|
||||||||
Furry food.. How? |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Furry food.. How?
It being that time of year, I'm getting ready for a Halloween meal. Idea is for it to look decayed/disgusting but be edible and tasty.
So I've made some powders, mushroom and pea to give me grey & green 'mold'.. Which is fine for powdery mold, but any idea how I could make a furry looking version? So far best I've managed is using dusted & colored kiwi fruit skins. I could grow some real mold, ie penicilin or culture from some blue cheese but then may have to check guests for allergies in advance.. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Mar 2013
Posts: 9,227
|
Get a takeaway.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jun 2013
Posts: 1,461
|
All that would put me off eating it, even though I knew it was just for show and was edible.
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Sep 2009
Posts: 5,852
|
Quote:
It being that time of year, I'm getting ready for a Halloween meal. Idea is for it to look decayed/disgusting but be edible and tasty.
So I've made some powders, mushroom and pea to give me grey & green 'mold'.. Which is fine for powdery mold, but any idea how I could make a furry looking version? So far best I've managed is using dusted & colored kiwi fruit skins. I could grow some real mold, ie penicilin or culture from some blue cheese but then may have to check guests for allergies in advance..
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
All that would put me off eating it, even though I knew it was just for show and was edible.
![]() Tis the season to be a bit gross after all and my creme de menthe & cassis cocktails need some food to accompany them.. |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
I tentatively pulled it out, and found the remains of what looked like half a basket ball covered in green mush! "Ohhhh I forgot all about that" he said, "they were giving out free pumpkins at school!"
![]() |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
|
Was looking on Pinterest to see if I could find anything hairy, not found anything as yet but came across this which I quite like 😀
http://www.tasteofhome.com/recipes/worms-for-brains |
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
Was looking on Pinterest to see if I could find anything hairy, not found anything as yet but came across this which I quite like 😀
But when I was in Thailand browsing a shop, I saw a packet of hairy crisps. No idea what was in them but the description was the only bit in English. So I had to buy them. They were some kind of vegetable crisp with one side smooth, the other side kind of coarse fibres/hairs. |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Candy floss?
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
|
Quote:
Candy floss?
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Yep, had thought about candy floss. It's the kind of texture I'm looking for, but not sure about the sweetness.. Or how to make it. Basically looking to make party food like pizza, burgers, fingers on sticks & various other noxious nibbles.
Plus as there's a few weeks to go.. I don't want too much sweet stuff given I have to eat most of my experiments. Although it's quite fun. SWMBO called. Her: Are you busy? Me: Not really, just shaving some kiwis <silence> Her: So.... shall I come over then? Me: Yes please Then being asked why I've got a slice of moldy pizza in the kitchen. For inspiration, obviously. I guess I could have just photographed it.. |
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
So today I made finger food.
Plan was to have fingers on sticks. Fingers start out as chunky chippolatas so they're more finger sized once cooked than some skinny/cocktail sized sausies. To get a finger effect, I broke off one rounded end. Make a small hole in that end. Chop a section of the white bit of a spring onion stem, and poke a bit out of the middle to make a ring. Fill hole with beetroot and poke ring into the hole in the end of sausage to make a finger bone. For fingernails, I experimented. I got some fake nails to use as moulds, but then figured they may not be food-safe, especially for making caramel nails. Nails you can chew! But those didn't look very good anyway. So cut onion in half and then vertically into segments a bit more than finger width wide. Cut segment into a bit more than a finger nail length from the wide end. Should end up with chunks sort of finger nail shaped. Give them a quick fry in some butter or cooking fat/fat substitute of choice till they go translucent. So then create a nail bed in t'other end of the sausage. Easiest to do that when cold with a sharp knife, but also discovered cutting the skin when hot meant it peeled back in an interestingly disgusting way. Then still onion nail section in place. Final flourish was to slap a bit of rice skin in the middle to make a knuckle efffect. I basically took a disc-ish bit and scrunched the ends together so it wrinkled a bit. Brush with some soy sauce to get it sausage coloured. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
|
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Yup, I may do something like that, or prairie oysters. Also got pointed at the Hairy Bikers in Sweden, and their 'blood pancake'. Thinking if I can get some pigs blood I can make those and then maggot rolls with rice or pasta maggots. Obviously not suitable for vegetarians, but should be like a black pudding/crepe/spring roll kinda thing..
