Making food that lasts forever

[@maxboskeljon6440]

This man has pretty much every type of equipment he needs for chemistry but has to cut pizza with a spoon.

[@jadaz5818]

Spoon the pizza 'cause no knife

[@KainYusanagi]

He definitely has knives, too.

[@v.t.3064]

@@KainYusanagi that caught me so off guard 😂

[@chillydickie]

Because science!!!

[@Spencerlayne]

Either that or he's lazy like me some times where I can't be arsed to wash up a knife 🤣

[@swaydoo]

I sort of feel like the cracked and broken pizza is a pretty nice visual metaphor for Nigel trying so desperately to preserve his memories of childhood.

[@TheJunnutin]

The harder you grasp....

[@halomika4973]

​@@TheJunnutin ...the harder your pizza cracks. So true man

[@nuclearcatbaby1131]

Good thing for me my childhood was too traumatizing for me to want to eat anything I ate as a child.

[@PhantomGato-v-]

@@nuclearcatbaby1131 my one is a mixed experience. Crunchy noodles I had with my grandma? Yes ofc Broccoli omelette? F*ck no.

[@nuclearcatbaby1131]

@@PhantomGato-v- The foods I hate most are the foods I hated as a kid. I don’t hate any new foods as much as those. As for foods I liked as a kid... like McDonald’s, I don’t like it anymore. Tastes a lot blander than it used to. Not sure if they changed the recipe or if my tastebuds just evolved. But apparently they stopped using lard when I was just a baby.

[@buggibii]

I like how his solution to food chains no longer selling his favorite food was not to learn how to make them, but to freeze a finite amount indefinitely.

[@angmaraboli6511]

* infinite

[@Silver-2802]

@@angmaraboli6511 very much still finite

[@absolutemaniac7368]

​@@angmaraboli6511 It definitely is not infinite

[@danielcurtis1434]

You see the pure cookie video??? The guy can’t cook. He cut up unsweetened baking chocolate for the chocolate chips!!! Dude needs some cooking therapy bad. I’m no chef, but I try…

[@jeremyr3029]

​@danielcurtis1434 I came here to make the first point, why not learn how then as soon as I saw your comment I remembered exactly why it's a bad idea lmao

[@twotendj]

NileRed: That would be EXTREMELY DANGEROUS... NileBlue: *casually walks through liquid nitrogen*

[@dragons_of_magicgirl368]

He didn't touch the liquid nitrogen at all, it was just nitrogen gas

[@Fluctlight15]

Im pretty sure you can touch liquid nitrogen, its only dangerous if you pour your fingers in for a long time.

[@nelsoncapehart1659]

as informative and polished as the content on NileRed is, i genuinely enjoy the unhinged, fuck around and find out direction NileBlue has taken. NileRed is what you publish to a scientific paper, and NileBlue is what you actually did in the lab screwing around while you waited on reactions and instruments to finish running 😂

[@abhisheksinha3361]

Woah you're lucky dude

[@cparks1000000]

I strongly prefer NileRed, but I also understand how hard it is to produce that content.

[@l-l]

Just wait till you hear about NileGreen

[@Someone-sq8im]

And NileGreen is when you end up drunk in the lab

[@itsteebz484]

NileRed in the streets NileBlue in the sheets

[@rachelgilyard3430]

Because of how Nile reacts to horrible smells, I don't trust him at all when he says, "It actually tastes fine".

[@blazey8283]

@@TippyHippy how many calories?

[@Rituraj-cp8qn]

@@blazey8283 27

[@randomclips42069]

​@@Rituraj-cp8qn nah man it was atleast 28

[@notnobody762]

This comment section is just 😘😘

[@l2gabb738]

​@@TippyHippy double it and give it to the next person

[@medwedscreepytrash6020]

Reggie serves a critical function not only as the cameraman, but as the man who goes outside regularly enough to recognize a sin against nature while it is in progress.

[@pedroarjona6996]

But He wouldn't stop it, no matter what. He is even willing to partake.

[@sh3ikmustafa428]

LMAOOOOO IM DEAAADD

[@delskif1425]

​@Pedro Arjona anything for science

[@Qubanlink.]

So…. basically Skips from Regular Show? 🤣

[@REDDMAN1996]

​@@Qubanlink.😂

[@BanditLeader]

This is why NASA has a test kitchen to R&D the best way to maximize flavour (and texture) for rehydrated freeze-dried food because no astronaut wants to eat terrible food while in space.

[@alexc3504]

morale when you're in space is very important!

[@CheesiX8]

NileRed is calm and collected, NileBlue is flash freezing a hole in your floor.

[@beingsactual]

"Nice objective opinion. One small issue: I am flash-freezing your home."

[@ianmcgregor576]

NileGreen puts you into the liquid nitrogen

[@chongyunmain]

​@Maria CANCER nice pfp ovarian cancer maria

[@Yusni-bc2cm]

More like a NileGreen video

[@Coyote0874]

NileRed is Gus Fring and NileBlue is Lalo Salamanca

[@kit4206]

"Pizza time" he whispers to himself as he puts a freeze dried, crumbled mess that once resembled a pizza in a steamer to rehydrate it, like its not the most unhinged and insane thing someone ever did. Love it

[@travv88]

you won't call it insane when he is eating pizza crackers and you're eating crickets

[@kit4206]

@@travv88 touché

[@Mink_Tracks]

18:46 for anyone who wants a time stamp

[@vigilantcosmicpenguin8721]

This is Nigel; it's not even the most unhinged and insane thing he's done this month.

[@lambda_calc]

​@@Mink_Tracks when he said "this will work perfectly" and set the lid down I just burst into laughter

[@ok_ok.]

Nile is the only person who can say, ‘that’s the worst thing I’ve ever tasted’ with a straight face and continuing to chew.

[@mikedrop4421]

I gotta give the man credit, he always willing to taste whatever travesty he makes

[@thisiscait]

He really isn't...

[@Kuli24000]

Me too. I take it as an experience instead of spitting out bad food.

