reminds me of tom scott's video about chip shop 'vinegar' in the UK, legally it can't actually be called vinegar, and the product is sold as non-brewed condiment but neither the chip shop staff nor customers actually care about this, everyone calls it vinegar anyway
IIRC - it's because proper Vinegar ("Soured Wine") is made by taking wine or wine-like base and then aging and souring it to produce that distinctive tang. the "Non-brewed condiment" that chippies use is made as such to avoid having even a trace of alcohol in it, for those to whom regular vinegar is haram (or their equivalent) because of the alcohol phase.
Boy do I miss Tom's video 😥 I'm very happy that he's moved on to doing more of what he loves, but those weekly videos were something I looked forward to for many years.
@@ElNeroDiablo honestly while the fact that it's halal is nice that's not the main reason it's used; non-brewed condiment is just used because it's cheaper
@@kantaikessen3289 Not for all groups. some are extremely strict on "no alcohol!" in their food, even as part of a processing stage to a non-alcoholic end product (so no alcohol in dishes like Burgundy Beef even if it's cooked off to leave the flavour).
I want to explain why the plant doesn't work, I've seen my comments deleted, maybe I triggered auto deletion so I rephrase it: This /idea/ of a filtering plant has been around, people tried to sell it to unsuspecting folks. But it doesn't work. the 30x more filtering doesn't mean anything, since normal plants barely filter anything, 30x more is still insignificantly small. This is included in the papers they cite (lol) Also logically, in order to filter air you need the air to get it filtered. As in normal filters use a fan to move through the air, otherwise nothing would really happen. So if you don't feel a large amount of air magically moving around the plant, then it cannot do anything in a reasonable time, since the air won't be circulating to get filtered. Also, if you want the pollution to go away when cooking, a way faster and better option is to open the window
yeah or switch from gas to electric/convection, though that is easier said then done for many people. Really I think people should just have more indoor plants regardless
He randomly deletes some but not all, usually the longest ones. Wjy? Because you're the type to check and repost. You are being farmed for engagement, because the algorithm responds to all engagement, every comment, like, dislike. It's a minor form of rage baiting to trick you into making more comments. And only deleting some but not all triggers the sheep into telling you that not all comments were deleted. And it triggers the pedantic teachers like me, into explaining the algorithm. We're all being farmed for engagement. This entire chain of comments proves why it works. It's a simple psych trick that farms three of the most common personality types.
@@earlmcmanus194 The beginning of the video definitely is, at least in part, philosophy. Philosophy of language and the utility of restrictive definitions, perhaps.
Love Adam but yeah I was turned off by that. He’s criticizing the ethics of a guy doing clickbait but then he’s employing questionable ethics hawking a snake oil product in his ad.
Mhmm yes, plant with big leaf purify more air than plant with smol leaf. It's gonna be negligable anyway, but if you like plants, there's definitely a cheaper option that doesn't come with a bunch of unsightly plastic.
Such is the paradox of clickbait. I want to engage to express my anger at misinformation, yet the act inadvertently boosts the content so more people see it thereby spreading the message. I dream of the day major algorithms recognize the difference between positive engagement and negative engagement.
They do know, Instagram has been putting their comments that get “ratioed” at the top recently because they drive engagement. They just want that because anger is good for business
I fear that major algorithms already *do* recognize the difference, but in optimizing for revenue positive and negative sentiment is less relevant than high versus low engagement.
There's a certain level of irony in a video criticizing influencer clickbait being sponsored by and promoting an influencer clickbait product that doesn't work and helping them spread misinformation.
yea that product threw me off. it feels like snake oil and it feels weird that adam is promoting it. surely ventilation like opening a window with a fan blowing out would be like 10,000x effective for indoor air pollution than a weird plant pot?
@@imstupid880 Fair enough. I still think this is more a mistake born of haste and ignorance than malice. I don't think Adam is trying to peddle snake oil.
@@tophy9865 no, I don't think he did it out of malice either, he has a family he needs to support after all. But it doesn't change the fact that it is in a video of his and he has put his name behind it now. Which is why I called it irony, and nothing else.
