Over the weekend, DC Studios’ new Superman feature became this year’s third-biggest box-office debut in the US. The movie’s success is a sign that theatergoers might actually not be quite as tired of superheroes as people tend to think, and that’s particularly notable for Warner Bros., given the studio’s plan to build a new cinematic universe of DC Comics adaptations for the big screen. But making interconnected film franchises work is easier said than done. And even though Superman is putting up numbers, DC might have a much harder time doing the same with its next couple of cape movies.
Though it fell short of A Minecraft Movie’s and Lilo & Stitch’s domestic opening weekends, Superman raked in $125 million stateside and another $95 million internationally, making it WB’s strongest superhero debut since Matt Reeves’ The Batman in 2022. You can see those numbers reflected in the sheer amount of Superman hype (some of which has been weird and gross) that has overtaken social media since the movie first premiered. Because of Superman’s success, DC Studios co-CEO James Gunn is reportedly thinking about a couple of spinoff series revolving around Edi Gathegi‘s Mister Terrific and Skyler Gisondo‘s Jimmy Olsen. But before any of that comes to fruition, the studio first has to sell the public on its next two big tentpole features due out next year: Craig Gillespie’s Supergirl and James Watkins’ Clayface.
Following the disaster that became known as the DCEU, WB was in desperate need of a fresh start and a vision for how it could use DC characters in ways that audiences would actually like. That need led to the creation of DC Studios with Gunn and co-CEO Peter Safran guiding the whole endeavor. Though Gunn had worked on previous DC projects, his DC Studios’ appointment felt like a power move on WB’s part that spoke to its desire to push back against Marvel’s box-office dominance. And while it seemed a little odd that Gunn wanted to launch his new DC Universe with an animated Creature Commandos streaming series for (HBO) Max, it was easy to understand the logic behind his plan to make a new Superman the franchise’s centerpiece.
Superman has always been a pillar of the DC Comics brand and embodied much of what makes the company’s characters compelling across different mediums. In a universe full of gods, alien monsters, and supervillains, Superman represents hope and humanity at its best. He’s a near-indestructible powerhouse, but he’s also just a dork from Kansas who loves his family and believes in the importance of journalism. He’s got a bunch of superfriends, but he also has major beef with deranged billionaires who can’t wrap their minds around the concept of immigrants being people who make valuable contributions to society.
Those basic beats have defined Superman stories ever since the character first appeared back in 1938. And part of what makes Gunn’s new film so excellent is the way it weaves all of those ideas together into a colorful, optimistic joyride that feels nothing like WB’s other recent takes on the Man of Steel.
Some of Superman’s success can also be attributed to the basic fact that he’s a character whose lore most people are familiar with — something the movie acknowledges by glossing over Clark Kent’s tragic backstory and dropping you right into his life as an established superhero. But the same can’t exactly be said for Superman’s cousin, Kara / Supergirl, and B-tier Batman villain Clayface.
Thanks to CBS’s Supergirl and HBO Max’s Harley Quinn animated series, Kara and Clayface have had pretty big presences on the small screen in recent years. But the characters have always had somewhat lower profiles compared to DC’s other heroes and villains. Viewed through one lens, DC Studios following Superman up with Supergirl and Clayface reads as a calculated move to avoid following in the examples of the MCU and DCEU, which were both fleshed out with a series of features focused on the kinds of A-list characters you see on lunchboxes and bookbags. But the upcoming features also feel, at least on paper, informed by the way that studios like Marvel and Disney have gotten into the habit of expanding their genre franchises with ill-conceived spinoffs.
That’s kind of the general vibe you get from the full slate of DC Studio’s projects that are currently in development, which includes a stop-motion movie about two of Batman’s Robins, a True Detective-style Green Lantern show for HBO Max, and a feature about Bane and Deathstroke. A sequel to The Batman — which predates the DCU and exists in its own continuity — is also due out in 2027. And at some point down the line, the studio intends to introduce a new Bruce Wayne who will presumably link up with Superman and Wonder Woman (whose reboot is also in the pipeline) to form some sort of Justice League.
