You wouldn't necessarily need dry ice, just steam (for the visual effect) and some artificial flavouring that's got a high vapour pressure (for the smell to be carried with the steam.)

( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 17:52, 2 replies, latest was 14 years ago)

Yeah', there are these Oxygen Bars that do that, never been to one, but heard of them.
A guy last year wanted to create the smell of a pub, minus the fag ends, so combined dried ice with (I think) a beer reduction, and I *think* he used newspaper or some sort of paper to create that liberyish smell. There might have been sweetened tobbaco in there. All in all, if the rest of the food wasn't up to scratch, it woudl have been a waste of time. But as that extra 'wow, that is unusual' factor, then maybe possibly it could nudge over the edge.

But I was thinking of some sort of sweet or desert, like maybe a strawberry dust, more flour in consistancy than grainy like sherburt. It would have to be PH Nutural, I imagine. So as it hits the wetness in the top of your nose, it trickles down the back of your throat. It would be in combination with something such as maybe a strawberry mouse. I saw soemone on tell make a mouse out of red peper to go with strawberry, I thought that would be an ace flavour combination.
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:01, Reply)

Ok, here's an idea that I can't see me ever doing but it possibly being quite nice maybe.
A line of the flour-like strawberry powder, not thick at all, maybe like a tea-spoon over the line, that you snort using straw made using flattened and dried strawberry puree thing (like a brandy snap, only straw like, using a strawberry gelitine reduction)

Followed by a suringe, without needle ovbously, that is filled with a mouse that changes eaither flavour or temprature, as you squrt it into your mouth. Something that expands would be great to fill the mouth, almost like whipped cream from a can. I'm thinking out loud now, rather than practaclly.

Followed by the eating of the straw thing from the first part, maybe with some sort of dip.
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:14, Reply)

Temperature changes wouldn't be that hard to do.
Some salts generate or take in heat when they dissolve in water; as long as you kept the mousse absolutely water-free and used the right combination of salts to be effective without being dangerous or spoiling the flavour, that could work. Changing the flavour would be a lot harder though.

Whipped cream from a can has a lot of compressed gas in it, and expands because of the pressure difference between the inside and the outside of the can - basically, if you want your mousse to expand it'll have to come in a pressurised can.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:32, Reply)

Yeah', or maybe some sort of heat-effect by having something containing high and low scoval units? That way flavour wont' be effected, using extreamly diluted caspiam extract could do that.
Or rather than that, cook it in 3 batches with increasing the chili in each one, a below-room-temprature would help hold the mouse together and decrease the intencity of the 'heat'. Or maybe some sort of geltine sheet between each 'temprature', although that won't go through the seringe well unless we can get it to desolve and make sure nobody shakes it up.

Yeah', I know what you mean about the pressures, I was thinking of another way of doing it, something that'll expand when it hits the air in the mouth, or the temprautre in the mouth, without causing any flavour change. It would have to be created inside a vacume I imagine.

And double points for the suringe-mouse to emit a heavy/light gas to change the voice for a few seconds too.
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:40, Reply)

One thing you could do is put a second flavour inside an ingredient which dissolves in the mouth,
and as it dissolves, it releases the second flavour and changes the taste.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 19:06, Reply)

Could it not be done off a powdered gelatine?
The concept is similar to sherbert - unless I'm reading this wrong.

It needs to be activated by saliva rather than heat. I don't pretend to know the properties of gelatine but surely that's the key compound.
( The Disappointed Caravanner of the year, Fri 5 Aug 2011, 18:41, Reply)

If memory serves, gelatine is a biopolymer.
The dry biopolymers I've come across (guar gum, xanthan gum, cellulose gum) tend to clump together when directly added to water; if the same happens with gelatine it would wind up very sticky and unpleasant.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:57, Reply)

So it would be a very fine dry powder which remains dry until it hits your mucous membranes,
where a significant part of it dissolves and carries the rest of it down into your throat. Perhaps tiny water droplets with some kind of solid coating that disintegrates on touching the membrane and allows all the water to run together.

It sounds feasible, if not easy.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:22, Reply)

Yes, I think so, I think the powder would be easy enough, I've never used scientific dehydrating machines before, I'm sure there is one that would work...
.... but I think a conventional oven at a low temprature for a long amount of time would work, followed by some sort of grinding process, I'm not sure if a pestol'n'morta would be up for it, but maybe a coffee grinder? Followed by the finest siv (siv? syve? no, no squiggly line there, erm, 'very very very fine mesh') that's possible to get.

I have no idea about the second part, or even if the second part is nessersary, it wasn't for the razor-grinded parma voilits, but they did sting, where is a flour-like fineness in powder, rather than grainy, might have sorted that.
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:34, Reply)

I reckon you'd need industrial milling to get it that fine.
Also, if you've got enough powder, and an anti-caking agent, you can add plenty of water into the mixture and have a fine powder at the end. No need to heat or dehydrate it.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:39, Reply)

Hmm, seeing as this is all theortical, could you get some sort of 'industrial milling' machine in an average labatory?
Cool, I'm not sure about the water into the mixture, wouldn't that turn it into a paste? Is it something thats nesersary? I mean, isn't the natural moisture in the nose enough? Or maybe, if it might make things more practical, maybe have a spray before the snort, like some sort of PH nutreal fruit juice?
( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:45, Reply)

I think, before turned into a powder, maybe make a syrup/sauce/puree and dry that out, as that way we can make sure there aren't things like seeds in there, which would be harder to break down to that level

( G/PP 💩💩💩💩💩&#128, Fri 5 Aug 2011, 18:46, Reply)

A blender would work well on a lab scale.
As I said, if the powder is porous enough it'll hold onto the water on the inside, and if you grind it down small enough, the water will remain inside the powder.

Give me a few minutes and I'll post up a diagram of how this stuff might work.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 19:02, Reply)

Here you go.



( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 19:30, Reply)

dry ice wouldn't work
cold minimises smell and flavour.
( the mighty badger Aphrodite, on a bar stool, by your side, Fri 5 Aug 2011, 18:02, Reply)

That's what I was thinking, it would probably freeze out all but the most volatile parts of the smell.
Whereas if you use steam, the heat will help mobilise it.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Fri 5 Aug 2011, 18:11, Reply)