So... I have at least two projects that I've bought materials for. What's worse is I have half the materials for one project and it's just sitting there taunting me (ARUGH). Also for some insane reason my internet isn't allowing me on ebay *twitch* so I will just write about some upcoming ideas...
I'm kind of getting into costuming, like fursuits and cosplay. There's an upcoming japanese/cosplay event in London that I've just suddenly decided I'd quite like to go as a very cute anthro-cosplay Pinkie Pie (yup. ponies again. Ponies all the way.)
So I was going to check ebay for a cheaper hot pink petticoat as my usual source seems to have gone up in price significantly and I still can't be arsed to make another one after one horrible attempt many many many many years ago.
So... I need a pink wig... Not quite sure what I'm going to do for ears but they'll be hair barrette type attachment like my kitty ears I bought a few years ago.
I may go for a pink t-shirt and painted-on cutie marks, while trying super-hard to make the balloons looking like balloons and not something ... ruder...
Somehow I got distracted and thought of FUNFETTI CAKE. Not sure why I'm so obsessed with this cake these days but I did think it'd be the perfect cake for Pinkie Pie.
Googled, found how to make your own:
http://www.thekitchn.com/cake-recipe-funfetti-cake-from-147011
which then led to, make your own sprinkles:
http://www.thekitchn.com/how-to-make-sprinkles-for-cupc-138957
which mentions... BACON SPRINKLES! Everything comes back to bacon.
I think I want a funfetti cake for my birthday :P
Showing posts with label ideas. Show all posts
Showing posts with label ideas. Show all posts
Sunday, November 11, 2012
Saturday, May 19, 2012
Colours for Unusual Things
Parsley tastes green
Tactical Nuclear Penguin tastes brown
Freshly henna'ed hair smells red (as come up by husband last night)
Tactical Nuclear Penguin tastes brown
Freshly henna'ed hair smells red (as come up by husband last night)
Wednesday, May 16, 2012
Love/Hate Food Hacking
Love food hacking
... It is cool making new things and experimenting lots
... It is easy to start with so many possibilities and deliciousness
... Sometimes people are impressed
... Tasty noms and cool looking stuff
Hate food hacking
... It's sometimes too far in the realms of just my boring housewife life which I don't like.
... Effort presenting to large groups (economies of scale)
... Sometimes lots of maths for scaling, though I'm getting better at this after 12+ years of cooking and experimenting
... Sometimes people aren't impressed or not nearly enough vs. the effort involved (usual complaint of making things, not specific to food hacking)
Otherwise I'm one of the runners-up in the Instructables Food Science Contest. I get a cookbook. Would have preferred getting my hands on the molecular gastronomy kits for more experimenting but I guess I'll just have to fund my own experiments as usual.
... It is cool making new things and experimenting lots
... It is easy to start with so many possibilities and deliciousness
... Sometimes people are impressed
... Tasty noms and cool looking stuff
Hate food hacking
... It's sometimes too far in the realms of just my boring housewife life which I don't like.
... Effort presenting to large groups (economies of scale)
... Sometimes lots of maths for scaling, though I'm getting better at this after 12+ years of cooking and experimenting
... Sometimes people aren't impressed or not nearly enough vs. the effort involved (usual complaint of making things, not specific to food hacking)
Otherwise I'm one of the runners-up in the Instructables Food Science Contest. I get a cookbook. Would have preferred getting my hands on the molecular gastronomy kits for more experimenting but I guess I'll just have to fund my own experiments as usual.
Tuesday, May 15, 2012
Rapid Cocktail Mixing Kit
Yesterday I had an awesome idea for a box.
A box that'll contain lots of little boxes of different botanticals and flavours. Also a cream whipper and a bottle of gomme syrup to adjust sweetness. This little kit would be able to roughly replicate various dominate flavours in cocktails... it wouldn't be exactly the same as having a wall of different flavoured liqueur bottles but it'd be customisable.
This fits in with my love of Wunderkammer and "stuff in jars" as I fondly refer to it as. The museum in my hometown, The Woodman Institute, was very much a wunderkammer full of stuff in jars and randomness. You walk in and there's a 9ft high standing polar bear that just fits under the stairs. Four-legged baby chickens, stuffed alligators, the saddle that President Lincoln rode into town on, hardtack from the US civil war (which looks maggot-eaten, decaying on a piece of paper), whalebones, everything.
Also, somehow, it reminds me of something in one of my favourite movies, Stealing Beauty. There was a character dying of some terminal illness and he was befriending this beautiful young woman who had come to Italy to rekindle an old flame from her childhood. They were discussing how the grapes in wine absorb all the surrounding smells. First a sip of the wine and try to describe it... it's difficult to describe. It's just wine. Now, a small box of various bottles of things is brought out and they go through smelling a few of the bottles. Then taste the wine again. Suddenly you're able to describe all these more subtle notes and flavours that you couldn't place before.
Getting back to the box idea, the gomme syrup would be used to adjust sweetness, since many liqueurs are quite sickly sweet compared to pure vodka/rum/gin etc. The cream whipper is used for rapid infusion of the ingredients. Possibly would be good to include something like a small jelly bag to strain out botanicals. A sort of desert island cocktail bar kit...
A box that'll contain lots of little boxes of different botanticals and flavours. Also a cream whipper and a bottle of gomme syrup to adjust sweetness. This little kit would be able to roughly replicate various dominate flavours in cocktails... it wouldn't be exactly the same as having a wall of different flavoured liqueur bottles but it'd be customisable.
This fits in with my love of Wunderkammer and "stuff in jars" as I fondly refer to it as. The museum in my hometown, The Woodman Institute, was very much a wunderkammer full of stuff in jars and randomness. You walk in and there's a 9ft high standing polar bear that just fits under the stairs. Four-legged baby chickens, stuffed alligators, the saddle that President Lincoln rode into town on, hardtack from the US civil war (which looks maggot-eaten, decaying on a piece of paper), whalebones, everything.
Also, somehow, it reminds me of something in one of my favourite movies, Stealing Beauty. There was a character dying of some terminal illness and he was befriending this beautiful young woman who had come to Italy to rekindle an old flame from her childhood. They were discussing how the grapes in wine absorb all the surrounding smells. First a sip of the wine and try to describe it... it's difficult to describe. It's just wine. Now, a small box of various bottles of things is brought out and they go through smelling a few of the bottles. Then taste the wine again. Suddenly you're able to describe all these more subtle notes and flavours that you couldn't place before.
Getting back to the box idea, the gomme syrup would be used to adjust sweetness, since many liqueurs are quite sickly sweet compared to pure vodka/rum/gin etc. The cream whipper is used for rapid infusion of the ingredients. Possibly would be good to include something like a small jelly bag to strain out botanicals. A sort of desert island cocktail bar kit...
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