[@Lee-One]

@@thisiscait then you literally have watched none of his videos

[@Lee-One]

@@thisiscaitjust look at the worst smelling video, he didn’t even care, he’s like hmmmm smells like like throw up and continues to smell it

[@casey6556]

The fact that there are no Taco Bells in all of Quebec is the origin of a running joke in my group chat where whenever one of us is out of town we “flex” by grabbing Taco Bell and Baja Blast

[@shimpers]

he’s getting closer and closer to becoming a real life flint lockwood

[@edwardtoast8284]

Hahahahahahahaha

[@Santeneal]

FLINT LOCKWOOD!

[@EiriInTexas]

Nile Lockwood

[@ieatdirtwasntavailable]

What do you mean 'real life' that movie was a documentary right????

[@unexpected2475]

The chocolate video he made was just the beginning.

[@lavender3609]

For the entire video, I genuinely thought that they'd just written NileBlue with a marker on top of some masking tape and just stuck it on a normal black shirt for the humor of it. That is beautiful. It fits this channel perfectly

[@romangiertych5198]

Wait, did they not do that?

[@sscswimmer1]

I'm pretty sure they did, but it's swapped out at the end

[@danielmantell8751]

I was totally fooled. Was planning to comment how funny the masking tape was the entire time.

[@atriyakoller136]

I didn't even notice it until I read the comment hahaha

[@lavender3609]

@@sscswimmer1 Ohh, maybe. Well, regardless, good shirt.

[@Hzul_]

nigel is deffinitely the guy that would do all this instead of just learning how to cook the food yourself

[@saywhoamiimanobody.freeasa3782]

@Hzul _ * that is his idea, but the idea of food rations is not bad especially nowadays for canning. And our upcoming food shortage.

[@Sandux930]

for real. uber eats is a thing in Canada too

[@enisra_bowman]

i would laughed SO hard if the Video would have been a factor sponsorship video :D

[@nintando]

he even has the entire metal pot right there

[@crowdemon_archives]

To be fair, cooking is just another form of chemistry.

[@ShadowTheCoyote]

I love that he did all this work just to reinvent the MRE

[@giygasness7646]

SteveMRE moment

[@bbgun061]

MREs aren't freeze dried. But backpacking meals are. They're pretty good. But the way you rehydrate them is by adding boiling water. So I doubt pizza would work.

[@giygasness7646]

@bbgun061 some mres used to be freeze-dried, things like muesli and some entrées were freeze-dried before they switched over to the flameless ration heaters

[@BanditLeader]

No, he reinvented astronaut food. This is literally what NASA does

[@alloounou6900]

This guy's commitment to recipes in labs and shear avoidance of recipes in kitchens is commendable.

[@Jase_LV]

That's normal. Because in chemistry you have strict weights and exact steps which taken will produce the same result with 99.9% accuracy. In kitchen, most people go by feel and taste, and when I ask how much eaxtly is spoon full of stuff, I get weird looks (with big hill? Small hill? Level with spoon edges?)

[@alloounou6900]

@@Jase_LV Fair. Stovetop and grilling can be that way. Breads and desserts tend to be fairly specific and precise.

[@julie-18]

considering what he did with the cookies he can’t be trusted with making food

[@Dctctx]

For good reason. He should be kept away from any kind of kitchen

[@leosmith5209]

Here is a thought. Measure the weight of each item before and after freeze drying, then you will be able to calculate how much water is needed to rehydrate. Smaller chunks rehydrate better. Separate the rice and other items so you can rehydrate separately. I am interested in freeze dried foods because of backpacking.

[@kevinroscom]

I thought about that and also rehydrate inside of a pressure cooker. Just a guess but maybe it'll push the water inside of the food? Idk

[@MonsterUpTheStairs]

@@kevinroscom sadly, pressure cookers doesn't use pressure in that way. What I think could work better is to fill a plastic bag with the food and the exact amount of water needed, seal the food in a vaccuum bag and then extract the air without extracting the water. That way the water can be "pushed" against the food, which then has the time/space to absorb it. Of course, that's not a practical solution, but it would work in the way you wanted it to with the pressure cooker.

[@haoyu53]

@@MonsterUpTheStairs One problem I can think of is that with something like bread the outer parts would absorb too much water and become soggy while the inner parts are still dry

[@Zero_2558]

Actually if the rice texture is pasty which means it actually got too much water but while the chicken needs a bit more, Is actually quite close already as reheated chicken will be tougher and harder to chew to start with usually. So they can try separating the rice and chicken and add different amounts of water to make it better, but hey that’s a very good first try I would say but need some refinement to make it actually reversible

[@tomshotdogs6645]

@@MonsterUpTheStairs Honestly.... that actually sounds pretty viable and a half decent way to do it. Leave it to reconstitute in the fridge for a day or two, most home vacuum sealers have a setting to do exactly that these days; and then sous vide to cook it right in the same bag.

[@destros6576]

I thought something you might want to consider is weighing the food before and after to know the amount of moisture that was lost in the process. That way, when rehydrating it, you won't do so with too much or too little water. Sorry if someone has already suggested this.

[@Aera223]

Great idea!

[@hed420]

This is what everyone in the freeze drying / prepper community does.

[@Charlie.Fraser]

Great idea 👍

[@sauravayyagari7606]

don't be sorry mate, what r u also a flipping canadian?

[@destros6576]

@@sauravayyagari7606 nah from Hawaii so.. Basically the same thing in that aspect.

[@specialk082599]

“Water the general Tao” had me rolling

[@tonymorris3935]

Generally, when reconstituting freeze dried food, you want to weigh the food before and after the drying process and add that much water back, usually by pouring hot water over the food and letting it stand for 10 to 15 minutes. Reconstitution also works better on smaller pieces or powderized food, as the water is able to penetrate faster and allows for more even hydration.

[@sootikins]

Agreed. And trying to reconstitute several things together (meat and rice) is destined to fail because one requires more water than the other (thus the before & after weighing you described). Pizza is probably hopeless because of this - soggy crust, partially rehydrated pepperoni, etc. Also I won't even get into what a ghetto freeze drying cycle he ran. No temperature control much less temperature ramping, etc.

[@tsawy6]

@@sootikins I'm living for the term 'ghetto freeze drying'

[@jono6379]

I was thinking similar with the weighing but for reheating maybe sous vide would work better? If you vac sealed it with the water lost it should force the water back in I would think

[@restingsleep]

GHETTO FREEZE DRYING LMAOO

[@AlbatrossCommando]

@@sootikins Yeah it took the US military literally four decades of R&D to come up with a shelf stable freeze driable pizza.

