h a l f b a k e r yNo, not that kind of baked.
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By the looks of things, we aren't far from over processing our food so much that it becomes an unrecognizable paste. I propose that all food be packaged in Clear Plastic containers in the form of the ingredient most prevelant in the item. That way we can always know what we are eating, sort of.
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like cow shaped yoghurt pots? |
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Baked, more or less: tacky restaurants sell cointreau-flavoured ice-cream in plastic fake cointreau bottles, and lemon-flavoured ice cream in lemon skins with the flesh scooped out. Also, you can now get oranges packaged in round plastic bubbles for when the skin just isn't protection enough. |
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None of these are good ideas. |
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Also, let's give angel lots of money. |
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None of these is a good idea. |
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Too easy, if I may take this dance: Vinegar, at least the cheap stuff, is made from methane or other petroleum fractions, so you could have a cow's arse or an oil rig. Salt and sugar would be big square crystals (actually sugar already comes in a white rectanglar packet where I live). Satay sauce would be wrapped in packaging peanuts (or real peanuts). Pate would be shaped like a pig's gonads. Gin is predominantly water, so a big round droplet. Actually, most foods are predominantly water, possibly even vinegar, so all packaging would be the same. |
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Yup, right as usual. The main ingredient in Rowat's Non-Brewed Condiment (vinegar substitute) is indeed water. So how about we package vinegar in a glass - no, what other shape does water come in? A bottle! |
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No, I'm drinking from a Juan Valdez stein. |
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Our food service (or, more properly … the nutritional program compliance and theraputics department) does a nice job with molds of various plated food. Pork chopped looks like a pork chop, Peapuree looks like a mound of sweetpeas, and so on. I think the jury is still out on whether ice cream goes over better as a styrocup, paperbagged bar, or pile of socks. |
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