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Disneyphile 11-02-2009 08:23 PM

Quote:

Originally Posted by lashbear (Post 304762)
Isn't that kind of like offering "Low-Fat Deep-Fried Butter" ? If you're going to have it, do it rarely and make it really sinful !! :babette:

No, no. I want 'em small, so I can have a couple different flavors. I'm not at all worried about the "sin" of a big sundae, but it will make me (physically) feel crappy, so I'd just rather not push it over that edge, but still enjoy myself. :)

I've learned that if something makes me ill, it's best to not do it. ;)

alphabassettgrrl 11-02-2009 08:30 PM

I'm with DP- I get kids' cones/dishes when I get ice cream.

Disneyphile 11-02-2009 08:41 PM

Quote:

Originally Posted by alphabassettgrrl (Post 304779)
I'm with DP- I get kids' cones/dishes when I get ice cream.

Maybe they should call them "Gourmet Scoops" instead. ;)

lashbear 11-02-2009 10:16 PM

Seriously, I need to open a gourmet icecream parlour over here, and call those "Degustation Scoops" (as opposed to Disgustation Scoops)

Imagine a gourmet range with tiny little scoops, about 8 to a standard scoop. They could be piled up in a little pyramid in a waffle coupe.

Gourmet Flavours like sea-salt, burnt butter creme brulee, wasabi, avocado & lime, peach with raspberry brittle, Avocaat etc.

I could call it "Chills Downunder"

Disneyphile 11-02-2009 10:43 PM

Lash, please open that place NOW! :snap:

lashbear 11-02-2009 11:58 PM

and... to avoid the seasonal problems of running an ice-cream store in Winter, I'd offer "Hot Icecream".

This would be trays of thick fudge brownie hot out of the oven, out of which I'd scoop little ball scoops and pile them up as before, topped with hot toppings. Fudge flavours would be like: Passionfruit and Galliano, Peppermint Choc, White Choc Marscapone, Almond & Cherry, Cafe Macchiato etc. Not hard to do if you base half the mix with regular chocolate, and half with white chocolate. then add the different flavourings for variety. Toppings would be Drambuie Cream, zabaglione, hot pureed fruits, various Monin syrups, etc.

I could even develop a range of savoury ice-creams, to be served in ThinKrisp Coupes... what do you think? How about Pear with blue cheese and balsamic? or cheddar with cayenne?

Gosh. I might even keep this as a real idea. It's might be crazy enough to work. OK you guys, please note that I hold copyright on this idea. No pinching. :D

Gn2Dlnd 11-03-2009 03:41 AM

Wow!

Do. It.

alphabassettgrrl 11-03-2009 10:04 AM

Now I'm hungry.

Chernabog 11-03-2009 10:24 AM

Mmmmmm ice cream. I started my diet yesterday (need to lose what I gained on vacay and then some) and of course my co-workers decide to get me an ice cream cake for my birthday. Oy.

flippyshark 11-03-2009 10:28 AM

You started a diet on your birthday?

(Happy birthday!)


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