Half a croissant, on a plate, with a sign in front of it saying '50c'
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Better Slush

 Mmmmmmmmmmm
 
(0) 		  [vote for,
against]

When self serving your slush puppy, if you gently pull the handle towards you, you can siphon off the slush juice, and leave the ice in the dispenser.

With a little practice, you can pour the perfect slush, with a lot of juice and a little ice.

Word of warning, if you work somewhere that sells slushes, this will really piss off your boss when it chuffs up his stock count.

Not sure how well known this is, but i had to figure it out for myself, so i assume it is not common practice.

—MikeOliver, May 24 2003

Slush Puppy http://www.slushpuppie.co.uk/
[MikeOliver, Oct 05 2004, last modified Oct 17 2004]

blissmiss - margarita spiller http://www.halfbake...elical_20Tree_20Fun
[thumbwax, Oct 05 2004, last modified Oct 17 2004]

[link]






       Consumer advice?   

       hhmm... I wonder what a slush puppy is. Not sold in México, that's for sure.
—Pericles, May 24 2003
   

       Slush puppy is a very bizarre concept. Imagine smashed up ice lolly / popsicles ? in a paper cup. Mike is proposing to get more of his fair share of the juice and less ice. A very Kat kind of thinking.
—The Kat, May 24 2003
   

       Squishee, to you colonial types ;-)
—friendlyfire, May 24 2003
   

       sooooooowheeeee - that'd be icky-sweet.
—thumbwax, May 24 2003
   

       Hah! In Mexican restaurants I always order my margarita straight-up. And surprising, they do it with no complaint, filling it up all the way. This puppy can get slushed on just one of those…
—pluterday, May 24 2003
   

       You mean, on the rocks, plute?
—waugsqueke, May 24 2003
   

       [waugs] No ice. (But I have to tell the Mexicans that too.)

[bliss] A margarita will take you out of The Gloom Room for a while, and into the sunshine.
Later you may find yourself in The Even Gloomier Room.
—pluterday, May 24 2003
   

       Hm.. where has plute got to?   

       I revisit this idea because I found myself thinking about the viability of margarita popsicles just lately. I think I can get around the 'alcolol as antifreeze' issue by reducing the proof down to a manageable amount that will still allow quiescent freezing (a process I seem to be overly fascinated with also just recently).   

       But I am having trouble overcoming one major issue - how to coat the thing with salt without melting it.
—waugsqueke, Jul 04 2004
   

       Encapsulate the salt with something that yields to warmth? (The tongue, in this case).
—bristolz, Jul 04 2004
   
      
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