[@jablue4329]

My man is grieving this chicken chipotle wrap more than I've seen people grieve family members

[@generalrubbish9513]

I know, right? At first, I got worried that he's about to talk about something really sad and serious, and then he goes "cHiCkEn cHiPotLe wrAP". I love this dude.

[@AGenaille]

I get it. McDonalds is such a source of reliability, change is shocking. I have a friend who went on a killing spree after McDonalds changed dollar drink days to "summer drink days".

[@seanshomeshop325]

to be fair i dont think it'd be good to make a video on freeze drying family members, thats reserved for Walt Disney

[@Rainkit]

The stresses of life get infinitely worse when your comfort food is gone lol

[@bobdancebobdance9456]

@@Rainkit fax

[@samisheikh6213]

Nile literally had a Heinz Doofenshmirtzin moment explaining the sad problems he is facing and used the power of science to solve it

[@frostbitedragon9]

Welcome Reggie the Echidna, as you have fallen in to my trap and shall now serve as my camera man for this commercial im making for my new ' *Food Preserve-inator* ' incredible i know, well you see Reggie **input Niles story about the food he likes not being available** . And so i figured why not make my food last forever.

[@luckyabdurrahman1085]

@@frostbitedragon9 I actually read that with doofenshmirtz voice

[@tomvesely4008]

Behold, my Nostalgicfoodinator!

[@advmx3]

While all he needed to do was to learn how to make the food he loved and that would essentially deal with the problem.

[@frostbitedragon9]

@@luckyabdurrahman1085 as you should ;D.

[@Dawn_AS]

26:39 “I did not like this objective opinions.” Nile i love you

[@kaliditzy]

NileRed is the chemistry channel while NileBlue is the alchemy channel

[@insertnamehere9200]

I fully agree with this statement

[@theredvelvetyfox8814]

Alchemy is just chemistry but 90% more unhinged, so yes

[@lemons1559]

@@theredvelvetyfox8814 seeking enlightenment and immortality through chemistry. Basically medieval crackheads.

[@osterlaich6395]

Oh really?

[@georgejanzen774]

Nigel: Disappears to build his fancy new lab. Also Nigel: Proceeds to ruin his lab with liquid N2.

[@rkirke1]

Yeah, from memory the floor was some kind of elite ultra chemical resistant stuff, wasn't it? Or am I thinking of Breaking Bad.. Either way, I'm surprised that LN2 killed it so easily, over the years I have seen plenty of school and college teachers dump buckets of it on floors and carpets to no ill effect..

[@mariomario5234]

@@rkirke1 I may be completely wrong with this so take it with a grain of salt, but I assume the floor cracked because the liquid nitrogen was concentrated in a container on the floor. When you pour it directly on the floor, it spreads out, so it's more likely to pretty much immediately evaporate.

[@rkirke1]

@@mariomario5234 Yeah, fair point. I guess being poured on a (relatively) warm floor would boil a lot of it away before the floor lost too much heat + also have some leidenfrost bounciness going on

[@definitelynotyourdad6333]

You don't eat pizza with a spoon?

[@rkirke1]

@@definitelynotyourdad6333 Only when all the forks are dirty..

[@Einstein-wasnt-all-that-smart]

I like to think that Nile's weak sense of taste and smell come from his childhood chemistry experiments in his parents' garage

[@Nick-hm9rh]

Remember when he did the bad smelling stuff and was unfazed while his cameraman was dying? Yeah

[@Takoala]

Like, taste is still highly related to smell, so it's kinda expected his sense of taste would be lessened

[@rylenstuffsv2]

​@Nick Even The Unstopable Camera Man was dying, how's that possible that's against all rules we've understood

[@Zeemas]

His sense of smell and taste buds are definitely toasted

[@charliewilson8782]

He's talked on the Safety Third podcast before about accidentally smelling something like nitric or sulfuric acid (or maybe ammonia?) so yeah he's definitely fried his sense of smell several times with chemistry

[@Pinky-kc8go]

3:12 underrated transition. 10/10

[@cliffritch7304]

Additional change that could help with the rehydration step: Since adding heat cooks the food, you could use a piezoelectric transducer to create a fog without any heat, allowing you to reintroduce moisture without cooking the food. Joelcreates made a video with that idea changing toast back to standard bread (the reverse toaster)

[@aerostatikk297]

Or just use a humid box (like a dry box but with water instead of desiccant) instead of getting so fancy.

[@lilganja1337]

Additionally calculating the weight with and without the water to not under or over moisturize

[@AURESHION]

I was gonna suggest something almost exactly like this, just put the food in a box with a humidifier on the highest setting and heat it to around 60C (so it doesn't cook further)

[@dancampbell5068]

When I was working in kitchens we used to concentrate the flavours of certain foods such as watermelon and cucumber by vacuuming it which served to ‘force’ the juices back into the food after breaking down the cells. I wonder if there’s a machine that will allow you to do this whilst introducing a water vapour

[@RaptorNX01]

@@lilganja1337 I would wonder tho if you would have to do each part of the food separately. the pepperoni, cheese, crust and sauce all would have different moisture levels. would they absorb back just what they had, or would it be evenly distributed, leaving parts too moist, and parts too dry?

[@erohwnaibsel]

regular people: gets the recipes for their favorite foods neil: imortal food

[@hONeyBunZnSunNyFunZ]

neil nye the science guy

[@baguette745]

yism, imortal

[@destroyer99612]

Neil indeed

[@eigengrau7698]

wait that makes much more sense

[@hairybubbles127]

I have a Harvest Right. Everything coming out of my garden is immortal. Freeze-drying is fantastic.

[@GoHerping]

"I'm worried the pizza is gonna explode" is how I'd summarize nileblue in one sentence

[@Phant0m0321]

NileRed: Takes all precautions to make sure there are no accidents NileBlue: Directly pours liquid nitrogen into a plastic bin

[@abdjahdoiahdoai]

NileGreen: let’s nuke things

[@Havinghard]

NileWhite: tictok dances when mixing combustible chemicals

[@coolicie]

NileBlack: is literally just depressed

[@ishaanharry8995]

Nilepurple: just Nilered but stoned out of his mind

[@Chrax131]

NileBrown: you know whathe will do

[@MadeThisStuff]

Picturing Nigel just watering his chicken and rice as part of his daily routine just cracks me up

[@paulkanja]

I swear watering them for slightly less quantities for a longer period should actually work

[@vigilantcosmicpenguin8721]

I'm imagining a postapocalyptic bunker where there's no plant life to be seen, just a watering can for the food.