This is definitely one of my favorite videos of you based purely on the script. You not only corrected him, explaines the differences between "ice cream" and DQ, proved your point and explained why the original video is made that way but you also showed us exactly why this type of content works and how it can get us and benefit from us even though we don't enjoy it. Masterclass of food science, food law, content creation and clickbait and ragebait on social media.
And even threw in a bit of his classic old school food preparation comparisons to illustrate the point. Like all his skills he's developed coming together for a really excellent video.
@@TheGuyWhoIsSittingactually eagles have recovered amazingly, and were delisted in 2007! Still wouldnt recommend burgerifying them for several reasons of course 😉
reminds me of that rumor from back in the day that kraft singles were "1 molecule away from being plastic" like that sentence makes any sense whatsoever
That last part reminds me of a chart that was going around that showed that 1 bottle of soda was equivalent to 4 donuts worth of sugar, and someone replied with "My takeaway from this is that donuts are a lot healthier than I thought"
This reminds me of a stop and go seafood restaurant I worked at a couple of years ago. Namely, we did not refer to our catfish as "catfish" on the menu, we called it "The Big Cat". This is because there are laws that dictate what can legally be called "catfish" in America, and the catfish we served there was Pangasius (a type of catfish) and sustainably farm-bred in Vietnam. As someone who's fished all my life there's virtually little to no difference between what we served and what is considered classified as catfish in America, it's like comparing the meat of a grizzly bear to that of a black bear, it's ultimately just bear meat at the end of the day. It's a law that's mainly a bi-product of upset fishermen getting outsold by farm-bred fish from other countries.
I think this distinction is important. Idk if you know but there are genuinely people who eat catfish for this reason. They know that typically legal catfish is more local and they want to support that.
Fishermen and fish farmers are justifiably upset (as catfish is also frequently farmed in the EU and US) being undersold by an inferior, cheaper product. The cost savings come at the price of reduced regulations (in southeast Asian countries particularly), underpaid labor, habitat destruction and pollution etc. Not saying EU/US fish farming and fishing methods are perfect, but we certainly have more stringent regulations.
the whole fiasco reminds me of the Oat "drink" debate in Europe. For years, nobody gave a damn that Almond milk and Oat milk and any random kind of plant milk was called milk, but suddenly the dairy farmers all shit their pants and now everything has to be called Drink! Even comically in Germany, not "Getränk" which is the native word for a drink as in a beverage of some kind, but the English word "Drink." Because it doesn't fit the definition of milk... But apparently, Only when it's a food! Because every damn cosmetic that contains oat milk still gets to say "Hafermilch" but god forbid a carton on a supermarket shelf with a delicious oaty concoction says Hafermilch on it, that's a travesty! Great heavens, no, that's obviously Haferdrink. Coconut milk gets an exception because it's been called Coconut milk forever, but apparently that doesn't apply equally to Almond milk, which was invented centuries ago and has been a milk alternative and called Almond milk all these hundreds of years. So no Mandelmilch in your coffee, only Mandeldrink!
While I totally get the frustration, I think in the case of coconut milk the distinction is that it's a totally naturally-occurring product; you slice open a coconut and there it is. Whereas with almond milk, oat milk, etc., there's a whole artificial process to create it. It makes a kind of sense to allow the former to be called milk and not the others.
@@GermansLikeBeerbut it isn't: the fluid inside a coconut is called Coconut water (Kokoswasser) and can be bought in boxes. Canned coconut milk and coconut cream (Kokosmilch) is a mixture of coconut, water, and sometimes emulgators and stabilizers.
@@GaboMcGamer It sounds a little too good to be true. Carbon scrubbing the air in a small room is difficult and you would need gallons of specific algea to do it in a time efficient way. It might be true, but there are legitimate reasons to doubt it.
@@GaboMcGamer99% of these types of health/wellness products are a scam and 97.5% of TH-cam ad sponsors are promoting scams as well, so as a consumer it's much safer to assume this is thing doesn't do what they say it does without having to do research on it. If this really worked, we'd have learned about it through more legitimate means and it'd be sold in regular stores, not through the internet. By the way, if you don't believe my numbers, do your own research and try to find out. Just because you can't find these figures doesn't mean they don't exist...
