It's not a dry flaking, like pie crust, because the jelly is too soft, but it does feel different.
The Philosopher's Stone kind of...IS jelly, isn't it? There's all that stuff about red water, and then it turns into a cute little stone when you pour it out or drop it in water. Mm, jellied human souls.
If you make a really big jelly...put it on a plate and wobble the plate. The taller the jelly the better---it always cracks me up. (Could that be done with the Philosopher's Stone?!) You can also do this with creme caramel pudding (the kind that doesn't have beaten eggs), but that's generally not made with gelatin at all, just egg.
Yes, that is very arguable. My time spent talking about that sort of consensual act is WELL SPENT.
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Date: 2008-01-10 12:37 am (UTC)The Philosopher's Stone kind of...IS jelly, isn't it? There's all that stuff about red water, and then it turns into a cute little stone when you pour it out or drop it in water. Mm, jellied human souls.
If you make a really big jelly...put it on a plate and wobble the plate. The taller the jelly the better---it always cracks me up. (Could that be done with the Philosopher's Stone?!) You can also do this with creme caramel pudding (the kind that doesn't have beaten eggs), but that's generally not made with gelatin at all, just egg.
Yes, that is very arguable. My time spent talking about that sort of consensual act is WELL SPENT.