The texture isn't for everyone; I'm one of those people who has trouble with globby textures such as creme caramel, creme brulee or panacotta (which is a shame because the taste of a good vanilla panacotta is to die for) so I end up gagging. The bacon flavor doesn't surprise me; there are some ridiculous exotic flavours for confectionary and desserts these days. I went to Fortnum and Mason's last year and they were selling dried ants, chocolate covered scorpions and other assorted invertebrates as snacks.
Jecht's idea of a sundae probably involves steak. AND BEER.
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sforzinda
ODANGO ATAMA?
Date: 2011-12-24 03:52 am (UTC)The texture isn't for everyone; I'm one of those people who has trouble with globby textures such as creme caramel, creme brulee or panacotta (which is a shame because the taste of a good vanilla panacotta is to die for) so I end up gagging. The bacon flavor doesn't surprise me; there are some ridiculous exotic flavours for confectionary and desserts these days. I went to Fortnum and Mason's last year and they were selling dried ants, chocolate covered scorpions and other assorted invertebrates as snacks.
Jecht's idea of a sundae probably involves steak. AND BEER.