Chicken Fried (Turkey) Bacon Ice Cream?
Jan. 30th, 2007 11:31 am![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
halleyscomet.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
baitconThe idea occurred to me that Chicken Fried Bacon would make a perfect (If rather horrifying) Baitcon flavor.
My current thought process is "How would I make this happen?"
The bacon would have to be cooked on site, unless I could find a way to cook and transport the chicken fried bacon without it getting soggy. My main problem here is the fact that breaded foods really need to be served within 10 to 15 minutes when fried, or the batter gets soggy.
Then there's the fact that dunking the fried batter into milk or water to make an ice cream or sorbet would also cause rampant sogginess.
Anyone know a good "gravy" flavor ice cream recipe? Based on the serving suggestion in the video that sparked this idea, a gravy base would work well.
Can straight gravy be made into a sorbet or ice cream? If it can then the liquid Nitrogen freezing process could potentially prevent the fried coating form getting too soggy, as long as it's served promptly.
Anyone have some experience making ice cream using a fried product like tempura?
EDIT: I've learned that the proposed Baitcon site for 2007 is Pork free, complete with hefty fines for breaking the rule. In light of this, if I make this ice cream, it will be done with Turkey Bacon. Hopefully there won't be any issues with using milk and turkey together, because if I have to go for a dairy free ice cream, this flavor is just going to get weird.
My current thought process is "How would I make this happen?"
The bacon would have to be cooked on site, unless I could find a way to cook and transport the chicken fried bacon without it getting soggy. My main problem here is the fact that breaded foods really need to be served within 10 to 15 minutes when fried, or the batter gets soggy.
Then there's the fact that dunking the fried batter into milk or water to make an ice cream or sorbet would also cause rampant sogginess.
Anyone know a good "gravy" flavor ice cream recipe? Based on the serving suggestion in the video that sparked this idea, a gravy base would work well.
Can straight gravy be made into a sorbet or ice cream? If it can then the liquid Nitrogen freezing process could potentially prevent the fried coating form getting too soggy, as long as it's served promptly.
Anyone have some experience making ice cream using a fried product like tempura?
EDIT: I've learned that the proposed Baitcon site for 2007 is Pork free, complete with hefty fines for breaking the rule. In light of this, if I make this ice cream, it will be done with Turkey Bacon. Hopefully there won't be any issues with using milk and turkey together, because if I have to go for a dairy free ice cream, this flavor is just going to get weird.
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Date: 2007-01-30 05:11 pm (UTC)#
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Date: 2007-01-30 05:27 pm (UTC)On the other hand, I know of at least two projects to make Kosher Bacon ice cream in the works.
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Date: 2007-01-30 06:25 pm (UTC)Oh dear lord, is this going to turn into another case of 0--->5% basil in a single year? Having that many basil flavors appear all in the same year was just odd.
So, know anyone thinking of doing a ceviche-based flavor? Cuz that's where my brain's been heading for over a year now!
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Date: 2007-01-30 07:30 pm (UTC)(Though that one is going to bring up some interesting food-sterilization and quarantine requirements. The meat/milk thing was a problem, but having folks drop dead from anaphylactic shock is quite something else...)