A question for the ice cream flavorologists and Baitcon's hosts

[whuffle.livejournal.com]

Do we have a protocol for marking ice creams with possibly allergens or ingredients that some folks might want to avoid?

If I remeber correctly, there were some considerations of this subject after the 83? (or was it 86) flavors produced at the last Baitcon. Considering there are now some truly interesting flavors being explored, should we contemplate segregating flavors with known issues at their own table? Would it be best to put flavors with meat, seafood, alcohol, and nuts on their own table so folks who might be allergic or vegetarian could easily avoid them and not worry about scoop contamination?

I am actually asking because a number of my experimental flavors this year could qualify for these categories. I plan to make Ceviche Sorbet. Yes, the fish will be cooked to avoid possible illnesses associated with raw fish, but some people do NOT eat fish at all. Same is true of my Sweet Orange Tea Sorbet, into which I plan to put real ginger brandy. And the Cucumber Sorbet that I've been making for 4 years now will have Midori in it this year to attempt to avoid the problem of being rock-solid frozen.

I'm not advocating that we get out of hand about this, but at 83 flavors, it might finally be time to start intentional segregation rather than the usual table disersal system.

Thoughts anyone?

Comments

[skreeky]

I know nothing of the infamous limoncello except that people seem to either love it or hate it. =) Strangely, a lot of Baitcon flavors fall into that category as well.

But let's see, what else would I pair with cucumber? There's always Zima, but that's already got a niche at Baitcon. White wine, but pick one that's light, herbal, and totally unoaked (sauvignon blanc can add interesting notes of lemongrass and dill). I'll let you know if inspiration saunters up and starts mackin' on me at the bar.

I'm still surprised that vodka overwhelms the cucumber that much, but I will note that the less expensive the vodka, the stronger the flavor. I can taste cheap vodka at 30 yards, but something Grey Goose or better lets the other flavors in your drink shine.

[whuffle.livejournal.com]

I considered trying a better quality vodka but I hate to waste good vodka where it can't be tasted!

The white wine on the other hand is a nice idea. Perhaps a Reisling or a Pinot Grigio? Ooooooh, or maybe I should try using the dandelion wine we have at home!

[skreeky]

Ironic, isn't it, that the point of buying better vodka is to not taste it?

[halleyscomet.livejournal.com]

What about using Mead and less (or no) sugar?