How flammable can I make McDonalds?
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- Опубликовано: 3 авг 2022
- I have access to chemicals and I am willing to use them. Reddit: / explosionsandfire Discord: / discord Second Channel: @ExtractionsAndIre Patreon: / explosionsandfire Twitter: / explosions_fire
Thanks to @thethoughtemporium for help with the freeze drying! Go subscribe to him for great science content that has actual science in it 
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You should subscribe to Thought Emporium, and then he will have to help me out with my next terrible idea ruclips.net/channel/UCV5vCi3jPJdURZwAOO_FNfQ
Just so ya know man taco bell is fucking disgusting!
I moved to orange there is one here its over spiced mince slop
What to do when already subscribed? Unsubscribe and resubscribe?
I do love how you used mcdonalds spoons to manipulate the items in the nitrate bath. Oh, and why did you make nitro in a glass beaker? Dont you listen to yourself?
@@DonePlaying idk about exclusive but they also don't call it Burger King but instead Hungry Jacks
We missed you 🥺
Went through a shitty long term relationship breakup in april and I reached out to you and asked if you'd be posting in the next few months and you delivered ☺️♥️
So thanks, waiting for this video has been what's kept me going tbh.
"Once my patience has ended." You don't get this kind of honesty anywhere else in the flammable fast food youtube video landscape.
You do. You just don't get this kinda honestly and then actually get yo watch the cartoon pois-i mean food burn. Most of the creators in this sphere die horrible nitroglycerin related deaths...
lmaoooo
Oddly specific... or are there others?!?
McDonald's has far more patience. Their food will still be left here when everything else has degraded back to dirt or burned back to ashes.
Well played, Andrew. A rare chuckle was produced. Couldn't tell you the last time I was made to audibly laugh by a RUclips comment
This man got more excited for a toy than a 8000 ms-1 det velocity explosive. Phd really does change people.
grimace is pretty great tho
I have absolutely changed. Not for the better.
Which vids that explosive?
Grimace is a known war criminal but he got off scott-free due to his connections in the United Nations.
Now I'm sad we don't get Grimace here from McD. We just have rotating licensed shit toys :(
A couple of questions:
1. What possessed you to make this video?
2. Can you freeze-dry Grimace?
1. the unfortunate realization of running out of youtube ideas
2. Very sadly, no
want to know if you can nitrate grimace
@@tomdupree2758 NitroGrimace has a nice ring to it.
Why would you freeze dry grimace?
@@clairekholin6935So you can *enjoy* him later 😏
Hello mr explosions and fire. I would like you to know that i have completely lost control of my life and just scarfed down enough mcdonalds for 2 people at 2am while watching this video. Genuinely the best mcdonalds experience of my life. Love your videos, keep on doing em if it makes you happy. Cheers
You’re living the dream sir bingbong
Now available at your local McDonalds: the new McNitro with extra oxygen! Let the taste blow you away
uhmmm acthwually it doesn't detonate it just combusts🤓🤓🤓
I don't think this is what the nitro in nitro cold brew meant, but I don't know enough about chemistry to dispute it.
@@c2n10 im a chemistry n00b so could you explain what deflagrated means?
@@randomgoat3886 Basically deflagration has velocity under speed of sound and detonation is above the speed of sound some things deflagrate when they are unconfined for example nitrocellulose if you burn it with something like lighter it just created a ball of flames but if you put it into a tube with some blasting cap or smash it with a hammer it will detonate basically if you put something in a tube with blasting cap the blasting cap will detonate increase the pressure of the tube and cause secondary explosive like nitrocellulose to detonate also or you can hit it with a hammer it will also cause it to explode
@@polishnope5609 so basically low explosives that aren't enclosed in small spaces
"Just pouring a lot of oxidizer all over the food and lighting it on fire. That feels like cheating" There goes my hopes of him drying out some fries and the bun, and soaking them in ozonated liquid oxygen. It wouldn't feel like cheating if youre scared shitless of the object you just created.
