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09/14/2005 06:54:49 PM · #26 |
When I taught theatre arts we used the 1:1 recipe with pink dishwashing liquid, light karo syrup, and red food coloring to suit. Worked very well, tasted kinda icky, but was extremely easy to clean up. We also used the same recipe in college for our stage and video projects, even using the mixture in squibs for gunshots and things of that nature. Chicken livers and gizzards worked well for "parts" and "chunks" when needed. We used a tub of livers and gizzards, a little picante sauce, and the karo syrup mix for some really bang-up effects. Those were the days! :)
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09/16/2005 08:07:35 AM · #27 |
Originally posted by kevrobertson:
Mark,
When you return to Uni after your long holiday. Remind me to make you some 'Scotch Broth'. Then you will find out that it is not "Foul" as you put it, but rather tasty. And MUCH better than any of your 'English' food
:)
Kev (your Scottish Tutor) |
Thanks Kev
I look forward to it. Sorry for offending. :P |
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