This was the most fun I've had in a while on the show, what other flavors should I cross?! Midnight Local Podcast: @MidnightLocal www.amazon.com/shop/howtodrink/list/1T86RX3LFVP23?ref_=cm_sw_r_cp_ud_aipsflist_6DMQ2VEMPKW4VYQ91K5F Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW
You should check out the smosh "eet it or yeet it: happy hour" episode. Maybe see if you like the good options from it and see if there's any way for you to fix the cocktail crimes that make up the other half of the drinks in the episode
Do you remember the chewing gum from Charlie and the Chocolate Factory that tastes like a four-course dinner? Could you do a flight of vodkas replicating that experience?
You should never make cocktails. Sure, you’ll make an Old Fashioned, maybe a Queen’s Park Swizzle in the summertime, and you’ll think all is well and you’ll keep branching out, but one day your hobby will catch up with you and you’ll be trying to drink Doritos and mixing Red Bull with meat sticks just to feel something. (God I love this show)
Hey! I'm a doing my PhD in organic chemistry and might have some insights! 1) For making extracts, I'd suggest putting your mixture in enough solvent that it's loose enough to stir, then if possible gently heat it in a vessel overnight. There's probably a whoooole lot more dort flavour in that paste left over. And you can always evaporate the extract if you're looking for a more concentrated product! 2) In labs we generally use vacuum whenever we are straining anything, though the press was a great idea! You could alternatively let it settle then decant just the liquid and press whatever is left over 3) To clarify the resulting liquid, I'd recommend a fat wash to pull out those oils that are in suspension. Using as neutral a fat as possible (lard, canola oil, etc...) 4. Salting the mixture after the fact may be a good idea, the small amount of water might only hold so much salt, and you can then adjust to taste! Hope this helps! And if you have any other chemistry related questions, let me know!
Any conjuration user in Skyrim has had that experience where you're walking through a cave with your trusty companion you've resurrected as a dead thrall for the 18th time and he groans out in existential suffering, making you wonder what road you took that lead you there.
Prometheus was punished by the gods for giving the gift of knowledge to man. He was cast to the bowels of the Earth and pecked by birds. It won't be enough. The answer lies beneath us.
If you have oils floating on top of a homemade liqueur, and you're worried eventually it'll go rancid, I find that pouring the alcohol into a mixing bowl and placing it in the freezer for a little while the oils become solid fairly quick and you can just scoop them off the top with a ladle. Done it so far with coconut/hazelnut/and walnut liqueur and it's always worked out pretty well
Another trick that works is if it is at room temperature, make a cartouche from a coffee filter and refrigerate, like when getting the fats off stocks.
engagement to help your metrics edit with real comment: I love that you measured the powder then used the unmeasured one with your carefully measured ethanol
I think a How To Drink and NileBlue crossover is on the cards now. I saw some of the streams where the lab was getting teased, so it's really neat to see the first episode with it.
I personally found this hour long delve into madness highly interesting and entertaining. Kinda hope the companies that make this stuff would actually reach out to you to make this for a limited edition production.
4:29 you're actually right on the money. Before the cheese powder was in the box, it was sold on its own but sold so poorly they started taping it to the boxed macaroni. The rest is history.
You were so preoccupied with whether or not you could, you didn't stop to ask if you should. In your mad quest to dethrone Empirical, you've opened a pandoras box! Love the new lab, though, you mentioning the Nostromo makes me want an Alien-inspired episode...
Hey Greg, chemist here! Firstly, awesome video, it was very fun to watch. Some advice, don’t lay your pipette on its side. The liquid could get into the internals and contaminate the device. Hope to see more videos like this again soon.
Was hoping someone would mention this! Me watching the video: “Now let’s see if he’s actually done chemistry before by watching what he does with the pipette….aaaand yep, he laid it on the table”. Instant flashback of the one and only time I’ve done that and the stern talk I was given. Cheers!