Fun fact: another reason mass market European chocolate can't be sold as chocolate in the US is it's been cut with vegetable oil. US government regulation specifies that milk chocolate may only contain dairy fat and the coco butter naturally occurring in the cocoa bean. Italian gelato also can't be sold in the US as ice cream for the same reason that soft serve can't: insufficient fat content to comply with the minimum standards of the definition of the term.
@@DudeWithTheNoseJust had some terrific gelato this afternoon, I like gelato better than ice cream but I wouldn't say no to either. I agree with you, there is a benefit to calling it by a different name. Even though regular ice cream, gelato and soft serve are all in the ice cream family it's helpful to have different names to distinguish them.
@@grandmundi7107 It is. Some of it isn't classified as "ice cream" in the US, but some of it is, and even that which isn't is no less ice cream than other "legally not ice cream" products.
The pedantry around "thats not _real_ cheese, that's not _real_ chocolate, thats not _real_ bread" has always been insufrable. If I hand it to you you're gonna call it bread, not a "bread-like baked dough"
the pedantry in terms of food quality makes me quite happy to live in a european country, where i know that my bread is not wonder bread, my cheese is made of milk by certain animals and my chocolate is not tasting of vomit. sincerly, a pedantic europoor
Also usually has a bit of classism baked in “chicken nuggets are evil”…. But are cheap and easy to make for the working class poor… belittling the food usually is to make higher priced foods be “the good ones” so that the rich can look down on the poor while not actually getting them enough time and money to prepare the “good stuff”. Its dumb
If it's made of dough and isn't sweet, and isn't pasta, it's bread. Simple as. Although this gets muddy considering that U.S. bread is sugared to hell and back. Our senses are dulled to it but give yourself a heavy dose of salt (like an unpleasant amount) or a good whiff of liver to reset, then smell some standard sandwich bread. Aroma of sweetened muffins, tastes like angel food cake. Europeans are right about our bread. They just are.
0:54 Ironically, I have done exactly this. Last summer I worked for the geological survey of my province and we had a community outreach booth. We often encouraged the locals to bring different rocks they found, and showed them it under a microscope and told them about it. Well one guy brought in a big heavy chuck of material that he was convinced was a meteorite and wanted us tell him how many hundred thousand dollars he should sell it for. We felt quite bad about having to explain that he had not only not found a meteorite, but that he hadn't even found a rock at all. In fact it was just a pile of slag waste that had been left over from a nearby mill. In short, if someone with a degree about rocks that works for the government tells you that your rock is not a rock, it is probably worth at least listening. That said, in this case whether it is ice cream shouldn't determine your love of it. Does it taste good? Is it safe to eat? Then enjoy it and stop worrying about what the exact name of it is.
Old? Not even close. Of course this is Adam's problem. He thinks he is old and over the hill. He said that basically yet he keeps proving that he was wrong.
There was a controversy over what could be called “mayonnaise”. My sister gave me some vegan “mayonnaise”, and it tasted less like real mayonnaise than Miracle Whip. By default, I think standards of identity are a fair compromise.
@@tomhalla426 i've had NotMayo from Kraft-Heinz and it tasted satisfactorily like mayo to me (as a mayo lover). It's true that plant based mayos (and other plant based products meant to mimic products that traditionally had animal products) are quite varied in quality and resemblance to the "real thing."
I think whatever the product and wherever you are in the world, learning to read and understand the ingredients deck is an important skill for making buying decisions. Being able to instinctively know why it's not marketed as ice cream and what those added ingredients are doing is so useful. Ingredients are rarely simply "good"or "bad", but are there to enable manufacturers to hit price points which consumers are willing to pay.
Understanding ingredients and/or a touch of chemistry really helps so much. I got relatives who swear there's wood in cheese and cereal. ...They're talking about cellulose which is, yes, a major component of tree trunks (and paper, and toilet paper), but also...It's just a carbohydrate, a chain of sugars (this is why you can, technically, turn toilet paper into booze), and it exists in vegetables which are very definitely not made of wood. Same with the 'Margarine is PLASTIC!' crowd because 'Oh, it's one molecule away!'...Even if true, one molecule is a world of difference. Where that one molecule is attached, the specific bonds attaching it, at what angle...All of it matters. Steam and room-temp water have _zero molecules of difference_ (the former just has hydrogen bonds broken by heat) but nobody's out here like 'Just drink steam! No difference!' because steam is HOT. H3O is one molecule off from water but would deliver acid burns all the way down your throat. I've seen someone write a fearmongering essay against foods with "thiamine" in them...That's vitamin B1. People gotta get at least minimally educated 'round this blue marble 'cause this shit gets ridiculous.
