Making the dye in jeans edible

[@NileRed]

Thanks again to our sponsor, NordVPN. Go get 77% off now by using "nilered" at checkout or click here: www.NordVPN.com/nilered

[@drakoz254]

Glad to see you're getting the support you deserve from the youtube advertiser community!

[@notknown6035]

NileRed used your vpn to hack all the money from the silk road. Great service, still haven't been caught yet and now im rich. 10/10 would recommend

[@nyroysa]

NileRed It's kinda surprising that Nordvpn is sponsor of this video. I thought they are too cool to make advertisement in any form

[@MythBusting]

Damn that's a pretty good deal

[@stamasd8500]

I will support NordVPN sponsorship of this video. I've actually been using their service for a while, and it's good. The 77% off isn't too special, they run this promotion regularly. The only issue I have is that they don't have a tool to help you select the best server to use, and you may have to try many before you find the one with the best speed for you. Other than that, no issues.

[@thethoughtemporium]

Not gonna lie, I find the idea that you can't cook very funny. I love cooking/baking because it's the only chemistry I do that isn't dangerous XD

[@BackYardScience2000]

I could see Nile making it dangerous. 😂

[@aarchMoth]

The only chemistry I do is FPS chemistry. (Testing what my FPS is on different games)

[@DanteTorn]

@@aarchMoth That's not chemistry. That's computer science.

[@BoomchacleV0]

*lights kitchen on fire*

[@bobbywest6853]

Watching his videos, he definitely can cook. He just doesn't know it.

[@99temporal]

The final yield of the scrambled egg was about 50% The theoretical maximum is 100%

[@fardinmahid3881]

Holy shit us ur pfp chaotic?? That takes me back

[@LeoTheMonts]

@@fardinmahid3881 I thought I was the only one who remembered that show!

[@MttGaming904]

980 likess

[@wizkid723]

Where's the HAM? that's all you needed! You had the Green Eggs...

[@MrCarlozan96]

Seuss FTW

[@rudyossanchez]

wizkid723 miss opportunity there

[@tristajohnson3485]

"As usual I forgot to put the ham in the shot, so you'll just have to pretend it's there"

[@niaschim]

"❤Sam-I-Am Sempai..." (😂🤣😅😆😂😄)

[@tracybowling97]

I thought the exact same thing! Lol I'm surprised he didn't mention it. Maybe Dr. Seuss isn't as popular in 🇨🇦?

[@mimisezlol]

I love how calmly and neutrally he describes how grossed out he was

[@diynevala]

That is the normal human behaviour. No need to exaggerate things, even on video. In contrast, I really hate the youtubers who just constantly scream and shout about everything they feel. OMG This milk is SOOOOO FLIPPIN' GOOOOD!

[@mimisezlol]

@@diynevala I would not be THIS calm and neutral, though. It's just... Eurgh

[@unoreverse-qe5dk]

@@mimisezlol when you say "Eurgh" what do you mean by that? i'm not trying to be mean or witty it's just a question.

[@mym3c0]

⁠@@unoreverse-qe5dkits a common exclamation used to convey cringe or disgust sounding somewhat like a groan, though the spelling they used is uncommon. It would normally be *ugh* but it seems they changed it to specifically convey disgust to show their discomfort. :)

[@CapteinObvious]

All chem is edible chem if you're brave enough.

[@Ant0ine64]

Stef2 OK try to replace you table salt by mercury salt

[@rahulsawant_pikachu]

Ant0ine64 xD

[@jjppmm29]

hay... he said nothing about *living* he just said you could eat it

[@adamxue6096]

It depends on how you define the term "edible" Which normally means things that you would put in your mouth, and it won't make you sick or die. Which normally would get rid of a lot of chemicals from the entire list. But due to the principle of "Dose", you can technically eat every single chemical in this world, like one molecule of it, and not suffer any major consequences from it So.... not only if you are brave enough, you can also be very smart... sort of smart atleast...