[@MrGeorgeFlorcus]

Nile breaking his bucket AND his floor with liquid nitrogen, continuing the streak of NileBlue videos being the most haphazard science videos on KZbin

[@Flesh_Wizard]

Explosions&Fire would be a channel you'd love. He made liquid oxygen and dropped white phosphorus on a stick into it

[@memington420]

bros going thru all stages of grief for the mcdonalds chicken chipotle wrap😭

[@bopsop2246]

i genuinely thought he'd learn food chemistry. Not in a million years would I expect him to do this

[@alanbockelman]

This isn't food chemistry, it's just chemistry and food.

[@xBINARYGODx]

@@alanbockelman looks like neither to me kek

[@CubicalLaboratory]

Lol this is Nile Blue, not Nile Red, so no rule chemistry

[@gwencatz2483]

There's something horrifying about Nile pouring water onto the chicken and commenting, *"It's so thirsty"*

[@I_am_high_as_the_flipping_sky]

Even after death...

[@bananawitchcraft]

For a Halloween special he could feed it drops of his own blood and watch it resurrect into Count Squawkula. I mean Chickenstein's monster. Night of the Chicken Heads?

[@firekeeper4632]

Nigel: "Putting food in the freezer gives it freezer burn and I think that's bad" Also Nigel: *busts out liquid nitrogen*

[@gilded_lady]

Liquid nitrogen makes amazing ice cream because it's flash frozen.

[@OpreanMircea]

Different size ice crystals from liquid nitrogen or your home freezer

[@polarknight5376]

What's funny is that freezer burn is basically freeze drying. He literally just gave it the worst freezer burn food can get.

[@sleepyvalley2577]

8:37 bro that pizza got an aura

[@liamday7795]

Man Nigel needs to hang out with US military food scientists. They've spent decades trying to get shelf stable pizza right and achieved "basically edible".

[@gabrielfraser2109]

Don't ask them about Omelettes.

[@bren007pie2]

Right? Really happy to hear they cracked pizza but he also needs to hang out with the people at NASA who've been doing this since the 90s.

[@kutsumiru]

That browning of the cheese was apparently their biggest hurdle The pizza MRE almost got axed because they could keep it shelf stable, maintain its taste and nutritional value, but could not keep the color right For what was supposed to be a morale oriented MRE meal, no one wanted brown pizza

[@ssun9074]

@@kutsumiru I think if they did the slow rehydration method then popped it in an oven for a couple minutes you could get pretty close to the real thing. Obviously a 12-hour rehydration isn't very useful in the field but it's interesting to see the developments going on here

[@capitalinventor4823]

Why hang out with US military food scientists when there are food scientists in Canada, where he is from, working on similar problems for military, space, and civilian applications. Of course the point of the video wasn't to come up with a version of pizza that's capable of being freeze dried. The point was to take their favourite take away food and try to freeze dry it with the hope that they could reconstitute it successfully.

[@mundolukas]

Nigel and his cameraman's interactions are my favorite part, they have such good chemistry

[@violahero4life]

ba-dum no.

[@that_blue_ch3vy]

Bro he's just stealing his food lol

[@mariannatatarska1140]

i see what you did there

[@Rhea_is_gay]

@@violahero4life sadge

[@Krajorg]

Ba dum tssss

[@Wiggywatup]

I send my deepest condolences to you and everyone affected by this. No one should have to suffer a loss so dire as this. Great to see you persevering through this chickens wrap catastrophe

[@Deses]

Chicken wrap apocalypse, even.

[@neilgerace355]

I send my deepest condolences to the pizza, the poor thing.

[@somemusicfan01]

snack wraps the real mvp o7

[@PhantomGato-v-]

@@somemusicfan01 snack wrap is the savior of humanity.

[@somemusicfan01]

@@PhantomGato-v- snack wraps could have prevented covid

[@smixxYT]

Every video I've seen on this channel has made me question existence. keep up the good work :)

[@christophermarin9125]

Problem with the steamer was the temperature, you might try just keeping the food further from the boiling water. You also might try a ultrasonic humidifier for hydrating the food slowly to a specific % humidity (with distilled water to prevent molding over time) and follow that by cooking it without the microwave (which makes general tso's rubbery even when it hasn't been freeze dried).

[@nuclearduck13]

This is what I was thinking. Joel Creates made an un-toaster using the same thing and it worked pretty well

[@brutuslugo3969]

Vacuum seal it with the exact amount of water he lost and cook it sous vid style

[@shawnalfaro6943]

instant pot hello

[@BooBaddyBig]

Yes, rehydrating it above ~70C water should work reasonably well. 70C water has a reasonable vapor pressure and would warm it, and wouldn't overcook it.

[@Mis7erSeven]

NileBlue in the future: "I don't want to lose anymore of my friends, so I found a way to preserve them."

[@alkeryn1700]

"hmmm, he's like 90% of what he once was"

[@matthewwriter9539]

...which is actually why A.I. girlfriends were created.

[@matthewwriter9539]

@@alkeryn1700...yeah, but that last 10% is really important.

[@alkeryn1700]

@@matthewwriter9539 kind of my point haha.

[@aerospherology2001]

Flash freeze your best friend!

[@ragingwillie483]

nigel: makes grape soda from gloves also nigel: cuts pizza with a spoon smh

[@danisyx5804]

i was surprised it wasn't a hammer.

[@Elitaria]

​@@danisyx5804 I was surprised it wasn't hydrochloride acid.