Its really fun seeing Greg 'labbing' away as a person who works in a lab day to day. And truly horrifying that he doesn't label anything! And that pipette not being stored vertical truely hurts my soul. God i love this show. Keep it up, Greg
The growth that I've seen in the content on this channel over the last couple of years is phenomenal. Please never stop (although please do also remember to look after yourself and take a holiday every once in a while).
This is exactly what I want from this show! As someone how does a lot a brewing, cooking, and extracts and comes from a very sciencey background this is my pipe dream of a TH-cam channel. I could not be more excited for this new Era of gregology.
This episode felt like the perfect crossover of Nile Red and the Thought Emporium crossed over into the How To Drink universe and I'm super, 100% about it. This episode was absolutely tremendous, and I can't wait to see what more you do with the "lab"! Also at the very end "People would buy this... foooor sure?" Yes, they absolutely would. If Mountain Dew can get away with selling "Flaming Hot" flavored mountain dew, then 100% Doritos Nacho Soda has a market.
Im usually just a silent watcher because i really only watch for the knowledge and entertainment of the videos. Im not a drinker or drink maker of any caliber, I just genuinely enjoy watching what you have going on. But i felt the urge to comment something today because, as a most basic subscriber, with no patron-ing consumption or input, the introduction of the Lab is incredible and I absolutely love the style. I look forward to more of this, because it was so much fun watching you parse this out and just go. Thanks for the awesome channel, HTD.
Nutritional yeast trick - If you want to spice up the various kinds of low-fat popcorn you can get in bags and stuff (skinny pop, etc,) adding a mix of nutritional yeast, some salt (if needed,) and a tiny bit of cayenne as seasoning makes them super good.
For the longevity of your kit, your Eppendorf pipette needs to be hung up after use rather than left horizonal and absolutely not inverted. Otherwise, you run the risk of what your working with being ingested into the mechanism. The tips of an eppendorf are disposable and whatever you have in them should always stay within them.
Honestly just watching Greg play around with lab equipment and have a blast while doing so is the highlight of my day. Also, Mountain Dew Locos Tacos when?
@12:46 you grabbed the bowl you originally mixed in not the beaker you measured 155g of Dorito goodness into, then proceeded to add the alcohol to said wrong bowl XD, glad it worked out in the end.
Could definitely tell how much you enjoyed the process of figuring things out. Honestly the trying, thinking, and stumbling was fun to watch! Great episode!
I love Art of Drink. As a homebrewer who now does so for a living, I wanted to expand my hobby a bit so that my day off doesn't just feel like more work (and to be honest, I just want a non alcoholic beverage sometimes), I've started dipping my toe into soda making and AoD has been a godsend.
This may have been utterly demonic but I still can’t wait to see more lab shenanigans. Would be an awesome series, just write down all the intrusive thoughts you come up with while making HTD and do them in the lab like a true mad scientist! You already have the lab coat so you’re half way there!
I can’t wait to see more of what you can do in the lab! This is amazing! It’s a whole new direction of content but it absolutely still ties in with the mainline content, and it’s awesome to see those cyberpunk vibes play into everything which you’ve demonstrated being so passionate about (I like that stuff too so I think this is amazing lol). The whole set is fantastic. Thanks for all the content over the years
I don't usually comment, but this new idea/format/alternate studio was really cool and entertaining! Can't wait to see what other insane ideas you cook up!
You can use a spoon and a lab spatula for weighing powdered chemicals, and use a weighing paper if its in milligrams (fold in half first for easier pouring). cheers!
When dealing with salt for things like this, grinding your salt into a confectioner's sugar like powder helps it disperse more evenly through the mix and stick to the chip better. That's why popcorn salt like Flavacol tends to be so fine and powdery.
Great episode and I love seeing the more chemistry stuff. One tip for keeping your gear in good order, is to get a pipette stand so you don't have to set them on the table with dirty tips. It can lead things like doritios extract flowing up in to the tool and making it hard to clean. also table sugar is 60% more dense than water.
You can also use that first tub of powdered cheese to make a homemade approximation of the cheesy Christmas popcorn you get in the big tin at Christmas.
