I think I'm completely crazy and its all Sunspiral's fault!

[whuffle.livejournal.com]

Made:
One sucessful batch Crysanthemum Ice Cream
One Batch Cucumber slurry (needs lemon before freezing. I ran out!)

One batch
Ceviche Ingredients (No, you don't get proportions. I did this by the seat of my tastebuds and I'm going to have a hard time reproducing it.)

Tomato Puree, Water, Corn Syrup, Soybean oil, Salt, Onion Powder, Lemon, GarlicPowder, Corn Starch, Hallibut, Taragon Vinegar, Oregano, Parsley, Olive Oil, Habanero & Sugar

Boil ingredients to cook fish. Toss in a blender till smooth. Freeze in bags and pray like hell that its edible.

halleyscomet Has at least decreed this to be "a perfectly nice soup if no one likes it as a frozen sorbet". I'll take that opinion for the moment.

Comments

[whuffle.livejournal.com]

Um, did you read the post/webpage section that was put up a week or so ago about how Baitcon this year will be dealing with allergens, spicy flavors, and stuff that a lot of people might not want to eat? I will point out that most flavors if ICE CREAM are not vegan by their very nature since they contain dairy. That said, I think that this year's plans for how to handle likely allergens, spicy stuff, and meat/fish flavors is a good place to start.

To quote Kimberly & JB: "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.
"

Hopefully this will make it easier for those with allergies or food restrictions.

Sorry that the name Ceviche was unfamilar to you. I guess having grown up immersed in the foods of many cultures, I take it forgranted that something like Ceviche is a common word in my vocabular. I'll have to make sure that I give the recipe a different name. Perhaps Fish Soup Sorbet?

[perspicuity.livejournal.com]

is true, by definition, not vegan, but we all know so many selective vegans it's really hard to keep track of. they get uppity too if you just call them vegetarians. noooo, i'm a 3rd generalization of ova-muco-slime-mold-arian but with seasonal honey for allergies and sometimes red meat when i drink and smoke :>

i did see "something new" but i don't recall that it was fleshed out as in the paragraph above. the site evolves when you stop looking. thanx for the update.

when i grew up, the hottest food i saw was black pepper, then polynesian mustard sauce... it wasn't until i was 19 i had my first szechuan food, and "they" went to lethal for me, as i had the flu. it worked. cleared me out, and flu gone fast. wow. i was hooked.

fish soup was chowder, and it came one way, like our clam chowder. white, and simple. brewis maybe. perhaps some fritters on the side. if it wasn't boiled to death, it WAS fried to death. perhaps baked. stir fry? no way. vegetables were the enemy. meats consisted of beef and chicken and sometimes pork also hotdogs - that's a meat. fish was white and without flavor usually. except for tuna which was mysteriously in a can. didn't have lamb until i was in my mid 20s iirc. goat? rabbit? duck? those were pets... i know, pretty boring :) despite trying to outgrow a lot of that, i still cannot keep up with friends who seem to know and have tried every food and raunt. you have no idea the horror that mystery chicken folded with ham and cheese caused. it was unnatural :)

fish [head] chowdah sorbet?

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