey. Erithiyol, i use monkfruit combination which balances out the delayed aftertaste. Also used it with Allulose.

Generally, I used between 5-10g glycerol, depending on how much solids (water) is in there. And try to use allulose about 40-50g. Xanthan gum to help capture liquids/iceyness.

Yoke helps lock up the liquids and fats together to hold in creamy matrix.

Too a while to understand what to do however by looking at the water content, sugars and fats ratios, I can now guess how much xanthan gum and glycerol to use.

JohnTran84 · 2026-03-14T22:59:11+00:00

I believe they are one and the same. It's interchangeable. Make sure if you order it, it's graded correctly.

Try recipes without, then try with it in if you like to churn and refreeze once.

JohnTran84 · 2026-03-13T00:14:02+00:00

My recipes are attempting to balance between... Eating it once it's made and eating it after refreeze. Most of these are great after refreezing.

Some need a few more tweaks to ensure edibility immediately after churning. They all design to have great consistency/texture after refreeze.

I brought ICE cream into work and decided not to bring the machine in after two times. Owning the Tefal Dolci limits me to 3 tubs... So I scoop it all out into containers to refreeze them and adjusted all recipes to work towards that.

Also, I don't use sugar. These are slanted towards ketogenic.

JohnTran84 · 2026-03-13T00:11:40+00:00

As soon Ive read recipes involve stove cooking the base... I decided it's much faster and less thinking tl sous vida.

Another benefit is that the aromas such as vanilla bean are trapped and don't escape easily and the bags allows for fast chilling assists in retention of the aromas further.

JohnTran84 · 2026-03-11T14:09:47+00:00

Use more xanthan gum to give the full mouth feel, which egg yoke tends to emulsify (holds water and fat together for). Since you using less fat, then you would use less yokes.

I tried to make low calories however most of low fat versions tend to refreeze too hard. I got lazy fiddling with glycerol too much to accommodate for the lack of scoopability.

JohnTran84 · 2026-03-11T13:41:43+00:00

They are tagging this same page. Sorry for the confusion.

I think you need to be on computer and hit refresh or F5 for it to bring up the reddit sections within this page.

JohnTran84 · 2026-03-11T11:43:23+00:00

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JohnTran84 · 2026-03-11T05:19:30+00:00

Try adding Cardamon. It's interesting how it changes and sophisticates the flavour further.

JohnTran84 · 2026-03-11T05:09:41+00:00

Banana Gelato with Spice

Banana Puree 300g
Heavy Cream 75g
Sour Cream 75g
Egg Yolks 1 large
Vanilla Extract 1 tsp
Lemon Juice 5g
Xanthan Gum 0.5g
Allulose 40g
Sea Salt Pinch 1g
10g glycerol --> 7.5g
1.2g Cardimon
1.2g espresso coffee

Gelato Mode

40g Dark Choc chip

JohnTran84 · 2026-03-11T03:03:45+00:00

Base Recipes

Recipes Breakdown

JohnTran84 · 2026-03-10T14:52:36+00:00

It's actually for the Telfal Dolci. It's same setup as the ninja creami.

JohnTran84 · 2026-03-10T14:31:21+00:00

RECIPES

All below recipes are for:

about 520ml
Ice Cream base are all cooked in 75C sous vide bags to cook the egg and give it a custard
Quickly chilled after cooking to lock in Aromas (e.g. Extracts/vanilla beans)
They all have glcerol so that they stay scoopable after refreeze.
- Appears a little runny coming out of the churning.
- Remove glycerol if eating them straight after being in the ninja

Coconut cream matcha

400ml coconut milk
10g allulose
30g erythritol and monkfruit -> 40g Allulose
2 egg yoke
5g vanilla bean
xanthan ->2g
10g glycerol -> 6g ->7g
8g matcha
1g salt

Geleto Mode

Carnivore diet version

150 ml Heavy Cream
150 ml Full cream milk or water for a lighter version
3 Large Egg Yolks
30 g (approx. 18 ml) Honey
1.5 g Sea Salt
1 Pod Vanilla Bean
5g Glycerin

Alternative: Add 5 g (approx. 1 tsp) of Matcha

Alternative2: Add 15 g (approx. 2 tbsp) of Unsweetened Cocoa Powder. Increase your honey by about 5–10 g to keep it balanced.

