Baitcon Flavor Thoughts

[whuffle.livejournal.com]

I'm beginning to sort through some of my ideas for this year's Baitcon flavors and I would like some input from other folks. A couple of these are flavors I've made at Baitcon before, some are flavors tested at home that have been refined and are ready for the general public, others are flavors that I have never tried but think will be worth the effort.

Tried & True
Mediterranean Saffron Curry with Almonds & Raisins
Strawberry Habanero Sorbet (With some sort of liquor or brandy to keep it from freezing too solidly?)
Cucumber Sorbet with Melon Liquor

New To Baitcon But Previously Home-tested
Orange, Saffron and Deep Chocolate Ice Cream (possibly to be made as a sorbet)
Tazo Sweet Orange Tea Sorbet with Ginger Brandy
Crysanthemum Tea Ice Cream

Seriously Experimental
Balsamic Strawberry Sorbet
Garlic & Herb Cream Cheese Ice Cream
Ceviche Sorbet (Yes, the white fish will really be cooked and the base for this one will be frozen solid for transportation. Traditional Ceviche uses lemon to chemically cook the fish, but I really don't want to give myself or anyone else food poisoning.)

Comments

[lakmiseiru.livejournal.com]

Mediterranean Saffron Curry with Almonds & Raisins - I ate this one over and over last year. It was like eating dinner from home, only much, much richer! I love it. Definitely a good, solid flavor.
Strawberry Habanero Sorbet - I am not normally a capsaicin fan, but this is lovely. The combination of flavors worked very well and it was super-refreshing.

Orange, Saffron and Deep Chocolate Ice Cream - I'm drooling. Darn it!
Tazo Sweet Orange Tea Sorbet with Ginger Brandy - Also sounds tasty. I'm vaguely curious to see how the brandy plus orange tea turns out.
Crysanthemum Tea Ice Cream - *shrug* I wouldn't mind drink^H^H^H^H^Heating this at all. I would worry about weak flavor, but given that it's already tested I'd love to try some.

Balsamic Strawberry Sorbet - Could be interesting. Could be strange. Hard to say without trying it.
Garlic & Herb Cream Cheese Ice Cream - skeptical; I don't know how well this will work, but I'd try some if it showed up.
Ceviche Sorbet - *shrug* I probably would try some for curiousity's sake, but I doubt I would eat much.

So, yes on Curry and S/H Sorbet. I'd love to try Orange/Saffron/Deep Chocolate and Tazo Sweet. Crysanthemum and Balsamic Strawberry might be interesting; less sure about Garlic and Herb and Ceviche, but I would try them if they appeared. (note that I'll try anything)

*licks lips* This is going to be a tasty one...

[whuffle.livejournal.com]

Thanks for the detailed feedback. I wasn't sure how folks felt about the curry and the habanero strawberry, glad to know there were some who liked those and will enjoy them as much as I do if I make them.

The chrysanthamum will be made with a powder akin to green tea powder, allowing me to intensify the flavor by adding more concentrate.

My dad makes balsamic and strawberries as a summer dessert. Its absolutely delicious so I figure it can't go wrong as a sorbet.

The cucumber is one I've been try to perfect for a few years now. Hopefully the liquor will solve my final problem of having it freeze too solidly.

The orange chocolate saffron idea came from a cheesecake I made. So, is the ice cream or the cheesecake a deadlier idea????

[lakmiseiru.livejournal.com]

Oh goodness. I don't know! Both are deadly, but I'm not sure. Perhaps the cheesecake because it is not cold and hence somewhat refreshing... but oh gods, both sound fabulous.

I look forward to tasting any and all that you bring!

[perspicuity.livejournal.com]

is the "no alcohol at the event unless it's home brew" still valid?

also no pork like products, yah?

what else is banned?

#

[whuffle.livejournal.com]

I've never heard the no alcohol rule. I should askm JB and Kimberly about this.

The no pork thing isn't a problem since none of my flavors come even close. Closest I come is bringing fish in with the ceviche.

[gravitrue.livejournal.com]

I'd really really like a return of "kiwi surprise" sorbet. (kiwi-wasabi).
What would I have to do to make that happen?

[whuffle.livejournal.com]

I wasn't the one who made the kiwi suprise. If you look at the baitcon website you can see who did make it and ask them to do it again. Or, you can always take it upon yourself to make a batch.....Talk to the organizers of the event if you are interested.

[donnad.livejournal.com]

I think deguspice made that one a few years in a row. One year the suprize was that it didn't have the wasabi in it!