gfish | (no subject)

(no subject)

Sugar should come in other Platonic solids.

Will that be one icosahedron, or two?

For a brief, beautiful moment, I thought that "lump" might have become classified as a platonic solid while I wasn't looking.

Tease.

Me toooooooo!

I'm in very strong agreement with this. Tetrahedral sugar!

Some candy corn comes close.

It seems like tetrahedral sugar would dissolve faster, having a higher volume:surface area ratio. You could use different shapes to control the speed at which sugar entered your hot drink.

I was charmed to find that in France you can get sugar cubes in the shape of clubs, hearts, diamonds, and spades, which I suppose counts as leaving the speed of dissolution up to lady chance.

I wrote sugar subs by mistake and now I totally want a sugar submarine for my tea.

Uh-huh.

What I want are actually sugar boats, with enough displacement to float, or sink very slowly, to sweeten the drink without needing as much stirring. Lack of convenient stirrers keeps me from sweetening things too often.

Sugar masses-of-bubbles, maybe? So they wouldn't sink all at once, when the hull was breached?

Gah. Now I need a boat-shaped candy mold.

I wonder what you'd have to do to make sugar foam. Probably that exists as spun sugar. That seems utterly too civilized, laying a fine curl of spun sugar atop your coffee...

You'd need some kind of binding agent, like gelatin. My people call the result 'marshmallows'. :)

You win the award for best comment thread on LJ that I've seen in months. Or possibly ever.

That is as may be -- he did just imply putting marshmallows in coffee.

Which is a bad idea mostly because of all the other things marshmallows contain along with sugar and gelatin, at least in my opinion.

Like TETRASODIUMPYROPHOSPHATE! <3 <3 <3

I actually like marshmallows in coffee. As long as you let them melt a bit before adding milk.

Sugar will foam nicely if you add a leetle lemon juice or vinegar, bring it to around 250 or a bit higher, and add baking soda. You know, as you do when making brittle.

huh! Does it retain the foam upon cooling? Wherever did you learn that?

Spare lockpicks make very fine stirrers, and every set has one you just never use (except for stirring.)

And spare street sweeper blades make good lockpicks!

Reuse and recycle!

(The ones around here, for what it's worth, require a fair amount of working. I understand that that is not the case everywhere.)

I found a street sweeper bristle in Stuyvesant Park the other week. I should probably wash it before using it as a drink stirrer.

Less awesome but less bulky would be sugar in the shape of a stir-stick. If you started stirring with most of the stick out of the drink and moved it down as it dissolved you could avoid the tragical sugar depot at the bottom of the cup.

Or both, so you could whip up a tea maelstrom to catastrophically sink the S.S.Cubitron.

Probably someone else has mentioned this, but locally we can buy cane sugar in (elongated) tetrahedrons through eg Avanza! Markets.

That sounds neat! I enjoy design in small things.

-B.

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