DC Studios
Most of DC Studios’ far-off films and series feel like the kinds of projects you would expect a studio to lead with — ones with instantly recognizable characters whose stories are well known enough to get audiences curious and excited about how they could be done differently. Milly Alcock’s Supergirl, who gets a brief and fantastic Superman cameo, seems a bit better suited to keep the franchise’s current momentum going. But given that we’re so early in this DCU’s existence, a body horror like Clayface, about an actor who becomes a murderous mud monster, feels like a tougher sell (even if Mike Flanagan is writing the script).
It’s easy to imagine Supergirl and Clayface revealing that what audiences have grown weary of isn’t comics-inspired narratives, but sprawling, interconnected franchises more concerned with growth than being made up of good movies. That energy is what dragged the MCU into its flop era and made most of Disney Plus’ Star Wars series slogs to get through, and DC Studios clearly doesn’t want to wind up in a similar position. Turning Clark’s cousin and a lesser-known DC villain into box-office juggernauts might be an even bigger challenge — but Superman at least shows that Gunn and Safran know where to start. And if the studio plays its cards right, this really might be the start of a new golden age for DC.
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#Superman #box #office #hit #hard #part
Rockstar Games has confirmed several new combat features for GTA 6, making the game’s weapon system more detailed than ever before. Official trailers and promotional material have already revealed more than 30 weapons across different categories, including pistols, assault rifles, shotguns, sniper rifles, launchers, melee weapons, and throwables. This guide covers all the GTA 6 weapons revealed so far and highlights the new gameplay features that make combat more immersive.
GTA 6 Handguns List
Image Credit: Rockstar Games
Handguns play an important role in GTA 6, offering a balance of speed, accuracy, and convenience. Rockstar has already showcased multiple sidearms through official trailers and screenshots, including both pistols and revolvers. Here’s a complete list of the confirmed handguns in GTA 6.
GTA 6 includes powerful shotguns for close-quarters combat. These weapons are useful during indoor fights and high-action missions. Rockstar has already showcased two shotguns in official trailers and screenshots. Below are the confirmed shotgun weapons in GTA 6.
Assault rifles are among the most versatile weapons in GTA 6. They perform well in both close- and long-range combat. Rockstar has confirmed several rifles through trailers and screenshots. Here’s every confirmed assault rifle in the game.
GTA 6 includes several SMGs and machine guns for intense firefights. These weapons are useful during missions, chases, and vehicle combat. Rockstar has already showcased multiple models in official trailers and screenshots. Below are all the confirmed weapons.
SMG / Machine Gun
Real-World Inspiration
Notable Customization
Heckler & Koch SMG (MP5)
HK MP5
Scope, suppressor, foregrip
Compact SMG
Scorpion Mini SMG
Suppressor, extended magazine
Micro SMG
Mini Uzi
Drum magazine, weapon skins
Combat MG (Heavy MG)
M249 SAW
Box magazine, optics, barrel upgrades
GTA 6 Sniper Rifles List
Players who prefer long-range combat will find several sniper rifles in GTA 6. These weapons are designed for precision and serious damage. Official gameplay footage has showcased multiple sniper rifle models. Here’s every confirmed sniper rifle revealed so far.
Sniper Rifle
Real-World Inspiration
Notable Customization
Bolt Action Sniper
Remington 700
Heavy barrel, bipod, camouflage skins
Assault Sniper (L129A1)
L129A1
Variable zoom scope, suppressor
Ruger-inspired Rifle
Ruger 10/22
Lightweight attachments
GTA 6 Launchers List
Launchers deliver the most serious explosive damage in GTA 6. They are the best choice for destroying vehicles and heavily armored targets. Players can also use them during large-scale combat. Below are all the confirmed launchers in GTA 6.