I’m personally loving the chaotic edge that the drink lab brings, I can’t wait to see the unhinged food science madness that will come from it. Maybe some kind of haunted boba or Indian food inspired spherified cocktail shooters :)
Still think the best thing you could do with Doritos Vodka is make a Bloody Mary. Sure, maybe it'd lose itself in there, but I can't imagine a Bloody Mary wouldn't like a boost of cheesy umami in it.
That second thing is a frequently overlooked option. It's often much more efficient to use two to four times the alcohol you want in the final extract to increase the quality of the extractiont through higher volume of solvent. Then you just evaporate off half or 3/4 to increase the potency of the final extract.
I remember those! I bought a huge bag expecting them to be interesting. It took me a month to finish eating those disgusting things. I think part of the problem was that they decided to go sweet with the flavor instead of just salty.
damn, sick lab! diggin the fact that you adapted josh's recipe, i love his content. it's really cool to see one of my favorite youtubers mention one of my other favorite youtubers lmao also really awesome to see how far you've come and all the shenanigans - i'm really excited for more of your descent into madness (and that cackle tho)
chemist here. when you filter something like this, you are supposed to touch the tip of the funnel/percholator to the wall of the beaker. It creates a continuous stream, which creates a siphon effect, that pulls the liquid through much faster. You should also raise the funnel as far up as possible, the longer the liquid column, the stronger the effect
This reminds me of how when you drop one end of a LONG string off a building, it will actually pull the other end higher into the air. Idk if I articulated that well enough, but iykyk
GREG I have been made aware of a cocktail emergency and this video seems like just the place to mention it! AOC moments ago on Bluesky said she makes Baja Blast Cuba Libres at home. Could this be the siren song that makes you think, "yeah fuck it why not, let's do a Baja Blast episode?" (Full disclosure I tried searching to see if this existed and youtube search failed me miserably so forgive me if this already exists) Please Greg, the times are rough and terrifying, we require your guidance 🙏🙏🙏
Greg: "I'm making mountain dew chips!" Me: "Oh, cool. I assume he's going to mix mountain dew with masa harina, make mountain dew tortillas, and then fry them" Greg: Pulls out a giant bag of maltodextrin, a box of essential oils, and a blender Me: "...Oh so I was way off on the level of madness here" Anyways, great episode. Always love a good descent into mad science X)
48:44 actually I was thinking about an adaptation of the famous quote from the character Amos Burton in the first season (I think episode 2?) of The Expanse. "I can mix an old fashioned with my eyes closed. But ask me whether or not I should make Mountain Dew flavored corn chips and Doritos flavored soda, and I couldn't give you a reason why I should. Or shouldn't. Except Meredith wouldn't like it."
If you want this to be _extra_ cursed, Nigel's got you. Forward to him the recipe for your orange-lemon powder and he might be able to use his oxy-bomb to carbonise a mixture of this in sugar, then you can process in a _tiny bit_ of it to carbonise the mixture. He showed the process in-depth on NileBlue. Basically, add custom-made pop rocks to make the chip tingle on the tongue.
It's nice watching this show go from the flavor profile of drinks... and now touch on the science of flavors. Such a great idea for an opposite day menu, with Dew-ritos chips and Nacho-Dew soda!
This was the most fun I've had in a while on the show, what other flavors should I cross?!
Midnight Local Podcast: @MidnightLocal
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I had no idea this is what I needed today!
You should check out the smosh "eet it or yeet it: happy hour" episode. Maybe see if you like the good options from it and see if there's any way for you to fix the cocktail crimes that make up the other half of the drinks in the episode
Do you remember the chewing gum from Charlie and the Chocolate Factory that tastes like a four-course dinner? Could you do a flight of vodkas replicating that experience?
milk and oreos? like oreo flavored beverage and milk cookies? idk just riffing
pizza flavored spirt
You should never make cocktails. Sure, you’ll make an Old Fashioned, maybe a Queen’s Park Swizzle in the summertime, and you’ll think all is well and you’ll keep branching out, but one day your hobby will catch up with you and you’ll be trying to drink Doritos and mixing Red Bull with meat sticks just to feel something.