[@stamasd8500]

Quoting the late Terry Pratchett: "All mushrooms are edible. Some mushrooms are only edible once"

[@lagggoat7170]

19:05 Its a natural instinct. Blue (especially light blue) nearly never means food in nature, instead it means mould/decay and other unpleasant things. This is also why car coolants are often blue. It doesnt help that the food took on the exact hue of blue usually associated with mould. Funnily enough our instincts run in the opposite direction when it comes to orange/reds, cuz those usually mean ripe, sweet fruit.

[@JuryDutySummons]

Cooking chemistry tip: Don't salt your eggs until after you've cooked them. You'll get better texture.

[@NileRed]

A KZbin tutorial told me to salt it just before! Lol

[@Yotanido]

Well, Gordon Ramsay says to salt after cooking. I've personally found that it doesn't quite taste as well, though and I always salt it before cooking.

[@KainYusanagi]

As a cook, if you're going to salt eggs, do so right before they go on to cook if you are following a batch recipe (like when you're making them in an industrial kitchen, like a cafeteria or hospital) but, when making them individually, salt them afterwards. In the former case, consistancy matters more, and with a large batch method properly seasoning all the eggs individually isn't going to be easy, either; the process of cooking large batches of eggs in industrial kitchens differs anyways, usually involving an oven and a deep tray. When making them individually, you want to salt them afterwards so that the salt doesn't interfere with the protein bonding and allows it to bond properly, creating a firmer texture, rather than a soggy one. Some people prefer to mix in the salt beforehand because they actually prefer the softer, mushy texture, or because they prefer to have the salt mixed in consistantly rather than simply sprinkled on top. For the latter case, I'd rather recommend sprinkling salt on when the topmost layer is just about to finish congealing, so you get overall firmer eggs with a more consistant saltiness throughout.

[@angelaabrams9108]

Alton Brown taught me to add the salt right before they go on the heat for the same reason the above comment lists.

[@LieseFury]

I prefer the uneven flavor that happens when you salt cooked food, but cooking with salt will result in a smoother flavor and texture.

[@DylanODonnell]

Have you thought about getting a microscope for some extreme close ups of some of the crystals and products you end up with? I'd really like to see them.

[@breadleymcthicc5444]

Electron microscope on green eggs.

[@bridgettegrogan172]

I haven't even thought about the lack of microscopes, but now that you've pointed it out, it's an appalling oversight amid all his other equipment.

[@MttGaming904]

good i-dea

[@tek4]

19:30 that's why when Heinz came out with purple and green ketchup, it failed. The green I couldn't do, but lived the purple, go figure. It has to do with the psychosomatic reflex, and how humans are program to avoid bad food. This is also why when LED lights first came out a lot of restaurants had the swamp back to incandescent bulbs because of the color change of the food making people angrier and disliking their food even though it's the same exact dishes they always eat color perception plays a huge part in our lives

[@swaree]

tek413 How deep are green eggs to you?

[@thewolfin]

and why Sarafem for PMS is just Prozac (fluoxetine, for depression) repackaged into a tiny pink pill edit: also the name is a play on "Seraphim" which means "angels"

[@RandomSime]

Looking at the purple Cadbury's packaging while eating the chocolate makes it taste better.

[@dhawthorne1634]

Nicely explained. As a chef, I can attest to the fact that food is seen as more appealing under warmer tones of light. I once ran experiment with store bought food similar to what would have been found in a 90/00s high school cafeteria. Using the same cream colored plates and light blue tablecloth, the food was voted as more appealing in the photos taken under incandescent, warm LED and halogen bulbs VS the florescent and white/daylight LED. Oddly enough, people even preferred stage lighting (filter gels of either cool or warm colors) to the florescent lighting. School lunches were horrible, but the schools could have quelled a LOT of the disdain simply by changing the lighting for the cafeteria.

[@Eskiwen]

neat! I'm wondering if there's something wrong with me, though - I've never had an issue with oddly colored food, despite being a super picky eater, and I've never noticed lighting when eating. this may be that I've had to eat 'off' food in my life and not get sick from it when growing up, so maybe I literally trained it out of me. I tend to rely more on my sense of smell and taste when eating, so... man, brains are weird.