[@shashankyadav5703]

the opening is so emotional

[@SadeN_0]

Honestly I love how NileRed is the channel for very dry, tedious and meticulous general chemistry.. And then you have food chemistry with Nile Blue, which is just a non-stop slapstick tragicomedy of finding out

[@Xenothios]

like the experimental philosophies of post and pre dark ages science. on the one hand is a caveman eating the shit he found growing on a log, on the other hand is someone carefully redistributing atomic bonds

[@alexia3552]

"Non-stop slapstick tragicomedy of finding out" what a great sentence

[@bakto2122]

to be fair this video was also pretty dry. At the end they did try to hydrate it but the results werent all that good

[@decrepitdebauchery]

@@bakto2122 LOLOLOL

[@bakto2122]

@@decrepitdebauchery XD

[@spiinniing]

Finally... Nile has turned "uncooked" from an adjective into a past tense verb.

[@LordLongHands]

with his infinite knowledge he has uncooked the entire world

[@shounakhinge8]

Underrated comment.

[@ShihammeDarc]

That's a really witty comment. Rare KZbin comment win.

[@LouseGrouse]

A Nile linguistics channel would probably be all kinds of fucked up, he’s too powerful.

[@vigilantcosmicpenguin8721]

We'd have to call this "de-cooked".

[@crazilycrazy29]

Nile makes being a mad scientist sound not that bad.

[@AMan-xz7tx]

seems more like disgruntled chemist than mad scientist

[@blakksheep736]

@@AMan-xz7tx "Disgruntled Scientist" sounds like a great character trope. A person tried being a mad scientist but soon found it exhausting and expensive, not to mention legally problematic, so they switched to more inane but still outstanding experiments.

[@halomika4973]

​@@blakksheep736 thanks for giving me a new DnD character background to annoy my DM with :3

[@yoyoyo8087]

He’s mad scientist. It’s so cool!

[@megumin2137]

​@@blakksheep736 steins;gate be like

[@TryksterJawbreaker]

NileRed: I turned plastic gloves into grape soda NileBlue: So it’s been five days, which is significantly longer than one day.

[@Rolatii]

The moment I heard you say you were going to freeze dry things, I had flashbacks to the food sciences course I used to help out in. So many blocks of dried, room temperature ice-cream... Then I saw the kinds of food you were going to try to preserve, and at that point I was curious to see how bad the result would be. And *then* you busted out the liquid nitrogen.

[@fosterandnava]

Reggie: *genuinely concerned* “Why is it bending like that?” Nile: *laughs*

[@albertkoscielniak7075]

Over 1 thousand likes and no comments? I'll fix that.

[@themysteri0usstranger]

what have you done

[@grovecitysirens_GCS]

*container spontaneously combusts* Nile: Oops

[@PriggarGaming]

That's a Nigel Braun thing

[@valentine87002]

absolute favorite bit of this video is nile saying "hey guys, you guys want some... food?" with a distinct pause before saying 'food' (25:56 ish)

[@agnoopinni]

And the evil chuckle afterwards

[@ewpert.]

I don't think I would eat his food

[@Krakyy]

i like how his voice shakes a bit when he says "food" cause hes trying not to laugh but then laughs right afterwards

[@Zhincore]

6:19 he just teleports after saying those words

[@evelynlamoy8483]

Take the weight of the food before and after freeze drying so you know the exact amount of moisture lost. This can help you hone in on a more exact amount to add back when thawing.

[@HelloWorld568]

...and separate the dissimilar products

[@JesusFriedChrist]

Yes, very important to take measurements.

[@L4ftyOne]

go vegan

[@theobsidianninja4957]

and I dont think microwaving was the best way to re-heat it. The steamer *is* good at making something tender while also heating it up and they complain several times about it being too hard. I think the *best* way to do it (though still not good cuz of the different moisture levels other people have mentioned) is to add most of the water back with a spray bottle and then add the last bit back while re-heating it using the steamer

[@whateverppl1229]

@@theobsidianninja4957 yeah, the microwave requires the food to have water to heat it up, because all it does is add energy to water. I was thinking of some modified version of the steamer. maybe have where the food sits, 5-10 feet up so the steam cools a bit before it reaches the food. It would help a little bit with the food over cooking on the outside.

[@surfingraichu7594]

This is the most “man refuses to learn how to cook” moment I’ve seen in at least 3 weeks😂

[@AustralianMurderTurtle]

Man tries to use chemistry to keep left-overs.

[@MrSonny6155]

I would ask "why only three weeks?", but I've found that by internalising that question, I could find a person who fits the bill from within the last 12 hours.

[@maxma1203]

he can only cook meth since hes a chemistry scientist

[@Spongman]

you know... most houses nowadays come with their own special labs where you can perform chemistry experiments that you can eat!? they even come with their own kinds of lab aprons, gloves and glassware. you usually don't need protective eyeware, though. unless you're cutting onions.

[@RicardoMontania]

What?

[@edmondhung6097]

Cooking is Chemistry. I mean both kind of cooking

[@abitofabitofabit4404]

@@edmondhung6097 OK Gus Fring

[@alienblade2005]

​@@edmondhung6097 Cooling is art, baking is chemistry

[@dont-worry-about-it-]

Unfortunately, I've tried using chemistry goggles while cutting onions and it did not work :( my eyes were still burning

[@piggynajfl6518]

3:10 honestly that might just be the smoothest transition ever

[@gearon7626]

A chemist who can’t cook is the most cartoon character trait out there

[@flamingdog9207]

It's like the trope of an anime character who is good at other things, but if allowed anywhere near a kitchen , they can only cook unholy abominations

[@Bamlbo]

It's like the main character from an anime being an idiot, it's so common it's the new normal.

[@ThePenisMan]

@@Bamlbo why does this happen all the time on KZbin? There’s a mid comment that gets a few likes, and not anymore than two comments later, someone says the exact same thing but different and nobody ever says it again?

