Thank you! Also, 2 requests: Pictures and Flavor Descriptions.

[jbsegal.livejournal.com]

1st and most importantly: That was amazing. Thank you to everyone who came. I had a spectacular time, and I've heard nothing but good things from everyone else so far. I hope to have a more verbose set of thanks soon, but for now know that I'm gratified and grateful and overjoyed by the fabulousness that was Baitcon XXV.

2nd: our photos page is woefully out of date, full of stale links, and missing tons of recent pictures.
If you can send me proper links to your various Baitcon pictures, I'd really appreciate it. Also, as things go offline over time, I'd REALLY like archival copies of pictures. I can pick things up from personal web servers, come by your house with USB or other media, or give you an FTP/SFTP server/dropbox to stick them on. Bulk downloading from online gallery services is annoying, but if that's the only way, let me know and we can try to work that out, too.

3rd: I love the names y'all give to the myriad flavors you produce. That said, I'd really like to be able to list on http://wp.baitcon.org/ice-cream/flavor-list/ (which is up to date with this year's flavors) what things actually are. Recipes would be a bonus.
Please comment here, or mail me, or drop paper in my mailbox at home, or something with as much as you remember.
I believe, for example, that Schadenfreude was (some sort of) Coffee, and Salt. Was there more? Was there a reason for the flavor? Let me know.

Thank you all for everything!
JB (and of course the rest of BCC, though they don't actually know I'm posting this. :)

Comments

[spinrabbit.livejournal.com]

Sour Cream and Raisin: based on sour cream and raisin pie, which is traditional in the intermountain west. I trialed a custard-based one at home, which was more faithful to the inspiration, but went with the simpler cold-ingredients one because it's easier and also good. 1 cup sour cream, half cup milk, quarter cup heavy cream, teaspoon lemon juice, generous pinch each salt, cloves, nutmeg. half cup raisins, soaked in rum overnight, drain off excess rum.

Coconutmeg: coconut milk ice cream base, used cheesecloth to make a teabag with about a teaspoon of freshly-grated nutmeg. Let infuse in fridge overnight, added a bit of fresh nutmeg directly to mix because it wasn't nutmeggy enough. Need to alter nutmeg flavor-extraction method -- heat, probably.

[pekmez.livejournal.com]

I thought coconutmeg had to do do with a person named Meg. Duh.