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]

Completely irrelevant to your question and merely out of my own curiosity, did you try vodka in the cucumber? Don't get me wrong, cucumber-midori sounds facinating and I will happily try it. I would just think vodka would interfere less with a delicate cucumber flavor.

I know nothing about making ice cream, so forgive any failure to grasp the obvious.

[whuffle.livejournal.com]

While I can get away with using a whole lot less vodka, the flavor is so sharp when its uncooked that it masks the cucumber more than Midori does. I'm actually still looking for alternatives to the Midori because it still doesn't work as well as I'd like. Since you have a good deal of exposure to unusual forms of alcohol, feel free to suggest some if you think of any that might work. I was considering a lemon-based flavor as well possibly. Maybe Limoncello?

[infinitehotel.livejournal.com]

I'm the last person entitled to comment (having made meat flavors) but the usual "hose out the bucket and dip the spoon in some water during serving" sanitation isn't going to work for folks with seafood allergies. (Me, and I think a few other folks.) At serving time, I can avoid the table that has the ceviche (or give it its own spoon, I suppose) but you may need to make some extra effort to clean the bucket/utensils you use in freezing or wind up contaminating a bunch of other batches.

[whuffle.livejournal.com]

I'm completely prepared to do that and usually expect to wash my own buckets with soap after my batches have been mixed simply as a matter of courtesy to those who are running the LN station.

[kimberlogic.livejournal.com]

How to handle labeling & placement is about to be discussed amongst the BCC crew in preparation for this year's events, actually.

Some related things will stay the same - new flavors are automatically smaller batches and if we've got a LOT of folks wanting to make ice cream, we'll probably set an initial limit on how many flavors each person can freeze, to be sure that the LN2 lasts so that everyone who wants to make a flavor gets a chance to do so ... along with that are the questions of whether or not to get a 2nd tank. Having 83 flavors was great but having so much leftover ice cream was not.

[kimberlogic.livejournal.com]

There will likely be some dedicated color buckets for mixing and freezing and specific colored serving spoons plus very distinct serving table for these.

[infinitehotel.livejournal.com]

Can't see a problem then. The serving is still an issue, but that's my own lookout. I can dodge what I can see; it's the hidden stuff that gets you. :)

[whuffle.livejournal.com]

Glad to know that this is part of the logistics. I'd be very interested in hearing the results. Please do post them when you get the chance so we know what to expect.

[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.

[skreeky]

Well, I suppose Crawdad Surprise is out. Dang.

[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!

[whuffle.livejournal.com]

Awwwww. Come on, if I can contemplate Ceviche and Halleyscomet can consider Turkey Bacon, you can make your Crawdads!!!!! Ooooh. Now there's a thought, Cajun Gumbo Ice Cream?

[feste-sylvain.livejournal.com]

Full-blown anaphylactic reaction to shellfish here. If proper anti-cross-contamination procedures are not followed, I will have to stop eating ice cream completely that night.

Likewise, if there are buckets with shellfish and they are not sufficiently labelled, I will not participate.

I would be disappointed if that were the case, but I will not "require" that the crowd cater to my needs. I only need to know what the situation is.

[infinitehotel.livejournal.com]

Of course the shells are left on! Otherwise it wouldn't be a surprise, would it?

[kimberlogic.livejournal.com]

They will be posted in the ice cream section of the web page much closer to the event date and I'll mention those updates here. There will probably also be a sign or some reiteration on-site.

[skreeky]

I was thinking more that the crawdads shouldn't be a surprise, but if they were to be, I suppose a better name would be "Smoky Mountain Surprise" thus not giving it away.

What the hell would be in that, other than crawdads and moonshine? Hominy grits? Hmmm, anyway...

(Don't flame me, I really am from Tennessee.)

And people would misinterpret it to be "Rocky Mountain Surprise" which would be something else entirely involving testicles and bad beer, and that would be funny.

[skreeky]

Crawdad Crunch.

[skreeky]

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

[infinitehotel.livejournal.com]

I've got a flavor percolating that may involve grits, actually. But I had a Daddy who had a thing for Southern food. Must have come through on a gene. :)

[skreeky]

It's not actually that bizarre an idea. I've always eaten my grits sweet - with lots of butter and some white sugar. Never been enamoured of the savoury style with cheese or gravy. The only hurdle I see is that cold grits are incredibly nasty and congeal enough to be sliced and refried as pucks.

[sunspiral.livejournal.com]

As one of the more experimental ice cream makers, I think having an "extra scrubbing required" bucket for mixing the potentially dangerous flavors (habaneros, seafood, etc.) is a really good idea. And along with the bucket there should be posted a scrubbing protocol to keep people safe. Likewise, putting all of those flavors on their own table and clearly marked might work well too. Baitcon isn't improved by medical emergencies, or even by the delicate of palate having a misadventure with Habanero Surprise.

I can see it now - "Hey, that's a Red Pail flavor!"

[deguspice.livejournal.com]

In response I suggested to Halleyscomet that he should make Turducken ice cream. Pehaps make three separate batches of turkey, duck, and chicken ice cream and then layer them in a pan (like a neopolitan ice cream).

[infinitehotel.livejournal.com]

It might be worth doing a separate serving for the really experimental stuff rather than doing it during the Saturday Riot. That'd allow folks to be more leisurely about taking their servings and most of the really experimental ice creams don't work well in the same bowl with anything else anyway. (With the possible exception of the chicken-liver/caramelized onion blend which was lovely.)

[whuffle.livejournal.com]

I shudder to think of the possibility. The fact that he was already contemplating scrapple doesn't help either.... You sir, are just aiding and abetting!

[whuffle.livejournal.com]

Knowing that shellfish are a very common allergen, I don't plan to use any form of shellfish in the Ceviche. My plan was to do a white-fish only mixture with either flounder, cod, or tillapia.