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baitconDo 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?
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?
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no subject
Date: 2007-06-20 07:28 pm (UTC)Perhaps Red should be for the hot and spicy flavors, Blue should be used for meat or fish flavors, and Yellow or Panic Orange should be reserved for flavors containing common allergens. And I would also give a huge nod to the idea that segregating those flavors at their own table is an idea who's time has come. I would say that spicy flavors are not something we should segregate for, since there are a lot of them and relatively few people who object or can't recognize them by names containing the words Chilli, Cayenne, or Pepper.
So, you gonna try some of the Ceviche or the Herb Cream Cheese if I manage to perfect a reasonable recipe?
no subject
Date: 2007-06-20 07:32 pm (UTC)no subject
Date: 2007-06-20 07:37 pm (UTC)How's about the chocolate with orange & saffron?
no subject
Date: 2007-06-20 07:42 pm (UTC)