[Sca-cooks] cheesy dragon

[Susan Fox-Davis]

I'm still trying to figure out how they kept a fluid contained until showtime,
without dissolving the body of the beast.  I mean it would be easy enough to
mold marzipan/cheese/whatever around a plastic tube of cake-writing gel, but
that's not hardly period.

My best idea off the cuff is to cup the "blood" inside a mostly-intact tangerine
skin with the segments taken out, and be very good and sure to keep the finished
sculpture right side up at all times.

Selene, Caid

> --
> [ Picked text/plain from multipart/alternative ]
> Well, how about using guar gum [available commercially as Not/starch from
> Expert foods] to thicken good port wine, and use that as the blood ;-) Port
> goes great with the right cheese ;-)
> margali
>
> the quote starts here:
> Well, that is a thought.  Actually, I was asked to carve the damn thing out
> of cheese.  I am tempted to figure out a way to insert a "plug" and make the
> dragon bleed at least for a second.
>
> I got a block of cheese and will begin a prototype tonight.  Ahh.  The smell
> of cheese! (as opposed to marzipan which currently makes me gag).
> Olwen