h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
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Take a block of cheese that is known to have air holes inside it (e.g. Swiss). Then, using X-ray scanning and precision cutting instruments, carefully carve a sphere of cheese all around the hole, that perfectly encompasses the hole.
You now have a Cheese Bubble. Make many of them, thin as you
can without breaking the delicate surface, and use them as delicious decorations at banquets, parties, and other catered affairs.
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That's a "cheese geode", surely? |
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And I can think of easier ways of making them than x-ray scanning (injection molds, for example). Besides, filling them with things other than air would probably prove popular. |
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like hollow cheese balls? ... I'm not sure I'm following this one ... |
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Carved Cheese Bubbles: Sounds like something treatable. |
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do the same with the bubbles in chocolate aero. |
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Or little cheese donuts or cheese bottles, carved at home. It could become a whole cottage (cheese) industry. |
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fill 'em with, say, chocolate....or...HELIUM! |
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*We are, the Lollipop Kids, the Lollipop Kids...* |
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"Yeah, gimme another hit o' that!" |
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[Eu], skip helium - go straight to hydrogen. Add a lighter and you can add a whole new excitement to fondue. |
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Capturing the subtle breath of cheese - for that a croissant. |
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Automatic plus for anything to do with cheese that doesn't involve chemical processing or the word "Squeezy". |
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Gouda idea. Left over cheese (I imagine this would be quite a wasteful process), could be melted down, air-entrained to create new bubbles, then solidified to start all over again. |
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Alright, who cut the cheese? |
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