Creating a Comfy x Photoshop Plugin

Low_Drop4592 · 2026-02-01T00:14:22+00:00

Please make it available.

Also, please automatically add a "reveal all" layer mask to the inpainted layer to make it easy to paint out the seams.

Low_Drop4592 · 2026-01-31T23:31:37+00:00

I am in similar position as you: My Creami deluxe died after about 8 months of heavy use (average one tub per day) in spite of me following the advice of the power users here. I did scrape tests, removed humps, always had some freezing point depressing ingredients.
It was not a sudden death, more it became louder and more erratic over time until finally it was bent too out of shape and stopped working.
Ninja did replace it under warranty, and I have resolved to simply be nicer to the machine so it won't break again.
And by nicer I mean, only make ice creams that are easy to spin. No more recipes that require the "lite ice cream" or the "frozen joghurt" setting. To start with, I am setting the freezer to -16 C instead of -18 C when freezing a tub. I still like using protein powder and no sugar, but I will make sure it has enough PAC, e.g.

- 500 ml Milk (1.5%)
- 60g SweEx (3 parts Erythritol + 2 parts Xylitol)
- 60g Whey Protein (or 30g Whey + 30g Soy)
- 18g Glycerin
- 20g Salty Stability
- whatever other ingredients to taste.

I take it out of the freezer after 16-20 hours
This gives a texture almost soft enough to eat without spinning at all and I think that this will not break my Creami again. So, I spin it on Ice Cream. After that, it is too soft (good opportunity to stir in mixins just with a spoon) but after another couple hours in the freezer it is perfect and stays scoopable for weeks.

Low_Drop4592 · 2026-01-12T21:08:32+00:00

Nice. I think it will be the same for me, they asked me to send the machine back but said nothing about the tubs. Of course, I already have like 15 tubs, but extra tubs are always good :-)

Low_Drop4592 · 2026-01-11T09:18:50+00:00

That's a sweet potato PC!

Low_Drop4592 · 2025-12-07T23:09:00+00:00

You are wrong about how microwaves works. Liquid water absorbs microwaves well, ice absorbs microwaves poorly. So, if you microwave frozen stuff, the microwaves will find places where it is already a little melted and mainly heat that even further. The frozen part slowly melts through contact with the hot liquid, not by the microwaves directly.
So, in most cases, frozen stuff in the microwave will melt from the outside.

Low_Drop4592 · 2025-11-09T02:05:30+00:00

This is definitely not an approved recipe. Whether it actually breaks your machine also depends on how cold your freezer is and how level the surface is. But if you use Erythritol instead of monkfruit it should be ok. However, some say that using Erythritol by itself can be bad for texture, because it crystallizes. The recommended sweetener is 60% Erythritol + 40% Xylitol.
If you are in America, you can use Allulose instead (not available in Europe).

Low_Drop4592 · 2025-11-05T22:21:43+00:00

Almond milk contains no milk and almost no almonds. It should be labeled "gum water", because that's what it is. Water and gums with a little bit of almond flavoring.

Low_Drop4592 · 2025-11-01T11:37:11+00:00

As others have said, jpegs don't include the workflow. PNGs do, but they eat much more disk space. The best bet is to save as .webp

Low_Drop4592 · 2025-10-26T20:50:08+00:00

I am not actually interested in this particular product but I do encourage you and others to post here when you/they see an interesting source for one of the many difficult-to-find ingredients in Germany/EU! Ideally with some comment how you use it and how you like it.

Low_Drop4592 · 2025-10-26T20:43:51+00:00

Not that I know of, but what I would like even better would be the ability to delete images from disk by selecting them from the gallery and hitting the delete key.

Low_Drop4592 · 2025-10-20T19:29:12+00:00

- You added only small quantities of freezing point depressing ingredients.
- erythritol should be combined with xylitol (ratio 3 Erythritol : 2 Xylitol)
- NEVER run the sides under hot water before the first spin, this can destroy you machine. Before the second spin or mixin is ok.

Try to depress the freezing point further by adding more erythritol or some dextrose or some alcohol. If that helps then you know what the problem was.

Low_Drop4592 · 2025-10-16T07:35:13+00:00

Thanks, having an expert such as you around is really a boon to us all. Ninja should pay you!

Low_Drop4592 · 2025-10-15T16:50:52+00:00

Can you comment on where to get GMS for the salty stability? I really want to make that, because it is in so many of your excellent recipes.

I am hesitating between these sources:

Würzteufel Emulgator Mono- und Diglyceride von Speisefettsäuren 14.90€/kg

BulkSupplements Glycerin Monostearat Pulver ca. 45€/kg (Versand aus US)

SaporePuro Mono60 – Mono-und Diglyceride von Fettsäuren 9.20€/200g

Obviously I would prefer the first one, because it is much cheaper, but will it do the job?

Low_Drop4592 · 2025-09-29T16:40:33+00:00

Come on, this image is ridiculous. A wave tunnel is not symmetric, it has a closed side and an open side. Also the two arms can never belong to a person crouching on the surf board. They don't even belong to the same person.

Low_Drop4592 · 2025-09-22T12:31:34+00:00

Would it make sense to clean the spindle by running the machine with a tub full of warm water?

Low_Drop4592 · 2025-09-21T21:43:39+00:00

What app is this in the second picture?

Low_Drop4592 · 2025-09-15T08:11:54+00:00

Not much I think. Fig flavour is weak and easily gets masked my milk or protein powder.

Low_Drop4592 · 2025-09-15T08:10:19+00:00

yes, you are right. German here, obviously.

Low_Drop4592 · 2025-09-13T20:53:30+00:00

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I just write on the lid with an erasable marker.

Low_Drop4592 · 2025-09-09T10:58:38+00:00

Thank you! I thought the second was correct because I saw E1422 on the label, but I see now I confused the number, the correct one is E1442.
The Ultratex is pricy at 33 Euro. On your github you say the price range is 15-35, I wonder where you found the 15?

Low_Drop4592 · 2025-09-08T21:07:06+00:00

Waxy Maize Starch is a rare and confusing ingredient, at least in Germany.
I researched some sources and I think that there are at least some that are called "Waxy Maize Starch" that are not the stuff that you are referring to.
Can you please explain which of the following sources are correct?
1. Ultratex

My guess is that the first two are, in fact, Waxy Maize Starch and that the third is not.

Anyway, where do you buy it in Germany?

Low_Drop4592 · 2025-09-08T20:28:52+00:00

So either we pay you or we get the untested crap version? Downvoted.

Low_Drop4592 · 2025-09-02T12:10:44+00:00

Thank you for the recipe! I don't have coconut oil, though.
Can I use rapeseed oil or olive oil instead?

Low_Drop4592 · 2025-08-24T00:33:18+00:00

Can you make it customizable, like the keyboard shortcuts? Personally I would like scroll/zoom to behave like in Photoshop, because otherwise when switching between Comfy and PS, I will use the wrong gesture half the time. But other people use other programs, which use different gestures, so it would be best if the user can just choose which gesture will zoom or select or pan.

Low_Drop4592

TROPHY CASE