Flavors...

[jbsegal.livejournal.com]

Folks? Why are different and experimental flavors a bad thing? Why are they a sign of a moral failing?

I like them. I encourage them.

I think that our recent move towards shrinking the batch size is a good thing, but I think that creativity in frozen dessert making is good.

Comments

[whuffle.livejournal.com]

Agreed. Don't make too much of anything but the flavors that are well known and loved. Otherwise, just experiment a lot! Isn't that what this event is all about? (Speaking of which, I really need to start hunting for a good source for honeysuckle.) Hell, I'm still trying to perfect cucumber sorbet after 5 years of tinkering both at baitcon and home. On the other hand, Ceviche Sorbet is calling my name this year as a challenge because Sunspiral threw down the gauntlet of odd flavordom last year with that liver ice cream.

Any suggestions on flavors to try making with some prickley pear cactus concentrate??? I'm thinking there's a tequila margarita prickley pear surprise in there maybe...

[perspicuity.livejournal.com]

well, yer native honeysuckle as i'm told by my plant grrl, doesn't have a scent, or i imagine, much flavor. the invasive kinds do. a lot. go figure.

i wonder, how about sweet clover with some sorrel? both good to knosh on. sweet and citrus. maybe a touch of nasturtium, or other edible flowers... tulips?

mmm, oh trader joe's has cape gooseberries now, and candied hibiscus flowers too. woot.

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[whuffle.livejournal.com]

Oooo I have to go get some of that Hibiscus and play with it. The chrysanthemum tea flavor didn't come out quite right.