(God I love this show)
Yep, sure is a slippery slope.
I mean... I'm pretty sure he hit rock bottom with the Smokers Cough.
@@kodaschilllounge7483 testing out beef fizz on camera tho
@@BlueTyphoon7 That video made me have to leave the room to stop laughing
@@jts0221which vid? 😳
Hey! I'm a doing my PhD in organic chemistry and might have some insights!
1) For making extracts, I'd suggest putting your mixture in enough solvent that it's loose enough to stir, then if possible gently heat it in a vessel overnight. There's probably a whoooole lot more dort flavour in that paste left over. And you can always evaporate the extract if you're looking for a more concentrated product!
2) In labs we generally use vacuum whenever we are straining anything, though the press was a great idea! You could alternatively let it settle then decant just the liquid and press whatever is left over
3) To clarify the resulting liquid, I'd recommend a fat wash to pull out those oils that are in suspension. Using as neutral a fat as possible (lard, canola oil, etc...)
4. Salting the mixture after the fact may be a good idea, the small amount of water might only hold so much salt, and you can then adjust to taste!
Hope this helps! And if you have any other chemistry related questions, let me know!
I’m insanely happy that you have created the Drink Lab…and I’m terrified by what you have made with it.
I love that you two are friends XD
The name for that chip flavour should definitely be "Mountain Don't"
I don't know why, I can't see a universe in which a sweet citrusy corn chip wouldn't be at the very least pleasant...
Mountain Dewn't
What do you call Dew that isn’t yours? Nacho Dew!
Mountain cheese
Scrolled down into the comments to say exactly this, I'm glad it was already here.
I love how this channel has gone from simple cocktails to actual flavor science.
Mad flavor science
Thanks, you two.
I agree, and I am here for it!
GET NILE RED OVER HERE! Even if it's only for a few drinks. 😁
everything turns to science given enough time
Thanks for the shout-out. I love seeing you use the techniques.
Thank you! Hopefully I didn't cause you to cringe all the way out of your skin lol
@@howtodrink I'd be more accepting if it was Cool Ranch-ya, I'm that guy. But all science and experimentation are good; I encourage it.
"I did something evil... I think." - Anybody playing a necromancer in an RPG.
"it's the best thing I've ever done... or maybe the worse" is also appropriate.
The moment when a budding necromancer does something... questionable... and asks, "Am I the bad guy?" is a glorious moment in every DMs career.
They say it's hard raising a family, especially if they aren't buried near each other and you lack a wheelbarrow.
Any conjuration user in Skyrim has had that experience where you're walking through a cave with your trusty companion you've resurrected as a dead thrall for the 18th time and he groans out in existential suffering, making you wonder what road you took that lead you there.
@@plebisMaximus Over-encumbrance, and the solution of an infinite walking chest.
I would enjoy seeing Greg collab with the Mythical crew for a GMM episode and really throw everyone off with flavor swapped foods.
I immediately thought about Rhett & Link since they had a "Where In The World?" Dart throw with Mountain Dew Doritos!
Is this cocktail from a ✨️Delicious Dimension✨️ or is it a ☠️Libatioffension☠️?
I want to see him on Dropout. He already knows Bleem.
Will it Vodka?
Yes. Yes yes yes 😂
This is like Prometheus giving fire to man. May the gods have mercy on your soul.
except instead of an eagle devouring his liver its cursed cocktails running through it
If those gods are Mesopotamian/Sumerian, they're more likely to be taking notes than listing sins on this
Greg only gets his liver pecked out the first time because on the way home the eagle catches a DUI
He's OUR David. Just hope he doesn't try to recreate the "black goo" some day..
Prometheus was punished by the gods for giving the gift of knowledge to man. He was cast to the bowels of the Earth and pecked by birds.