[@thedon7625]

18:05 “I actually have no idea how safe it is to eat its thermal degradation products... In any case, I added the eggs” 😂 ARE YOU OK??

[@MttGaming904]

uh huh

[@theginginator1488]

I died laughing when you mentioned the toaster tutorial 😂

[@atd9945]

TheGinginator14 same

[@U014B]

RIP in Peace TheGinginator14 ?¿?¿ - 2018 Died laughing at a toaster

[@spartacus17.]

Mars is bright tonight.

[@davidcotham1939]

Babe, what's wrong? You barely touched your denim eggs.

[@DustinRodriguez1_0]

In one of Oliver Sacks' books, he describes the case of a man who was in a car accident and sustained an extremely rare brain injury. It caused a lesion in a particular place in his brain, resulting in total loss of color vision. He saw everything in monochrome. One of the things he mentioned was a consequence of that was that it became very difficult for him to eat. He saw most food as black, and it disgusted him. We're quite sensitive to both the appearance and the context of the things we eat. Almost none of the subjective experience of taste we have is driven by objective factors. It was originally thought that we kind of lied to ourselves about our taste experience, that we would make up stories we told ourselves about how we felt about the things we ate, and that explained why professional sommeliers will drink the same wine out of a paper cup and out of a wine glass and describe them as tasting like completely different wines. But, then they did more research. It turns out, they weren't lying. fMRI brain scans showed gigantic differences in the parts of the brain that register taste. Things literally taste different based on seemingly irrelevant details like how expensive we think something is, how we think it is going to taste beforehand, etc.

[@RaptorNX01]

easier study, ask any kid to identify which glass of water came from the bathroom faucet and which came from the kitchen one.

[@jamesriver6678]

Thats surprisingly interesting

[@Queer_Nerd_For_Human_Justice]

I remember my mother picked up someone's else's cup at a party accidentally, took an absent-minded sip, then spat it out, yelling "What the hell is wrong with this water??" It was Sprite.

[@unoreverse-qe5dk]

@@Queer_Nerd_For_Human_Justice i mean water and sprite have two different tastes. i too would spit out my water if it tasted like my second favorite drink.

[@tommykarrick9130]

I feel like that is still kind of us telling ourselves a story, it’s just a more complicated one that we don’t realize we’re doing. Like, what I mean is that the wine is stimulating the same taste buds in the same exact way both times, and it’s not until it gets to our brain that it decides it must taste different. It’s kinda like the taste equivalent of those chess board illusions where a square in shadow and a square out of shadow are the same color despite looking different, we’re not literally seeing it be darker, our cone cells are receiving the same photons, but our brains are interpreting it based on our understanding of shadows and color to make us think that must be different

[@tigerslioncub]

This video is the living embodiment of "You eat first with your eyes." I don't think I could've gagged those eggs down. Props to you for managing even one bite.

[@AmeshaSpentaArmaiti]

So much drying. I didn't expect you to be bad at cooking, considering you have to be good at temperature control.

[@brendanstanford5612]

He's probably better at cooking than he says he is

[@comradegarrett1202]

I mean I bet he's good at "cooking"

[@benjaminmiller3620]

Cooking is just organic chemistry after all.

[@Spiralem]

he need to cook on a hotplate with magnetic stirring

[@JustinKoenigSilica]

Benjamin Miller organic/inorganic Don't forget all the salts :)

[@Edward-Not-Elric]

Rewatching this 5 years later: I'm so glad you leave in your mistakes and discovery process. It's really important and entertaining to see what real chemistry is like.

[@KowboyUSA]

I've actually wondered why water doesn't quickly wash the indigo dye from blue jeans. Now I know :)

[@fuizipra]

"Making an edible blue dye" e a t m y s h o r t s .