[@tired2993]

We all have sinned, which means we all have done something wrong in our lives. I’ve done it too. Whether that’s lying, stealing, gossiping, cheating, said the Lord’s name in vain or others- we’ve all done something wrong. The problem is with that, God judges us at the end of our lives and like how a just judge in court will say that a criminal who has done many things wrong is guilty and send them to jail- God will look at our wrong doings, and say we need to go somewhere. Our punishment/the “jail” in this situation would be going to hell. Hell is separation from God and it’s eternal punishment for our sin. I don’t want to go to hell! So here’s the amazing thing! GOD sends Jesus, Who never sinned and is 100% God and 100% Human to Earth, to DIE FOR US. What does this mean? Well, remember that criminal and judge situation? Yes the Criminal is sentenced to jail, however, Bail can be offered to take the criminal out of jail and he can be set free- LEGALLY. There was a payment to get the criminal out. For us, JESUS IS THE BAIL(and He could do this because HE DIDNT SIN, IS 100% GOD HIMSELF AND 100% HUMAN) that takes US, THE CRIMINAL, OUT OF JAIL (HELL) SO WE CAN BE FREE. Now, instead of being sent to hell once we die, we can be FREE and go to HEAVEN IF we BELIEVE THAT JESUS DIED FOR US AND REPENT (turn away from sin!!) Jesus died for our sins so we could have eternal life. JESUS LOVES YOU, DIED FOR YOU, PLEASE TURN TO HIM! ❤️ TAKE CARE AND THANK YOU FOR READING.

[@BrainletReviews]

@@flamingdog9207 Raiden Shogun

[@DragonSmashy]

Nigel can turn gloves into fruit juice but cuts pizza with a spoon. I am not believing that Nigel is a real human

[@sashathedonut]

*nigel

[@DragonSmashy]

@@sashathedonut i cant believe that i misspelled his name

[@strawberrial]

It's BECAUSE he does that, it makes him a real human

[@KT-ki6gz]

He’s Canadian 🤷‍♂️

[@generallyunimportant]

i mean, if i was eating something that you usually eat with a spoon and i needed to cut it for some reason, i would probably not reach for a spork.

[@michaeltrees5778]

I feel like I'm gonna need to talk to my therapist about how uncomfortable the words 'the chicken looks a bit glassy' make me feel

[@neoone9820]

I hope you're able to work through such tough time in your life. Stay strong!!

[@blakem2902]

I’ve had that happen. Didn’t want to eat it

[@joshuapatterson2320]

0:50 "that's very sad"

[@milesedgeworth132]

That part? Not when he said "Look, the chickens sucking it up"?

[@kleenexbox974]

@@milesedgeworth132yeah that part was real goofy “It’s still so thirsty!”

[@Pubbs_TheClown]

20:47 The sentence that plays right before the experiment mutates and starts eating humans in an analog horror video

[@jameskelly1680]

Now you understand why Natick Labs has been working on this stuff for like 50 years for MREs, and why they change so slowly. It's hard to get right. BTW, most liquid substances such as soup do well when you spread them into a thin layer in a tray. Pizza is going to be very difficult because of the different substances / layers involved. One of the best MRE components going back to the 1980s is basically canned fruit... peaches, pears, fruit cocktail, etc, which is spread into a thin layer in a tray and cut into rectangles 4x4 inches and half an inch thick (10cmx10cmx1cm for those of you who do not Murica). They come out tasting like Styrofoam and sugar, and can be eaten dry as a candy-like snack, or you can add water and get them back to their original form. Packed in a vacuum-sealed mylar bag, they are still good after 40 years.

[@chitlitlah]

They're one of the best and they taste like styrofoam and sugar. I think I'll stay off the MRE diet.

[@bosspandalover3442]

@@chitlitlah you get used to it

[@nunyabisnass1141]

Dont forget chilli mac with jalepeno cheese spread. Ppl might suck yo d for some chili mac after they get one of the vegetarian meals.

[@feelinghealingfrequences7179]

reminds of steve 1989 MRE youtube channel and others like this one with mre pizza kzbin.info/www/bejne/Z6jKonWDorifetE

[@benjiunofficial]

@@chitlitlah Have you tried styrofoam? It's pretty good.

[@coasters_bgw]

This dude is the only channel with no background music, no over-editing, no stock footage, just footage, diagrams, and talking that I will watch. Not listen to in the background, not turn on a few minutes, just watch. I have ADHD and I'll focus on your videos. That's extraordinarily hard to do. Good job.

[@yazlindsay]

ADHD to and am the same will watch & love the whole video also.

[@macdaddy1376]

It's not hard to keep you adhd losers attending

[@mallsoftvaporwave4362]

im autistic + have adhd and science is something im super interested in so its never been horrible for me to focus on a nilered vid, i get itlol

[@gardenthefermentingsound6218]

Same! I can just focus somehow w Nile

[@cranberryjuice960]

i would also point you to baumgarderner restoration. he does art restoration videos. these are the only 2 channels i come to youtube for anymore

[@mrendothermic5169]

The part where the pizza got all gross and stuff reminded me about how military scientists struggled for years to try and make an MRE stable pizza, and all of them came out looking identical to what Nile had in the steamer lmao

[@brianreddeman951]

Yes! ...and the various teams who make food for the various space agencies around the world. Full time professionals who've run into a myriad of failures that they know what works and what won't.

[@megadumpy7042]

Pizza is just impossible to do stuff with. Jelly Belly for example tried to make pizza flavored jelly beans and the end result is what they currently sell as the vomit flavor

[@inthefade]

@@megadumpy7042 that is the best story

[@megadumpy7042]

@@inthefade ikr

[@matthewellisor5835]

I "got to" try it once. I'd put it only slightly above the Vomelette. If the cases haven't been rat effed, I'll take the Jalapeno Pepper Jack Beef Patty, Beef Ravioli or, if I want the better snacks Cheese Tortellini. The Mexican rice is tolerable too and helps with the Meals Refusing to Exit issue.

[@seemamaheshwari7426]

9:30 The most reassuring I think it's fine ever

[@mrgalaxy396]

Nile's child like awkwardness and the absolute unintentional chaos going on makes this a certified hood classic. Laughed my ass off multiple times, great video. Hope you find another wrap to fill the hole in your heart some day.

[@woopimagpie]

This one might even be better than the chocolate episode.

[@scoobydoobies]

NileBlue leaving food reviews like "This is 100% edible"

[@Xenothios]

"it's... food"

[@nookalareshwanth1785]

😂😂😂

[@PorkpieJohnny]

"And I gotta say. It tasted very high quality"

[@greecevstheworld]

I tested it and it was 99.1% pure.5/5

[@adrian_hook]

I read this comment at the exact moment he said that. Amazing.

[@DanVogt]

If you microwave food (especially ones prone to getting dry and chewy) use a small dish of warm water NEXT to the dish containing food in the microwave. The steam in the air helps a huge amount. Secret for cooking great and moist cakes, cookies and muffins/cupcakes in the oven; do the same thing putting the small hot water dish in a low level tray of the oven way below the food tray level, the steam makes a perfect and moist result (taught to me by a passionate, big name donut consultant).

