h a l f b a k e r yNaturally, seismology provides the answer.
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This invention is a cookie with an edible milk sack inside. This would be made by baking cookies in hollow halves, then putting the little milk sack in the two halves, and sealing them with chocolate. The sack could be made from something like the stuff you find on milk when you put it in the microwave,
only multiple layers of that stuff. Although it would have to be refridgerated, it would be cool just biting into a cookie and... Well, milk being there.
The skin on heated milk
http://www.madsci.o...843221952.Ch.r.html
Supersaturated, denatured clotted proteins and long chain carbohydrates, interpenetrated and fused by milk fats. Sounds delicious! [bristolz, Nov 17 2005]
Milk and Cereal Bars
http://www.amazon.c...67-5092834?v=glance
General Mills candy bars made of milk and cereal [discontinuuity, Nov 19 2005]
[link]
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What exactly is that skin, anyway? |
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Somehow getting a milk experience into a solid cereal product must be one of the holy grails [touche, Ian]
of the food industries. |
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Once someone figures that out, what I'd like would be a cereal in the form of little pillows that you pour into a bowl and then just crush, forcing out the milk. Would make an amazing couch potato snack food. |
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Cereal hadn't even crossed my mind when I wrote this. That would be cool. |
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A great idea, but I have to [-] because milk skin makes me want to boke. It's soooo icky. |
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Isn't this pretty much the idea of "cream" filling, e.g. Twinkies? <3 |
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Your marketing people will have to come up with something better than "edible milk sack". |
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//Your marketing people will have to come up with something better than "edible milk sack".// I dunno. It's a fascinating phrase in a sort of depraved way. |
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They have chocolate filled with liquor, surely they can have biscuit filled with milk using the same concept of chocolate as a sealant. no need for that disgusting membrane you speak of,....yuck. and try not to involve the word 'sack' when describing confectionary. |
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And *definitely* avoid "sac". |
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Chocolate is the answer**. The prepackaged ice cream cones 'Cornetto' solve the problem of soggy wafers by coating the inside with chocolate. |
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Chocolate may perform a similar shielding effect of used within the cookie. |
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** Not 42, as previously thought. |
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Cornettos.... MMMM... Chocolate is definately better than that milk skin thing. |
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I think we are not giving milk skin a fair chance. What I wouldn't give to have little marble sized sacs of milk I could pop in my mouth at will. |
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What about those breathstrips that you put on your toungue and they dissolve? I haven't poured milk all over one, and I probably won't, but the hairy sac idea might not be too far fetched. |
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The Brain Twist "liquid cereal" is related, sort of. Ick. |
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Sorry, ditto on [wagsters] comments. I am just real funny about milk freshness. (sustained neutral vote) |
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Pop them in the microwave for warm 'milk and cookies', or leave them out in the sun too long and get a mouthful of boiling plasma! |
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//What exactly is that skin, anyway?//
It's the result of the proteins in the milk coagulating. In Mongolia, it's produced deliberately; they call it 'orom'. |
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this really sounds like a "cookilk" |
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//I think we are not giving milk skin a fair chance. What I wouldn't give to have little marble sized sacs of milk I could pop in my mouth at will.// |
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[sleeka], I think these could be produced by boiling droplets of milk in zero-gravity. |
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That might make them quite expensive, but then what wouldn't you give.... |
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There are many things I would not give. Unless there existed a chocolate milk version. And strawberry milk, and banana milk. |
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Just the idea of being one of the first people to walk around with a handfull of milk balls is far too intriguiging to resist. I believe that is how all bad ideas start. |
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This "sack" is undoubtedly going to taste like dried Pepto Bismal. |
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If they still make that UHT milk with its 6-month unrefrigerated storage life, why can't we use that stuff inside our hollow cookies? It's real milk, just processed to make it stay good for a loooooong time. |
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