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

Re: PS

[quietann.livejournal.com]

censored version of the original comment

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

[deguspice.livejournal.com]

My dear husband was actually one of the first to do wasabi ice cream...

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).