I know nothing about chemistry, on a scale of “small spark” to “Barbecue the atmosphere” how dangerous is that combination?
@@sirapple589 in our uni the liquid oxygen is in the top floor in a corner room so that an explosion would not impact the structural integrity of the rest of the building too much. So basically bomb threat levels.
@@sirapple589 also when we were working with liquid nitrogen, the procedure when someone accidentally makes liquid oxygen would be the following: evacuate the room, open window, one guy sacrifices his safety by going in throwing the canister out the window where it wouldn't be dangerous anymore.
@@kmit9191
I now understand why the example OP gave is so dangerous.
Thank you for the explanation.
Good lord is OP’s example scary now.
@@sirapple589 At my Uni one professor always had a special christmas lecture with lots of fun experiments. In one of these he would cut through a metal plate using a cigar that was soaked in liquid oxygen as a blowtorch.
I love that you felt the need to add a mould warning after turning a chicken nugget into something that looked like blood-marmelade
Blood Marmalade: New-Band-Name-I-Called-It.gif. 😂
I'm two months away from defending my PhD in Mechanical Engineering and "Does a chicken nugget dissolve in dichloromethane?" is the most relatable thought I've encountered in a while.
Average NileRed viewer: surprised when the end product doesn't work
Average Explosions&Fire viewer: surprised when the end product DOES work
Me: *watches NileRed*
Also me: Why does RUclips keep recommending a channel called 'Explosions&Fire'?
Also, also me: ... Oh. Right. Chemistry.
I feel like Nile and E&F are like branching evolutions from Pokémon, like they came from the same chaotic chemist Eevee.
@@NoisyBones Chem-vee evolves into E&F, Nile, or Walter White
@@PoorPlyser if you get Chem-vee in a highly charged enviroment you might even get Styropyro
I feel like I have an art project to do
@@PoorPlyser This comment is solid gold
The golden arches are actually yellow, therefore this is yellow chemistry, so I expect this to be unreasonably difficult
And the fries themselves are technically yellow! More yellow chemistry…
The fact that you actually drove 700km for a crunchwrap supreme is one of the funniest things I've seen. Can confirm it's the best item on the Taco Bell menu. Next time you have to ask them to put their creamy jalapeno sauce on it though.
This is when it pays to have a friend with a pilots license and small plane. Imagine the shenanigans you could get into
@@gd2234_ Captain Ryan at your service, although the Cessna 172 is considerably less posh than your typical coach seat... no bathrooms either, just a "piss jar" so female passengers can have a hard time with that.... so bring a funnel for the ladies.
questionable
@@ralphralpherson9441 is everyone required to piss in the jar or can we just use the bathroom before takeoff?
I can take you up in a Citation Mustang but I'd need to borrow about 380 gallons of kerosine from your lab. Then we could refine it a bit, get rid of any residual water in solution with all that phosphorous pentoxide you have, add a bit of dinonylnaphthylsulphonic acid, add a splash of methyl carbitol (it's just a fancy ethanol so VB is probably ok too).
Then you can try any of these US imports. In-N-Out burger, Carls Junior, or a US Wendys burger as they are now here in Australia. Spewing for the actual Aussie Wendy's ice cream chain but hey - we need US cultural icons squish our piss-weak imitations.
The thing that surprised me most was my complete lack of surprise upon learning that nitro-glycerine could be derived from McDonalds food.
I mean you could make it from humans too, it’s just nitrated fat.
@@Jaydee-wd7wrfight club moment
@@Jaydee-wd7wrThat’s the most Bond villainesque comment I’ve ever heard.
The precious phosphorus pentoxide being used on McDonald's is the height of comedy.
fr though, it reminds me of that time Babish threw fucking truffle slices into a McDonald's quarter pounder
what's the deal??? it's so expensive!
@@gluesniffingdude ah classic food channels doing stupid shit
For a laugh, I tried to look up the price of phosphorus pentoxide, and it's cheaper to buy 100 rds of 9mm range ammo (35-40 USD) than 100g of pentoxide (48 USD).
