You see, ever since these flavors were made known to me, I’ve had a whole new perspective of ice cream. I LOVE ice cream. Granted, my tummy hurts after eating a whole lot of it, I still do anyways. If I didn’t know such flavors exist, I’d claim I eat every flavor of ice cream there is. BUT and that’s a big but, I’d rather die from starvation than eat any of these ice cream flavors!
Charcoal Ice Cream
Umm…Hello? These are supposed to cook what’s to be eaten, not the other way around.
Garlic Ice Cream
Aptly branded — Dracula, the garlic ice cream. Uh, no thank you. Unless I want to be teased garlic-breath, I’d rather not.
Goat Ice Cream
This one’s made of goat milk with…goat meat chunks! Eeewww…
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I personally don’t know where this topic came from… it just sort of popped out at me.
Fermentation. It’s quite common in Asia, and various Japanese foods are fermented. One is something a lot of people in the U.S. don’t like: natto. However healthy this food is considered, many people stay away from it because of it’s smell. Not to mention the fact that it’s really sticky, too - and can have a strong taste that you might not like. But, before you classify fermented foods as bad, here are some things that some of you have probably eaten before, and enjoyed.
Miso. I’m pretty sure everyone who’s reading this has had miso soup (misoshiru) before, right? Well, did you know that the main ingredient in that traditional dish is fermented? Yes, miso is made by fermenting rice, barley, and soybeans (edamame) with salt and the mold kojikin (really a type of fungi used to ferment soy beans)
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