It won't be enough. The answer lies beneath us.
If you have oils floating on top of a homemade liqueur, and you're worried eventually it'll go rancid, I find that pouring the alcohol into a mixing bowl and placing it in the freezer for a little while the oils become solid fairly quick and you can just scoop them off the top with a ladle. Done it so far with coconut/hazelnut/and walnut liqueur and it's always worked out pretty well
Another trick that works is if it is at room temperature, make a cartouche from a coffee filter and refrigerate, like when getting the fats off stocks.
greg, like 4 years ago : haha i make funny skyrim cocktails
greg today : eldritch amalgamation of soda and chips brewed into a lab
I love how you carefully measured the powder into a beaker, then put that aside and used what was left in the bowl
It’s a trick of the editing
engagement to help your metrics
edit with real comment: I love that you measured the powder then used the unmeasured one with your carefully measured ethanol
OH MY GOSH I THOUGHT THE SAME THING
Yes I noticed that
I was wondering how long it would take him to notice that…
YES THANK YOU
I think a How To Drink and NileBlue crossover is on the cards now. I saw some of the streams where the lab was getting teased, so it's really neat to see the first episode with it.
Glad to see NileBlue suggested over Red. There's a not so subtle distinction between them that shows you're an actual fan of Nile. 🍻
... You KNOW people are gonna start asking for a collab with Nile Red, right?
I'll wait.
NEEED
I like to see it in the future
That is exactly who I thought of when he pulled out the beakers and stuff
Turning urine into vodka
nilered teaches greg about doing flavor chemistry while he teaches nigel about how to smell things and have any semblance of a pallet for food
I personally found this hour long delve into madness highly interesting and entertaining. Kinda hope the companies that make this stuff would actually reach out to you to make this for a limited edition production.
Cool idea! Love the Lab and Nostromo decor!
This is both peak HTD unhinged, yet with a clearer focus than ever before. Whatever it is, its the best thing ever. I am here for it 100%
You know, a Mountain Cheese sounds amazingly like the sort of thing that you'd get in the "Ruin a Cocktail" series...
And Nacho Mountain sounds like something off the Appetizer (but it could be a meal) menu.
Spy style Cleanse
Mountain cream cheese dip or cheesecake would be nice probably
4:29 you're actually right on the money. Before the cheese powder was in the box, it was sold on its own but sold so poorly they started taping it to the boxed macaroni. The rest is history.
You were so preoccupied with whether or not you could, you didn't stop to ask if you should. In your mad quest to dethrone Empirical, you've opened a pandoras box!
Love the new lab, though, you mentioning the Nostromo makes me want an Alien-inspired episode...
I can easily imagine a 'xenomorph blood' cocktail. Something green and with a slug of vinegar in it to make it really feel like you're drinking acid.
Don’t tempt him, who knows what he’ll make 😂
We needed just one "IT'S ALIVE!" with a thunderclap in the background for this to have gone full Universal Midnight Monster Movie.
As a Xennial and lover of Blade Runner, love the new/alternate studio and this mad scientist content you are diving into!
I think this is the most exited I’ve seen you in a while. Glad you love your work
The Oppenheimer of our time.
Hey Greg, chemist here! Firstly, awesome video, it was very fun to watch. Some advice, don’t lay your pipette on its side. The liquid could get into the internals and contaminate the device. Hope to see more videos like this again soon.
Was hoping someone would mention this! Me watching the video: “Now let’s see if he’s actually done chemistry before by watching what he does with the pipette….aaaand yep, he laid it on the table”. Instant flashback of the one and only time I’ve done that and the stern talk I was given. Cheers!
Its really fun seeing Greg 'labbing' away as a person who works in a lab day to day. And truly horrifying that he doesn't label anything!
And that pipette not being stored vertical truely hurts my soul.
God i love this show. Keep it up, Greg
The growth that I've seen in the content on this channel over the last couple of years is phenomenal. Please never stop (although please do also remember to look after yourself and take a holiday every once in a while).
