h a l f b a k e r yThese statements have not been evaluated by the Food and Drug Administration.
add, search, annotate, link, view, overview, recent, by name, best, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
you would spread the gel onto your chicken or pork or whatever meat you are cooking (using protective gloves), leave it out in the open for half an hour and after this period of time a chemical reaction with the air would render the solution harmless to touch and put in your mouth and eat and it would
cook and flavour your meal
The recipe for Fijian Kokoda (Lime and Coconut Fish)
http://www.abc.net..../recipes/s73783.htm
[UnaBubba, Jun 03 2001, last modified Oct 04 2004]
[link]
|
| |
Baked. Well.. not "baked", but a similar thing can be done with fish, coconut milk and lime juice. Immerse small pieces of raw fish in lime juice for eight hours or so and the texture of the fish changes so it appears cooked. The dish is a delicacy in Fiji, Samoa, Tahiti and several other small Pacific nations. It is also absolutely delicious, perfect for summer lunches. |
|
| |
If your invention depends upon a different chemical reaction I'm not trying it until you stipulate as to the timing of the heat release from your apparently exothermic reaction. It appears to occur in your mouth from what you've said. |
|
| |
"Smells like victory, tastes like chicken..." |
|
| |
What if we surrounded the dead bird in wood pulp and seasonings and then poured hydrogen peroxide on it (not drugstore hydrogen peroxide, which is an aqueous solution of something like 2%, but the real thing)? The wood pulp would char, releasing heat, and maybe burst into flame, and the bird would cook and end up tasting like the most expensive smoked pheasant...or perhaps like burnt wood. Hmmm. Maybe damp wood pulp--would it steam the bird, or would it just not ignite? Must do research. Very interesting, Panthaz Paradise. |
|
| |
There must be a market for "Agent L'Orange", for use with duck? |
|
| |
Hey UnaBubba - that sounds like the same thing as ceviche, the Mexican dish made by marinating raw fish (with other stuff) in lime juice until it is, in effect, "cooked" by the citric acid? I ate it all the time when I was in Mexico - delicious! |
|
| |
You got it SG. There is nothing new under the sun. |
|
| |
I like the idea of "Agent L'Orange". Thank you. |
|
| |
[Dog Ed] Wouldn't the peroxide pretty much dissolve the chicken? It's been awhile since I was in chemistry, so I'm not sure. |
|
| |
And you're thinking of selling this stuff to just about anyone
who walks in the shop, are you? |
|
| |