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

[quietann.livejournal.com]

well, since I seem to be the Bad Guy here... (though to be honest, it may be a personal thing rather than anything substantive; one of the people sniping at me really hates me for some unknown reason...)

I'm not against different and experimental flavors... so long as they have a chance of working well, and aren't just someone's attempt to see what is the weirdest thing they could put into a mixture of milk and sugar, run through the LN2, and get some sort of frozen, edible substance at the end.

I'm completely aware that there are potentially good things out there, like cucumber sorbet, that just haven't been perfected yet. If one is trying something that is a little iffy, I think it's a good idea to practice it at home before Baitcon, as whuffle is doing...

[donnad.livejournal.com]

You are not the bad guy, I'm the one that started this discussion.
And I'm with you, if we use up all the ingredients making funky flavors that only a half dozen people are willing to try, then there is nothing left for those people with less adventurous tastes.

Experimentation is one thing, but when you want to have something for all 120 (+/-) people, there has to be a limit to how many weird flavors one makes. Perhaps making sure we have enough ordinary flavors, or putting aside a specific amount of ingredients for the non-funky stuff or the funky stuff, is a possibility.

[sunspiral.livejournal.com]

Which is why my flavors generally show up as a complete prep.