@@JaxMerrick I found a kilo for 33 USD so I have no idea why it is so expensive.
7:28 Ah yes, I always dry my food by putting it in a closed, waterproof container.
Maximum idiocy
thank god this comment was here as I became irate over that.
It has holes in the lid to protect it from snakes and spiders
In a sunny spot too, where condensation likes to form.
Listen, when your mum stops drying out your food you'll understand.
As an Aussie who has also had to deal with "It's technically THIS so it's allowed to go through the mail!" The sending of the maccas jerky was very relatable
The effort that goes into the side diversions like "Do McNuggs dissolve DCM?" or even just "McD's with gasoline on it" makes this video into a real frenetic joy. I also appreciate the effort that went into trying to keep the food looking as close as possible to its original state.
"Does a Chicken Nugget dissolve in dichloromethane??" You sir are truly at the forefront of science.
I was honestly truly sad when it didn't
It'd be cool to see chicken nugget(aq)
Really the biggest achievement here is that you managed to not violate Australian customs laws in a chemistry video.
*Border Security music screaming in the distance* TONIGHT ON BORDER SECURITY
Would the dried tomato and cucumber seeds count as a violation...?
You (and NileRed) are my sole and unique role model and motivation while doing an undergrad chem degree
you’ve got this !
same here!
@@ExplosionsAndFire deez nutz
@@nualahalpin6119 me too 😊
So your rolemodels are a physicist and someone who stopped his academic career?
Hows the degree going?
The look of his face when he doused meccas with gasoline was priceless, he hasn't felt this much joy since he started PHD
If you had told me in 2012 that in 10 years i would be watching an actual, real life mad scientist trying to make McDonald's flammable, I'm not sure I would believe it. I don't think I would have been surprised to learn said mad scientist is Australian though, that kinda checks out.
I might’ve believed you if you said the mad scientist was from Alberta or Saskatchewan. Other places….. not so much.
What about a peculiar Canadian mad scientist here on YT which (among other impressive experiments) turned literal cotton balls into cotton candy? Would you have believed that?
@@RussellTeapot I wouldn't be surprised if said Canadian was a master of piss chemistry
Mad scientist burning McDonalds: not believable. Mad scientist burning Maccas: checks out.
@@RussellTeapot circa 2012, I likely wouldn’t have either. Nigel and Tom are special bunch.
"we want the food to somewhat resemble food" McDonalds had the same thought.
But failed miserably.
@Pinko Slink Only with a warped perception of what food is.
I haven't had fast food in a few years, particularly McDonald's, as it just so vile. The patties are like, what are you even? Certainly not beef.
And to my knowledge, here in the EU we have stricter laws on what is actually allowed to go in. Like only muscle meat in ground beef, mostly potatoes and no sugar in fries.
@@graealex You skipped over a key word in my man's comment: McDonald's food LOOKS like food... a lot of things can _look_ like food....
@@BlooCollaGal yeah
that carbonato tetraamine cobalt complex looks like grape juice, delicious, hydrating, awesome grape juice
@@BlooCollaGal McDonald's doesn't even look like food. Maybe you have never seen a real burger patty...
I think the reason the fries got so much mold is do to the lid being sealed. If you look at the one frame before the mold is shown it has a lot of moisture trapped inside. Heat, moisture and biodegradable material trapped in a mini sealed greenhouse.
Mate after 25 yrs of Academia I would really appreciate it if you could write your thesis in the same manner you conduct these vids. This is how science should be taught 😆
Does soaking the dried burger in that nitrated glycerin count as cheating?
I wanna see that flammability score reach 11 😉
McDynamite
@@Peter_Schluss-Mit-Lustig mc boom
Yummy! I sure do love getting heartburn, literally!
@@Versuffe more like heartboom
Yes please
Jeez. I have just transitioned to peak dad joke mode. Literally riding in my car alone and out loud state "now that's how you burn calories " then snickered to myself proudly.
