Directions, Rules, Ice Cream, etc.
Jul. 11th, 2007 09:13 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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baitconInformation about directions, arrivals/parking, ice cream, and rules have been added to the Info page
at www.baitcon.org Directions & rules will also be sent via email to the addresses provided with your RSVP. If someone else RSVP'd for you, they will be getting the email.
If you are attending, you should (at a minimum) review the Info page, Directions/Arrivals, What-to-Bring, and the Rules.
If you are planning to make ice cream, you should review the Ice Cream pages. Given the large number of attendees and our goal of ensuring that every person (who wants to) gets to make a flavor, we have increased our dairy order and our supply of LN2. Additionally, there will be some new guidelines for making ice cream. While this information is listed on the website, the Ice Cream Crew has asked me to specifically mention here that:
*All new flavors will be limited to a smaller batch size.
*All flavor mixes must chill for 4 hours before being frozen with LN2.
*To avoid chaos around the tanks, there will be a sign-up sheet where you'll claim a timeslot for freezing your flavor(s). Bring your pre-chilled mix at the appointed time and we'll freeze it!
The Ice Cream Crew reserves the right to limit the number of flavors each person can freeze if necessary because it is important that everyone (that wants to) gets to make a flavor and that we don't end up with 180 flavors and no place to store them. If you are considering making more than 3 flavors, please give the ice cream folks a heads-up via the email address listed on the Ice Cream page.
This year, we'll be trying something new to help better identify ingredients/potential allergens
for attendees. When you are ready to freeze your flavor, you'll be asked to list the ingredients on a label that will be affixed to the container. This label will also include check-boxes for ingredients such as nuts, meat, seafood, etc. Flavors containing those things will be served
a separate table with dedicated serving utensils. Items used during the mixing/making of those flavors will be thoroughly cleaned to help avoid any cross-contamination.
If you have any questions, please contact JB or me ...
See you soon!
at www.baitcon.org Directions & rules will also be sent via email to the addresses provided with your RSVP. If someone else RSVP'd for you, they will be getting the email.
If you are attending, you should (at a minimum) review the Info page, Directions/Arrivals, What-to-Bring, and the Rules.
If you are planning to make ice cream, you should review the Ice Cream pages. Given the large number of attendees and our goal of ensuring that every person (who wants to) gets to make a flavor, we have increased our dairy order and our supply of LN2. Additionally, there will be some new guidelines for making ice cream. While this information is listed on the website, the Ice Cream Crew has asked me to specifically mention here that:
*All new flavors will be limited to a smaller batch size.
*All flavor mixes must chill for 4 hours before being frozen with LN2.
*To avoid chaos around the tanks, there will be a sign-up sheet where you'll claim a timeslot for freezing your flavor(s). Bring your pre-chilled mix at the appointed time and we'll freeze it!
The Ice Cream Crew reserves the right to limit the number of flavors each person can freeze if necessary because it is important that everyone (that wants to) gets to make a flavor and that we don't end up with 180 flavors and no place to store them. If you are considering making more than 3 flavors, please give the ice cream folks a heads-up via the email address listed on the Ice Cream page.
This year, we'll be trying something new to help better identify ingredients/potential allergens
for attendees. When you are ready to freeze your flavor, you'll be asked to list the ingredients on a label that will be affixed to the container. This label will also include check-boxes for ingredients such as nuts, meat, seafood, etc. Flavors containing those things will be served
a separate table with dedicated serving utensils. Items used during the mixing/making of those flavors will be thoroughly cleaned to help avoid any cross-contamination.
If you have any questions, please contact JB or me ...
See you soon!
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