We Kidnapped NileRed - Safety Third 100 

The actor they hired to pretend to be Nile is really close, bravo.

I suggest that Nigel returns as a permanent host by video calling via an ipad on a stick.

YOOO LET'S GO NIGEL SIMPS RISE

Yes, we know William has been keeping Nigel in his basement for months... Nigel is blinking 🆘 the whole time 😂

I like how they keep having 2 conversations at once so I can't tell what's happening.

Nigel's diagnosis: upset tummy

I thought yay nigel, but then thought that it's probably a clickbait at how they think we want nigel so bad, but then saw nigel and said "Yay nigel"

Nigel not remembering being mall santa and having that awkward flirting conversation is the funniest thing ever the fact that it's video here that has half a milion views but HE doesn't remember i just can't great episode bdw

Return of the king? Nah. RETURN OF THE GOD! Great to see Nigel again!!

I actually do the customs brokerage for that carrier here in the United States. For 16 years. Someone save me.

I’m so glad you guys finally did a debrief on the mall Santa masterpiece. I just rewatched it a month or two ago, and man, that’s still one of the funniest, most uncomfortable videos on this website

Alan's outfit made me think of a hotdog. The brown coat as the bun, Pink underneath is the dog, and the yellow underneath that- the mustard. I love you guys, thanks for bringing Nigel back

I love this podcast because they just go off the rails without ever reeling it in

Finally, as a chocolate enthusiast, it's my time to be mad. Usually it's people who know about electricity or other areas of specific expertise. It's finally my time.

The Mall Santa video was honestly a masterpiece. I understand that it probably can't happen again because it relied on pure shock and fear of the unknown, but damn was it great

I've watched every nile red video dozens of times. I use them to fall asleep. If like 1000 people do that regularly as I do, it's no wonder he gets 10 million views a vid

Nigel comes back and immediately they have my favorite feature (split audio) of the podcast

Please have Cody'slab as a guest.

It's always a good episode when NileRed is here.

Me when Nigel 🥰🥰🥰

AI is popping off, the hologram of Nigel goes hard

On the home scale, to make peanut butter, you remove the husks (which can be used as kindling or biochar for high quality charcoal), then roast and deskin peanuts, then grind them in a pestle and mortar, and it magically turns into peanut butter. To get peanut oil, you start adding water, which pulls the solids out of the oil, and you end up with a thick, grainy paste (which you can make cookies out of), and oil. I imagine the same process applies to chocolate. Cocoa powder would be the paste after you dry it and grind it again.

