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

[cutieperson]

i am emphatically With You.

[whuffle.livejournal.com]

Agreed. Don't make too much of anything but the flavors that are well known and loved. Otherwise, just experiment a lot! Isn't that what this event is all about? (Speaking of which, I really need to start hunting for a good source for honeysuckle.) Hell, I'm still trying to perfect cucumber sorbet after 5 years of tinkering both at baitcon and home. On the other hand, Ceviche Sorbet is calling my name this year as a challenge because Sunspiral threw down the gauntlet of odd flavordom last year with that liver ice cream.

Any suggestions on flavors to try making with some prickley pear cactus concentrate??? I'm thinking there's a tequila margarita prickley pear surprise in there maybe...

[kimberlogic.livejournal.com]

me too ...

not to mention the fact that ... it's y(our) party and we'll encourage interesting and multiple flavors if we want to ... :)

[perspicuity.livejournal.com]

there was a lot of negativity from last years round-up regarding various issues... a bit of pre-emptive clarity might be really well regarded. after all, it is YOUR party and we appreciate it mightily.

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[much-ado.livejournal.com]

Why are they a sign of a moral failing?

heh... the only moral failings i've ever had at a Baitcon had nothing to do with ice cream... :)

(but i'm much better now, thanks! :)

[donnad.livejournal.com]

I see nothing wrong with different and experimental flavors, heck, I have even tried a few experiments myself, but not if it means the loss of some of the more traditional flavors. I have tended toward making the more traditional flavors lately and because they are few and far between and favorites I rarely get any, they are gone before I can get to them. There are some flavors that most people agree are just too weird and only a couple of people go near them, I'm not saying they shouldn't be made.

I'm saying we should make larger batches of the traditional ones, and make sure we put enough out at one time that everyone can get some.

[koshmom.livejournal.com]

Here's a really scary concoction: Start with a green colored ice cream. Oh, Avocado will do. Separately, moosh up a banana into little blobs (not into a cream, but more of a chunky lumpy mess). Also, separately, overcook some rice until the rice is very soft. After the avocado ice cream is made, and before it's packed away, mix in the mooshed up banana and overcooked rice. Mix in, and pack away.

Eat later.

Name this after the ingredients: Banana Avocado Rice Fantasy!
But to be short, just use the initials (grin)

[istemi.livejournal.com]

Yep. Don't like it? Don't eat it. But you said it so much more nicely.

I support making larger batches of the proven popular flavors, like pineapple sour cream. There's usually leftovers of the popular and tamer flavors on Sunday, so I deduce everyone who wants to eat them is able to. Experimental flavors aren't being made at the expense of standard flavors. Where's the problem?

[istemi.livejournal.com]

You forgot the carrots.

[infinitehotel.livejournal.com]

Done. Look for it at this year's event.

[istemi.livejournal.com]

I'm saying we should make larger batches of the traditional ones, and make sure we put enough out at one time that everyone can get some.

That's very reasonable. I don't think you were among those casting aspersions on experiments.

[cos]

Oooh, someone else is going to make an avocado flavor this year? Hmm, I should do something else... maybe a second attempt at a date flavor.

[larksdream]

I've only been once, last year, but there were no leftovers of anything plain and non-threatening to the boring eaters among us. I would have loved some vanilla. *G*

[infinitehotel.livejournal.com]

Nah, I'll leave it to you since I know you enjoy it. I did an avocado flavor a couple of years back and it was okay, but I find I enjoy them more as savories than sweets.

[cutieperson]

there's actually a mock ice cream made with cooked rice that is beyond fabulous.

[istemi.livejournal.com]

I confess, vanilla is off my radar. Pineapple sour cream is a popular flavor, though, and I usually manage to have a bit on Sunday. Then I regret overdoing it the whole ride home. It sticks in my memory. I believe they call that conditioning.

[larksdream]

The problem with learning is that it nearly always hurts. ;)

[sunspiral.livejournal.com]

If different and experimental flavors are a sign of a moral failing, then I'm shooting for total degeneracy this year.

[tikvah.livejournal.com]

I'm all for creativity.

[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...

PS

[quietann.livejournal.com]

Hey, since that malted chocolate hazelnut ice cream I made a few years ago was so well-received... I'll make it again, but this time I'll add some combination of the following, because it will not be "ordinary ice cream" anymore (and who wants that? Only the plebes, not us High Cuisine Foodies..)

-- dried cockroaches
-- hard-boiled eggs
-- wasabi
-- blood
-- liver sausage
-- red bell peppers

[perspicuity.livejournal.com]

well, yer native honeysuckle as i'm told by my plant grrl, doesn't have a scent, or i imagine, much flavor. the invasive kinds do. a lot. go figure.

i wonder, how about sweet clover with some sorrel? both good to knosh on. sweet and citrus. maybe a touch of nasturtium, or other edible flowers... tulips?

mmm, oh trader joe's has cape gooseberries now, and candied hibiscus flowers too. woot.

#

[perspicuity.livejournal.com]

which are the more flavorful/fatty avocados? florida, or california, or ??? and how does one tell by looking?

i've bought a couple and they were EH, and bought some others, and they were mouth gasms. same place, same area, LOOKED about the same to me, same ripeness... something was off there.

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[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.

Re: PS

[donnad.livejournal.com]

Well, lets see...

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?