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For accurate and mathematical licking, there’s the KYL21 popsicle. Brought to us by The Science Kitchen in Berlin, the series of popsicles are molded into precise patterns, breaking the boundaries of your typical frozen treat.
The KYL21s are also vegan and lactose free, for the health-conscious geometer.
[via TAXI]
Sure, you probably failed high school chemistry… But science is hard. Perhaps Periodic Tableware will help erase the painful memory of accidentally blowing up the science lab, or the time you burnt both yours and your lab partner’s eyebrows off.
The beautifully-designed drinkware is made to look like iconic laboratory glass — including a wine glass, decanter, highball, cocktail shaker, and others. So consider using the drinkware to relive a few memories with old friends. Their eyebrows have probably grown back by now.
Periodic Tableware is currently a Kickstarter campaign. You can find out more about the project and make a pledge here.
[link]
OK, pork-loving do-it-yourselfers… Christmas has come early this year. The Original Baconkit has everything you’ll need to make your own meat candy, without ever having to leave the house. The kit includes a curing bag, cure, maple sugar, a thermometer, and instructions. Yummy pig not included.
[link, via Cool Material]
XKCD and their weekly “What If?” column answers the burning question, “From what height would you need to drop a steak for it to be cooked when it hit the ground?”
So, measuring steak speed against steak altitude, along with some NASA-level geekdom, we get an answer — sort of. Hopefully you like your steak Pittsburgh-style and partially frozen.
“For much of those 25 kilometers, the air temperature is below freezing—which means the steak will spend six or seven minutes subjected to a relentless blast of subzero, hurricane-force winds. Even if it is cooked by the fall, you’ll probably have to defrost it when it lands.”
“If dropped from 70 kilometers, the steak will go fast enough to be briefly blasted by 350°F air. Unfortunately, this blast of thin, wispy air barely lasts a minute—and anyone with some basic kitchen experience can tell you that a steak placed in the oven at 350 for 60 seconds isn’t going to be cooked.”
[full explanation here, via BoingBoing]
Don’t bother with the club soda… The wine is never getting out of this dress. That’s because this dress is made entirely of wine — fermented to create microfibers of cellulose that, when dried, has the consistency of cotton.
The project was developed by a group of scientists at the University of Western Australia, and is officially titled Microb’be’. The drawback of wearing this “fermented fashion,” besides that it looks like you’re wearing your insides on the outside, is that the dress will continue to produce vinegar. Appropriate if your intention was to smell like your dress looks — pickled.
[link, via Incredible Things]