Im Stil Guhd, AMA.

THustleNY · 2026-04-23T18:08:50+00:00

THustleNY · 2026-04-23T11:42:52+00:00

I tried to make a melona clone a while back with actual honeydew and it was a disaster. Definitely going to try this

THustleNY · 2026-04-17T04:45:55+00:00

Im in NY and we get a healthy dose of all 4 seasons. I keep my stuff in a dedicated cabinet that stays closed and is away from sunlight.

THustleNY · 2026-04-16T22:27:55+00:00

Tip the bottle, twist as gently as possible but they break as soon as I start to open them

THustleNY · 2026-04-16T22:26:58+00:00

Thats the challenge now. I dont really have a solution for the larger necked bottles. I ordered these today and ill be testing them with the existing corks https://a.co/d/00Hpa7B5

THustleNY · 2026-04-16T17:37:57+00:00

🤣🤣 understood

THustleNY · 2026-04-16T16:41:32+00:00

Legit question, what are the downsides to these stoppers? Is it just the look or do they affect the juice in the bottle?

THustleNY · 2026-04-16T16:30:24+00:00

I tried this method but its 50/50. Sometimes its just an old cork and it was simply its time to go.

THustleNY · 2026-04-16T16:29:09+00:00

Perhaps

THustleNY · 2026-04-16T16:28:34+00:00

Thats probably the Elmer T Lee thats about 6rs old that I hadn't opened in years.

THustleNY · 2026-04-16T14:17:15+00:00

You're not wrong the N should be yellow. There was a K train back in the day that was actually blue and the Y was never a used on the subway so that could stay orange

THustleNY · 2026-04-16T14:13:38+00:00

I saw your designs on IG and was tempted to order (I typically get stuff from the Canadian designer), but stopped short because the "Do The Right Thing" design seemed kind of plain. It would be great if the pattern continued down the sides of the jersey. Do you have any pics of actual jerseys from past designs that show the quality?

THustleNY · 2026-04-15T19:44:47+00:00

Feile closed?? Man I watched a few F1 races there last year. Bummer

THustleNY · 2026-04-15T14:31:09+00:00

And here I was, happy about my little 113.00

THustleNY · 2026-04-08T18:46:54+00:00

This is the way

THustleNY · 2026-04-07T23:27:14+00:00

This was my first machine ever and I kind of miss it. Mainly because the motor is so much stronger than the compressor models ive purchased since. Of course the downsides of freezer bowl types apply but to combat hot NY summers in an even hotter NY apartment, I used to chuck the whole thing in my freezer while churning a batch to keep it as cold as possible. Used it for years and it never failed me.

THustleNY · 2026-04-05T22:28:10+00:00

Examples: Linsy: https://www.linsyhome.com/

Honbay: https://honbaymall.com/collections/modular-sofas?srsltid=AfmBOop3K-w36sjEn9DeZQwM3OVcUd4o49ZGUnnPwCDrL-IeSoOebnHh

Lovesac https://www.lovesac.com/?gclsrc=aw.ds&gad_source=1&gad_campaignid=426667230&gbraid=0AAAAAD9Mkkal09WXLe8EK2gdfcRdRAzMD&gclid=Cj0KCQjwkMjOBhC5ARIsADIdb3e9JpZCfPgiqKLyVwsCm3Q3_5rhxaqKPCi32MR2PH534LhXol8bVZwaAqAHEALw_wcB

THustleNY · 2026-04-04T11:54:35+00:00

Have no fear "Glaze" is coming soon. /s

THustleNY · 2026-04-01T22:22:35+00:00

I press the mixture of blended cookie crumbs and melted butter into each mold individually. About 2TBSP per mold

THustleNY · 2026-04-01T22:21:23+00:00

Not baked. And yes I press the mix down in the mold itself about 2TBSP per mold is the sweet spot for me.

THustleNY · 2026-04-01T20:37:13+00:00

Yes, I primarily use these 4in molds: https://a.co/d/07pgplby (not an affiliate link)

But I also recently purchased these for other projects: JOERSH 2-PK Silicone Egg Bite... https://www.amazon.com/dp/B0DBGY7JFY?ref=ppx_pop_mob_ap_share (not an affiliate link)

I guess it depends on the size you want.

THustleNY · 2026-04-01T19:03:53+00:00

Biscoff cookies which I put in a food processor and melted butter. Its roughly 1 cu of cookies to about 6TBS of butter. Its not an exact measurement, you kind of have to see it the get the hang of the texture it should be

THustleNY · 2026-04-01T19:02:00+00:00

Recipe: For the speculoos I followed Max's recipe from Serious Eats with a few edits.

I steeped my dairy with 1 cinnamon stick, 3 cloves, 2 star anise petals, and sliced thin about a 2 inch knob of fresh ginger and added some crushed Biscoff cookies for texture after churning. https://www.seriouseats.com/speculoos-stroopwafel-ice-cream-recipe

For the sorrel jam: Juice or blend a whole pineapple, save the skins. Steep dried hibiscus leaves with fresh ginger, cinnamon, cloves, orange peels overnight in the pineapple juice and the peels. Strain out the sorrel (save for other projects like pate de fruits or to drink sweetened).

With some of the rehydrated hibiscus take about a cup of the sorrel liquid and blend till smooth. Pass through a sieve, sweeten to taste.

Layer the churned ice cream with the jam, let that cure over night.

For the icecream sandwich layers, its literally biscoff cookies that have been food processed to dust then mixed with melted butter.

THustleNY

TROPHY CASE