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

[sunspiral.livejournal.com]

Having a separate tasting session for the really experimental flavors could be a good idea, definitely one worth discussing. And yes, the chicken liver and caramelized onion ice creams did work well together.

[whuffle.livejournal.com]

Ceviche Sorbet along side a Thai Lemongrass and Chilli Ice Cream?

Or hows about the breakfast duo of Turkey Bacon Ice Cream and Herb Cream Cheese Ice Cream? Wash it down with a nice scoop of Earl Grey????

[infinitehotel.livejournal.com]

Personally, I think the experimental flavor tasting should be opened with everyone with something on the table eating a scoop of their own flavor. It'd cut way down on failed experiments and the pictures would be priceless. :)

[sunspiral.livejournal.com]

Sure, though I'd never bring a flavor that hadn't already had all the kinks (so to speak) worked out.

[infinitehotel.livejournal.com]

I generally bring my kinks with me (so to speak) but so far I haven't managed to make something I haven't enjoyed eating in some quantity.

[halleyscomet.livejournal.com]

That would pretty much kill the "Unshielded Nuclear Reactor Hot Sauce Surprise" Sorbet I keep joking about. :)

I like the idea of making all the inventors of the experimental flavors taste their creation first.

The question is, where do we draw the line between "Experimental" and more sane flavors such as Basil and Cucumber? What would the criteria be?

I suppose we could use a "Common Man" model similar to the legal system. If a Mundane "Common Man" would recoil in horror (Chicken Liver) then it's "Experimental" but if this mythical person would merely say "That's weird" or "I'll be that tastes terrible" (Basil, Circus Peanut) then it's OK for general release?

[deguspice.livejournal.com]

By now caramelized onion ice cream has been established as a standard Baitcon ice cream, but I'm not sure how a "Common Man" would respond to it.

[halleyscomet.livejournal.com]

Good point.

What about applying the "Common Man" test only to new flavors or established flavors that have undergone a significant reformulation?