Pasting this for my own reference, feel free to use it to find a spot if you want. 0:06 - 0:50 The hosts discuss their dog and whether it deserves sausages. They debate if the sausage in the fridge is actually meant for the dog or if it's a type of liver sausage. 0:50 - 2:13 One of the hosts notices a spider and the conversation shifts to introducing their guest, Uncle Roger, also known as Nigel. They mention flying Nigel in from Montreal just for the podcast. 2:13 - 4:03 The hosts discuss a previous podcast episode (Episode 99) that had audio issues due to being recorded in a van during a road trip. They had to use their emergency episode (Episode 100) right away. 4:03 - 6:11 Nigel comments on the podcast, saying there were a few really funny episodes. The hosts are surprised that Nigel actually listens to the podcast. Nigel mentions he felt left out during one episode where they needed someone with biology and chemistry knowledge, despite his background in biochemistry. 6:11 - 7:37 The hosts ask Nigel if the podcast is good, to which he replies it's overall good. Nigel proves he watches the podcast by mentioning specific episodes he's seen. 7:37 - 9:33 Nigel shares a story about an incident on his TikTok where he spilled gold, which has haunted him for years with people constantly asking about it. 9:33 - 13:02 Nigel explains he had a stomach ache from eating bad poutine on the plane. The hosts discuss the timeline of food poisoning symptoms. 13:09 - 14:05 The hosts inquire about Nigel's delayed video. Nigel is hesitant to share details but mentions he was trying to buy a machine and faced many issues, including shipping problems with FedEx. 14:05 - 16:53 The conversation shifts to the complexities of international shipping, customs, and the miracle of global logistics. 16:53 - 19:46 The hosts compare American chocolate, like Hershey's, to chocolate from other countries, noting that American chocolate often tastes waxy or like vomit. 19:46 - 25:04 Nigel shares his experience and knowledge about the process of making chocolate from cocoa beans, including the fermentation, roasting, and grinding steps. 25:04 - 28:00 The hosts reminisce about a fever dream-like podcast episode with Mia Malkova where Will was dressed as Santa Claus. 28:00 - 30:27 The conversation returns to chocolate, with Nigel discussing the differences between dark, milk, and white chocolate, and the role of cocoa butter in each type. 30:27 - 33:06 The hosts discuss cultural differences in Christmas celebrations, including the lack of snow in some areas and the Japanese tradition of eating KFC on Christmas. 33:06 - 37:05 The conversation shifts to the unique challenges of shipping items from China and the complexities of international shipping containers and logistics. 37:05 - 39:38 The hosts compare Hershey's chocolate to chocolate from other countries, noting the use of cheaper ingredients like vegetable oil in American chocolate. 39:38 - 44:03 Nigel shares more about the process of making chocolate, including the use of cocoa nibs and the differences between cocoa powder and cocoa butter. 44:03 - 48:18 The hosts discuss their experiences with novelty chocolates, like those with pop rocks, and compare them to the ideal chocolate experience. 48:18 - 50:34 Nigel explains the process of making chocolate from cocoa beans in more detail, including the role of fermentation and the use of stone mills for grinding the beans. 50:34 - 52:04 The hosts discuss the differences between American and European chocolate, with American chocolate often using cheaper vegetable oils instead of cocoa butter. 52:04 - 54:01 Nigel shares more about the percentage of cocoa butter in chocolate and how it affects the final product. 54:01 - 56:15 The conversation shifts to the origins of chocolate and the process of making it from cocoa beans, including the traditional methods used by the Aztecs and Mayans. 56:15 - 59:00 Nigel explains how to make dark chocolate with minimal ingredients by simply grinding roasted cocoa beans. 59:00 - 1:02:08 The hosts discuss the unique flavor of pure cocoa and compare it to coffee. They also talk about the history of chocolate drinks and the different ways chocolate is prepared around the world. 1:02:08 - 1:05:00 The conversation shifts to the geography and time zones of New Zealand, with the hosts expressing confusion about its location and the International Date Line. 1:05:00 - 1:11:08 The hosts discuss the mythology of Maui, a demigod in Polynesian culture, and how his stories differ between the Disney movie Moana and the actual legends from Hawaii and New Zealand. 1:11:08 - 1:14:09 The conversation focuses on the challenges of ancient Polynesian navigation and the incredible distances they traveled by canoe across the Pacific Ocean. 1:14:09 - 1:16:42 The hosts compare the difficulties of modern travel, like taking a jet ski to Catalina Island, to the incredible feats of ancient Polynesian navigation. 1:16:42 - 1:18:05 The conversation briefly touches on the helium shortage and the challenges of replacing helium in various applications. 1:18:05 - 1:21:06 The hosts discuss the differences between hydrogen and helium, and the challenges of using them in airships or blimps. They also touch on the history of airship disasters like the Hindenburg. 1:21:06 - 1:23:24 The conversation shifts to the possibility of mining helium-3 on the moon and the challenges of doing math to prove the Earth is round. 1:23:24 - 1:27:58 The hosts discuss the properties of aerogels, including their density, fragility, and potential applications in insulation and aerospace engineering. 1:27:58 - 1:32:58 Nigel shares his current projects, which include making carbon nanotubes and graphene aerogel. The hosts are impressed by the number of projects Nigel is working on simultaneously. 1:32:58 - 1:35:45 The hosts wrap up the podcast, thanking Nigel for being a guest and teasing the extra content available on their Patreon, including cooking an ostrich egg. They also joke about fitting Nigel into a trash bag as a comedic ending to the episode.

ITS NIGEL

This is the only podcast that I listen to multiple times because there are always multiple conversations happening simultaneously. Every re-listen is like a free content DLC

Nice for NileBlue to make an appearance in the podcast, hopefully they’ll actually bring out NileRed next time.

The simps were fed today. ✨

Don't forget to get your tickets for OpenSauce now folks!

Perfect host/guest to celebrate 100!

idk what it is but this is the best episode in a LONG time

The mall Santa panel was true Art, it was so perfectly awkward unsettling authentic and hilarious. I would love a version 2 but not sure it could match the same unexpected energy.

I haven't been listening to the podcast for a while since Nile was absent. But all now.......All Hail The King!

"I typed your symptoms into the computer and it says you have 'internet connectivity problems.'"

