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Old 05-23-2013, 07:03 PM   #1
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A little off topic-- I started a blog :)

I just wanted to share this with my friends here

It's on food and stuff, and I "leveraged" some of my posts from here. No selling or services or any links to shopping or anything like that, nothing bad. Just my pictures of food I've made, my garden and the same types of "product reviews" that I post here.

So if you want to check it out now and then, feel free to come on by!
S.



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Old 05-23-2013, 07:09 PM   #2
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Awesomesauce, Soren!
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Old 05-23-2013, 07:19 PM   #3
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Yay! I love it! You are very creative, my friend. I am looking forward to trying your recipes! Thank you for sharing

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Old 05-23-2013, 07:20 PM   #4
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Cool, I bookmarked it. I guess I can't use my title "Aw, Fork It!" now.

And I still love my T-shirt that says, "What the Pho?!"
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Old 05-23-2013, 10:50 PM   #5
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Great idea Soren! I love it!
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Old 05-24-2013, 06:47 AM   #6
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Love it!!!!
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Old 05-24-2013, 06:57 AM   #7
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It's great!!!!!!!!!!!!!!!!!
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Old 05-24-2013, 07:08 AM   #8
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I love product review blogs! Yours is great!
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Old 05-24-2013, 07:43 AM   #9
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Love your new blog Soren!
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Old 05-24-2013, 07:48 AM   #10
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tee hee! I checked my page stats and you guys are TOTALLY rocking it! thank you!

Pooticus-- I'll follow your lead and add my link to my sig I even snagged a custom bit.ly/JustForkIt , yay me!
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Old 05-24-2013, 08:18 PM   #11
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Oh goodness that cobbler looks amazing! I love cobbler. One of my favorite desserts. That salad look great too!
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Old 05-24-2013, 08:34 PM   #12
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Thank you!
Just put up my take on mostly sf cherry garcia-ish ice cream. MIght need tweaking, not bad so far.
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Old 05-25-2013, 05:49 AM   #13
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Love it!!! I have an ice cream maker and never tried to make sugar free ice cream. I will try your recipes!
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Old 05-25-2013, 06:29 AM   #14
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Is the vodka a required part to get the ice cream to work? Would it be OK with out it?
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Old 05-25-2013, 08:20 AM   #15
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That looks absolutely delicious! Boy am I glad I'm reading that entry on an UD
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Old 05-26-2013, 11:12 AM   #16
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Quote:
Originally Posted by Carly View Post
Is the vodka a required part to get the ice cream to work? Would it be OK with out it?
Carly- it will work without it, but will be a bit harder to scoop. The alcohol lowers the freezing temp, so it's more scoopable. The glycerine does too, you can try upping that a bit. You don't taste the booze at all, it's less than 1/2tsp per serving, but can be omitted.

I do also sometimes add a few shakes of xanthate/guar gum mix that I keep in a powdered sugar shaker... Gives it a thicker texture overall. Like maybe 1/8 to 1/4 tsp per batch. I'll updat that in the recipes.
__________________
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New Blog post: Sweet Potato Souffle and Calamity Story http://justforkit.blogspot.com/2013/...-calamity.html

Plan to Win, Win when you Plan (re: food)
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Old 05-27-2013, 05:20 AM   #17
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Very nice.... I love the salad recipe. I'm looking forward to your product corner with reviews on Canadian products.
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Old 05-27-2013, 09:54 AM   #18
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If you have any suggestions, I'm all ears
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Old 05-27-2013, 04:55 PM   #19
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It looks great, Soren!! All I would request is nutritional information. Is that possible, or too much work? Is it already there and I missed it? Love the blog and the pictures are great too!
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Old 05-27-2013, 07:24 PM   #20
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Nope, not there, but I can go back and add it in. I'll get on that

Tomorrow: salted caramel ice cream , made with xylitol.
Squeeeeeeeeeeee!

Stay tuned!
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Old 05-28-2013, 06:21 PM   #21
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Quote:
Originally Posted by Librarygirl View Post
It looks great, Soren!! All I would request is nutritional information. Is that possible, or too much work? Is it already there and I missed it? Love the blog and the pictures are great too!
Cindy-- I went back and added nutrition info, to my best ability (given that I tweak everything ) to everything that seemed to need it. Let me know if I hit the mark?

Let me know what you think!

S.
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Old 05-28-2013, 10:41 PM   #22
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That ice cream looks amazing Soren! What a little chemist/alchemist you are! Pure gold.
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Old 05-28-2013, 11:27 PM   #23
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I am going to have to try that carmel icecream! looks heavenly
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Old 05-29-2013, 06:22 AM   #24
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Great blog Soren!
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Old 05-29-2013, 11:30 AM   #25
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Thanks folks! It's fun putting this together, and years of LC has made me really aware of ingredients, how they work, all that stuff.

I tasted the ice cream last night (<drool> since today is a DD) and it was really amazing... I'm wondering if it was the cooked custard, or just the caramel aspect. I'll have to try it again without the custard part. And without smoking up the entire house!
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Old 05-31-2013, 07:47 PM   #26
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New post!
My take on self-cooling ice cream makers vs. cannister style. If you're deciding to buy, read this:

Coming next: a day in wine country
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Old 05-31-2013, 08:06 PM   #27
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I want an icecream maker now! Maybe one of those fancy self cooling ones will be a treat for ill get myself for reaching goal!

Seems a little backwards but on judddd a little ice cream is a-okay right?
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Old 05-31-2013, 09:59 PM   #28
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You bet it is. I'm working on a new icecream base that is sugar free (xylitol) and doesnt have eggs. Might have it by the end of the weekend!
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Old 06-04-2013, 02:06 PM   #29
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Here it is-- my first de-sugared Jeni's Splendid Ice cream flavor (from the book of a similar name). The ice cream I think is found online, or in Ohio if you live there. I don't
But I have this!
S.
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Old 06-06-2013, 10:02 AM   #30
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I love chocolate, but goat cheese/cherry! You're so creative, Soren!
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