Flavors...
Apr. 20th, 2006 02:09 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
jbsegal.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
baitconFolks? 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.
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.
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Re: PS
Date: 2006-04-21 11:10 am (UTC)cockroaches -nah, been done, no big deal.
HB eggs - I get enough grief from the vegans when I use eggs in my ice creams and sorbets already...
wasabi - been done, multiple times.
blood - now theres a new one.
liver sausage - been done, or at least liver has been done.
red bell peppers - I have actually been thinking about a red bell pepper sorbet, I think someone tried it once and it was deemed a failure, but I have a recipe for a roasted red pepper sorbet that actually sounds quite reasonable. - maybe it's not weird enough...
Come on Ann, you can come up with weirder more original stuff! :)
PS. Malted chocolate hazelnut ice cream... yum!
similar to my chocolate hazelnut nutella swirl?
Re: PS
Date: 2006-04-21 03:03 pm (UTC)Welcome to the Old Bitches' Club; glad to see you're here. Maybe we can collect a few more members and go around ruining everyone's events, huh? :)
That list was just what came to mind late at night when I was tired and pissed off, about more things than just the Ice Cream Wars. I think combining at least three of the ingredients I listed, along with the chocolate, malt, and hazelnut, would be just so very very interesting; don't you agree? ;)
My dear husband was actually one of the first to do wasabi ice cream...
For blood ice cream, with or without chocolate, hazelnuts, and malt, I think I'd ask some of the ... to donate, ya know :)
On red bell peppers... go ahead. I happen to hate them with a passion, but I can imagine they'd make a tasty dessert for them that likes 'em.
Re: PS
Date: 2006-04-22 03:13 am (UTC)I think I was the first one to make a wasabi-based ice cream (sherbert) at Baitcon.
For a while I had been making a "kiwi and ..." ice cream at Baitcons. The first year was kiwi and banana. Another year I made kiwi and strawberry. I don't remember if I made a kiwi and chocolate flavor or not. But one year I decided to make a kiwi and wasabi sherbert (based upon a standard kiwi sherbert recipe). Wasabi was added "to taste". I was surprised how much wasabi powder I added to the mix. The flavor was called "Kiwi-wasabi Surprise". Someone else said that the "surprise" was that it was good (if you like wasabi).
Re: PS
Date: 2006-04-21 05:30 pm (UTC)Re: PS
Date: 2006-04-21 06:49 pm (UTC)Re: PS
Date: 2006-04-21 08:27 pm (UTC)Re: PS
Date: 2006-04-24 05:37 pm (UTC)Another thing I'll mention about the roasted pepper sorbet I made is that I had removed as much of the charred skin as I could before pureeing the flesh with the simple syrup. So really, I'm kind of mystified by the idea that it could have tasted charred. If anything, it was too sweet. With about half the amount of sugar, it could be really good. Either way, it was never going to be the kind of flavor where you'd eat a whole bowl of it. :-} I envisioned it as more of a between-course palate cleanser.
Re: PS
Date: 2006-04-22 02:43 am (UTC)I've been thinking I should bring back my Kiwi-Wasabi Surprise sherbert.