@@joaovitormatos8147 He made hot sauce or something from nitrile gloves. Or was it grape flavoring he made? He's done a few. Including diamonds to water.
I‘ve been here with this channel for a few years and I’m loving seeing you evolve and improve with each video! Your charisma is off-the-charts lately, especially in this vid, lol. I’m so pumped to see you continue to grow and provide us with more and more insane food science content for years to come
The oil being sticky is likely due it being PUFA it auto-oxidises due its instability which makes it polymerise. This is why its good for seasoning pans because it forms a non-stick coating.
Just gotta say you make some of the most original...weird and really interesting content I have seen in a loooong time...watching you is like having a science fever dream..super enjoyable..you deserve a ton of praise for the channel..if you can't tell lol I'm a fan..keep doing what you do!
Watched your wonderful videos and enjoy them tremendously. I’d like to suggest making “durian” flavoured pasta to pair with traditional Italian sauces to see which makes the best pair. Incidentally, if you are not familiar with “durian”, its known as the King of Fruit; it’s a spikey fruit from South East Asia, and it comes with intense flavour and aroma. Not many people in the West appreciate the fruit because of the said aroma, which some claim smells like a cross between wet garbage and sewerage; naturally people originating from South East Asia (as I am) may not share that description. Anyway, it’s a theme I think that would make a great video.
I am very sensitive to sweet taste, and can safely tell you that all of the sugar in the fries has very certainly been maillardized or caramelized. It's almost certainly still enhancing the flavor, but it is doing this in a brown form, not a sweet form. ETA, if the amount in a serving is less than half a gram, which with the amount that produces that color with no leftover sugarsweet taste, it probably is, you're legally allowed to say it has 0. Note from the ingredients listing that it has more dextrose than sodium acid pyrophosphate by weight, but less than the natural beef flavor. So it's got to be a pretty scanty amount - while the fries are subtly meaty, they don't exactly taste like bouillon cubes.
you are absolute chaos. i love what you think and try. everything you said was terrible about it, is what i don't like about unflavored kombucha. it sounds more like it turned out like a natural/unflavored kombucha to be honest. smelled like just......smelly feet? and had a sour flavor? ya, some people love that as "good kombucha". and i think it's the worst.
McDonalds fries in most other countries are not exactly whole food, plant based but darn, the US has some odd ingredients. Who needs beef flavoured fries made of milk as a starting Pont? Good work on the conversion
Okay, distilling this isn't THAT crazy- it'd basically be oily, beef-flavored vodka, right? But given how many fries you bought relative to how small a batch of beer it made, I feel like it would be more economical to start with potatoes, slice them up into fries, fry them, and then turn those into the mash. Would it be cheating to try and make McDonald's-style fries at home rather than buy them pre-fried?
Umm... Dude , you really need to take some cooking classes and leave the chemistry book in the bathroom. You could have made real ketchup and just used that to go with the ten thousand fries you bought .
Second video on Nile Red is about making hot sauce, third is about making cotton candy, sixth about making grape soda, tenth about making decaf red bull, honestly, it's not a real big stretch to begin with.
at the beginning I thought of Nile making chili from plastic gloves or was it grape soda ? maybe both... also we used the refractometer back when I was in a metal works factory to test the ammount of oil inside our cooling water.
Been here since you made cola syrup since I was thinking about making cola wine, never did it but stuck with your channel since I found your delivery endearing. Your improvements from then to now in everything are incredible!
Adding the sugar means ur ff beer is not the real deal. Should have steeped in the alpha amylase for longer stirring it, adding more enzyme. probably you only converted a small fraction of the potato starch. no likee
