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Kuma New user Sydney 51 Posts |
Hi all,
I LOVE cooking and I was wondering what effects/tricks people would do with a culinary theme. I want to drop in a trick here and there (ie, vanishing an egg) to entertain people watching me cook. Bear in mind I'm still quite a novice and my skills are therefore Novistical in nature. Thanks! - Rob. |
Dr. Delusion Special user Eugene, Oregon. 733 Posts |
My favorite is a Duck pan. I perform it in a comedy manner. I have a person come up and help me do some baking. Instead of regular flower I use a real flower, we put it in the pan with various other items. In the end I use some flash paper for the heat, light it on fire, put the lid on, do a few more jokes and gags, then have the spectator remove the lid and inside there's usually a stuffed animal for them. There are countless ways to use the pan, even to produce a rabbit. One word of caution though is to be careful with the flash paper and check with the venue your in before using it.
Good luck, Bob. |
JasonbytheOcean Regular user Washington, D.C. 102 Posts |
I can't remember who wrote it off the top of my head, but I recall seeing "The Encyclopedia of Egg Magic" once, which might be of interest.
I might hazard to suggest that a lot of tricks could be adopted to a culinary theme, even if not advertised as such. Dream up what you might want to do, the story you want to tell, and consult with us or your local SAM or I.B.M chapters to develop your ideas further. Sounds like an interesting idea, have fun! Regards, Jason |
Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Dove Pan is also good for producing cake, candy, cookies, or just about anything that will fit the load. I don't have a duck pan but assume it's the same as a dove pan, only larger. So it depends on your packing and transport choices.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
harris Inner circle Harris Deutsch 8812 Posts |
Rice bowls..(Try puffed rice cereal or oatmeal...or other items)
Anyone use glad bowl seal for this type effect? Changing an item into an egg... Used to do the old silk to egg... These days I end a coin routine with an egg...(it cracks me up...so I use a hard boiled egg instead of raw...less clean up...and a little protein...mid show... Harris aka Dr. Laff
Harris Deutsch aka dr laugh
drlaugh4u@gmail.com music, magic and marvelous toys http://magician.org/member/drlaugh4u |
Spellbinder Inner circle The Holy City of East Orange, NJ 6438 Posts |
So far, everyone responding is assuming you want to do a magic show with a cooking theme. My understanding of your original post is that you want to do magic WHILE you are cooking and people are watching you cook. Sort of like the Japanese chefs do in a Japanese restaurant where watching the chefs at work is part of the entertainment.
So, for example, you might crack open an egg and instead of an egg yolk, you find a handkerchief which you use as a napkin. Or, using sponge eggs, you do a multiplying egg trick where you seem to have an unlimited supply of eggs in the air, and you simply reach up, pluck out an egg and crack it, etc. For this type of magic, you will need to work on your sleight of hand skills. A quick EZ-type trick would be to tear up a white paper napkin and turn it into a chef's hat; tear up another and turn it into an apron. These two are part of Jim Gerrish's Kid Magic "Ungimmicked Egg Bag" routine on my site, which might have additional ideas for you to use.
Professor Spellbinder
Professor Emeritus at the Turkey Buzzard Academy of Magik, Witchcraft and Wizardry http://www.magicnook.com Publisher of The Wizards' Journals |
harris Inner circle Harris Deutsch 8812 Posts |
1. Coin from bread roll
2. Banana that is cut into 3 pieces even though the peel was still intact 3. Paddle move with a wooden flat stirrer 4. Air borne...the glass is suspended as you pour liquid into it 5. Vanishing salt, pepper or sugar 6. Spoon to fork..(using cloth napkin..or the "mouth method"
Harris Deutsch aka dr laugh
drlaugh4u@gmail.com music, magic and marvelous toys http://magician.org/member/drlaugh4u |
Cyberqat Inner circle You can tell I work on the net from my 2209 Posts |
Lets add the old TT salt transposition from left hand to right.
It is always darkest just before you are eaten by a grue.
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Kuma New user Sydney 51 Posts |
Thanks for all the encouragement !
True, I want to entertain while actually cooking - but if I get good enough, it may develop into an actual routine ! Stranger things have happened ! I surprised my partner tonight by revealing a small bowl of dried chick peas as a bowl of red wine. Which I was obliged, of course, to drink. I don't think this is the rice bowl referred to above, but it was still a surprise. (and Glad bowl seal worked nicely for this) |
Wes65 Inner circle I've said very little in 1219 Posts |
I've seen several food props, like sponge hot dogs, hamburgers, squeeze ketchup or mustard bottles that squirt string. You could switch these in and provide some magical comedy relief.
Wes
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harris Inner circle Harris Deutsch 8812 Posts |
And alter the color of the string and you could expand this idea for mayo, relish, and squirt jelly.
Harris Deutsch aka dr laugh
drlaugh4u@gmail.com music, magic and marvelous toys http://magician.org/member/drlaugh4u |
Spellbinder Inner circle The Holy City of East Orange, NJ 6438 Posts |
You might consider a tablehopping act based on cooking some specialty right at the customer's table as you work in your magic at the same time. It could open up a whole new field for tablehopping magicians!
Professor Spellbinder
Professor Emeritus at the Turkey Buzzard Academy of Magik, Witchcraft and Wizardry http://www.magicnook.com Publisher of The Wizards' Journals |
othelo68 Regular user North dakota 174 Posts |
This looks cool
http://themagicwarehouse.com/cgi-bin/fin......rd=SPOON There are similar items out there as well. always thought it would be fun to try while cooking. provided I could perform a trick without burning the food nothing worse then good magic and bad food. |
Bryan Smith New user Korea 99 Posts |
Quote:
nothing worse then good magic and bad food. Sure there is. Bad magic and bad food!
"I'm half drunk most the time
and I'm all drunk the rest" --Tom Waits |
Kuma New user Sydney 51 Posts |
I really like the spoon fly routine. I can see this idea might end up taking over my weekends (practice, practice, practice)
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Kuma New user Sydney 51 Posts |
Quote:
On 2010-09-03 18:27, Bryan Smith wrote: At my place, NEVER bad food. (Unless you count that experiment with wasabi & condensed milk on toast) |
Kuma New user Sydney 51 Posts |
Quote:
On 2010-09-03 09:28, Spellbinder wrote: You've given me a great idea for making Crepes Suzette at the table - I can see a self-igniting flambe as part of the table-service. Also finding something in the orange when cutting it open to use for the sauce. Air borne for pouring the brandy - and producing the sugar-lumps out of nowhere. I think I might just be able to work out a routine AND a recipe at the same time !! |
Herr Brian Tabor Special user Oklahoma City 729 Posts |
Blow up a white balloon to the size of an egg, then take the nozzle off and crack it open!
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funsway Inner circle old things in new ways - new things in old ways 9982 Posts |
It is easy to gaff a cooking mitt as a Ch**ge Ba* for all sorts of effects -- and if you slit the end of the thumb you can hide a TT and load it in the hand while removing the Mitt.
I have a C&B type routine done while cooking with eggs and other items moving aroubnd and multiplying -- let me know if you get that far. At least think of Benson Bowl Routine with Sp**ge Eggs -- then crack one in a glass.
"the more one pretends at magic, the more awe and wonder will be found in real life." Arnold Furst
eBooks at https://www.lybrary.com/ken-muller-m-579928.html questions at ken@eversway.com |
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