I am taking this. And you can not stop me.
💯
They actually used to measure the amount of energy in food (calories) by burning it and measuring the heat output.
i fucking love grimmace
Grimace timestamps:
1:40
1:50
8:06
16:54
16:57 (the council)
19:46
Please reply if you've found any more sightings of grimace, thank you.
Grimace
The reason the McDonald’s got moldy, is because preservatives aren’t what keep it from getting moldy. It dries out quicker than the mold can grow. When you close it in a container you preserve the moister, thus the mold.
And the fries, believe it or not, are just potatoes, no preservatives. They're sliced at a factory, given an initial frying, then frozen. They stay frozen until they're dropped into hot oil. But wouldn't the oil on them also have formed nitroglycerin?
@@rcrawford42 Yes, but less so than the meat. A fry is typically about 7% fat by weight after the dunk'n'drain. The industrial meat waste they use for the hamburgers was 18% fat last I looked.
Yeah I couldn't figure out for the life of me why he's trying to *dry* something in a sealed container with only itself... 🤔
@@rcrawford42 Salt is technically a preservative
@@MadScientist267 He wanted the mold to grow, he simply lied to you.
Did i spend 2 dollars on Patreon for him to set fire to burgers ? Yes
Do i regret it ? *absolutely not*
Money well spent. That's cheaper than a coffee
You’ve convinced me. Im joining
This video has made me want to donate at the next opportunity because this was amazingly silly, yet so interesting.
you could try putting the freeze dried food into the solution in a vacuum pot and weight it down with for example a mesh and some rocks or something. then the air would get sucked out and when repressurizing the solution would fill the empty spaces. kinda like what people do when stabilizing wood with resin.
This
For the burger: Meat contains a lot of nitrogenous compounds like proline already which can turn into nitrosoproline, the meat may just have to undergo multiple nitrations similar to TNT before it becomes more flamable making a dinotrosoproline (or tri). For the drying, Autoclave perishables in a PP container with silica gel for that nice slow dry flavor and none of the nasties 😎
Dinos, TNT, and a pp
“the point of chemistry is to play god” too accurate
That's pretty much the point of all science, apart from Media Studies, where you just complain about other people playing god.
"I made it so I can play with it"
Biology/medicine is the worst for this. Doctors read through Frankenstein like it's a guidebook, ethics violations and all (loosely justified with "the greater good"). Look up the headless dog experiments or anything to do with chimeras
This is funny to me because in chemistry, we've literally turned lead to gold. Granted it's like a few atoms, but the point is, it's been done.
@@EdenLippmann Where the hell is media studies considered a science?
Food scientist here. There have been some times when I was just spontaneously wondering "Is he ever going to do something with food? I'd love that". Than I saw this and it sincerely is the best thing I've ever seen. Thank you so much.
My dude. Have you seen the unconventional salt episode? That was my introduction to our lovely host.
hey, Fritz, hows that non nutritive cereal varnish coming along?
You would probably be happy to learn why English muffins are rarely used as reaction vessels, especially for chloric acid. ^^
@@bjmcculloch that was the first video I was recommended of his too!
@@barfoom it's pretty hectic mate
You could try pulling a vacuum on the freeze dried food when it’s in the nitration bath to get all the air out and when you let the pressure back in the mixture will go into the food. Same with the other baths
Help me I can’t stop watching this video. I’ve been watching it constantly for like three weeks and I can’t stop. I just keep coming back to watch it again. I don’t even eat McDonald’s OR do chemistry.
“The point of chemistry is to play god” you know, I feel like that is a fair statement
Honestly surprised he's called grimace there when McDonald's is called maccas there. I would've guessed something like grimmy. "Get me a grimmy toy from maccas would you?"
It would be either Grimmo or Grizza
@@trissylegs Isn't Grizza a member of Wu-Tang Clan?
