The Chemistry of Sriracha


Finally, our addiction to Sriracha is explained… With science. The Chemistry of Sriracha, by The American Chemical Society, not only explains why the hot chili sauce beckons us like an irresistible sea nymph — but also how Sriracha is able to retain its hypnotic red color for so long.

The culprits are actually a combination of endorphin-releasing capsaicinoids and color-retaining preservatives. Just the very mention of Sriracha leads to enormous traffic spikes on food culture sites such as this one. And, you can’t argue with science.

[link, via Neatorama]

How To Cook Canned Ravioli With A Volcano


YouTube member lavapix makes it a habit of placing contained food items alongside an active volcano — just to see what happens.

Next on the menu, canned ravioli. Now, does the can of Chef Boyardee actually cook? We’re not sure, as it just explodes all over the place.

On second thought, perhaps this should have been titled, “How Not To Cook Canned Ravioli With A Volcano.” My bad.

[link, via Sploid]

Watch This Dog Steal Chicken Nuggets From A Toaster Oven


Dogs are awesome 90% of the time. The other 10% is spent doing shit like this. Lucy the beagle has taken a liking to chicken nuggets fresh from the toaster oven, and their inaccessibility, nor the oven’s extreme temperature is going to stop her. Please watch.

[link, via Laughing Squid]

When Fried Eggs Speak


We’ve often wondered what a couple of fried eggs would sound like if given a voice. Well, problem solved.

YouTuber, Matthew Black, has provided the answer in this short video, Good Morning, Mr. Breffast. Please enjoy.

[link, via Laughing Squid]

Why Astronauts Shouldn’t Eat Beans


If you’re going to the moon to plant your flag, make sure to choose your pre-flight meal wisely. One astronaut, we assume, will learn this lesson the hard way, in this mock commercial for beans by¬†visual effects studio¬†Cinesite. Please enjoy.

[link, via AdWeek]