[@katyungodly]

My trick for microwaving stuff is slightly dampening a paper towel and place it over/around whatever you're heating.

[@2Buildor2Break]

I came looking forr this comment. If you put a wet papertowel over food, in the microwave, it isnlike magic. I feel confident he needs to revisit this video, trying this method. And maybe start with a simple slice of bread. Do the math on how much fluid it lost by weight, and go from there.

[@Ostalgie658]

Reggy's Chinese food reminded me of a place i LOVED when i was in middle school, RIP Hin's garden. You had the best dumplings known to man

[@Tacospaceman]

*USE A PRESSURE COOKER FOR A SMALL ANOUNT OF TIME!* i think if you used cold and vacuum to dehydrate the food then heat, humidity and pressure are the way to rehydrate the food.

[@markjenkins6424]

Awesome someone else suggested it!

[@westie430]

The stabbing open of the boba, the chaotic liquid nitrogen incident, the slicing of the pizza with a spoon... I'm thinking we need a survival video of Nigel trying to brave the outdoors. By himself. It would be hilarious. Sorry😂😂

[@lordsqueak]

Can name that channel NileGreen , because its outdoors, where the green stuff waves its branches to create storms.

[@radmadlad6131]

Already taken

[@westie430]

@@radmadlad6131 unfortunately

[@windowsxpmemesandstufflol]

​@@lordsqueak um

[@PhantomGato-v-]

@@lordsqueak search up NileGreen. Please.

[@SonoFelice-]

Honestly the wonton soup impressed me. It was this drab white powder with indistinguishable parts. Then you poured some boiling water on and the colors just appear, the onion (whatever green-type onion that is idk) just became green again and the wontons got a little bit of caramel color to it, it looked GOOD.

[@PhantomGato-v-]

Its spring onion! Its more leek than onion, But same family, similar flavour, you get it.

[@SonoFelice-]

@@PhantomGato-v- I love all the different onions, they all just look too similar, especially sliced like so!!

[@inevitablelevity3137]

It honestly reminds me of instant noodles in a cup

[@Spo8]

The wonton soup is just like backpacking meals, really. I think what was missing is that you have to seal it back up and let it sit for about 10 minutes to really rehydrated stuff.

[@GirishManjunathMusic]

I loved reading this comment from a person who didn't know what green onions were thanks

[@m0rtez713]

Seeing food being boiled in liquid nitrogen is the kind of surreal experience I'm here for.

[@KevinFeeley_KHF]

If you ever run this experiment again some suggestions. Take a mass reading before and after the freeze drying process and record the difference. That's how much water will be needed to fully re-hydrate. To re-hydrate try placing the food with the required water into a bag, pull a vacuum then sous vide to a reasonable food-safe temp. The textures won't do well under the dehydration/re-hydration cycle, but the flavors should remain intact and keeping the temperatures under control should help to prevent any more cooking reactions during the re-hydration process like you saw using the hot steam.

[@kiritotheabridgedgod4178]

Yeah, when I saw him take out the steamer, my first thought was "Just use a humidifier, same effect but without the risk of cooking it."

[@stephaniesanderson9638]

Wrong channel, it’s nilered for common sense stuff 😂

[@King_Flippy_Nips]

flash freezing will retain the moisture and it will not rupture as many cell walls which will make the food seem fresher when thawed.

[@King_Flippy_Nips]

you cant properly rehydrate frozen food because the cell walls were ruptured in the freezing process and cannot retain the water anymore, you need to flash freeze food to prevent that and it still is not perfect, likely freezing the food while it is in a pressurized environment would help a bit but since water cannot be compressed only displaced no amount of pressure will contain it pressure would just help the cells walls from rupturing. I imagine thermal shock also damages the cell walls so flash freezing would help prevent that as well, if you dont know what thermal shock is, its what caused the dish and floor to crack in the video and its frankly quite scary that he did not see that coming and pre cool the dish and put an insulating layer under it. Dehydration works much better but it and rehydration are very slow since they rely on osmosis for the water to move into and out of the cells.

[@Dylan_Otto]

I love the “I want objective opinions” followed by an immediate “I did not like those opinions” XD

[@wernerhiemer406]

That is how rigged statistics/research starts.

[@InedibleMuffin]

I feel like when Nigel walks into the office with a plate of food for you to test without any context, you have reason to be concerned

[@laerin7931]

They were probably wondering what kind of household items he managed to convert into rice and chicken.

[@dirtpounder]

@@laerin7931 "He did _what_ in his cup?!"

[@mzzj2]

@@laerin7931 ”and what I have in here is latex gloves turned into chicken with rice made from balsa chips”

[@brotschander]

​@@mzzj2 "here i turned a uranium-235 into a garlic ricebowl with terriyaki sauce beef and chicken"

[@aenigmaticus_ca]

"Well now I'm afraid the pizza's gonna explode" - 8:47 Never have I ever thought that line, and I make a whole lotta food. You're awesome, NileBlue!

[@Neotenico]

I always wondered how freeze drying worked but never thought to read up on it for some reason. After this, I looked it up and found that there's a heavy amount of work done on "pretreating" food that is meant to be freeze-dried (such as for MRE's and meals for space travel). A lot of the time, it requires reformulation of the food to prevent alteration or degradation of the texture/flavor.

[@violahero4life]

I never thought of the pretreating necessary to make foods able to be freeze dried. I had always assumed freeze-dried foods were simply chucked into a freeze dryer and bam. Thanks for the info! I still want a freeze dryer though haha.

[@ScienceDiscoverer]

@@violahero4life You can also just eat soylent and forget about all the troubles.

[@VatticTV]

I also wondered for a long time. Made a lot of sense when I found out instant coffee is freeze dried coffee.

[@fakename287]

@@ScienceDiscoverer nice meme

[@michaelimbesi2314]

The problem with the steamer is that as you’re steaming it, you’re also holding it at 100C, which is also cooking it. If you want to rehydrate something without cooking it, you need to steam it at a lower temperature where it won’t cook. Try for steaming it at around 50-60C (120-140F). This will require keeping it at a reduced pressure so that the water will boil at that temperature, but it should still give you the high-water-vapor environment needed to rehydrate the food. Edit: even lower temps might be better, in the 40-50C (~105-120F) range, to ensure that the food doesn’t cook at all during the process.