Launcher
Real-World Inspiration
Notable Customization
Grenade Launcher
Milkor MGL
Alternative ammunition types
RPG (Rocket Launcher)
RPG-7
Cosmetic finishes
GTA 6 Throwable Weapons List
Not every combat situation requires a gun in GTA 6. Throwables give players another way to attack enemies or create an opening. Each weapon has its own strengths and uses. Below are all the confirmed throwable weapons in GTA 6.
Thrown Weapon
Primary Use
Fire Bottle
Fire damage
Flashbang
Crowd control
Golf Ball
Improvised weapon
Grenade
Explosive damage
Molotov
Area denial
Smoke Grenade
Smoke cover
Speargun
Underwater combat
GTA 6 Melee Weapons List
Melee weapons remain an important part of combat in GTA 6. They offer a quiet and reliable way to deal with nearby enemies. Different weapons suit different combat styles. Here’s every confirmed melee weapon revealed so far.
Baseball Bat
Crowbar
Golf Club
Hammer
Knife
Pool Cue
Fists (Unarmed)
GTA 6 Equipment and Utility Item List
GTA 6 includes more than just guns and melee weapons. Players can use different equipment to complete missions in creative ways. These items add more flexibility to gameplay. Here’s the complete list of confirmed equipment.
Rockstar Games has confirmed several new combat features for GTA 6, making the game’s weapon system more detailed than ever before. Official trailers and promotional material have already revealed more than 30 weapons across different categories, including pistols, assault rifles, shotguns, sniper rifles, launchers, melee weapons, and throwables. This guide covers all the GTA 6 weapons revealed so far and highlights the new gameplay features that make combat more immersive.
GTA 6 Handguns List
Image Credit: Rockstar Games
Handguns play an important role in GTA 6, offering a balance of speed, accuracy, and convenience. Rockstar has already showcased multiple sidearms through official trailers and screenshots, including both pistols and revolvers. Here’s a complete list of the confirmed handguns in GTA 6.
GTA 6 includes powerful shotguns for close-quarters combat. These weapons are useful during indoor fights and high-action missions. Rockstar has already showcased two shotguns in official trailers and screenshots. Below are the confirmed shotgun weapons in GTA 6.
Assault rifles are among the most versatile weapons in GTA 6. They perform well in both close- and long-range combat. Rockstar has confirmed several rifles through trailers and screenshots. Here’s every confirmed assault rifle in the game.
GTA 6 includes several SMGs and machine guns for intense firefights. These weapons are useful during missions, chases, and vehicle combat. Rockstar has already showcased multiple models in official trailers and screenshots. Below are all the confirmed weapons.
SMG / Machine Gun
Real-World Inspiration
Notable Customization
Heckler & Koch SMG (MP5)
HK MP5
Scope, suppressor, foregrip
Compact SMG
Scorpion Mini SMG
Suppressor, extended magazine
Micro SMG
Mini Uzi
Drum magazine, weapon skins
Combat MG (Heavy MG)
M249 SAW
Box magazine, optics, barrel upgrades
GTA 6 Sniper Rifles List
Players who prefer long-range combat will find several sniper rifles in GTA 6. These weapons are designed for precision and serious damage. Official gameplay footage has showcased multiple sniper rifle models. Here’s every confirmed sniper rifle revealed so far.
Sniper Rifle
Real-World Inspiration
Notable Customization
Bolt Action Sniper
Remington 700
Heavy barrel, bipod, camouflage skins
Assault Sniper (L129A1)
L129A1
Variable zoom scope, suppressor
Ruger-inspired Rifle
Ruger 10/22
Lightweight attachments
GTA 6 Launchers List
Launchers deliver the most serious explosive damage in GTA 6. They are the best choice for destroying vehicles and heavily armored targets. Players can also use them during large-scale combat. Below are all the confirmed launchers in GTA 6.
Launcher
Real-World Inspiration
Notable Customization
Grenade Launcher
Milkor MGL
Alternative ammunition types
RPG (Rocket Launcher)
RPG-7
Cosmetic finishes
GTA 6 Throwable Weapons List
Not every combat situation requires a gun in GTA 6. Throwables give players another way to attack enemies or create an opening. Each weapon has its own strengths and uses. Below are all the confirmed throwable weapons in GTA 6.
