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The squash court's walls are of the normal dimensions. In fact, from
out
side, the court seems completely normal. But don't walk in there...
run, because the floor of the court is actually a 2-foot deep custard
pit.
Players in this new "cardio" sport have to keep moving continuously to
avoid
sinking knee-deep into the viscous goop. If they want to stay in
one place, they have to hop up and down. Of course, the fact that
the
room is refrigerated helps a bit... but not too much.
The Custard Pool
http://www.youtube....watch?v=f2XQ97XHjVw
What the idea is about. [UnaBubba, Sep 18 2009]
Bulk cornstarch @ wholesale
http://www.essentia...m/product_p/068.htm
USD$187.50 / 250lb bag [UnaBubba, Sep 18 2009]
A non-custardish dilatant.
http://www.breitbart.tv/?p=6322
Yay. [MaxwellBuchanan, Sep 19 2009]
HFCS
http://www.westonap...d/highfructose.html
Ubiquitous in the US diet, derived from cornstarch, and a major health hazard when overconsumed. [egbert, Sep 21 2009]
[link]
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//Because it would be ridiculous with any other sport.// |
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I dunno... handball wouldn't be too bad. Tennis would certainly
be interesting, too. Let's not forget gymnastics. |
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This is probably one of the finest custard-themed ideas on
the ery. |
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author seems very vague on the actual properties of semi-solids. Needless to say jumping up and down isn't going to prevent you from sinking into a custard pit. I was personally hoping for a game of squash where Newtonian laws of motion were suspended and the ball exhibited inexplicable changes in speed. |
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Ditto, WcW, perhaps quantum squash, where the ball is liable to change direction and speed in response to the direction and speed of the players hand, or to disappear at random and reappear as two or three balls |
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Jumping up and down will actually stop you from sinking in a pool of cornflour (cornstarch) and water. Sorry, but you're wrong, [WcW]. |
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this would make water polo a lot easier, and rugby less painful. i like it! |
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let's do a quick cost on this. a serving of jello is 1/2cup, and jello-brand custard costs about $30 for 100 servings per a Google Shopping search. A regulation squash court is 21' W X 32' L, so that's a volume of 1344ft^3, or 321,723 1/2cup servings. So, cost would be $96,500?! Oog. Assuming a 70% price break for quantity, that still comes out to almost $30k. Maybe cornstarch is cheaper? In any case this strikes me as incredibly self-indulgent, but not much more so than most things most of us computer-owning people do most of the time. |
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It's cheaper in bulk. About $110.00 U.S. for a 25 lb bag. (+) |
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//this would make water polo a lot easier, and rugby less painful.// |
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Would make Olympic high diving much more interesting too. |
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//high diving much more interesting // |
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Maybe that needs some clarification in the idea itself, as well as in the other ideas where the "custard" in reference is best made up in a cement mixer, so the layman is not confusing that kind of "custard" with the "custard" that he/she may eat without becoming ill. |
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Eating cornstarch won't make you ill... unless you eat too much. But that applies to anything. |
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you know, maybe, just maybe, "custard" isn't what you should call it. I just hope that you would consider that. please. |
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<obligatory> I thought this would ne an idea about a marrow that moves slightly whenever you tried to focus on it.... </obligatory> |
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"Custard" is becoming a bit wearying.... There are more inventive ways of messing with the game of Squash. (having said that bone is not mine) |
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[WcW], originally I was going to mention a cornstarch-and-
water mixture, but knowing the halfbakery's obsession with
custard, I figured it would be necessary to use it as my non-
Newtonian liquid of choice. |
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It's a type of custard, just as dessert custard is cornstarch and milk and egg. Get over it, eh? |
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Yes, in my youth in England we made custard regularly (to eat with dessert) out of cornflour, milk, sugar and yellow food dye. I was aware of special egg custards for Christmas Puddings and other demanding desserts. I did not know you could get custard with gelatine in it. |
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Who said anything about gelatin? What you see on the video is some students taking advantage of the dilatant properties of saturated cornstarch. |
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I did not say anyone had said anything about gelatine. I merely commented on my own limited custard experience. |
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My bad. Personally, I hate the stuff. |
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People of the Halfbakery, I think it's time we addressed a
very serious matter that concerns us all. |
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For some years, custard (or its key ingredient, cornstarch)
has been put forward as the material sine qua non for a
wide range of applications. In most cases, its use has been
on account of its strikingly non-Newtonian, dilatant
properties. |
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It is hard to believe, however, that a cornstarch solution is
the most dramatically dilatant substance known to
mankind. I have no doubt, and every confidence, that
more dramatically dilatant substances exist. |
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Would you post an idea for a space-elevator made of
wood? Or for a heat-shield made of pasta? Perhaps. But it
really is time we stopped using custard as the archetypal
non-Newtonian fluid here. |
