When I discover some new mixture of wam substances I get a bit excited. Sometimes the idea is just in my mind, such as perhaps pre-mixing molasses (treacle) with whipped cream, or any other combination that might sound interesting.

Other times, it's an actual result of mixing things, such as when I mixed a solution of liquid polymer with maple syrup, and to my surprise, it got instantly thick and stringy.

Jayce's 'Mystery Substance' comes to mind.

My question is do you enjoy planning substances? Is the thought of an ideal blend nearly as exciting as actually playing with the substance? Are you an experimenter who likes to make new types of messes, or are you satisfied with the same substances all the time?

Here's a bit of a poll where you can answer, and as always, feel free to add your own comments.

I do some of the same things, and sometimes going back to shampoo and marshmallow fluff but I know I don't mix food with other substances but I'm pretty open about trying everything least once

One goal would be a substance and color to form a circle from each art of the wheel

I like to mix things like Cool-whip and frosting. Makes excellent pies that stick very well.

I am old-school Whipcream-fetish. so I am mostly into white substances, dairy products, edibles. an so on. To me such as mud and chocolate or others are not the real kick I am seeking.

I try new things or combos of things every so often. Latest win was Fahd batter n matcha green tea. Super clumpy maybe even better than adding oat meal 2 the batter.
Have used various gluten free substances for cake batter and had done fun results
With cool whip or heavy cream I feel like adding stuff either us amazing or disappointing.
Think my wife is not a fan if most of the concoctions

I consider myself a substance theoretician. I like to understand the food chemistry going on, then ask, how can I apply this?

Right now, I'm testing a xantham gum/meringue mixture which fuctions kinda like whipped cream, but sloshier. And it will stand for days. Wish I knew a real chef who specialized in sugar-free/gluten free cooking to help me understand what it would be like under normal circumstances, and if my mixtures are in the right balance. It'd be great to get a lighter/fluffier whip, so I can have more volume from a single batch.

I have other mixtures I'd like to test, to see how they do. Maybe they can function just as well, but for a fraction of the price/time.

This is how I made my slime recipe. By taking a known recipe, understanding what the individual components did, and replacing them with less well-known substitutions. Then balancing.