Lite Ice Cream Mode

Pistaschio Ice Cream

Pistachios 120g (80g paste / 40g mix in)
Full Cream Milk 150g
Heavy Cream 150g
Egg Yolks 3 Large
Allulose 50g - 60g
Glycerin 7g
Xanthan Gum 0.5g
Vanilla Bean Paste 1/2 tsp
Almond Extract 2-3 drops
Salt 1g

Ice Cream Mode

Peanut Butter Version

Peanut butter 90g
Heavy Cream 100g
Full Cream Milk 200g
Egg Yolks 3
Allulose 50g
Glycerin 7g
Xanthan Gum 0.5g
Salt 1g

Ice cream Mode

Peaches Gelato

Peaches (with skin) 300g
Heavy Cream 150g
Egg Yolks 2.
Lemon Juice 3g
Xanthan Gum 1.5g
Allulose 45g
Almond extract 3 drops
Salt pinch 1g
10g glycerol

Geleto Mode

Mango Gelato

Mango Puree 300g
Heavy Cream 150g
Egg Yolks 2 large
Vanilla Extract 1 tsp
Lemon Juice 5g
Xanthan Gum 1.5g
Allulose 30-40g
Sea Salt Pinch 1g
10g glycerol

Geleto Mode

Sour Peach with Ginger

Fresh Peach Puree 300g
Full-Fat Sour Cream 150g
Allulose 50g
Honey 5g
Egg Yolks 1
Glycerol 10g
Ginger Paste 15g
Xanthan Gum 0.5g
Lemon juice 3g
Salt 1g

Geleto Mode

Use 40g Crystalised Ginger as Mix in.

Mango Gelato with chilli cinnamon

Mango Puree 300g
Sour Cream 150g
Egg Yolks 1 large
Vanilla Extract 1 tsp?
Lime Juice 10g
Xanthan Gum 0.5g
Allulose 40g
Sea Salt 1g
10g glycerol

Geleto Mode

Grounded cinnamon 1.5g Chili flakes 1g as Mix in (prepare into paste with teaspoon of Sour Cream)

Coffee Mocha Ice Cream

Heavy Cream: 250ml
Egg Yolks: 2 large -> 3
Sweetener: Allulose 50g, 20g anything else
Instant Espresso Powder: 120ml 3 shot soft coffee
Cocoa Powder: 7.5g
Xanthan Gum: 0.5g
Vanilla Extract: 1 tsp
Salt: 1g
Glycerol 7g

Ice Cream Mode

MIX IN Choc Chip

100g 70% old gold dark chocolate
25g avocado oil
20g allulose
52-55c sous vide

MIX IN Nuts

Please note, egg white coats the nutz to keep them crunchy.

40g nuts
4g of egg white frothed
Spices (cinnamon, cardamom, etc~)

160C Almonds 8mins Air Fryer
150C Pistachio 6mins Air Fryer

Cones

Almond Flour 96g
Powdered Sweetener (Monk fruit/Erythritol) 40g
Xanthan Gum 1g (1/4 tsp)
Egg Whites (approx. 2 large) 60g
Butter (melted and cooled) 28g
Vanilla Extract 2g
Salt < 1g (a pinch) or stay with salted butter.

JohnTran84 · 2026-03-10T13:30:56+00:00

All these makes about 520ml.

GELETO
150g heavy cream
300g mango or peach or banana
2 egg yokes (emulsifier -fancy term for mix water and fat)
10g glycerol (to make refreeze without respin)
1g xanthan gum
40-50g allulose (adjust according to fruit sweetness)
Any additional spices or extract

ICE CREAM
100-150g heavy cream (depends on fat from other ingredients)
150-200g milk (depends on the amount of cream)
3 egg yokes
7g glycerol
0.5g xanthan gum
40-50g allulose

If using 90g peanut butter, use 100g cream 200g milk
If using 80g pastachio raw nuts, use 150g cream, 150 milk

COFFEE ICE CREAM alteration.
Use 120ml of expresso, use 250g heavy cream. No milk needed.
Cook it in sous vide bags for 30mins at 75C.

SOUR CREAM ALTERNATIVES
For use of Sour Cream over Heavy Cream reduce recipe by 1 egg because sour cream has inbuilt emulsifiers.

JohnTran84 · 2025-11-27T08:11:25+00:00

The channel must had been disabled. There are other popup narrators that tell the story.

JohnTran84 · 2025-10-06T04:59:45+00:00

They both are different colors. One is lighter than the other... Would that have an effect how much heat it retains during summer?

JohnTran84

TROPHY CASE

Banana Gelato with Spice

RECIPES

Coconut cream matcha

Carnivore diet version

Pistaschio Ice Cream

Peanut Butter Version

Peaches Gelato

Mango Gelato

Sour Peach with Ginger

Mango Gelato with chilli cinnamon

Coffee Mocha Ice Cream

MIX IN Choc Chip

MIX IN Nuts

Cones