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I've been known to propose ideas based on inorganic electrorheological fluids, which I treat as ''custard'', for all other intents and purposes. |
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I suspect others do much the same, in the way they portray ''custard'' to be prone to none of the problems of organic decay, mould, fungus and insect infestation. |
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i really appreciate that simply because I thought that every single custard idea on this site was some sort of British joke. After some reading i find that there is actually quite a tradition of eating cornstarch paste there, here we just throw it around and hit each other upside the head with it and we never ever once considered calling it custard or eating it. |
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Is this custard transparent? Most of the play time
might be a game of looking for your ball. Ah ... a
custard with the same feeling as standing on a
squash ball. |
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Squash balls are very light. I very much doubt that the ball
would sink into the custard as you suggest, [wjt]. |
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(And by the way, I was originally just going to say "Non-
Newtonian fluid" and leave it at that, but I have noticed an
affinity for custard on this website, and figured that if I
didn't use it, it would just come up in the annotations
anyway.) |
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See Custard-filled Speedbumps, for the prototypical custard idea. |
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Table tennis balls are light. 24 grams in a sphere with
diameter 40mm is quite heavy. The custard is also
being stirred by feet power. |
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//24 grams in a sphere with diameter 40mm is quite heavy.//
It's not very dense. Volume is 33.5cubic centimetres, so
density is 0.72g/cm3. Hence, it will float. |
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/we never ever once considered ... eating it.// |
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"Are you kidding me? IT'S IN FUCKING EVERYTHING!" <Lewis Black> |
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that shows a remarkable lack of nuance. HFCS and powdered corn starch are not similar foods nor could one be easily mistaken for the other. i would think that this idea alone would be enough to illustrate that.... |
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[MaxwellBuchanan] I don't even have a ball park
density on the variety that is custard. How about the
custardly calculation. You then didn't even state the
fact. /Hence, it will float / = Hence, the squash ball
will float in still custard. Or Am I confusing myself
with uncooked meringue? |
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Am I the only one who thought, from the title, that this was a
recipe idea? |
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I'm not sure which ingredients one would add to squash (the
food) to make it non-newtonian. |
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You'd remove the newts first. |
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I, onian. Sounds kinda Greek and robotty, I think |
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That's as maybe, [WcW], but consider this - HFCS is the main ingredient in tomato ketchup in the US, and tomato ketchup is a non-newtonian fluid. I'm just saying. |
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wjt, how does one use uncooked meringue to confuse people? Or did you mean, you weren't sure if *you* were uncooked meringue? :) |
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Hopefully, I have a lot of life left before I dry out and
start to fall a part. |
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I read "custard" on here as shorthand for a non-Newtonian fluid such as oobleck whose resistance to shear increases more than arithmetically. I never imagined it would be edible. Another option would be silly putty, then there are the opposite examples of ketchup and non-drip paint. It would be good if we could come up with new ideas based on those.
Incidentally, this is an overlap with home ed because it's a bit of a tired old cliche to use oobleck for something in our group. |
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//I never imagined it would be edible// [marked-for-tagline] |
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////I never imagined it would be edible// [marked-for-tagline]// |
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It also happens that there are more uses for dilatant fluids than there are for thixotropic fluids, here at the halfbakery. |
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////I never imagined it would be edible// [marked-for-tagline]// |
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The trick is, it has to be digestible as well. Not
forgetting, eventful to the metabolism. |
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What is edibility? There are a lot of things which could be chewed up and swallowed without actually being absorbed, many of which we actually eat, e.g. roughage. Other things would lead to a swift demise, but they are perfectly "edible" in a mechanical sense. On that subject, they could be very eventful indeed to the metabolism, in the sense, for example, that they stop it in a long-term way. |
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I think "edible'' also connotes ''may be consumed without deleterious effect upon one's self". |
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ok but ignoring the heath and wellness concerns I'm pretty sure that I don't WANT to eat anything that is corn STARCH(!) and water based with out clever culinary disguise. Corn syrup is significantly sweeter and thus easier to disguise as food whereas cornstarch is simply a very bland starch with an unpalatable texture. I know that recipes are verboten but could I have a few examples of "good" custard recipes here in the annos? |
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A real egg custard is made with egg whites, milk, sugar, nutmeg and cinammon, baked until set. It is entirely delicious. Cornstarch-based instant "custard" is a mere approximation, much as "coffee creamer" approximates milk, and about as accurate. |
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Google sabayon. That oughta do it. |
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I made a Sauternes-macerated Fig Sabayon for dessert on Saturday night. Now, if only I could figure out why losing weight is so hard. |
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