In article >,
Mark Thorson > wrote:

> I'm not restricted to meat. Cookie dough would
> probably pass through it just fine. Maybe brownie
> dough on the outside and cream cheese on the inside.
> I've had brownies baked with an internal cream cheese
> layer, and they were very good.
>
> Anyone got some better ideas?

I wonder how your brownie thing would work, Mark. When I make brownies
I have batter, not dough. It's a thick batter, to be sure, but I just
see a big mess if you tried it with your extruder. JMO.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Tue, 11 May 2010 10:11:30 -0500, Melba's Jammin'
> wrote:

>In article >,
> Mark Thorson > wrote:
>
>> I'm not restricted to meat. Cookie dough would
>> probably pass through it just fine. Maybe brownie
>> dough on the outside and cream cheese on the inside.
>> I've had brownies baked with an internal cream cheese
>> layer, and they were very good.
>>
>> Anyone got some better ideas?
>
>I wonder how your brownie thing would work, Mark. When I make brownies
>I have batter, not dough. It's a thick batter, to be sure, but I just
>see a big mess if you tried it with your extruder. JMO.

Now you're reminding us of his star orifice. LOL