You guys bringing up Nile on the Santa show is golden 😂

I am not a doctor, but there could be various reasons why your stomach hurts after eating prosciutto. It's important to note that individual reactions to food can vary, and the specific circumstances of your situation may contribute to discomfort. Here are some possibilities: Food Sensitivity or Allergy: You could be sensitive or allergic to certain components in prosciutto, such as additives, preservatives, or specific proteins. Food allergies can cause digestive issues, including stomach pain. High Fat Content: Prosciutto is a cured meat with a high fat content. Consuming fatty foods, especially in large quantities, can lead to stomach discomfort, bloating, or indigestion. Salt Content: Prosciutto is often cured with salt, and excessive salt intake can contribute to stomach issues. Too much salt may lead to dehydration and discomfort. Microbial Contamination: If the prosciutto was not handled or stored properly, it could be contaminated with harmful microorganisms, leading to food poisoning and stomach pain. Individual Digestive Sensitivity: Some people may have a sensitive digestive system, and certain foods, even if generally safe, can cause discomfort. If your stomach pain persists or worsens, it's crucial to seek medical advice. A healthcare professional can provide a more accurate assessment of your situation, considering your medical history, any pre-existing conditions, and other factors that may contribute to your discomfort. If you suspect a food allergy, it's especially important to consult a healthcare professional for proper diagnosis and guidance.

This is the only podcast in the world where a stereoscopic audio mix would actually make sense 1:23:20

Guys, the podcast is good. I have around 6 hours a day at work where I can listen to stuff, so I have a lot of podcasts in my feed. This is one of the ones I look forward to the most. Also, that Santa episode was absolutely incredible. Not sure if it would work as well a second time because I feel like it would be harder to surprise the contestants, but I'd love to see you try

So glad at least one of you still makes videos!

Still doesn't change the fact that there are 49 million kangaroos in Australia and only 3.5 million people in Uruguay, which means if kangaroos were to invade Uruguay, each person would have to fight 14 kangaroos

The Maoi navigator thing was on a German history podcast. They is a project to keep the navigator tradition alive. Really the basics are: The navigator gets educated really well in water streams, locations and stars. Then he sits at the rudder and goes into a trance, sitting there for weeks in 1 position and staring at the stars. They can feel anything that goes on with the boat and in the night they correct the course along the stars. It's fascinating. Since the wind goes from east to west it's safer to sail west to east, because you can make it home faster if need be. That's probably why the Maori colonized from West to East, and landed on Hawaii and all those other little islands East of New Zealand.

man it's already the 100th episode. I remember listening to the first 20 during my polytechnic's internship, really got me through the everyday sludge and grind, glad they're still going strong they're the monlithic cornerstone of my day to day life and I'm not even joking how much this podcast has got me through stressful situations, making me feel as if I'm just having a hangout sessions with a group of friends.

1:23:58 "you're having two different conversations"😂😂

This podcast is so chaotic, it feels like I stopped by a random house to ask to use the bathroom and a bunch of nerds were there having a raucous party.

I had to rewatch the mall santa video mid podcast. One of the funniest continuous 25 minutes on youtube

i love how into their own conversations that they at multiple points in the podcast have 2 different conversations at the same time it got me cracked up lol :D

Finally!! We have been waiting for his return!

No fucking way, that CGI of Nigel is awesome.

The Montreal Protocol remains the *only* global initiative signed by *every* country on the planet. It's still the most successful environmental agreement in human history. It's a testament to what humanity can accomplish when it works together. It's also devastatingly depressing to know that we'll never have another agreement like it thanks to the wealthy and political right.

Congrats to the 100th episode. Simply the best podcast around!

I was literally just bonding w a coworker over how much we like NileRed and said "what a shame he isnt on Safety third anymore" and here he is!!

couldn’t ask for a better 100 episode

How much sawdust can you put in a rice krispie, how much wax can you put in chocolate. It's practically a series now

i love it when two conversations start

so sad they got to 100 episodes and then all died :(

The mall Santa became a cult classic for my and my sister for Christmas time 💀

I did research recently so for anyone wondering: while normally food is excreted after many hours, you can get sth "on the other end" in just 15 minutes. It's rare, but body does indeed have a way of esenstially "flushing the system". I was surprised as well.

Allen's going full mustard hotdog mode today with his clothes.

In topic of "carbonated chocolate" closest thing that comes to my mind is "milka bubbly" chocolate with air bubbles inside and it really gives that feeling of sparkling drink lol

You asked if this was a good podcast. I don't listen/watch many podcasts and this is one of the few I like.

I loved hearing them talk about the mall santa video because that is one of my favorite videos of all time.

I asked chatGPT and it said that Nigel probably had bad prosciutto on a plane.

Wow, 100 episodes! Great job guys!

The band is back together again!!

Welcome Back Nigel!! But they really have no idea when they're releasing any of their podcast episodes and I love it so much! They said that the last one (episode 99) would definitely come out after the 100th episode.