[@justinpatterson7700]

All the coolest chemistry is illegal. Drug synthesis is pretty cool but restricted for obvious reasons. Explosives are REALLY cool, and again for obvious reasons restricted. But damn Nile you bring to the table some of the coolest stuff I’ve seen that I may be able to do myself. Thanks for all of your hard work and congratulations on your new lab!

[@TheChemicalWorkshop]

DoingStupidStuff explosives are kinda boring, they just explode.... Drug chenistry and ghetto tips and tricks are the best tho

[@thewolfin]

Maybe you only see it as cool because it's illegal.

[@nataliarodriguez3740]

Wolfin Maybe it is illegal because its so cool

[@benjaminmiller3620]

@The Chemical Workshop: If you think explosive chemistry is boring. try reading up on compounds like hexanitrohexaazaisowurtzitane.

[@spookywizard4980]

Benjamin Miller that's unrealistically cool unfortunately.

[@philmerrifield1163]

19:04 dude seriously those eggs look rotten but without the smell 🤣🤣🤣 guess I'm not eating eggs for a while 😂😂🤔

[@Cubeazza]

HOW COULD YOU NOT MAKE GREEN EGGS AND HAM WITH THIS!!!

[@Just_Sara]

HE WAS RIGHT THERE!!!

[@Anonymous-df8it]

I haven't encountered wherever the meme comes from, so for clarification, does the green eggs and ham thing mean (green eggs) and ham or green (eggs and ham), because if it's the latter, then he would need to dye ham

[@Erfeearchives]

Late response, but it's a Dr Guess​@@Anonymous-df8it

[@KaitouKaiju]

​@@Anonymous-df8itIt comes from a Dr Seuss book. Both the eggs and ham are green in the illustration on the cover.

[@chaumas]

I, for one, would love to see some videos where you do two passes; the first where you learn the pitfalls, and the second where you do a more polished version. It would be cool to see how the yield improves once you apply what you learned from the first attempt.

[@TheMisterEnderman]

Right away, before even watching the actual video: I absolutely love your series on pigments and dyes!

[@NileRed]

Thanks!

[@alejandroalemanhernandez4071]

>"I'm also horrible at cooking" >Spend most of his time cooking some grade A chems yeah

[@jimcervantes5659]

I find it interesting how the blue dye makes it really easy to see how easily the materials in use end up getting spilled, spattered, smeared, dripped, etc.

[@SapphireSkiesYT]

I like literally stopped eating my food to see this video

[@3a.m.284]

Txryllest I like literally stopped saying "like" when I was 10

[@tesseract342]

same

[@amalawi]

Why not just watch it while you eat it?

[@notubercharged]

18:57 wait... I think I can hear Gordon Ramsay crying.

[@MttGaming904]

me too!!!

[@jasonpatterson8091]

For non-iodized salt I buy kosher salt or rock/ice cream salt. They're typically readily available.

[@KainYusanagi]

A lot of places are only selling iodized salts in general, these days, unfortunately. Iodized sea salt, table salt, coarse salt. You generally have to go to a superstore if you want to find anything else.

[@Just_Sara]

Kosher salt is in my regular grocery store.

[@NikF92]

19:07 "I think it just altered my egg-xpectations of what it would taste like"

[@meowtrageous]

you did the chemical stop light!! i love your explanation :-) also, thanks for keeping the troublesome synthesis. chemistry is really beautiful that way.

[@miklov]

I think it is great that you don't make a polished version without all the issues you run into. I want to get into chemistry and seeing it being practiced, with the issues and how to work around them, is really making it more interesting to me as does it help me pick stuff up. Seems to be a lot of cool "tricks" also that you don't get taught in grade school but that people into chemistry knows =). Great channel!

