h a l f b a k e r y
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Boiling an egg is an example of a largely one-way thermodynamic operation. Entropy, in terms of eggs at least, will march inevitably towards increasedness. There just isn't a way to unboil an egg.
Consider cheese.
Cheese can be sliced, diced, melted, spread and grated. Each of these fundamental
operations has traditionally been a one-way process - just like eggs.
Not any more! With the Cheese Annealer, any number of small morsels of cheese can be quickly welded back together in order to recreate a larger piece (technically known as a 'supercheese') for improved storage and knuckle-saving gratability.
Due to cheese's unique non-entropic characteristics, the cheese annealer simply heats the two edges of the cheese pieces to be combined, and using the miracle of ultrasound, maintains the various edges at a high enough temperature until they melt seamlessly into one another (some pressure may be applied to assist the process) at the bonding point.
Various settings can be applied to accommodate differing cheese consistencies, varying from the hardest parmesan, traversing the cheese gamut through to the softer cheeses, such as ripened camemberts and the runniest Brie de Meauxes (Bries de Meaux?)
www.cheese.com
http://www.cheese.com/
"The #1 resource for cheese!" [zen_tom, May 13 2008]
Short name, e.g., Bob's Coffee
Destination URL.
E.g., http://www.coffee.com/
Description (displayed with the short name and URL.)
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Fantastic. Use this process to make a giant cheese globe showing the origin of every variety. |
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stop playing with your food. |
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Could you take the holes from Emmental
and put them in, say, Wensleydale? |
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[Hippo] that does fall under advanced welding - but I just found this in one of the Appendices from the many-paged instruction book... |
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"A cross-cheese joint (such as, for example Emmental and Wensleydale) may well require a tertiary cheese component, ideally a spreadable cheese, such as Dairylea, to act as a kind of flux, in preparation of the two surfaces to be joined." |
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Hmm - Dairylea, you say? I've always used
Brie-Mastic before now. |
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Thank you, thank you, for saving cheesy goodness, and providing a method for multiple cheeses to be merged. Heres a bun, its vastness capable of holding all the new cheese congregations. |
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This definitely needs a manual, with all types of procedures: |
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Pre and post heat.
Cheese stick welding.
MIG (Meyer (v)intage Gouda) welding.
and a section on Non Destructive Testing (the proof is in the eating). |
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Presumably cheese can be alloyed? |
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