Thrown Weapon
Primary Use
Fire Bottle
Fire damage
Flashbang
Crowd control
Golf Ball
Improvised weapon
Grenade
Explosive damage
Molotov
Area denial
Smoke Grenade
Smoke cover
Speargun
Underwater combat
GTA 6 Melee Weapons List
Melee weapons remain an important part of combat in GTA 6. They offer a quiet and reliable way to deal with nearby enemies. Different weapons suit different combat styles. Here’s every confirmed melee weapon revealed so far.
Baseball Bat
Crowbar
Golf Club
Hammer
Knife
Pool Cue
Fists (Unarmed)
GTA 6 Equipment and Utility Item List
GTA 6 includes more than just guns and melee weapons. Players can use different equipment to complete missions in creative ways. These items add more flexibility to gameplay. Here’s the complete list of confirmed equipment.
Auto Dialer
Backpack
Binoculars
Body Armor
Cigarettes
Cut-off Tool
Flashlight
Food & Drinks
Immobilizer Bypass
Lock Pick
Loot Bag / Duffel Bag
Painkillers
Slim Jim
Soda
Taser
Torch Flashlight
Tracker Jammer
Trauma Kit
USB Drive
Wine
Zipties
#GTA #Weapons #Guide #Guns #Weapons #RevealedGTA 6">GTA 6 Weapons Guide: All Guns and Weapons Revealed
Rockstar Games has confirmed several new combat features for GTA 6, making the game’s weapon system more detailed than ever before. Official trailers and promotional material have already revealed more than 30 weapons across different categories, including pistols, assault rifles, shotguns, sniper rifles, launchers, melee weapons, and throwables. This guide covers all the GTA 6 weapons revealed so far and highlights the new gameplay features that make combat more immersive.
GTA 6 Handguns List
Image Credit: Rockstar Games
Handguns play an important role in GTA 6, offering a balance of speed, accuracy, and convenience. Rockstar has already showcased multiple sidearms through official trailers and screenshots, including both pistols and revolvers. Here’s a complete list of the confirmed handguns in GTA 6.
GTA 6 includes powerful shotguns for close-quarters combat. These weapons are useful during indoor fights and high-action missions. Rockstar has already showcased two shotguns in official trailers and screenshots. Below are the confirmed shotgun weapons in GTA 6.
Assault rifles are among the most versatile weapons in GTA 6. They perform well in both close- and long-range combat. Rockstar has confirmed several rifles through trailers and screenshots. Here’s every confirmed assault rifle in the game.
GTA 6 includes several SMGs and machine guns for intense firefights. These weapons are useful during missions, chases, and vehicle combat. Rockstar has already showcased multiple models in official trailers and screenshots. Below are all the confirmed weapons.
SMG / Machine Gun
Real-World Inspiration
Notable Customization
Heckler & Koch SMG (MP5)
HK MP5
Scope, suppressor, foregrip
Compact SMG
Scorpion Mini SMG
Suppressor, extended magazine
Micro SMG
Mini Uzi
Drum magazine, weapon skins
Combat MG (Heavy MG)
M249 SAW
Box magazine, optics, barrel upgrades
GTA 6 Sniper Rifles List
Players who prefer long-range combat will find several sniper rifles in GTA 6. These weapons are designed for precision and serious damage. Official gameplay footage has showcased multiple sniper rifle models. Here’s every confirmed sniper rifle revealed so far.
Sniper Rifle
Real-World Inspiration
Notable Customization
Bolt Action Sniper
Remington 700
Heavy barrel, bipod, camouflage skins
Assault Sniper (L129A1)
L129A1
Variable zoom scope, suppressor
Ruger-inspired Rifle
Ruger 10/22
Lightweight attachments
GTA 6 Launchers List
Launchers deliver the most serious explosive damage in GTA 6. They are the best choice for destroying vehicles and heavily armored targets. Players can also use them during large-scale combat. Below are all the confirmed launchers in GTA 6.
