You’re not sushi – you’re chicken! in Red Bull Soapbox Vancouver 2008

So, what do you do after going through a couple gallons of papier-mache paste and you have a couple litres to spare?  If you think you might need the goop next week, you put it in a container with a lid and set it aside – just like we did.

This week, after we finished the building the coolest roast chicken car in the world, we cleaned up a bit.

Surprise, surprise.   Upon opening the ice-cream bucket of papier-mache paste, we smelled the distinct smell of alcohol… a mighty putrid one, at that!  I tried to convince Elizabeth to try it, but we couldn’t find a clean filter to strain out the chunky bits. Maybe next time.

For those who’ve never made papier-mache paste: It’s just flour boiled with some water for a few minutes.  Many recipes recommend adding salt to prevent mold – Personally, I suggest minimizing drying time with good airflow and regular turning of the bird to avoid mold.