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"40-pie barrage and giant overhead slime"
Love you, too
I'd consider last night a rousing success. The giant sliming apparatus could be tweaked for better results but it worked fine. Pics below of the initial setup and immediate aftermath. I'll try to get some screen grabs from the video but it was fun as hell. Until I had to strip and demo the chair to get it ready to be put out at the curb. Lol
So awesome!! Thanks for sharing 
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
Stay messy, friends!
The_Intrigued_WAMers said: So awesome!! Thanks for sharing
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
Considering I used to use the little Snack Pack cups of pudding, these giant cans of pudding were an absolute game changer for me. One can nets me 5 pies' worth. So much easier. And when I started coloring the pudding for that extra pop of color on impact chefs kiss
Something I've always wanted to try but haven't yet is mixing dry non-dairy whipped topping into pudding like that to make a little lighter pie.
DriftlessMud said: Something I've always wanted to try but haven't yet is mixing dry non-dairy whipped topping into pudding like that to make a little lighter pie.
Funny you say that. Because when it all mixed together in the chair around me, it was an awesome texture. All told, it was those 8 cans of pudding and 20 tubs of whipped topping. Not to mention 18 boxes of cake mix for the slimes. But before the slimes, just sitting in the mess from the 40 pies, it was euphoric.
chocofan2 said:
Considering I used to use the little Snack Pack cups of pudding, these giant cans of pudding were an absolute game changer for me. One can nets me 5 pies' worth. So much easier. And when I started coloring the pudding for that extra pop of color on impact chefs kiss
The_Intrigued_WAMers said: So awesome!! Thanks for sharing
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
Considering I used to use the little Snack Pack cups of pudding, these giant cans of pudding were an absolute game changer for me. One can nets me 5 pies' worth. So much easier. And when I started coloring the pudding for that extra pop of color on impact chefs kiss
I love the big cans, but it's hard for me to use them because 3 years ago they were $3 each for vanilla at Sam's. They're no longer sold at the Sam's near me, and vanilla is $12 each at US Foods
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
hope said:
I love the big cans, but it's hard for me to use them because 3 years ago they were $3 each for vanilla at Sam's. They're no longer sold at the Sam's near me, and vanilla is $12 each at US Foods
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
chocofan2 said:
Considering I used to use the little Snack Pack cups of pudding, these giant cans of pudding were an absolute game changer for me. One can nets me 5 pies' worth. So much easier. And when I started coloring the pudding for that extra pop of color on impact chefs kiss
The_Intrigued_WAMers said: So awesome!! Thanks for sharing
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
I particularly love the variety/intensity of colors!
Guess we need to look into those huge pudding containers!
~~Mrs
Considering I used to use the little Snack Pack cups of pudding, these giant cans of pudding were an absolute game changer for me. One can nets me 5 pies' worth. So much easier. And when I started coloring the pudding for that extra pop of color on impact chefs kiss
I love the big cans, but it's hard for me to use them because 3 years ago they were $3 each for vanilla at Sam's. They're no longer sold at the Sam's near me, and vanilla is $12 each at US Foods
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
I absolutely understand that. And yeah, when Sam's Club stopped carrying them, that sucked. I've done the math on it, and it is cheaper to buy them individually at the local restaurant supply store. But once you get up to 6 cans, it's cheaper to buy them online. I use Webstaurant Store. The shipping is stupidly expensive to get it down to Florida but it is cheaper than buying 6 cans here in person.
And with the cans, I just leave them in the box it ships in and keep it in the closet until I start prepping. "Room temp" pudding is still pretty cool on the skin, but NOTHING like the cold from using milk. Even at room temp, my wife gets cold with the pudding and whipped cream, but it's tolerable. I tend to ignore the cold of it because I just love getting messy. Maybe it would help to store the cans in the garage until they're ready to use. Be a little warmer than 72.
chocofan2 said:
Messing up furniture is kind of my side kink. Lol.
bubble_gb said: Looks and reads like a fantastic time for everyone involved, but that poor _chair_!
Messing up furniture is kind of my side kink. Lol.
Hmmm is that why you felt the need to strip before you demo'd the chair? Whatever does it for you!
Life is a messy business (fortunately)
jnboston said: Go to the local Restaurant Depot store. Same price as webrestaurant but no shipping. US Foodservice and Sysco are always the most expensive in the industry since 9 people get commissions on every item
Our restaurant supply store is cheaper to buy them if I'm buying 5 or less cans. But Webstaurant store sells them in cases of 6 and, even with the shipping charge, it's cheaper to buy them there when you are getting increments of 6 cans.
7/31/23, 1:32pm: This post won't bump the thread to the top.
strangelov8 said:
Hmmm is that why you felt the need to strip before you demo'd the chair? Whatever does it for you!
chocofan2 said:
Messing up furniture is kind of my side kink. Lol.
bubble_gb said: Looks and reads like a fantastic time for everyone involved, but that poor _chair_!
Messing up furniture is kind of my side kink. Lol.
Hmmm is that why you felt the need to strip before you demo'd the chair? Whatever does it for you!
Lol. I see what you did there. But it's really no secret. I'm always stripping myself. Stripping a chair is a lot harder.
chocofan2 said:
I absolutely understand that. And yeah, when Sam's Club stopped carrying them, that sucked. I've done the math on it, and it is cheaper to buy them individually at the local restaurant supply store. But once you get up to 6 cans, it's cheaper to buy them online. I use Webstaurant Store. The shipping is stupidly expensive to get it down to Florida but it is cheaper than buying 6 cans here in person.