Launcher
Real-World Inspiration
Notable Customization
Grenade Launcher
Milkor MGL
Alternative ammunition types
RPG (Rocket Launcher)
RPG-7
Cosmetic finishes
GTA 6 Throwable Weapons List
Not every combat situation requires a gun in GTA 6. Throwables give players another way to attack enemies or create an opening. Each weapon has its own strengths and uses. Below are all the confirmed throwable weapons in GTA 6.
Thrown Weapon
Primary Use
Fire Bottle
Fire damage
Flashbang
Crowd control
Golf Ball
Improvised weapon
Grenade
Explosive damage
Molotov
Area denial
Smoke Grenade
Smoke cover
Speargun
Underwater combat
GTA 6 Melee Weapons List
Melee weapons remain an important part of combat in GTA 6. They offer a quiet and reliable way to deal with nearby enemies. Different weapons suit different combat styles. Here’s every confirmed melee weapon revealed so far.
Baseball Bat
Crowbar
Golf Club
Hammer
Knife
Pool Cue
Fists (Unarmed)
GTA 6 Equipment and Utility Item List
GTA 6 includes more than just guns and melee weapons. Players can use different equipment to complete missions in creative ways. These items add more flexibility to gameplay. Here’s the complete list of confirmed equipment.
Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms.
Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say.
“Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases.
A bear of a time
The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.
The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.
By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.
Of the six people who ate the jerky, three developed symptoms characteristic of Trichinellainfection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.
A growing trend?
Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.
Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.
Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.
“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.
That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.
Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms.
Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say.
“Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases.
A bear of a time
The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.
The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.
By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.
Of the six people who ate the jerky, three developed symptoms characteristic of Trichinellainfection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.
A growing trend?
Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.
Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.
Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.
“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.
That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.
#Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine">Tainted Beef Jerky Caused an Outbreak of Bear Worms
Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms.
Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say.
“Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases.
A bear of a time
The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.
The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.
By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.
Of the six people who ate the jerky, three developed symptoms characteristic of Trichinellainfection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.
A growing trend?
Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.
Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.
Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.
“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.
That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.
#Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine
Photograph: Matthew Korfhage
GreenPan
Frost Slushie Machine
The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.
The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.
Photograph: Matthew Korfhage
Photograph: Matthew Korfhage
The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.
I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.
But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.
Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.
Other Slushie Machines Tested
Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.
I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.
Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.
Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.
Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.
My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).
Photograph: Kat Merck
I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.
How Do Home Slushie Machines Work?
The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.
The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.
A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.
Can You Put Diet Soda in a Slushie Machine?
No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.
If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!
This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.
For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.
How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?
Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.
Photograph: Matthew Korfhage
If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.
Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.
But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.
On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.
Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.
#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon">
The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.
The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.
Photograph: Matthew Korfhage
Photograph: Matthew Korfhage
The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.
I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.
But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.
Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.
Other Slushie Machines Tested
Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.
I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.
Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.
Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.
Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.
My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).
Photograph: Kat Merck
I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.
How Do Home Slushie Machines Work?
The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.
The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.
A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.
Can You Put Diet Soda in a Slushie Machine?
No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.
If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!
This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.
For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.
How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?
Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.
Photograph: Matthew Korfhage
If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.
Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.
But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.
On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.
Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.
#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon">Ninja Quietly but Drastically Improved Its Slushie Machines
Other Slushie Machines I Liked
Photograph: Matthew Korfhage
GreenPan
Frost Slushie Machine
The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.
The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.
Photograph: Matthew Korfhage
Photograph: Matthew Korfhage
The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.
I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.
But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.
Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.
Other Slushie Machines Tested
Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.
I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.
Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.
Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.
Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.
My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).
Photograph: Kat Merck
I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.
How Do Home Slushie Machines Work?
The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.
The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.
A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.
Can You Put Diet Soda in a Slushie Machine?
No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.
If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!
This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.
For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.
How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?
Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.
Photograph: Matthew Korfhage
If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.
Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.
But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.
On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.
Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.
#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon
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