[@Toshii242]

What about a humidifier?

[@plzletmebefrank]

​@@Toshii242yep.

[@TheSandowS]

I thought of introducing water to a vacuum chamber so that it would gradually boil and moisture level would rise slowly. IDK if it would help though

[@Toshii242]

@@TheSandowS I think part of the problem is boiling. When he used the steamer it got too hot and boiled the pizza but the humidifier wouldn't get hot enough to boil.

[@MegaAwsome555]

He gives me so much anxiety in so many ways, but I can’t stop watching him

[@Gersberms]

There was a discussion about whether Action Lab or Nile Red was more awkward on KZbin. NileRed is pure greatness in my opinion, it's a train wreck in all the right ways.

[@h.e.x.]

18:29 Solid argument. Can't fight that one. "...Just go back😅"

[@CanineDefenseTechnologies]

I think you should weigh the pizza before freezing, then after they're out of the freeze dryer, weigh the pizza, and add the same amount of water that it lost through something like a spray bottle. Leave it to soak in a bag overnight at room temperature, then microwave in the morning to eat.

[@scragar]

When you microwave pizza it gets dry, you'll want to add extra water just to account for that since whenever I microwave pizza I add a quarter cup of water just to prevent it drying out.

[@emma70707]

This but heat in a pan to crisp the bottom. Possibly with a lid if you need to melt the cheese.

[@GrayRaceCat]

@@scragar You put the water in a separate container right, so the steam can moisten the pizza crust?

[@pbofsb]

Yes, commenting here because I need answer to where this man puts his water

[@flyinfingers303]

@@pbofsb yeah I always just put a cup with some water in the microwave with pizza and it works

[@Toxism]

The fact that at the end of the video he told me it wasn't just tape over the NileRed shirt but actually a designed shirt itself. It blew my mind to pieces, I spent the entire video asking myself "how did he get tape to stick to a shirt like that for several days on end" I was not ready for the truth lmao

[@Mqrius]

Best part of the video imo, definitely got me :D

[@OclateGaming]

same the entire video i thought it was just tape

[@CaioPhox]

It is just tape in the video, the design in the end is different. You can see the part peeling at 10:34

[@Rei_geDo]

"There is no fridge"

[@farhanaahmad408]

​@@CaioPhox😂ok

[@zoey4284]

I love seeing the ferrofluid art in the office background!

[@ZephanyZephZeph]

Opening with a story that this is in reaction to fight loss, quite literally having the same thematic beats as a mad wizard seeking immortality is absolutely amazing.

[@Yanjingzaizai]

Watching Nigel talk about his discontinued food journey is honestly heartbreaking 😢

[@DarkThunderism]

I'm honestly shocked that Taco Bell just closed all their locations in Quebec.

[@itsdragoninawagon]

it reminded me that Sonic Drive-In stopped selling pickle fries in my area and i got sad too LOL

[@RamoArt]

This reminds me of when I got braces and I couldn't chew solid food, so my brother put pizza into a mixer. It was way too dry, so he poured in some water. By then it was cold, so he microwaved it.

[@strogonoffcore]

but was it 100% edible?

[@negativefg7922]

Pizza soup

[@KatieDeGo]

Omg I almost threw up in my mouth a little

[@justchillin1887]

Mmmmm Pizza Juice

[@juliusroman8616]

did you eat it

[@kindertomi355]

NileBlue is slowly becoming a cooking channel

[@inthefade]

Seeing someone who is so good with chemistry have so little cooking intuition is hilarious.

[@merxellus1456]

On the contrary.. He'd be Prolly the best at Cookin Meth tho💀💀💀

[@ekkekrosing8454]

Nile: Has almost every chemistry tool he will ever need Also Nile: uses spoon to cut the pizza

[@ABrit-bt6ce]

Yeah, AVE would use a chainsaw.

[@tyjuwr]

y'know spoons?

[@abgmurrell4074]

Copied comment

[@edgyanole9705]

@@abgmurrell4074 you realize that two different people can have the same idea

[@dynhoyw]

@@edgyanole9705 he the copyright police

[@saldoom]

Every time NileRed does some food related experiment, it always goes to shit because he always does some kind of shortcut to save time. Really it's a formula that creates solid entertainment and I hope he never strays away.

[@dovesraven]

you mean blue ?

[@Troll_Or_Real]

​@@dovesravenboth

[@Handskemager]

This seems like an overly expensive way to avoid dealing with how uncomfortable reality is. And I’m sooo here for it!

[@SoulFanatic]

Nothing got me like Nile watering chicken and saying "but it's so thirsty"

[@moss.kurtis]

nobody in this world has said or written this sentence until you did congrats 🎉👏

[@emptywindexbottle97]

"The chicken is sucking it up" -nile red

[@FosukeLordOfError]

When your thirsty for chicken

[@Circuit_Bored_24]

I am so glad it wasn't just me.

[@calebbenedict5587]

Putting the sad, crumbled ruins of what at one point was a slice of pizza in a steamer: “it’s pizza time.”

[@harshitsinghrao5280]

This feels like evil character origin story . The trauma of not being able to re-experience childhood memories

[@GalLea-x1z]

Bro is gonna take over the world just to recreate his childhood memories

[@Siscon92]

He could just move 20 KM to a place where Taco Bell is still open

[@nemtudom5074]

Your two main channels are basically the epitome of 'lady in the streets, freak in the sheets' and i love it

[@overtonesnteatime198]

my word this channel is prolific gold.

[@Dario__]

Imagine just dealing with discontinued food menus by just learning how to cook them

[@10xscience]

That will be easier than spending thousands of dollars on freeze drying. There is no fun cOoKiNg.

[@ratinacage9306]

But we go to restaurants to _avoid_ doing that.

[@polski_dezerter]

But that's not as fun as reinvwnting instant soup

[@The_Boctor]

food archival vs. food decompilation

[@emily36130]

Strategic McDonalds reserve >>> cooking

[@Sauti_science]

I am once again impressed by this man's ability to eat literally anything and go "yeah it's fine"