This is exactly what I want from this show! As someone how does a lot a brewing, cooking, and extracts and comes from a very sciencey background this is my pipe dream of a TH-cam channel. I could not be more excited for this new Era of gregology.
This episode felt like the perfect crossover of Nile Red and the Thought Emporium crossed over into the How To Drink universe and I'm super, 100% about it. This episode was absolutely tremendous, and I can't wait to see what more you do with the "lab"!
Also at the very end "People would buy this... foooor sure?" Yes, they absolutely would. If Mountain Dew can get away with selling "Flaming Hot" flavored mountain dew, then 100% Doritos Nacho Soda has a market.
They actually did try about a decade ago, but it didn't make it to market, failed in testing.
35:42 The deep cut reference to the old blendtec 'will it blend' episodes from nearly 15 years ago got me laughing...
Im usually just a silent watcher because i really only watch for the knowledge and entertainment of the videos. Im not a drinker or drink maker of any caliber, I just genuinely enjoy watching what you have going on. But i felt the urge to comment something today because, as a most basic subscriber, with no patron-ing consumption or input, the introduction of the Lab is incredible and I absolutely love the style. I look forward to more of this, because it was so much fun watching you parse this out and just go. Thanks for the awesome channel, HTD.
And now I am become Greg… the destroyer of drinks.
Dewritos and a Sodarito!
I love the fact the Google attempted to translate this 😂😂
Dewritos and Mountain Do
We love seeing the How To Drink Mixological Universe (HTDMU) expanding 🍹
Nutritional yeast trick - If you want to spice up the various kinds of low-fat popcorn you can get in bags and stuff (skinny pop, etc,) adding a mix of nutritional yeast, some salt (if needed,) and a tiny bit of cayenne as seasoning makes them super good.
Holy crap, what an episode! This was insane in ALL the best ways!!
For the longevity of your kit, your Eppendorf pipette needs to be hung up after use rather than left horizonal and absolutely not inverted. Otherwise, you run the risk of what your working with being ingested into the mechanism. The tips of an eppendorf are disposable and whatever you have in them should always stay within them.
Honestly just watching Greg play around with lab equipment and have a blast while doing so is the highlight of my day.
Also, Mountain Dew Locos Tacos when?
well they've clearly got to be baja blast flavored tortillas
You actually did it. You absolute madman.
“Oh my God. I'm back. I'm home. All the time, it was... We finally really did it. You Maniacs!”
PepsiCo already did both these things.
@12:46 you grabbed the bowl you originally mixed in not the beaker you measured 155g of Dorito goodness into, then proceeded to add the alcohol to said wrong bowl XD, glad it worked out in the end.
That’s an edit issue. I cut a bit from where I loaded and then decided to unload the percolator and reload it.
@@howtodrinkso you put the sand in twice?
Could definitely tell how much you enjoyed the process of figuring things out. Honestly the trying, thinking, and stumbling was fun to watch! Great episode!
I love Art of Drink. As a homebrewer who now does so for a living, I wanted to expand my hobby a bit so that my day off doesn't just feel like more work (and to be honest, I just want a non alcoholic beverage sometimes), I've started dipping my toe into soda making and AoD has been a godsend.
This may have been utterly demonic but I still can’t wait to see more lab shenanigans. Would be an awesome series, just write down all the intrusive thoughts you come up with while making HTD and do them in the lab like a true mad scientist! You already have the lab coat so you’re half way there!
I can’t wait to see more of what you can do in the lab! This is amazing! It’s a whole new direction of content but it absolutely still ties in with the mainline content, and it’s awesome to see those cyberpunk vibes play into everything which you’ve demonstrated being so passionate about (I like that stuff too so I think this is amazing lol). The whole set is fantastic. Thanks for all the content over the years
It's episodes like this that make me need a drink more than any other episode.
48:22 and the mad scientist laugh comes out!
Everyday we stray further from god and into the hands of PepsiCo...
Adding on to what others have said - I love the lab setup and especially the process of you breaking down and recreating the flavours!
