By: nutter names

nutter names — Wed, 23 Jun 2010 17:36:19 +0000

Perhaps the tomato recipe was too complex… leave out the garlic,bay leaves,tomato paste and mayonnaise. Reduce the tomatoes more, and more slowly – honey or sugar won’t hurt it – and a touch of vodka would…

By: Desperate Housewife

Desperate Housewife — Fri, 12 Mar 2010 17:30:24 +0000

Im so impressed, your a breath of fresh air

By: Dark Angel

Dark Angel — Fri, 15 Aug 2008 08:14:05 +0000

Three words for you Peter…SHIP IT HERE!!!!!

By: Dr Big D

Dr Big D — Tue, 12 Aug 2008 19:04:25 +0000

I think this marks a significant turning point in our ice-cream adventures. Taking on the challenge of savoury ice-cream has required us to engage with the concept of low temperature food in a more committed and profound way. I think it has something to do with the lack of sugar, which even in a pretty mediocre sweet ice-cream goes some way to compensate for any failings in the flavour, one way or another you meet peoples expectations of a dessert. But with savoury ice-cream you have to overcome the natural reticence people have towards a dessert modality in a main course. In short it can’t just be ok, it has to be damn good or people are gonna baulk.
In many ways I think that’s why this first attempt wasn’t a raging success. The ice-creams were quite cold tasting and I think we put a bit too much in each canape case. Consequently people tried to lick them rather than just eat them whole. I think this was a turn off for many people because (as Peter mentioned) the tomato ice-cream was really only appetizing when eaten in the same mouthful as the cheese ice-cream.
I think the 2 main lessons for me from all this were:
1. Don’t make ice-cream from mayo.
2. Serve savoury ice-cream in bite-size portions.

Comments on: Our first savoury ices: Tomato Ice Cream & White Stilton Ice Cream

By: nutter names

By: Desperate Housewife

By: Dark Angel

By: Dr Big D