And with the cans, I just leave them in the box it ships in and keep it in the closet until I start prepping. "Room temp" pudding is still pretty cool on the skin, but NOTHING like the cold from using milk. Even at room temp, my wife gets cold with the pudding and whipped cream, but it's tolerable. I tend to ignore the cold of it because I just love getting messy. Maybe it would help to store the cans in the garage until they're ready to use. Be a little warmer than 72.
hope said: I love the big cans, but it's hard for me to use them because 3 years ago they were $3 each for vanilla at Sam's. They're no longer sold at the Sam's near me, and vanilla is $12 each at US Foods
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
I absolutely understand that. And yeah, when Sam's Club stopped carrying them, that sucked. I've done the math on it, and it is cheaper to buy them individually at the local restaurant supply store. But once you get up to 6 cans, it's cheaper to buy them online. I use Webstaurant Store. The shipping is stupidly expensive to get it down to Florida but it is cheaper than buying 6 cans here in person.
And with the cans, I just leave them in the box it ships in and keep it in the closet until I start prepping. "Room temp" pudding is still pretty cool on the skin, but NOTHING like the cold from using milk. Even at room temp, my wife gets cold with the pudding and whipped cream, but it's tolerable. I tend to ignore the cold of it because I just love getting messy. Maybe it would help to store the cans in the garage until they're ready to use. Be a little warmer than 72.
Interesting... I'm close to where you are, or maybe not because Florida is on the big side but I'll have to look into buying online. Still, I'm wondering if the dry powder that you have to add your own milk to might be more cost effective? I'm told the pudding holds up just fine even when it's left out for a while to warm up. I stock up on the Walmart kind when I'm there and plan on finally using some if it later this week if cake flour comes back in stock.
May I ask how you colored the cool whip? I thought stirring it up kind of wrecked the stuff.
hope said:
Interesting... I'm close to where you are, or maybe not because Florida is on the big side but I'll have to look into buying online. Still, I'm wondering if the dry powder that you have to add your own milk to might be more cost effective? I'm told the pudding holds up just fine even when it's left out for a while to warm up. I stock up on the Walmart kind when I'm there and plan on finally using some if it later this week if cake flour comes back in stock.
May I ask how you colored the cool whip? I thought stirring it up kind of wrecked the stuff.
chocofan2 said:
I absolutely understand that. And yeah, when Sam's Club stopped carrying them, that sucked. I've done the math on it, and it is cheaper to buy them individually at the local restaurant supply store. But once you get up to 6 cans, it's cheaper to buy them online. I use Webstaurant Store. The shipping is stupidly expensive to get it down to Florida but it is cheaper than buying 6 cans here in person.
And with the cans, I just leave them in the box it ships in and keep it in the closet until I start prepping. "Room temp" pudding is still pretty cool on the skin, but NOTHING like the cold from using milk. Even at room temp, my wife gets cold with the pudding and whipped cream, but it's tolerable. I tend to ignore the cold of it because I just love getting messy. Maybe it would help to store the cans in the garage until they're ready to use. Be a little warmer than 72.
hope said: I love the big cans, but it's hard for me to use them because 3 years ago they were $3 each for vanilla at Sam's. They're no longer sold at the Sam's near me, and vanilla is $12 each at US Foods
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
I just mix my own from dry powder now, but it's really cold because milk is an ingredient. In the higher/lower scene I did I was visibly shivering most of the time because being covered in that stuff was absolutely freezing!
I absolutely understand that. And yeah, when Sam's Club stopped carrying them, that sucked. I've done the math on it, and it is cheaper to buy them individually at the local restaurant supply store. But once you get up to 6 cans, it's cheaper to buy them online. I use Webstaurant Store. The shipping is stupidly expensive to get it down to Florida but it is cheaper than buying 6 cans here in person.
And with the cans, I just leave them in the box it ships in and keep it in the closet until I start prepping. "Room temp" pudding is still pretty cool on the skin, but NOTHING like the cold from using milk. Even at room temp, my wife gets cold with the pudding and whipped cream, but it's tolerable. I tend to ignore the cold of it because I just love getting messy. Maybe it would help to store the cans in the garage until they're ready to use. Be a little warmer than 72.
Interesting... I'm close to where you are, or maybe not because Florida is on the big side but I'll have to look into buying online. Still, I'm wondering if the dry powder that you have to add your own milk to might be more cost effective? I'm told the pudding holds up just fine even when it's left out for a while to warm up. I stock up on the Walmart kind when I'm there and plan on finally using some if it later this week if cake flour comes back in stock.
May I ask how you colored the cool whip? I thought stirring it up kind of wrecked the stuff.
I'm not sure if my method is what preserves it or not, but I've never had the whipped cream be ruined by dyeing it. I use neon gel food coloring, I thaw the cool whip in the fridge over the course of a day or so, then I add the food coloring, mix it with a butter knife, put the lid back on, and throw it back in the fridge until it's ready to use.
I have noticed that a couple of times, some will lose some volume through the stirring process. Almost like it becomes less fluffy. But, if you can mix it quick enough, it will still work.
I've wanted to work pudding into my setup for awhile, but was planning on just buying the instant stuff. Has anyone used the instant? How does it compare to the big buckets Chocofan2 used?
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