I don't usually comment, but this new idea/format/alternate studio was really cool and entertaining! Can't wait to see what other insane ideas you cook up!
You can use a spoon and a lab spatula for weighing powdered chemicals, and use a weighing paper if its in milligrams (fold in half first for easier pouring). cheers!
i cant wait for Greg's eventual evolution into GMM levels of wacky flavors
We’ve witnessed the turn from mixologist to mad scientist… definitely not on my 2024 bingo card 😂
When dealing with salt for things like this, grinding your salt into a confectioner's sugar like powder helps it disperse more evenly through the mix and stick to the chip better. That's why popcorn salt like Flavacol tends to be so fine and powdery.
Great episode and I love seeing the more chemistry stuff. One tip for keeping your gear in good order, is to get a pipette stand so you don't have to set them on the table with dirty tips. It can lead things like doritios extract flowing up in to the tool and making it hard to clean. also table sugar is 60% more dense than water.
Nutritional yeast, turmeric, and black pepper are the best popcorn toppings
ooh... I usually go with nutritional yeast, salt, and cayenne, but that sounds good.
Try Sugar Cinnamon and Coco
Dude, ngl, this channel has rose to the top of my watch list in 10 episodes, maybe less. And it did so easily.
You can also use that first tub of powdered cheese to make a homemade approximation of the cheesy Christmas popcorn you get in the big tin at Christmas.
It's great to see how much you seemed to love this format!!! It's so contagious and amazing!!
Greg becoming a flannel-clad NileRed
I’m personally loving the chaotic edge that the drink lab brings, I can’t wait to see the unhinged food science madness that will come from it. Maybe some kind of haunted boba or Indian food inspired spherified cocktail shooters :)
I don't know how practical this would be but I feel an overhead shot of the table would be a nice addition.
Ehh
I just love how much joy was in your expressions when things worked out, it was so wholesome. This was such a fun watch
Still think the best thing you could do with Doritos Vodka is make a Bloody Mary. Sure, maybe it'd lose itself in there, but I can't imagine a Bloody Mary wouldn't like a boost of cheesy umami in it.
Very excited about this new set, love the cyperpunk retro-future flair! Hoping for many more HTD-Lab episodes to come, this was amazing.
You might want to try getting a soxhlet extractor and using it to get the extracts. You can always boil down the ethanol to concentrate it more.
That second thing is a frequently overlooked option. It's often much more efficient to use two to four times the alcohol you want in the final extract to increase the quality of the extractiont through higher volume of solvent. Then you just evaporate off half or 3/4 to increase the potency of the final extract.
I have loved this channel for years...this might be the most entertaining and informative episode I have ever seen from you. Congrats!
Many years ago Doritos had a "mystery flavor" promotion, and the flavor was Mountain Dew. They definitely didn't release a soda, though.
I remember those! I bought a huge bag expecting them to be interesting. It took me a month to finish eating those disgusting things. I think part of the problem was that they decided to go sweet with the flavor instead of just salty.
@@borotorob why didn't you just throw them away lmao - people do the weirdest shit
@@DWardington Stubbornness, mostly. "I paid for these horrible things and I'm going to finish them!"
Not one of my brightest moments, for sure.
I Googled it, and they did do the soda too.
This episode was an absolute delight! Can't wait to see more from the lab!
u could've bought a used Winnebago a la Breaking Bad to 'cook' in.
Art of Drink is so underrated. I'm so hsppy you found him and are learning from him!
Can’t wait to see a centrifuge pop up in the lab, hope Patreon makes it possible.
damn, sick lab! diggin the fact that you adapted josh's recipe, i love his content. it's really cool to see one of my favorite youtubers mention one of my other favorite youtubers lmao also really awesome to see how far you've come and all the shenanigans - i'm really excited for more of your descent into madness (and that cackle tho)
NileRed Collab when?
Today I decided to make methamphetamine out of a hershey's bar and bourbon
This lab setup is amazing, and watching you play food chemistry is an absolute delight!
