Wednesday's Ten Minute Tale - the result!
Jul. 2nd, 2008 11:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
martinlivingsOkay, here we go. Thanks to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shrydar for "those home renovation shows", battblush (well, actually ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-syndicated.gif)
battersblog for "albumen", and benpeek for, uh, "Martin Livings".
'Tastier Homes'
(c) Martin Livings 2-7-2008
Now today, on Tastier Homes, we're going to whip up a meringue supporting wall. Now, the first thing you'll need are three hundred egg whites. So, we'll just separate the eggs... yes, it's quite a big job, isn't it? But the end result is definitely worth it.
Did you know that another name for egg whites is albumen? It sounds more like a superhero team made up of rock stars, doesn't it? David Bowie and the Albumen? What a silly name. The kind of thing that hack author would probably think up... what's his name again? Livingston?
Anyway, here are three hundred egg whites I prepared earlier. Now, you'll need a good sized bowl - I'm using a wheelbarrow - and an industrial-strength powered whisk. I'm using the Bosch Whiskmaster 3000, it's only got a two-stroke engine but I think you'll find it sufficient for your needs in this case. Now, apply to the egg whites until you get firm peaks.
There we go. Now we add the cement. Mix thoroughly with the whisk on a medium power, we don't want to break up the air in the meringue, but n the other hand, if the cement doesn't combine completely with it, the wall will collapse the moment any weight is put on it. And, while we're adding the cement, I'd recommend adding the food colouring to get the shade you're wanting. Remember that it will become more pale as it dries, so don't be shy about adding plenty. I'm going for a lime green.
Darn, what was his name? Liddlington?
Now that our mixture is ready, it's time to build the wall. Some chefovators will say that the mix should be poured into individual brick molds and allowed to set before building, but I consider this a waste of time. No, instead, simply set up a plastic wall mold, which you can buy from any hardware cookery store. It can be trimmed to match whatever sized supporting wall you require. Here's mine, as I installed earlier. You can seal the edges with either a light silicon or, if you prefer, cake frosting. I prefer frosting myself; it's easier to remove afterwards, not to mention tastier.
Now, take your large bucket and begin to apply the mix to the mold. You'll find that it expands as it pours, as the air bubbles in the meringue tend to push the mixture apart. But don't worry, this is definitely a good thing, it makes the wall light but extremely strong.
There, that's the pouring done. You may find you have some leftover mix, I recommend either storing it in the refrigerator for later use or, if you like, adding more colour to it and using it to decorate the wall once it's dry. I'm going to bring it to a darker shade of green, by adding plenty of colouring... goodness, that's nice and dark now. It looks like alien blood.
Ah, that sounds like that writer again. Larry Martings?
The wall will take twenty four hours to dry, but here's one I poured yesterday. Isn't it gorgeous? It's like a lime green pumice, strong enough to hold up the heaviest gingerbread roof. Now I can put my leftover mixture into a cake decorator and add as many swirls and flowers as desired.
And there you have it. A meringue supporting wall, as simple as that.
Oh, I'm sorry, there's a little boy and girl knocking at my front door. I must see what they want. I'm glad I left the oven on after baking my sugarglass windows this morning. So, that's all for Tastier Homes for this week.
Next week, cooking with children; how to involve the young 'uns in the kitchen.
shrydar for "those home renovation shows", battblush (well, actually battersblog for "albumen", and benpeek for, uh, "Martin Livings".'Tastier Homes'
(c) Martin Livings 2-7-2008
Now today, on Tastier Homes, we're going to whip up a meringue supporting wall. Now, the first thing you'll need are three hundred egg whites. So, we'll just separate the eggs... yes, it's quite a big job, isn't it? But the end result is definitely worth it.
Did you know that another name for egg whites is albumen? It sounds more like a superhero team made up of rock stars, doesn't it? David Bowie and the Albumen? What a silly name. The kind of thing that hack author would probably think up... what's his name again? Livingston?
Anyway, here are three hundred egg whites I prepared earlier. Now, you'll need a good sized bowl - I'm using a wheelbarrow - and an industrial-strength powered whisk. I'm using the Bosch Whiskmaster 3000, it's only got a two-stroke engine but I think you'll find it sufficient for your needs in this case. Now, apply to the egg whites until you get firm peaks.
There we go. Now we add the cement. Mix thoroughly with the whisk on a medium power, we don't want to break up the air in the meringue, but n the other hand, if the cement doesn't combine completely with it, the wall will collapse the moment any weight is put on it. And, while we're adding the cement, I'd recommend adding the food colouring to get the shade you're wanting. Remember that it will become more pale as it dries, so don't be shy about adding plenty. I'm going for a lime green.
Darn, what was his name? Liddlington?
Now that our mixture is ready, it's time to build the wall. Some chefovators will say that the mix should be poured into individual brick molds and allowed to set before building, but I consider this a waste of time. No, instead, simply set up a plastic wall mold, which you can buy from any hardware cookery store. It can be trimmed to match whatever sized supporting wall you require. Here's mine, as I installed earlier. You can seal the edges with either a light silicon or, if you prefer, cake frosting. I prefer frosting myself; it's easier to remove afterwards, not to mention tastier.
Now, take your large bucket and begin to apply the mix to the mold. You'll find that it expands as it pours, as the air bubbles in the meringue tend to push the mixture apart. But don't worry, this is definitely a good thing, it makes the wall light but extremely strong.
There, that's the pouring done. You may find you have some leftover mix, I recommend either storing it in the refrigerator for later use or, if you like, adding more colour to it and using it to decorate the wall once it's dry. I'm going to bring it to a darker shade of green, by adding plenty of colouring... goodness, that's nice and dark now. It looks like alien blood.
Ah, that sounds like that writer again. Larry Martings?
The wall will take twenty four hours to dry, but here's one I poured yesterday. Isn't it gorgeous? It's like a lime green pumice, strong enough to hold up the heaviest gingerbread roof. Now I can put my leftover mixture into a cake decorator and add as many swirls and flowers as desired.
And there you have it. A meringue supporting wall, as simple as that.
Oh, I'm sorry, there's a little boy and girl knocking at my front door. I must see what they want. I'm glad I left the oven on after baking my sugarglass windows this morning. So, that's all for Tastier Homes for this week.
Next week, cooking with children; how to involve the young 'uns in the kitchen.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-07-02 06:44 am (UTC)no subject
Date: 2008-07-02 07:41 am (UTC)For example, with this story, I had NO idea that the narrator was the witch from "Hansel and Gretel" until the line about the gingerbread roof. That took me completely by surprise. That's the joy of writing without planning. :)
The bottom line is - enjoy it. And let go of everything you'd normally do while writing. It's not meant to be serious or publishable, more free form and experimental. And it's a great way to break out of a rut.
Now back to my own rut... fourth attempt to start a story... sigh...