A friend of mine, Damien, has an interesting job. He works for a company that produces liquid thickener for people who have a hard time swallowing fluids.
During some drinkies at Chez Clumsy this evening, he revealed that a key ingredient was xantham gum. I piped up, saying I had a bag of xantham gum in the cupboard - a relic of a short-term fling with gluten-free cooking. With several Cascade lights on hand, Dan demanded we try some experiments. For Science.
We added about three teaspoons of the fluffy white powder to about 100mls of beer. The initial reaction was just a bigger head, and a bit of a rank odour emanating from my Ikea tumbler. We declared it a failure and went back to general chit-chatting.
About an hour later we discovered this:
I know! Gross right? Then check out this close-up shot of The Blob:
Ick! That is lumpy, gummy, beer-flavoured blob. Despite Science, no one was brave enough to taste it.
It's amazing what horrid things you can concoct in the privacy of your own kitchen. And let's not mention that mushroom risotto I made that time.