This is precisely the insane content I subscribe for 😂
Buddy I've had a lot of fun watching your shows over the years, I think this is one of my favorites! Well done sir!
chemist here. when you filter something like this, you are supposed to touch the tip of the funnel/percholator to the wall of the beaker. It creates a continuous stream, which creates a siphon effect, that pulls the liquid through much faster. You should also raise the funnel as far up as possible, the longer the liquid column, the stronger the effect
Thanks for the tip. Super useful for cooking as well!
This reminds me of how when you drop one end of a LONG string off a building, it will actually pull the other end higher into the air. Idk if I articulated that well enough, but iykyk
Amazing, you are a mad scientist greg! I love the look, the energy, and the lab! I hope the engagement helps bring more of this to my feed.
GREG
I have been made aware of a cocktail emergency and this video seems like just the place to mention it!
AOC moments ago on Bluesky said she makes Baja Blast Cuba Libres at home. Could this be the siren song that makes you think, "yeah fuck it why not, let's do a Baja Blast episode?" (Full disclosure I tried searching to see if this existed and youtube search failed me miserably so forgive me if this already exists)
Please Greg, the times are rough and terrifying, we require your guidance 🙏🙏🙏
At some point Greg is just making the batch of Dorito powder bigger and bigger while fine tuning the recipe it gave me a good laugh.
Greg: "I'm making mountain dew chips!"
Me: "Oh, cool. I assume he's going to mix mountain dew with masa harina, make mountain dew tortillas, and then fry them"
Greg: Pulls out a giant bag of maltodextrin, a box of essential oils, and a blender
Me: "...Oh so I was way off on the level of madness here"
Anyways, great episode. Always love a good descent into mad science X)
This is awesome content, Dude! You could see how much you were having fun experimenting! Looking forward to more!
Call me when there's a Cheetos soda.
i am 100% certain that it would taste exactly the same
RING RING RING... mountain dew and Flaming hot had a Mutant baby Flamin' Hot Cheetos Mountain Dew
Sound Like nasty but real
We are blessed to have front-row seats for Greg’s further descent into madness.
20:30 Dr. Frankenstein moment! 😂 48:20 is part 2
Genuine spontaneous mad scientist cackle!
Man wild to see this is what how to drink is up to now.... and I love it!
Doing God's work
Could'a been the other guys too
@@howtodrinkOr could depend on which deity from which pantheon.
Eris, perhaps.
Hail, hail, hail, hail, hail!
I love how much fun you had with this! Great idea, and great implementation too!
48:44 actually I was thinking about an adaptation of the famous quote from the character Amos Burton in the first season (I think episode 2?) of The Expanse. "I can mix an old fashioned with my eyes closed. But ask me whether or not I should make Mountain Dew flavored corn chips and Doritos flavored soda, and I couldn't give you a reason why I should. Or shouldn't. Except Meredith wouldn't like it."
i love the lab set up. i cant wait to see more mad scientist content! lol
If you want this to be _extra_ cursed, Nigel's got you. Forward to him the recipe for your orange-lemon powder and he might be able to use his oxy-bomb to carbonise a mixture of this in sugar, then you can process in a _tiny bit_ of it to carbonise the mixture. He showed the process in-depth on NileBlue.
Basically, add custom-made pop rocks to make the chip tingle on the tongue.
It's nice watching this show go from the flavor profile of drinks... and now touch on the science of flavors. Such a great idea for an opposite day menu, with Dew-ritos chips and Nacho-Dew soda!
It was really clear that you had a lot of fun doing this Greg and I had a ton of fun too! That end result was awesome, thanks for the good laugh man
I'm so glad you had a great time with this one Greg😊
More HTD labs!!! Love when you go deep on flavours.
This was so fun to watch, absolute mad scientist behaviour. Hope you do more of these!!
This has been my favorite episode in a long while! Good job, Greg!
I love these chemistry adjacent videos, keep up the awesome work Greg!