Geodesic Gingerbread House Template For the Holidays
An anonymous reader writes "Buckminster Fuller eat your heart out — LA-based design firm Scout Regalia has created a mail-order template for a geodesic gingerbread house that you can make at home. When you order a Gingerbread Geodesic Dome, you will receive a cardboard template that is very simple to put together. You then bake the gingerbread and cut it into little hexagons that are then 'glued' to the dome shell with icing."
If you need a template to do this, you aren't a geometry geek.
Sadly, as I found when my neice recently made multiple houses for a school project, the recommended material is "Architectural Gingerbread" which while technically edible... isn't very.
Plus the fact the she used a bottle of corn syrup so old, it didn't have a manufacturers web address on it. (expiration date was in a weird code, hard to crack with one sample)
I have a good friend who's parents live in a geodesic dome. It's an interesting living space, but the one thing to be wary of is that sounds follow the walls in sometimes unexpected ways. You can be whispering near the wall in one spot, and be heard perfectly well in an opposite part of the house or even on another floor.
So, word of warning. Use this template and you may be accidentally hear what the gumdrops say about you behind your back.
www.sci-ku.com
Seriously? 25 bucks for a pattern to make a tiny geodesic dome? I expect one of the next ten posts to contain a link to the equivalent free version whipped up in two minutes or I don't know this site anymore.
If Slashdot were chemistry it would look like this:Cadaverine
Ever eaten a candy bar? Proof science is tasty.
To offset political mods, replace Flamebait with Insightful.
To paraphrase Terra Nova - Cooking is like science, except when you're finished you get a treat!
Here's a decent recipe: http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe/index.html . The reason it calls for pasturized egg whites is there's no cooking involved and raw eggs are risky. We have used powdered egg whites http://www.google.com/search?q=powdered+egg+whites&ie=utf-8&oe=utf-8 (reconstituted according to directions) to good effect.
--- Often in error; never in doubt!
You don't need pasteurised egg whites. It's the yolks that are risky. Egg whites have natural strong antibacterial properties, and can be kept at room temperature in a bowl for several days without any health issues. And after the icing dries out overnight, its basically the same as the egg white powder. I have been using fresh egg whites for icing for decades and there haven't been any problems with it. Just to be sure there are no traces of yolk in it.