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Recipe by: segondel
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3 c. dryer lint
2/3 c. flour
2 c. water
Mix water and lint together in a large saucepan, stirring well. Slowly add flour, mixing well. Cook over medium heat, stirring constantly until mixture holds together, forming peaks. Pour out onto several layers of newspaper to cool. Use mixture over a base, such as a box, balloon or bottle, spreading like paper mache. Dry 4 to 5 days. Store unused air tight. Keeps only 4 to 5 days.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

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English celebrity chef also known as The Naked Chef. BBC food television shows.
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