[@noahreckhorn6399]

For future, cook scrambled eggs slowly on low heat to get a better consistency 😜

[@brookepalmer5729]

Anyone else wondering why this is the top comment?💀

[@Jennifer_Devote]

@@brookepalmer5729 kinda? Only cus you said something tho

[@jackson8197]

Depends on if you want American or European style eggs

[@rustyshackleford1910]

Cook on medium while constantly whisking with a wooden fork

[@jessicatadala1877]

@@rustyshackleford1910 a year late but- *yall have wooden forks??*

[@snowjix]

0:21 Im sure Indigo didnt deserve that, very rude

[@therealryanshow]

lol 😂

[@OpreanMircea]

I like how you ended up explaining in your usual way how to make a breakfast

[@kaoriandyoshi1]

NileRed: *chem officianado* also NileRed: "I'm not very good at cooking."

[@thexbigxgreen]

You really missed out on not serving your eggs with a side of ham, Nile-I-Am

[@furen4962]

Can: Make edible indigo Turn diamonds into soda water Make homemade uranium glass Can't: Cook scrambled eggs

[@Goonygoon84]

I think the video should be re-titled to "Indigo: The Filtering". Haha. Always glad you include the 'mistakes' and showing the real path to experiments. Love the videos, man.

[@Shh.ItsAllOkay.]

The number of times I've accidentally made my eggs vibrant blue because they've come into contact with red cabbage.

[@insecurecow4419]

this wouldnt be a NileRed video if he didnt spill something.

[@rottenpoet6675]

Cooking is also kind of chemistry as well

[@Peter_S_]

You're my favorite chemistry teacher by far, but I'll take my kitchen classes from another instructor. Thank you.

[@melculrapid]

For good scrambled eggs, use butter, and season them after they're cooked. Adding salt to them can cause the end result to be watery. Also, when you take them out of the pan, add some creme fraice or some cheese (basically something cold) to stop it from getting overcooked.

[@poduck2]

Kosher salt isn't iodized, and easy to find.

[@KordintheHusky]

@@trashgarbage7234 so it's more like koshering salt

[@dakotablaylock1116]

Maybe kosher salt has other chemicals that he didnt want or need who knows

[@olpizl]

Dakota Blaylock No? Kosher salt is just regular salt, it just has a bigger grain size.

[@dewybunny]

@@olpizl kosher salt is apparently less salty than regular table salt

[@CaptainKronk]

@@dewybunny kosher salt doesn't have iodine like table salt dose its actually more pure or salty

[@TwistedMesses]

I laughed until I cried when you were describing trying to eat that at the end 😂

[@noahreckhorn6399]

I’m so excited to see another NileRed video! Congrats on the new lab! Glad to see your videos becoming even more professional (if that’s possible).

[@sudochmodx3752]

Never thought I would see "edible" and "methanol" in the same video...

[@EX0BI0TA]

The color altered your EGGspectations... Thank you for your wonderful chemistry videos, I watch all of them as soon as I see they are uploaded and have time. Keep 'em coming!

[@Shyguy71588]

Bart Simpson: eat my shorts Nile Red: hold my chemicals

[@gabrieldabriel]

“Was the surgery successfully?” “Yes but we have a question.” “What is it?” “Why was your stomach blue?”

[@ruthanneluvsvacuuming6653]

I don’t know why I was expecting this video to be different since all of your videos are so complex

[@elan865]

Green Eggs and Ham Book by Dr. Seuss

[@ganaraminukshuk0]

But there's no ham here, just blue toast. Maybe that's why the guy was reluctant on trying it.

[@mevansthechemist]

Aw man, where was this video when I was teaching about electrophilic aromatic substitution last week? Awesome job!

[@radwanmossalam8067]

this is bringing a new meaning to "eat my shorts"

[@Valdraya]

there are probably colourblind people who see eggs like that all the time

[@ADBBuild]

I tried to make purple scrambled eggs once and they ended up GRAY. They looked like wet shredded newspaper. They tasted the same, but the color was definitely off-putting.

[@mook403]

Happy to see you sponsored, you deserve it! I love your videos and your personality so much :)

[@thomas5240]

You missed the perfect opportunity to add ham to your breakfast! Green eggs and ham!

[@zanpekosak2383]

5:48 Isnt it lovely to wake up in the morning and see something solid?🙄🤣

[@morypa8915]

19:08 ''I think it just altered my EGGSpectations...''

