posted on Feb, 24 2006 @ 11:35 AM
I'm thinking of cooking materials because they are fairly cheap and reproducible. . . .
1. A sugar solution that cools. More sugar stays in solution in a hot medium. as it cools it crystalizes. Sort of like how they make cotton candy
or caramel. If you DON"T caramelize it, it will go back to being crystals.
2. Water with very little sugar in it, and add some yeast. The yeast will grow and make air sacs, which will give the structure of dough, even in a
very runny slurry. Bread yeast is bottom fermenting (as opposed to beer yeast, which is top fermenting.) So originally, it would be out of the way
of the skewer.
3. I'm trying to think of something that uses alcohol as a solvent, since alcohol boils at a mere 143 F. It's specific Gravity is LOWER than
water. So that when it left the solution, you'd get some thickness. Maybe a kind of paint where alcohol is the thinner, and heating it causes the
alcohol to evaporate, leaving the thicker paint behind.
4. You know you can get plenty of bovine blood from a meatpacking plant, right? They have a superabundance of the stuff.