Oy! How good, mate? I got me a Grimmo, Birrdingo, and Hamburga-gazzo
You forgot to say cunt
Key to all asturailian speak is the 2 words of shrimp and cunt
i adore the clear time and effort you've spent in increasing the flammability of a md to then measure and record it with great care and correctness
Happy birthday, Grimace!
Tom is doing the real scientific work answering the important questions while we are wasting our time with "sustainable hydrogen storage" and "enzymatic plastic degradation"
when will we get our COCK enzyme (carb/oxonitrotase-cytochrome K) to just do the nitration for us
bunch of slackers the lot of ya!
"The point of chemistry is to play God."
I love it.
I came here from extractions and ire and I didn't know there was a main channel! Just discovered your videos and I'm having so much fun watching them even though I don't understand much! I hope I get to learn lots so I can enjoy them more!
About the issue of the freeze dried stuff floating on the nitration bath, you could've just warmed the whole thing up a little bit, to like, 35~40 C and then colled it down to ambient or lower. Doesnt really matter, so long as the air bubbles are expelled as it warms and the remaining air contracts soaking up the bath when it cools
There's a classic story of a young Gilbert Stork throwing a steak into a bath of aqua regia. He was worried that it could potentially explode. In his own words:
"I became frantically concerned because fat is glycerides. So, I'm hydrolyzing the fat to glycerin. You make nitroglycerine by taking glycerin and nitric acid and sulfuric acid, and obviously, I'm going to produce a pile of nitroglycerine and blow up the entire building with my steak. Now, what is an interesting point there, why didn't it? And of course, the reason is kinetics. That is, the kinetics of oxidation of the glycerol at that temperature is much, much, much, I mean, infinitely faster than the cold temperature nitration of glycerin. And so the place was safe."
So how cold does it have to be for the glycerin to be nitrated?
An academic question ofc
@@hx5525 As close to 0 deg as possible. Sometimes cooler if you use salt baths. If you’re doing large batches it’s really important to keep it really cold because it can runaway really easily
@@mduckernz Since he did use an ice bath, the oily and solid bits were nitroglycerin?
There is a saying in chemistry:
Theromdynamics proposes, but kinetics disposes.
"However, a problem arises when instead of packaging material we try using the insides of a sentient creature"
*tries to nitrate French fries*
I love the implication that potatoes are sentient.
I know some people who would be outsmarted by a potato, so it's a fair debate.
He has a phd, he knows his stuff
Well the current leader of the opposition party in Australian politics is a bit of a potato. Not too sure about the sentience though.
Hence the Irish.
There's your lifetime supply of low hanging fruit.
@@douglasboyle6544 "How are you holding up? Because I'm a potato. *clap *clap *clap"
The squeal I squalled upon hearing "We're Finally Landing" by Home around 4:30
Kinda bummed you didn't credit them in the description tho.
I gotta say, the biohazard-level moldy fries are a lot more disturbing and stomach-churning than the nugget that got turned into black horror-movie goop.
Is no one else wondering how he expected those fries to dry out in a plastic container? With a lid.
yeah, the lid was a bit of a fiasco 😆
It was just a bit of a bad script writing imo
@@ArrakisMusicOfficial if I were to dry out fries I'd lay them into flat and let them dry. Not throw them in an impermeable plastic container. This has nothing to do with script writing. The fries molded because he locked in the moisture. That was not drying them out.
@@taylordavis1543 It is because of script writing, because he put it in an impenetrable plastic container on purpose and then communicated his expectation that they would dry out, which they obviously didn't. Of course he knew they will mould and that was clearly the goal to show it on video. So in the end it was just an example of clumsy storytelling
It was obviously for fun. For creating a funny tangent into the story because otherwise the whole video would've been done in 3 minutes if everything went according to plan
"The point of a chemistry channel isn't to be barbaric, the point of a chemistry channel is to play god" Coming out with the straight bangers here today mate
Just found you channel a few months back, been watching all your videos! Love them! Make more! Your my favourite. Great work mate!!
obviously, now you have to answer the second question: how explosive can you make taco bell crunch supreme wrap
"The problem arises when instead of packaging material, we try to use the insides of a sentient creature..." Greatest quote ever!
