You're pistaching me off

Good lemon sorbet is number one

A place near me always fucks with my requested spice because I’m a tiny white girl and they assume indian curry spice is too much for me (my ex grew reapers and I can cook with them even though they only bring heat and metallic flavor. I prefer the flavor of ghost peppers, but either way, a spicy vindaloo is workable)

But they always give me several mango gelato servings on top when they tone down the spice in my order, so I order the hottest thing I can, and they give me the toned-down version which is about what I want, and I get free mango gelato. Sexism win.

(and yes, I have compared what I get to what a friend gets from the same place, and it’s entirely different.)

Vanilla is one of the classics for a reason. That's a fuckin earned spot.

Excluding sorbets, because a good lemon and raspberry sorbet is best.

My top 2 ice creams are :

1. Lychee sortbet, Lyon
2. Mango gelato/sortbet , Rome

I have an ice cream machine and make my own. And frankly there is not much that beats a good homemade vanilla icecream made with quality dairy and vanilla. It is completely different from all of the mass produced ones.

But yeah, homemade sorbets are fantastic too, and so incredibly easy to make.

So good

For the longest time I thought vanilla was the base for ice cream and other stuff was added to it to make flavors. I apologize to vanilla for not treating and appreciating it as its own flavor for so long.

Vanilla carries ice cream. I've had plain (as in no flavorants at all) ice cream before, and that shit is vile. Cold dulls taste, so even though it's made with cream an unflavored ice cream tastes like frozen skim milk.

ChocolateMaxxing has no bandwidth for vanilla.

Made my choice decades ago.

That's due to commercial vanilla flavurs being only vanillin. Real vanilla has so much more things in it that gives it's flavour

The virtue of simplicity is that its flaws are not so easily concealed; it is hard to do simple things perfectly, and it is always visible when they've been done badly.

I tend to order a Ruben at any new place for the same reason.

It's a simple sandwich, but so easy to fuck up.

I'm not sure how accurate a metric that would be. Burger King has changed their fries a dozen or more times over the years, but I'm pretty sure one of their worst fry recipes was back in the nineties when the rest of their food was still pretty decent.

First time I went to Chili’s, I got chicken strips. They were the driest chicken strips I’ve ever had, followed closely by Cheddar’s. I haven’t been back to either.

If their vanilla is shitty then their chocolate and pistachio will be too.

I can’t tell if you’re joking. I have never seen cotton candy with chocolate bits, but also… do you only like cotton candy ice cream or are you just checking to see if they have it?

Judging by this comment thread, it seems others do the same, but I feel strangely that I made a comment like that one in the past so you have maybe seen me twice.

Same. Can't build a house on sand.

For a Texan, change that to brisket. I can't name one Texas place that's judged on their chicken.

I dunno, I grew up in the south and some of the best BBQ I had came from places that couldn't do chicken. They added that on as an afterthought to fill out the menu and treated it like red meat.

I always did the mac and cheese and the burnt ends as my quality check.

Ice cream soup fucks. Just barely melted

Honestly they might, they rotate them often.

Base was not the best word to use. Most flavors include vanilla extract. It functions similar to salt, but for sweet things!

I understand it's a flavor on it's own, but so is salt.

Both are true- a lot of ice cream places add flavors and stuff to their vanilla ice cream to make their other flavors of ice cream. Generally, those aren’t great ice cream places and that’s not great vanilla, but it is pretty common.

Vanilla is also its own flavor, and if it’s done well, it would be a bad choice for an all purpose base, because it’s a pretty dynamic flavor that doesn’t automatically work with everything. But again, a lot of people add vanilla extract to every baked good, even if it’s got contrasting flavors, so they’re used to vanilla in anything sweet and they’re not bothered.