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

[whuffle.livejournal.com]

You're right, someone did do a roasted pepper sorbet a couple years back that wasn't sucessful. But I think it could work if someone was willing to spend time tinkering with it for a while. Perhaps if you used some red pepper and then added some cider vinegar and herbs. I know it sounds weird. But the problem with the roasted pepper the last time it was made was that you didn't get much pepper flavor. Most of what you tasted was the burnt parts of the roasting. So perhaps something that would highlight the flavor of pepper without precluding adding sweeteners to it... Just thinking...

Re: PS

[hammercock.livejournal.com]

I did the roasted orange bell pepper sorbet and I quite liked it, as did several other people who told me so. But de gustibus and all that. Actually, I thought the main issue with it was that it didn't need to be as sweet as it turned out to be.

Re: PS

[istemi.livejournal.com]

I enjoy hearing people geek food. It's a pleasure to watch.

Re: PS

[hammercock.livejournal.com]

Agreed!

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.