I had never stopped to wonder if it was possible to nitrate cheese, but I'm glad to know that the answer is "yes, kinda".
I mean you can nitrate most or all sugars, so it makes sense.
I'm very glad to know that the answer is "yeah, but it'll make nitroglycerin, so don't" XD
Jizz also nitrates fairly well (but requires WFNA, otherwise decomposition occurs).
Result does not detonate but it does burn very vigorously
14:00 "its quite sensitive" *hits it full force with a hammer*
This was the first video of yours that I ever saw, and not only has it prompted many archive binges of your content, but I keep coming back to it.
I know shit fuck all about chemistry, or science in general, but your videos make it entertaining and accessible.
Cheers.
I would simply evacuate the fresh food to remove the air pressure, and then refill the chamber with NO2 or N2O5 and let it soak in, and repeat this a couple of times until it stopped reacting.
It would either catch fire in the reaction, or eventually become very nitrated.
Bonus points if it catches fire *after* being nitrated, which would work very well in the case of the burger.
I was thinking the same thing. Nitration of the freeze dried food in the gas phase would solve a lot of issues (and probably introduce a lot more).
My thought also, like you get resin inside a wood matrix. Just vacuum out the air.
How he would make N2O5?
also, what if we chlorinated a burger? and maybe, then, nitrated it?
this would definitely ""work,"" but it also sounds stupendously dangerous
My advice for this project would be to add freeze-dried food into the vacuum chamber whilst its nitrates. The air will escape the food, causing the acids to be able to permeate the food more effectively. For the meats, you can steam distill to get the pure fats, and then proceed to nitrate the leftover proteins, and fats, separately, avoiding unwanted glycerol nitration alongside "meat" nitration.
Just speed-pickling the mackies basically lol
The vacuum chamber was my first thought too
yah, releasing and re-applying the vacuum a few times can help to pump the liquid into the void spaces too. Might crush the matrix though so re-pressurise slowly.
Like they do with stabilizing resin!
I was yelling this at him while watching too.
I like the part when we cut to "History of dissolving a chicken nugget in dichloromethane any%"
You know, in hindsight, this video feels a bit prophetic
a wonderful episode of "Will it nitrate?"
to your question how we would have done it: dehydrate, degrease (soxhlet preferably), nitrate with pure HNO3 and only small amounts of H2SO4, neutralising it with NH3 vapour, adding back the fat.
I'm gonna think about is and write an other comment if I have a useful idea.
would it actually be feasable to extract the fat and then restore it?
@@comatose1818 I'm not totally sure, but I would try both. the dry and greasy ones seemed to be burning very well. basically stinky candles.
I don't think you could make them burn very well without adding oxidizer to it, which was prohibited by the challenge. so it's more like a wet-chemically burning all the not so well burning stuff away or at least adding some oxidizer covalently.
the degreasing step is primarily to enable the aqueous solutions to disperse into the food, I think that was the main hindrance in Toms approche.
Instead of degreasing, the triglyceride fats could be transesterified into biodiesel with ethanol and a base. The resultant glycerol could then be nitrated as well into nitroglycerin. I would also do some vacuum degassing during the nitration step to force the acid mix all the way to the center of the food.
“thats how chemistry works. You take something and you do something else to it…it gets more poisonous”
*NileRed: “hold my beaker”*
Such fun videoo, a combo of these with some cubane & "practical explosive history" makes this channel one of my favorite.,, Keep up the variety and creativity!! Will take you far
first video i've watched of yours, LOVE IT, i think your method is solid from a chemistry perspective but for better infiltration you could either vac chamber (posiitive or negative pressure depending on whether you're using fresh, dehydrated, or freeze-dried) or an autoclave (obviously more expensive and/or complex but potentially better for a number of reasons) then from a drying perspective, if you can, i would be drying an a supercooled alcohol or liquid nitro bath depending on what steps you've done beforehand
I am LOVING the 12 point flammability scale. I appreciate "speed of sound" means it has exceeded conflagration and is in detonation territory. Please make this show up in future videos too!
