h a l f b a k e r y
Professional croissant on closed course. Do not attempt.
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When I baked bread in the past, I found that dough adhering to my
forearms would yank out the hairs when I peeled it off. If a person
unwanted facial hair were to apply dough to their beard area,
with just tolerable heat and then take that off, they would probably
a substantial portion of the hair. They could then complete
baking process and have a small flat loaf or pizza base to eat full of
extra roughage in the form of hair, which would eventually become a
surgically removable gastric hairball, which someone could surely
make up a story about it being medically beneficial and sell, either to
desperately I'll people or maybe an art gallery.
St Anthony's Fire [8th of 7, Feb 18 2016]
St. Elmo's Fire
What I thought the above link's description was referring to, at first, which confused me. [notexactly, Feb 20 2016]
||What this idea shows is the extreme inadvisability of home-baking bread using mouldy rye flour.
||Shepherd's purse contains a similar symbiotic fungus to ergot, so that
saves time. It's not hallucinogenic though, so you get the black without
||It's going to be one of those days...
||Least threatening pirate name ever.
||I was thinking sourdough.
||This may be a crumby idea.