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Nov 2011
Posts: 1,217
|
Quote:
So today I made finger food.
Plan was to have fingers on sticks. Fingers start out as chunky chippolatas so they're more finger sized once cooked than some skinny/cocktail sized sausies. To get a finger effect, I broke off one rounded end. Make a small hole in that end. Chop a section of the white bit of a spring onion stem, and poke a bit out of the middle to make a ring. Fill hole with beetroot and poke ring into the hole in the end of sausage to make a finger bone. For fingernails, I experimented. I got some fake nails to use as moulds, but then figured they may not be food-safe, especially for making caramel nails. Nails you can chew! But those didn't look very good anyway. So cut onion in half and then vertically into segments a bit more than finger width wide. Cut segment into a bit more than a finger nail length from the wide end. Should end up with chunks sort of finger nail shaped. Give them a quick fry in some butter or cooking fat/fat substitute of choice till they go translucent. So then create a nail bed in t'other end of the sausage. Easiest to do that when cold with a sharp knife, but also discovered cutting the skin when hot meant it peeled back in an interestingly disgusting way. Then still onion nail section in place. Final flourish was to slap a bit of rice skin in the middle to make a knuckle efffect. I basically took a disc-ish bit and scrunched the ends together so it wrinkled a bit. Brush with some soy sauce to get it sausage coloured.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
I think it's time you provided us with some pictures
![]()
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Nov 2011
Posts: 1,217
|
Quote:
Hmm.. to do that, I'd have to cook more sausages. And end up with more cold sausages. Such sacrifices I'm prepared to make.. But prolly have to wait till the weekend
![]() |
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
Are you just doing savoury stuff or is the sweet stuff just more obvious?
Soo.. only thought I've had for desserts so far is still finger-based. Finger sponges on a trifle so I could still try caramel fingernails or I've been musing about ladies fingers and icing nails. Or dark/milk/white chocolate fingers with iced nails around a trifle of doom... Decisions decisions. (oh, and making a marzipan skull to stick my sticky fingers into) |
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Nov 2009
Posts: 2,490
|
Its not edible, but what about the 'choke' from an artichoke? Its hairy and could look suitably like mould
|
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Nov 2011
Posts: 1,217
|
Quote:
Ah, well.. I'm.. err.. Improvising as I think of stuff I could potentially make. So started with drinks from a '70s thread in GD, which lead to suggestion for a Halloween party and now Ima cookin!
Soo.. only thought I've had for desserts so far is still finger-based. Finger sponges on a trifle so I could still try caramel fingernails or I've been musing about ladies fingers and icing nails. Or dark/milk/white chocolate fingers with iced nails around a trifle of doom... Decisions decisions. (oh, and making a marzipan skull to stick my sticky fingers into) http://www.amazon.co.uk/A-Zombie-Ate.../dp/1908862068 |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
Its not edible, but what about the 'choke' from an artichoke? Its hairy and could look suitably like mould
the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older, larger flowers. So presumably edible in younger artichokes? Assuming I can find those on sale.. Also the flowering ones look possible, and didn't know they got made into tea. But then again, I've never really liked artichokes. Currently I'm thinking the candyfloss idea might work, especially as I can use it for the horizontal threads in some molds/fungii as well. I have a feeling this experiment's going to get me into a few sticky situations though
|
|
|
|
|
|
#22 |
|
Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
|
Quote:
There are some good ideas which could be used without the cupcakes from Lily Vanilli
![]() For the skulls, I've found this guide- http://www.spookybaker.com/Product_p...pan_skull.html and I also like these- http://www.spookybaker.com/Product_p..._cupcakes.html For the skull, I want it kinda life-size, so would be a lot of marzipan, which I don't really like so am plotting how I could fit something like a strawberry sponge inside it so that can be fed to unsuspecting vict.. I mean guests as well. |
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
There's a show on Food Network at the moment called Halloween Wars.
It's some kind of competition and possibly all to do with cakes but it might give you some ideas. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:42.



