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 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.