![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
halleyscomet.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
baitconI found a web site that listed "101 Frightening Ice Cream Flavors From Around The World." Most of the early entries on the list were just variations on fish and oceanic flavors. #19 Whale Ice Cream and #23 seaweed Ice Cream for example.
Some of the other flavors were genuinely odd, like #17 Raw Horse Flesh ice cream. Soon however, I started to recognize Baitcon flavors,like #61 . Persimmon Ice Cream and #65, Tomato. They also list other mundane flavors such as #73 Onion and # 75 Rose.
#40 example, is an Indian Curry flavor, a variation of which![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
whuffle has contributed to Baitcon a couple of times. She intends to continue producing the flavor in years to come.
Still others just sound like a good idea to me, and I think I may be inspired for next year.
In the end though, the only truly frightening flavor on the list is #96, Durian.
Some of the other flavors were genuinely odd, like #17 Raw Horse Flesh ice cream. Soon however, I started to recognize Baitcon flavors,like #61 . Persimmon Ice Cream and #65, Tomato. They also list other mundane flavors such as #73 Onion and # 75 Rose.
#40 example, is an Indian Curry flavor, a variation of which
whuffle has contributed to Baitcon a couple of times. She intends to continue producing the flavor in years to come.#45, Chili Pepper Ice cream is reminiscent of the endless parade of "So hot it'll melt your tonsils" flavors that cropped up, but were refreshingly absent in 2007.
#27 Sesame, Soybean and Dried Kelp Ice Cream sounds suspiciously like the Sushi Ice Cream from 2007, with some Sesame thrown in for good measure. The same goes for #38, Soy Sauce Ice Cream.
While I don't remember trying any, #26 Garlic Ice Cream HAS to have been done before. If not, perhaps it's time to make it happen. #55, Garlic Mint however may be over the top.
#32 Chicken Ice Cream sounds like a more mundane version of the Chicken Liver, and #33 Stout Ice Cream is a just plain silly inclusion on a "Frightening" ice creams list, given the prevalence of things like Guinness Ice Cream, and the fact that the Ben And Jerry's Ice Cream Cook Book includes a beer sorbet recipe.
#36, Tulip Ice Cream is again, rather mundane by Baitcon standards. I don't know if Tulips have been done, but I do remember Rose and other floral flavors. Sadly, floral flavors always feel like they SHOULD be soap to me, so I'm not inspired by them.
#50, Cream Cheese Ice Cream isn't frightening so much as a disappointment. It was worth trying and while it still holds promise, I doubt I'll participate in further experiments with it.
Personally, I thinksunspiral's Maple Bacon is a better idea than #87, Chunky Bacon.
They even list #85 Chicken Fried Steak, a bacon variant of which I thought better of making. Oh wait, they just top Chicken Fried Steak with a dollop of ice cream. How unimaginative.
#27 Sesame, Soybean and Dried Kelp Ice Cream sounds suspiciously like the Sushi Ice Cream from 2007, with some Sesame thrown in for good measure. The same goes for #38, Soy Sauce Ice Cream.
While I don't remember trying any, #26 Garlic Ice Cream HAS to have been done before. If not, perhaps it's time to make it happen. #55, Garlic Mint however may be over the top.
#32 Chicken Ice Cream sounds like a more mundane version of the Chicken Liver, and #33 Stout Ice Cream is a just plain silly inclusion on a "Frightening" ice creams list, given the prevalence of things like Guinness Ice Cream, and the fact that the Ben And Jerry's Ice Cream Cook Book includes a beer sorbet recipe.
#36, Tulip Ice Cream is again, rather mundane by Baitcon standards. I don't know if Tulips have been done, but I do remember Rose and other floral flavors. Sadly, floral flavors always feel like they SHOULD be soap to me, so I'm not inspired by them.
#50, Cream Cheese Ice Cream isn't frightening so much as a disappointment. It was worth trying and while it still holds promise, I doubt I'll participate in further experiments with it.
Personally, I think
sunspiral's Maple Bacon is a better idea than #87, Chunky Bacon.They even list #85 Chicken Fried Steak, a bacon variant of which I thought better of making. Oh wait, they just top Chicken Fried Steak with a dollop of ice cream. How unimaginative.
Still others just sound like a good idea to me, and I think I may be inspired for next year.
#5 Sweet Potato, # 66 Potato and #48 Grated Yam both sound tasty. One could easily do two variations on each, one with Pie spices (And perhaps some chunks of crust) and one without. Sweet Potato by itself is a mild and pleasant flavor.
Given the surprisingly good reception ofsunspiral's Chicken Liver ice cream, creating #14 Chicken Wing ice cream might work out well.
Basil worked well, so #25 Spinach Ice Cream sounds promising. Whuffle and I have found an Heirloom variety of Spinach that has red "berry" like clusters on the leaves. They look a bit like small raspberries. While rather flavorless, they could add a stunning bit of contrast to a pale green spinach ice ream or sorbet.
The failure of the Sushi Ice Cream leads me to suspect that #10 Wasabi Ice Cream might not be a good idea, but #15 Miso Ice cream sounds appealing as a sorbet. The question is, do I include Tofu and Nori pieces? What about making it a Tofu Ice Cream?
#29 Wheat Ice Cream sounds rather bland, not unlike the many "Cereal" drinks you can find at Asian groceries. A Barley Tea Ice Cream however sounds like it might go well beside the Earl Grey and Thai Tea ice creams. I need to file that away for future use.
#34 Potato Liquor Ice Cream and #35 Red Wine Ice Cream just feel unnecessary to me. Perhaps a wine Sorbet, but I don't know how well it would form up. Still, this could be another use for my Father's stock of "Just south of vinegar" home made wine.
While #49, Cypress Tree doesn't appeal, it's damn easy to find that tasty beast Sycamore in the average Armenian grocery. I found a while back that Sycamore makes a great addition to a nut and corn breading for fried fish.
Given the surprisingly good reception of
sunspiral's Chicken Liver ice cream, creating #14 Chicken Wing ice cream might work out well. Basil worked well, so #25 Spinach Ice Cream sounds promising. Whuffle and I have found an Heirloom variety of Spinach that has red "berry" like clusters on the leaves. They look a bit like small raspberries. While rather flavorless, they could add a stunning bit of contrast to a pale green spinach ice ream or sorbet.
The failure of the Sushi Ice Cream leads me to suspect that #10 Wasabi Ice Cream might not be a good idea, but #15 Miso Ice cream sounds appealing as a sorbet. The question is, do I include Tofu and Nori pieces? What about making it a Tofu Ice Cream?
#29 Wheat Ice Cream sounds rather bland, not unlike the many "Cereal" drinks you can find at Asian groceries. A Barley Tea Ice Cream however sounds like it might go well beside the Earl Grey and Thai Tea ice creams. I need to file that away for future use.
#34 Potato Liquor Ice Cream and #35 Red Wine Ice Cream just feel unnecessary to me. Perhaps a wine Sorbet, but I don't know how well it would form up. Still, this could be another use for my Father's stock of "Just south of vinegar" home made wine.
While #49, Cypress Tree doesn't appeal, it's damn easy to find that tasty beast Sycamore in the average Armenian grocery. I found a while back that Sycamore makes a great addition to a nut and corn breading for fried fish.
In the end though, the only truly frightening flavor on the list is #96, Durian.
no subject
Date: 2007-08-08 04:08 pm (UTC)I noticed there was quite a bit of strong black peppermint in the garden patch (some of it growing outside the stone edging) next to the serving area. Would peppermint be appropriate for garlic mint icecream I wonder.