[@DominoUB]

Wow, your video quality has improved significantly. Both audio and video. I'm loving it.

[@jasonsummit1885]

Good thing you didn't decide to make waffles!😂

[@noahtingz9364]

omg your first sponsor I'm so proud of you

[@thewolfin]

Chemistry based on a single forum post. Sketchy.

[@NicolasBana]

Well, he knows what he is working with and his theoretic knowledge probably tells him that it's supposed to work, so it's not that sketchy. Researchers do experiment based on their theories, not even post forums :P

[@thewolfin]

The thought just always brings to mind 4chan's "DIY crystals" post

[@KainYusanagi]

Ehhh, he knew the product, he knew the base materials, so he knew the general steps involved in producing what he wanted. The forum post was basically just a "this is what I know to corroborate with what you know" deal.

[@martyjehovah]

Even a hobbyist with a little chemistry experience knows exactly what 4chans crystal recipe actually makes, so surely anyone with more advanced chemistry knowledge has a similar sense for more advanced forum posts.

[@ethanfranzen8684]

18:46: "Then, I added my super tasty and totally not gross eggs to the plate." This was hilarious! I like the way that it implies how grotesque it looks.

[@gloriousg]

"When I was done looking at it" YES the whole point of playing with a dye is the observation of the colour! And it is indeed mesmerising!

[@dawsonjosiahwilliams]

The close-ups on the nasty looking egg got me good. Haha wow.

[@_nexus5943]

❤❤ Thanks for loving my last comment on the lead sponge vid!

[@yeeturmcbeetur8197]

DannyBoy! ' x2

[@tjorvenblader]

This guy is a chemist but salts his eggs before cooking them lol

[@magrildz]

Moldy toasts with scrambled lung mucus. Yum. Hahahahaha

[@nomadicsanta2001]

This dude just casually makes green eggs and ham into a real thing

[@PepekBezlepek]

some high quality disgusting blue food cinematography :D I loved it

[@aerospaceresearchcoalition9948]

Blue two: electric boogaloo

[@5.56x45-y]

Why does the indigo carmine powder at 12:56 have that brown-shiny tint? (I noticed the same effect when synthesizing Rhodamine B, but it had a golden tint)

[@wilkins67890]

My theory would be some impurities that floated to the surface that then oxidised or crystallised to give that colour

[@yatagarasu1495]

wilkins1952 actually pure, so it crystalized. thats how the crystals reflect or break light and give them their shine

[@yatagarasu1495]

same with pure crystal violett. looks bronze to green

[@5.56x45-y]

wilkins1952 Could be.I found it was quite an interesting coincidence that the shiny tint appeared in both cases only at the end of the synthesis (In my case, I left the Rhodamine B for an hour to cool down after the reaction, but there was no golden tint even though it was solid and unpurified).

[@5.56x45-y]

CSGO Clips So it's just a light effect?That would make sense...

[@UpLateGeek]

Watched this over lunch, and I'm definitely glad the video was long enough that I'd finished eating by the time the "product" was ready!

[@mannys9130]

>Considers tasting diabetic friend's urine >Eats product made from own urine >Nauseous from blue eggs Oh Nile. I love you.

[@RedScaledKnight1]

11:27 exactly. your videos really brought that to my attention more than a semester of lab work did. i particularly enjoyed it during this video. got the product, and its all salty, like wtf! "ok, fine, lets wash it in... methanol?" ... "ok, methanol wasnt the right choice." "neither was using a vacuum filter, it seems. "

[@Drummerchef13]

Colors and appearances are super important in food... even more than the smell and taste

[@TheVGMajor]

Yeah, no. Color and appearance are important, but to say more so than smell or taste is just flat wrong.

[@Drummerchef13]

How things look is the most important, then smell, before you ever try anything... I'm a chef and so to get someone to the awesome taste, you must make it look pretty for pics and smell is second

[@TheVGMajor]

Chef or not you are objectively wrong and you live in a fantasy world.