EDIT: weird observation, but does this mean touch powder is an 11 for flammability even though we don't see fire?
I'm not a chemist, but I can't figure out HOW we could see a flame in a detonating compound.
@@zinobi If the detonation speed exceeds the light emitting exaltation level of the surrounding molecules they will emit light... That's a fancy way of saying that temperature is just molecular velocity, basically :P
I would definitely enjoy a series on making different household objects more flammable.
@@andersjjensen Ah yes, I looked into the definition of a flame and you are totally right. I just _felt_ like a "flame" should be some kind of secondary light emitted by heated soot particles. But you are totally right, any ionized gas that emits light counts as a flame.
@@zinobi Yup. Also alcohol burns completely soot free, yet produce a very pretty blue flame. Methanol is nasty though, as it burns with a flame that is all but invisible in sun light.
But on the note of detonations: the really high grade explosives (so detonation velocities in excess of 8000m/s) only produce light for as long as the shock wave is moving through the compound itself. It looks sick on ultra high speed camera. You see light, but no movement. Then the light is gone and EVERYTHING starts moving at stupid high speed because a solid turned into large volume of gas essentially no time at all.
I'm not sure consuming Taco Bell before a 700km drive home was the best life choice, but I'm glad you got your Taco Bell in the end!
I'm sure he got a bit of Taco Bell in his end after that
I'm really late to the party here, but, I think you could make the lettuce flammable.
As long as you've still got the stem attached to a piece of lettuce you can, under normal conditions, make it absorb water (along with food dyes etc). So, if using a flammable liquid that has some similarities to the properties of water, in theory the lettuce should be able to absorb some amount of it, given a couple days to successfully perform the amounts of absorption necessary to give us the combustion we are looking for.
Same will potentially work for celery among others.
This is just a theory though, but I believe in your ability to find the right chemical to trick the leaves into slurping themselves to an inevitable fiery death
To dry out McDonald's just leave it under your car seat and find it weeks later when your phone falls down there
Looks like you've got yourself an ablative shielding effect there when trying to use a blowtorch, protecting the food underneath, stopping further ignition. I think you need to get the whole thing super hot first, like, get it ready in a microwave so the whole thing heats up, then use a lower flame to avoid the rapid carbonisation on the surface that stops heat getting behind it.
Microwave wouldn't work, there's no water left after freeze drying and I'm not sure what polar molecules are left in the food after that but I'm guessing not many. I could be incredibly wrong though, I'm not a chemist I'm an electrical engineer.
@@dreadus8125 I think the easiest and best way might be wrapping everything in foil and then in an oven (or maybe a bain marie or something to stop too much more drying out making stuff weird)
@@legatelaurie Honestly just putting it all in a pan on low would work too, although the oven on warm would probably be the best method, especially if he has access to a convection oven.
@@webby2275 If he doesn't then an air fryer is relatively cheap and a brilliant thing to have anyway
I love how many random previous events this video incorporates. The science YT Taco Bell run, Thought Emporium's random clip of a freeze-dried burger, it's great.
Though I think it says something about Australia that you're a half day away from a Taco Bell, and the easiest way to freeze dry a burger was to literally ship it to another continent.
Also I've seen the video shown at 16:46, you are definitely not enjoying the food like a normal person XD
Normal people don't season their fries with rubidium chloride????
“Does a chicken nugget dissolve in dichloromethane?”
I’ve watched this video like 3 different times, I can’t wait for the next ones! I’ve watched every Ex&F and Ex@Ire video, I can’t get enough of it.
As a long time viewer of Thought Emporium it's nice to see him on here using his new lab, because he hasn't uploaded anything in 10 months..