@@nyanuwu4209 And since not everyone can be fully educated and informed enough to spot every potential harm in time to make it economically nonviable, we need reasonable government regulation.
Even the most efficient of plants aren't nearly so good at purifying air as algae, and in order to negate *just* the co2 output of a single person you need a *ludicrous* amount of algae. I'm sure those neoplants probably do purify the air to some degree but I *highly* doubt a single plant makes any form of noticeable difference, and am far sooner to believe that it is some kind of placebo effect or just an odor that the plant or its symbiotes happens to give off.
From a personal point of view: I like really creamy ice-creams with low sugar content. Like the old days in Spain at the artisans shops. There are two different base for ice-creams, one is the cream and sugar and the other is called mantecado which is the same but with egg yolks. (Yes, no fraking vanilla) and from that they did all of the other flavors. Now all ice-cream is low fat higher-sugar kind and you cannot taste the milk any more.
The legal definitions come down to needing a frame work in which to deal with food fraud. Some producers if allowed would try to pass off adultered products as the real deal. It's for protecting the industry as a whole. Ice Cream and Ice Milk are spelled out in Canada for the reason you demonstrated. If you want an interesting story about government food regulations. Look up the story of why Toronto calls patties, Jamacian Patties.
here chips are both crisps and fries. Chocolate, chocolate USA, and chocolate CoNtExT are called chocolate. we lazy and rely on context, confusion be damned
I want Adam to do science on the Neo Plants now. I wanted to believe plants clean the indoor air, but then I thought sceptics were saying that claims were exagerated.
I tried using milk kefir, maple syrup and cherries. It kind of worked. 3 hours of manual stirring off and on created the somewhat ice cream texture, which was nice. Shame it formed into ice all over again when I left it in the freezer. I'll keep trying.
Thanks for this. I've been making fruit Sherbets(bats? berts?) mostly because you don't need to cook a custard, but also because the low fat content doesn't dilute or obscure fruity/spice-y flavours.
I really appreciate the evolution of your postings. I had been getting more and more concerned about your mounting tension a few months (? lost in covid calendar) ago. Your break away vid was a brave statement that struck home. It changed the way I engage with social media. I look forward to being on the ride with you.
"Air feels fresher - 87% of customers say they feel the difference after setting it up." is a great phrase because you know that under any other circumstance Adam would be keen to point out the placebo effect, but technically there's nothing placebo about 'air feeling fresher' because even if it isn't actually fresher the claim is about the feeling.
Fearmongering "label" pedants really grind my gears... There's so much already going wrong in our current every day lives, and then we have Engagement Baiting Joey over here throwing even more red herrings to dilute discourse. I legit feel bad for my older aunts and uncles to whom the world must seem fraught with pitfalls around every corner, while at the same time missing the actual things they should have grievances on as far as impact to their quality of life is concerned.
The entire world of dietary culture is basically just fearmongering and bandwagoning for influence. Remember how often they flip flop on basic foods? Are avocados healthy or unhealthy now? How about eggs? Seems like every few months we get some other "study" that flips the script yet again, taking health foods and making them bad and taking bad foods and calling them healthy. And every single article put out on the topic is there to drive *engagement,* not actual healthy decision making. Pro tip; *there is no such thing as individually healthy or unhealthy foods.* There are only healthy and unhealthy *diets.* If you eat enough micro and macro nutrients in proper proportions, and do not consume too many raw calories, *you have a healthy diet no matter what you are eating.* I do not care if you are getting there by eating fast food and nutrient supplements, a healthy ratio is a healthy ratio. Yes, it can be *harder* to get a healthy balance when you consume certain types of food as your staple, but that does not make the food itself unhealthy, just how your are consuming it. Having an unhealthy diet and trying to offset that by eating "health foods" can actually make the situation worse, as a calorie imbalance (surplus) is the number one driver of unhealthy diets in the western world today, even above nutrient deficiencies. The simple choice here is to *eat less,* not eat more (just "healthier"). But no one ever got the clicks by saying "lower your calorie intake for a healthier diet." People get clicks by saying "eat this magic health food to magically improve your over-all diet! It really works!"
