...the ones that are also supposed to take hard candy and spin that out into dulcet, not-just-pink gossamer whenever you feel like having some.
I'm not a huge cotton candy fan, I like it but it's so insubstantial that I feel like I'd have to eat about two cubic feet of it to reach that happy place between sated and ill. Oh, I've got quite the sweet tooth, but I also like eating to be an experience, and cotton candy generally doesn't do that for me.
Spun out hard candy, though? Maybe we can do business after all.
Still, I didn't buy the thing. I'm intrigued but I'm already way out of counter space.
I'll keep it in mind, maybe there's a place for incorporating it into cake batter or frosting or something else clever, but I had another idea.
What's stopping us from using something else than can be melted and spun into thin fibers? Practically speaking I'm expecting it to be mostly a question of melting point and aperture size; chocolate or cheese might be good, but if the melting unit gets too hot and the stuff might burn or clog the thing up. Heck, even scrambled eggs might be interesting, if we want to cross over into savory territory. I'm not sure what for, but...hey, actually, I'm not sure it would be practical to do egg and cheese together, but do them separately and then spool them together for a cotton omelette.
Now that might be something.
I'm not a huge cotton candy fan, I like it but it's so insubstantial that I feel like I'd have to eat about two cubic feet of it to reach that happy place between sated and ill. Oh, I've got quite the sweet tooth, but I also like eating to be an experience, and cotton candy generally doesn't do that for me.
Spun out hard candy, though? Maybe we can do business after all.
Still, I didn't buy the thing. I'm intrigued but I'm already way out of counter space.
I'll keep it in mind, maybe there's a place for incorporating it into cake batter or frosting or something else clever, but I had another idea.
What's stopping us from using something else than can be melted and spun into thin fibers? Practically speaking I'm expecting it to be mostly a question of melting point and aperture size; chocolate or cheese might be good, but if the melting unit gets too hot and the stuff might burn or clog the thing up. Heck, even scrambled eggs might be interesting, if we want to cross over into savory territory. I'm not sure what for, but...hey, actually, I'm not sure it would be practical to do egg and cheese together, but do them separately and then spool them together for a cotton omelette.
Now that might be something.
Merkur 20C Safety Razor - XN Products
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