[@Drummerchef13]

VGMajor when you order food... you look at the pictures in the menu right? Not saying the word descriptions aren't important but statistically the things that get ordered more are the ones that have pictures...you can't smell or taste those...

[@evanislost]

@@Drummerchef13 you said that visual perception is more important than smell or taste when it comes to food, which is wrong. If you had said that visual perception is more important when it comes to getting people to order food or consider eating it, then that would have been a different statement. But you didn't say that, so youre original comment is incorrect.

[@rickwhite0511]

I was having my lunch watching this. And at the end of the video, I am glad that I finish my meal before the video end lol.

[@joraforever9899]

Is it just me or it looks like it's moving when I move my phone at 13:00

[@prcld]

Earth: gets nuked NileRed (setting up timelapse) haha this is great

[@okami220]

"if you need a toaster tutorial, i have an excellent one on the channel" i freaking love this 18:32

[@felixfelix7915]

Can you make a Video: How make you your videos?

[@NileRed]

I might do that

[@StefanReich]

Maybe make you your English first =D

[@D1ckator]

Well done, Nile. This is yet another intensively educative video. I admire you for your ability to choose interesting topics as hybrids of educative approach and just cool stuff.

[@rexczi6299]

Lol got NordVPN ad on this video

[@JuryDutySummons]

Is there a problem with NordVPN?

[@jetaddict420]

JuryDutySummons no but your attitude is

[@rexczi6299]

Jet Addict yuh like wth i just said i got the ad..

[@dreamieramune]

i like when videos show problems that pop up or mistakes, i admire the people who include that in their videos because not many people do that.

[@cleetus1715]

your voice sounds different

[@sauce_aux]

It looks like you ate a giant plate of mold

[@nknown8672]

HEY NILE :)

[@NileRed]

Hello

[@issiahh]

:D

[@Gocrybozo]

Dude comes up with the most random ideas 😂

[@justindie7543]

NO! Don't add salt BEFORE you cook the eggs you savage! The salt ions denature the proteins in the egg before you even cook it. The proteins coagulate even more strongly than just cooking them and give you a tighter, tougher protein network that squeezes out any water, making it dry and hard and gross.

[@spudhead169]

REBEL!!! NOW!!

[@HeathHunnicutt]

I love how your channel is so "breadth first" in computer science speak, where you explore the space of educational reactions somewhat all over the map. Sometimes the videos have a semi sequential ordering, such as making precursors, as in this excellent video. In this case, can I request what I think might be a first for your channel? Please post the video of you reattempting the synthesis using what you learned from this run. I agree that your reason for posting the video is you are capturing the essence of laboratory experimentation. Repeating the procedure with different details is itself educational for the audience. Thanks for your channel! About the thermal breakdown products. Since it's Blue 2, it would be really interesting to know more about what happens if you heat dyed food, like cereal made into butter cookie bars. (E.g., "Rice Crispie Treats")

[@SlackerKite]

Oh baby I hear the blues a callin, Nile Red making scrambled eggs. Have mercy!

[@ZeroGravityFuneral]

Don’t ever add salt to eggs until after they are fully cooked. The salt will break down the eggs and make them horrible if you do that

[@alexc4731]

You are one of the channels who use sponsors that I respect because chemistry is actually expensive

[@hexx2211]

Blue Eggs and Toast, my favorite Dr. Seuss book!

[@yufanwang675]

When I was at 5 minutes and everything seemed too good to be true for a 20 minute video, I waited for that "Then I messed up" moment

[@comradegarrett1202]

Have you ever considered doing a video on isolating alkaloids and other compounds from plants? I'd love to see Paclitaxel isolated from yew seeds or digitalis isolated from foxglove.

[@eideticex]

Scrambled egg cooking tip. Heat until the bottom layer just starts to solidify. Then stir by poking the edge of the flat forward into your eggs like you would to loosen a stuck meat product. Only stir enough to churn everything around, give it a few seconds and repeat. This will produce fluffy scrambled eggs very quickly.