Jonathan Fallon

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Periodic Videos has transformed the Jagerbomb from booze into a bomb by adding sodium and potassium into the mix.

The sodium provides a pop and bright colors when it is dropped into the Jager and Red Bull concoction, while potassium causes a violent reaction that actually shatters the beaker.

While this is just a basic description, the video below provides all the details… and the explosions.

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When camping, there are few problems that are as pressing as how to keep beer cool out in the bush. Thankfully, Igloo has come to the rescue with this new Trailmate cooler that can reportedly keep your brews chilled for four days thanks to special insulation.

The Trailmate boasts a capacity of 70 quarts, or 112 beers, and also offers oversized wheels designed for rough terrain, a butler tray with cup holders, tie-down loops for hauling chairs and towels and bottle openers on both sides.

Hit the jump to check out additional pics.

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Competitive eater Nela Zisser has answered the call of the Krispy Kreme challenge, and filmed herself downing 50 original glazed donuts in under 25 minutes.

Perhaps most impressive is that she did it without puking – although, as she reveals at the end of the video after the jump, it was a real possibility. Not surprising seeing as how this was a 5.4lb, 9,500 calorie dessert. Fortunately, she appears to have the metabolism of a superhero.

Watch the video below.

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Indeed, the container holding this candy is edible. Dave Hax created the vessel out of chocolate and fitted it with the label and lid from a conventional bottle for added realism.

The creation of the “Chocolate Milk Bottle Surprise” is chronicled in the video below, and will no doubt be used in place of conventional pinatas at many a party to come.

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Those who partake in giant jawbreakers will tell you that conquering the candy is a time consuming process – that is unless you decide to melt it with a blowtorch.

See Also: Jawbreaker Vs. A Red Hot Ball Of Nickel [Video]

That’s exactly what YouTuber “Let’s Melt This” did, and the results are like watching Toht’s face melt off in Raiders.

Watch it below.

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Social psychologist Erika D. Price has devised a system of ranking breakfast cereals, although she apparently doesn’t stand by it.

We don’t know what criteria was used to achieve the final results—but it doesn’t matter. The results are subjective. In fact, the list will likely receive instant rejection when people discover that Raisin Bran was placed in the mid tier and Cap’n Crunch didn’t event make it into the mix.

Whatever the case, we expect a lively debate to ensue.

(via Kotaku)

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His next poop is going to be savage.

Competitive eater Matt “Megatoad” Stonie recently filmed himself eating 12 cans of whole kernal corn. That’s over 11 lbs of kernels packing 2,520 calories and 420% of the daily recommended fiber intake.

The consumption process took 12 minutes and 45 seconds, leaving Matt visibly exhausted. However, the long term effects will have to remain between him and his toilet.

Watch the video below.

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Chef Joe Castro of Quest Nutrition in LA likes to experiment with food, and obviously believes that one cookie simply isn’t enough. Therefore he created a chocolate chip cookie-topped chocolate chip cookie.

For the individual cookies, dubbed “Chocolate Chip Qookies”, Castro created a recipe that reportedly upps the protein and surgically removes over half the calories, carbs and fat without altering the flavor. Best of all, he’s provided a recipe, which you can check out in the video below.

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Fugu (pufferfish) can be toxic and lethal if not prepared properly, but for those who are willing to risk death for delicious flavors, specialists like Chef Sasaki are called in.

The chef has specialized in fugu for the past 45 years, and he recently starred in a video describing the delicate process and the “extreme skills” needed to pull it off.

As you’ll see, fugu preparation is far from fishsticks. It requires commitment, a special license and an apprenticeship that lasts at least a decade.

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raindrop cake

Darren Wong has brought the Raindrop Cake (which we’ve seen before in Japan) to Brooklyn, where it is getting a lot of attention.

The unique creation is made from “a precise mixture of agar (algae gelatin) and spring water”, resulting in a product that has the texture, look and taste of a giant raindrop. Although the texture is its main draw, a “very sweet nutty flavor” is achieved by serving it with koromitsu syrup (a black sugar cane) and a roasted soy flour.

The cake, which is described as not quite liquid and not quite Jell-O, debuted at Brooklyn’s Smorgasburg, although it will also be available at various additional locations:

Saturdays in Williamsburg’s Kent State Park, and starting May 1, Sundays in Prospect Park’s Breeze Hill. Hours are 11 a.m. to 6 p.m. or until the vendors sell out. The Raindrop Cake is also available at Magick City, 37 Box Street in Greenpoint.

Check out a video on the creative process below, where you’ll likely find that it initially looks like a breast implant.

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