I worked at a DQ in the early 1970s as a high school senior. I was not high enough in the chain to mix the DQ product, just put it in items, and I always wondered how it was done. We made Dilly Bars on premises by pumping a blob of vanilla onto a flexible lid, putting a stick in it, and popping it into the super cold freezer for a while. Then we'd peel them off the lids, stick them in dip chocolate, and put them in a little paper wrapper when the chocolate got hard and pop them back in the freezer. Likewise, we made buster bars in paper cups, alternating the vanilla, hot fudge, and peanuts, stick, freeze, warm the cup to remove the bar and dip it. Our DQ didn't do any grilling--just the desserts. There was no seating, just an area inside, in front of the counter, with safety glass separating us from the customers and openings to pass things through. We didn't have a drive up window, until after a car ran into the store, and when it was repaired we added one. The car hit the side of the store, right where we kept the dipping heater, pushing the concrete block counter through the opposite side wall. All the glass crumbled, and the can of dip chocolate hit me, spilling the chocolate all down my leg. It wasn't hot enough to burn, being mostly melted wax, but the metal can was half full and heavy, so I had to get my ankle x-rayed. I smelled absolutely wonderful until my parents took me home afterward and I showered. About a week later, we reopened. A couple of months later, I got fired for refusing to work a shift all by myself. Thank you for showing us how to make our own soft serve ICE CREAM!
in Australia, we have 7 classifications, 4 could be considered ice cream in different places around the world, maybe 5 if you include yoghurt According to the Food Standards Code, the main classifications include: Ice Cream: Must contain at least 10% milk fat and 20% total milk solids. Ice Confection: A broader category that includes products like water ice, sorbet, and frozen yogurt, which do not meet the milk fat and solids criteria for ice cream. Soft Serve: A type of ice cream that is softer and served at a higher temperature than regular ice cream. Gelato: Typically contains less fat than ice cream and is churned at a slower rate, resulting in a denser texture. Frozen Yogurt: Made with yogurt and sometimes other dairy or non-dairy products, often lower in fat than ice cream. Sherbet: Contains fruit purée and a small amount of dairy, making it lighter than ice cream but creamier than sorbet. Sorbet: Made from fruit purée and sugar, without any dairy the ice confection label has been forced upon supermarket chains who have a watered down ice cream (can tell, it gets water crystals in your freezer) in last year or so (maybe longer)
Interesting that sherbet contains milk, I thought sherbet and sorbet were interchangeable terms, though we don't use the term sherbet at all in the uk, at least not for anything cold. I've heard of sorbet with milk called "sorbetto" in some hip places in the UK.
@@catbat06 yeah a lot of people call them sorbets, there's not a great deal of difference in the appearance from memory. just less like a fruity sweet ice, having a little more fat in it, but still has some crystallisation, I remember it being like a gelato and a sorbet were accidentally combined, in the texture
I'm honestly glad we have some regulations and definitions of what a certain food is; there aren't the same standards in Mexico and most "ice cream" (and most dairy products for that matter) are really vegetable oil substitutes that taste off at best. You have to look high and low for actual dairy ice cream, cheese, whipping cream, etc. (Cf. The Jungle by Upton Sinclair)
I'd go further and criticize Protected designations of origin (EX: Champagne must be from Champagne, France) for this even more then wider defintions like what counts as Ice Cream or Chocolate. As you say in the video, defining what counts as "Ice Cream" can still be pretty arbitrary, but at least it's based on some sort of consistent element of the food's components, even if more or less Cacao solids isn't objectively better or worse. But defining things based on specific regions of a country is even more spurious. I'd be interested in seeing studies comparing say 500 Champagne wines actually produced in Champagne, France, vs "Champagne style wines" from other parts of the world: I'd be willing to bet at at least some of the "Fake Champagnes" are chemically closer or taste/smell closer to a "True Champagne", then some of the "True Champagnes" are to each other.