45:47 same thing happens to coffee. Light roasts get more of the plant's flavors, while dark roasts taste more of the roast itself. Try brewing green coffee beans and it tastes vegetal like leaf soup lol. Same reason why third wave single origin coffee prefers light roasts - you taste more of the origin (aka how the plant existed) rather than just the roast

If Nigel reads this. There is a US patent for synthetic cocoa butter where triolein is hydrogenated. They may add some of that to the chocolate. Triolein is essentially wax.

its so good to have nile back

YESSS! This is what Ive been advocating for

As someone who’s lived out of NZ for 4 1/2 years, hearing william describe the chocolate he found in the airport I knew exactly what it was and exactly how good it is Whittakers peanut slab Elite tier chocolate

Mall Santa 2 please

Welcome back Nigel!

This podcast is good because they dont play any clips or music, just casual conversation

I really liked the part where Allen tries to recall polynesian myths from memory, he just has such a way with words (this should be a recurring segment if it isn't already)

Omg when you said "we went to NZ for ep 100 special" I wanted to scream what's a 100th episode special without Nigel!

as someone who works in the postal service, this episode was a blast to watch

Safety third is back

Good to know Nigel listens to the podcast when he's not on it

Happy hundred y’all!

i am actually in love with nigel red

butter is boiled and extracted from the nibs. The beans are all of the chocolate, always after roasted. Also - How chocolate came to be is easily figured out by how people are: Hmm, this fruit would taste good if it wasn't raw. Let's cook it and see what happens. Let's roast them. Hey this is good, let's hoard a bunch of these fruits. Hey why is it some of these older fruits taste better if I roast them? Oh hey, this is why we ferment them.

Mister Nigel Red/Blue? Heck yeah!

The gratitude is immeasurable. 🙏 💯

I love this because it’s like my group of friends in HS and you have the two smart ones (Nilered and Backyard Scientist) having proper discussion figuring things out then you have the dumb ones (William and Allen) just coming up with ridiculous ideas. I was definitely a William Osman in school

I work in apparel manufacturing and the shipping conversation is SO TRUE. HOW DOES ANYTHING EVER HAPPEN HONESTLY.

In The Iraqs in 2004 we still got 90's MREs. They had M&Ms in them frequently. The chocolate pieces were still fine, though the heat frequently bleached the shells white. The _problem_ was the glue around the edges of the paper packages gave the fuck up. So you'd tear open your meal, and M&Ms everywhere.

I love how they talk with 2 differnt topics at the same time and they dont really care what topics it is 😂😂

The hot choc in Spain had corn starch as thickening agent. It would be too concentrated if they give you pure hot melted chocolate. Not to mention it will solidify and become undrinkable. Just imagine your regular hot choc but the liquid is thickened with corn starch

the RETURN

If you want the most sauce, you need maximum surface area. So, activated charcoal would be the ultimate sauce-holder.

I love this podcast! You guys are funny. !

12:54 "He's Black.. and like Hidden!" ~ Nile "Nigel" Red, 2024

In Brazil, you pretty much have both kinds of chocolate. Non American and American. What happens is that the huge international chocolate brands (Hershey's, etc) occasionally, like once every five years try to sneakily change their formula to add more sugar, take out cocoa fat, probably add wax, all that vile stuff. When that happens everyone sales drop like a rock because "wtf the chocolate's shit now" and then they change their formula into a recipe that has half of the changes they did before. You can buy a newer chocolate and older chocolate bar and you can feel the difference with all your senses. It smells sweeter, looks paler, tastes worse, it doesn't melt easily (Chocolate bars don't make sounds so I don't know how it changes but it must be different too). Then there are the smaller, but more premium chocolate brands, most of them are Brazilian and their chocolate is normally always acceptable. There are the "fancy imported" chocolate brands though, with international names and expensive chocolate that I suppose is what you get on Sweden and stuff (haven't burned my money away in one of those yet). Overall, it's weird, because Brazil is definitely one of the cocoa producing countries, and that we let these crappy American grade chocolate exist is vexing to me.

KING IS BACK

I love watching aliens talk about random and also obvious human things- and ponder how chocalate is made or why christmas exist 💀

Finally, now kidnap Armored Core 6 and friggen play it

At this rate in 5 years this channel will pivot into being a pure dogfood channel.

You should get that Nile Blue guy on the postcast next time

I’m glad I’ve been brought up w real chocolate, love listening to these guys marvelling over good chocolate

I'm glad you guys experienced the best chocolate in the world, whittakers, also the migration theory is the lads sailed from southern china and south america, so the mythology between aoteroa, samoa and hawaii diverged quite early

I 100% agree with Kevin about Halloween candy. Bags of candy off the shelf in October always taste stale. I wonder if it's because they know how fast it will sell and skimp on the preservatives.