7:45 "I don't know whether Australian microbes are just built different" They aren't but your food safety administration sure is.
taco bell ending is perfect. couldnt have done it better
"That Chemist" brought my attention to your channel. Subscribed!
I'm reminded of that one line from the mayor in the short lived "Clerks" animated series; 'NOTHING can kill the Grimmace.'
Taco Bell bringing everyone a different type of Explosion and Fire.
Bravo m8 underrated comment
"I'm something of a chemist myself"
lmao
I'm 23 and these jokes are older than I am lol
waste product fuel rocket in the taco bell bathroom
People who get diarrhea from taco bell are weak and their bloodline should be forgotten. -Worf
Just saying that Grimace is made of juicy, flammable, petrochemicals.
Honestly surprised he survived.
Fuck I love Grimace
That beam of light that you kept trying g to dodge was one of the funniest things I could just see the "this f***ing light" face
Considering I was working at Maccas about 50 mins ago, this is a very nice video
"How flammable can I make McDonalds?"
*literally makes nitroglycerin from it*
And that was accidental when he was trying not to. Imaging if that was his goal XD
After the whole meat thing, I'm expecting a "can we make barbecue into explosives" video soon.
Fuck yeah dude please
So busy asking if you can, not enough asking if you should.... make explosive meat.
Exploding ribs
Drumstick grandees
I would’ve done the same thing for that crunch wrap. I hope you got the breakfast version too though. That one’s my favorite
This will be the last time I will randomly come across your channel.
The idfk why I didn't already subscribe.
Love your content, especially cause your humor is just as f****d as mine🤣🤣🤣
4:15 The history of dissolving a chicken nugget in DCM speedruns
Can confirm, the crunchwrap Supreme is fucking divine. I recommend swapping the ground beef for steak or chicken though.
Chicken is the move
Crunchwraps are unbelievable.
They are indeed good. Easy to make your own at home as well.
Hear hear. I'm a ground beef boy on my crunchwraps tho
Taco John's better... Tho u can't find them everywhere more in north America... But I've lived in a lot of states and all the taco John's were better than the taco Bell's. Tho that's just an opinion
Well, you obviously need to build the "nitration and freeze drying"-equivalent of a soxhlet extractor and run that for a few days.
How about an actual soxhlet extractor in a freeze dryer with a pneumatically activated swich in the syphon-tube which controlls whether the stove or the freeze dryer gets power?
I come back to this video for the grimace bits. Kills me every time.
Interested in seeing other vegetables nitrated considering how well the tomato went.
Crunchwrap Supremes are literally the only thing I ever ordered at Taco Bell and they are exactly how you make them out to be.
And in America, you can get a breakfast crunch wrap, which I would argue is the single best fast food breakfast item available.
@@MoneyChanger02 it is by far some of the best fast food breakfasts you can get.
I concur.
Last time I got a Crunchwrap it was mostly lettuce and all the meat was in one corner, so it all depends on how stoned your "taco bell burrito artist" is...
@@MoneyChanger02 haven't tried it yet, ill have to give it a shot
Happy Birthday to Grimace!
you are a dead set legend!!! keep this up please! my kids now love chemistry thanks to you! hope the PHD is going/went well? cheers from Tassie
The sound of Summoning Salt on Maccas was brilliant
1:45 "I'll.... f*ck... Grimace."
-Ex&F, 2022
Australian definition of 'close by': I can drive there and back in day
Does a chicken nugget dissolve in dichloromethane??
[Music]
Just found your channel, and I'm having a blast going through your vids. Thanks for making this shit even more fun than, y'know, explosions and fire.
"the point of chemistry is to play god!"
You're goddamn right
4:10 Summoning Salt Presents: A Normal Aussie Attempting to Dissolve a Chicken Nugget in DCM
only just recently got suggested your channel by youtube, and all i can say is i am impressed mate
i went the more physics / engineering direction with my schooling and chemistry never just worked in my brain... but the way you run through things and explain it makes it so much more interesting and it actually sticks i think