The distinctions and definitions are there essentially to protect consumers and powerful enough corporations from those who would cheat people. Ever buy a product you thought was real only to find out it was a knock off? It's probably less impactful with food than, say, consumer electronics, but with things like food allergies and dietary restrictions due to moral or religious concerns, such distinctions aren't trivial. I for one am glad we have these distinctions. They don't stop you or me calling a sparkling wine champagne, even if it's made in California, or calling an aged cheese Parmesan even if it was made in Wisconsin and not Parma Italy. It's to prevent people from taking advantage of you by claiming they are and selling you said products at the prices authentic articles sell for.
@@Craxin01 You're being very disingenuous. PDO has nothing to do with "food allergies and dietary restrictions." In fact, it's not there to help consumers at all. It's pure industry protectionism. "It's to prevent people from taking advantage of you by claiming they are and selling you said products at the prices authentic articles sell for." Except, they can only sell at that high price because of the protectionism. If they actually had to compete, then they would need to lower their price. Labels already have to disclose where the products are made, so there is no confusion among customers about that. Also, the system is very arbitrary. Brie, Camembert, Gouda and Cheddar do not have PDO status, despite being named after where they were invented. Presumably, they didn't have industries powerful enough to influence the government.
@@aolson1111 Didn’t stop to think consumer protection and corporate protection can have the same key pieces? Ever look into what started the FDA and the USDA? It was cheap practices that adulterated foods to make them more immediately profitable but also tended to make workers unsafe and consumers sick. Now, I’m no cheerleader for big business, we’d all be much better with many more small businesses instead of fewer big businesses. Even so, most modern regulations started when we had more smaller businesses than giant nation-spanning food producers. I’m looking at things from a broader historical perspective than a narrow modern one. The issue today is one of corruption, which is our fault for electing such easily corrupted leadership and not holding them to account coupled with narrow perspectives and low information. Yes, corporations have garnered a lot of power, so we need to show them we hold the real power. Get and stay informed, hold to your values, vote with your wallet to hold corporations accountable, and stay involved in the process. We can return the system to what worked, making regulations more about consumer protection than corporate profits.
Adam is a perfect representation of my ocd on life and stuff and I love it. Keep being yourself! Love your stuff and this new casual posting style of things you care about we'll always be here for it
I think there is an inhetent importance of distinguishing between categoreis of food and for example having a standard of what icecream is. Doesnt mean products not meeting the threshold are bad products. But they are different products and should have different names. In the case of icecream it is nice to know that when I go buy it from a store, it is what it claims to be and that im paying for what I intend to buy.
@@mzaite Adam isn't trying to undermine; he's saying that in his opinion and the opinion of others that consider DQ ice cream to be ice cream, the legal definition should not override their intuition of what is and isn't a product. If it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. The legal definitions help to make sure companies don't stray too far from whatever they're claiming their product is, so it is useful. But, as Adam says in his video, where you draw the line is arbitrary. FDA says 10% butterfat; but DQ shows 5% butterfat + other additives that act as stabilizers, flavor/texture enhancers also work to give the ice cream vibe.
@@cameronschyuder9034 The video does undermine it to a certain extent though. While I can understand the sentiment, peoples intuitions about food are often wrong. When I tried sorbet the first time I instinticly thought it was Ice cream, it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. However confusing icecream and sorbet could cause health concerns, it is important that sorbet is not icecream. To me it doesnt matter if i eat sorbet or icecream, or if i eat dq soft serve or icecream, however to some it might matter a lot when it comes to diet (diabetes, allergies etc).
I think it's important to pay attention to things labeled like something. The amount of times I have seen coffee creamers with more vegetable oil than milk in it. Some names have protected definitions and it's up to you if the formal requirements of a term are suitable for your standards. A lot of them are not. EU's restrictions on "Extra Virgin Olive Oil" are very strict and what I consider ideal, while in the US you can get away with cutting it with old olive oil, refined to remove the smell and still sell it as "Extra Virgin Olive Oil". That's why if you care about olive oil quality in US you have guess and take hints like Single vs Multi-Origin.
