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Re: gingerbread
All this speak of structural candy gave me an idea. Let's say we have a highly viscous caramel. If we heat it up and drizzle it onto a piece of wax paper, we can make a mesh. Then, we take this mesh and sandwich it between two thin sheets of gingerbread. Rebake at low temperature for a little while and we have corregated gingerbread.
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We must remember: if you're reading this comment right now you already "get it." - akeisic [more] 
13-12-2005, 15:15
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