Smash Crush
Laurence Jabali
As you can see, there is a round doughnut in the box (there are more boxes and doughnuts but for now I haven't added them and anyway it would be less complex.) When the box falls down, I want this one to collide with more doughnuts like these and get them crushed. So when the box explodes open, I want some food objects (an example shown in the image) to tumble around, collide with each other, and get smashed/crushed. I tried doing this using cell fracture, but it didn't work.
You'll see that I created two vertex sets: Goal set is used in the SB goal properties, so that the object can be somewhat pinned and not fall away. I didn't add a collision plane (bottom of box) and could have used that instead of pin-goals.
then I included all vertices in vertex group 'Springs' to participate in the Edges parameters of soft body. Not that I set Plasticity to the max of 100, so that the donut would not spring back after the collision:
To include some crumbs falling off, I included the Explosion modifier onto the donut. I used the Object >> Quick Effects >> Explosion, so that the particle system would also be set up for me (I guess you've already used this in your question so are familiar). I selected a group of vertices to participate, then Select >> Invert and added these to the vertex group 'Explode'. I did some weight-painting to include a bit beyond what I selected:
Might want to try cell fracture plugin, start with soft body collision then at some frame switch to fractured objects with rigid body simulation. Depending on camera might need to apply subsurface and decimation to make the bits look a little softer.
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Love this! I have found it to be therapeutic for some children. They actually need this! I love that the children are gathering things to crush! There is so much natural science and curiosity in this!
I also love to add graters, garlic presses, tea strainers etc. Cardamom pods etc and herbs smell great when crushed. Sturdy butter knives or metal rulers for sawing up stones. Even hammers and chisels (goggles needed). You can find gold!
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What's the best way to crush candy canes, if I want to make a coarse powder for dusting on just-baked cookies ? (The food processor doesn't work very well, as the canes immediately are impaled on the blades.) Thank you. ;o)
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Contrary to what several folks have said, garlic is not crushed primarily to help peel the skin. For example, garlic can be peeled easily with the clove intact, by cutting the small hard circular bottom of the clove (the part that's attached to the base, opposite to the pointy end). This will help loosen the skin, which should then come off very easily or will separate if you gently slide the blade of your knife in and loosen it.
While it certainly is true that crushing helps separate the skin, making it easier to peel (perhaps some folks might do it for that reason at home), that isn't the reason why professional cooks do it or the reason why recipes suggest it.
You might also find this article from the Washington Post, where the author talks about the art of cooking with crushed garlic in Italian restaurants, a really good read. Specifically, the author addresses some of these key points which are very relevant here.
From basic physics, something that is broken up into several tiny bits has a much larger total surface area than the whole intact piece. Since the oils extrude from the cut surface, it stands to reason that minced garlic will release them sooner and readily, often leading to a more pungent taste than desired.
In its customary minced or chopped form, garlic can impart a pungent flavor that is difficult to harness. Add it too early to a saut or stew and garlic burns and becomes acrid. Add it in the latter stages of cooking and the garlic steams or boils, leaving it raw-tasting and unpleasant.
Crushed garlic is pretty standard in several Italian dishes. The advantage of having one or two large crushed pieces (in addition to those mentioned above) is that you can easily remove them from the dish once you're satisfied with the aroma/taste of the dish. This can be extremely annoying to do with minced garlic.
The enzymes and amino acids involved in producing the Onion Lachrymatory Factor (seriously!) are normally contained in the cells, and only become a problem when released in volume. Using a sharper knife will avoid mangling cell walls, creating more clean separations between layers, and reducing the amount of enzymes released.
Indeed, it makes sense that if you want large volumes of oils/enzymes, you'd do exactly the opposite of the above advice, which is to crush it and break all the cell walls! This also aids in the mixing of the chemicals per Joe's comment above. Note that although a large volume is "released" or ready to be released due to the crushed cell walls, they make their way to the dish slowly because of the smaller surface area.
If the garlic is raw I find smashing to be the fastest way to "chopped", hit it with your meat tenderizer and then a few seconds with the knife and it is ready for whatever you want to do with 'chopped' garlic.
Garlic comes in a papery outside cover that you need to remove before cooking (unless you're going to roast it). Otherwise you need to get the garlic free from this, which is best done by cutting off each end and slightly crushing the clove, so that you can remove the skin.Remove the skin, lay the clove flat,put the flat of a knife on top, and smash down with your hand to spread the fibres. It is then flat and you can chop it sideways across the clove to produce finely chopped garlic.
Garlic is a very complex ingredient, but its other ways of use are, I think, outside the scope of this question. Its effects depend on how it is chopped/sliced/crushed, where it is added and how and how long it is cooked - pretty well a text book in inself.
Although the mentioned-above statements are true, crushing garlic also releases a certain natural chemical compound that makes it basically a super anti-fungal,bacterial and viral destroyer. Garlic will pretty much rid the body of any bacteria, virus, fungas or parasite. It kills worms in your body and in animals. I'm not positive but I'm pretty sure the compound is called amicillin or something like that but I was always told, when you catch a cold, crush garlic and let it sit for about 5 minutes before chopping and injesting.
I happened to have a bag of ice from the gas station left over from a summer party, that stuff breaks up really easily! The trickiest part was getting the ice in the cup, I ended up dumping it all in a bowl and scooping it into the cup.
Pop the top off the shaker or remove the lid from your fancy mason jar and strain your drink into the cup of crushed ice. Garnish with a few mint leaves and serve with a straw, just be warned that you might suck up an ice chunk or two.
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You know that feeling when you're holding something adorable and suddenly want to mash its cute little ribcage into its lungs? It's a feeling generally accompanied by a statement like, "Aghck it's just so sweet! I could just crush it!" At face value this is a fairly psychopathic urge, but it turns out this frustration is actually a well-documented psychological phenomenon known as "cute aggression."
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