This is not a distinction about what something is, just what you choose to call it. You know, semantics. In most sane countries the legal definition for what something is called aligns somewhat with what people choose to call things. In most countries some official body generally has some sense of control over their official language and dictate correct spellings of things, this is not a bad or unusual thing. And American chocolate is generally tasteless and terrible, that is why it's not called it chocolate. It has no flavor because it is cheaper to produce and the market lacks fair competition from real products, not because it is some weird quirk like "oh vi had to put vheat in ze beer and it actually tastes bezzer" or even like how American sodas contain corn syrup because it's cheaper, but Americans now actually seem to genuinely prefer it in blind taste test, it's just worse.
Kaylee Ellen did a video debunking the neoplant business model, you don’t need special bacteria or any subscription service to get a “special” air purifying plant. Just get a normal pothos from the garden centre or if air purification is a concern, get an air purifier.
Interesting video to watch amidst the death of Chevron deference. Now we'll be even less confident that those government definitions hold up over time.
There will be no more frozen dessert, or chocolatey beverage, and people craving comfort and simplicity will rejoice over their favorite ice cream made of corn and chocolate milk made of oil.
Yeah, for a sec there I thought this was Adam’s clever way of weaving the overturning of Chevron Deference into the usual topical themes of the channel to illustrate how it’ll change transparency of the foods we consume, going forward.
The use of soft serve as an example is only one side of it. There are tons of intentionally misleading "ice cream" products out there. Recently I had a prepackaged ice cream(frozen dessert) cone that looked nearly identical to the good quality ones, but didn't taste very good. So the only way to tell which ones are decent are to look for specific brands or ones labelled as Ice cream.
This is similar to when people say that American bread or at least bread used at Subway restaurants isn't "real" bread because it supposedly has too much sugar and/or was classified as "cake" in Ireland. They are desperate to criticize American products as being inferior for no legitimate reason.
"Do you allow the federal goverment to dictate your definition of reality?" Well ... for some people, when they dictate the right stuff, like vegan food names, then they absollutly do. But then on other stuff they go bonkers, because how dare xD.
I really love your videos Adam, especially lately! Might be because I was afraid you'd stop uploading a while ago, but I don't think thats the main reason. I think it's just because your recent uploads been so good and maybe more genuine? Hope you find/found a routine that that give you satisfaction and meaning so you can keep going many more years. Love from Sweden
They're not rocks! They're minerals MARIE!
lol, That was such an odd tangent of the show.
@@LDCantGame is it because minerals form into.... crystal formations? 😎
You get some minerals and then mix them together on your geological mixmaster and then, boom, rock.
DID I HEAR A ROCK AND STONE?
😂
reminds me of tom scott's video about chip shop 'vinegar' in the UK, legally it can't actually be called vinegar, and the product is sold as non-brewed condiment but neither the chip shop staff nor customers actually care about this, everyone calls it vinegar anyway
IIRC - it's because proper Vinegar ("Soured Wine") is made by taking wine or wine-like base and then aging and souring it to produce that distinctive tang.
the "Non-brewed condiment" that chippies use is made as such to avoid having even a trace of alcohol in it, for those to whom regular vinegar is haram (or their equivalent) because of the alcohol phase.
Boy do I miss Tom's video 😥 I'm very happy that he's moved on to doing more of what he loves, but those weekly videos were something I looked forward to for many years.
@@ElNeroDiablo honestly while the fact that it's halal is nice that's not the main reason it's used; non-brewed condiment is just used because it's cheaper
Pretty sure regular vinegar is considered halal.
@@kantaikessen3289 Not for all groups. some are extremely strict on "no alcohol!" in their food, even as part of a processing stage to a non-alcoholic end product (so no alcohol in dishes like Burgundy Beef even if it's cooked off to leave the flavour).
The government says that's a mineral, not a rock.
And mega corps call those rocks as precious gems
Jesus Christ Marie! They're Minerals!
Nah a mineral is a single chemical species
It's a breaking bad joke 😂😂😂😂 @@divingstag
I want to explain why the plant doesn't work, I've seen my comments deleted, maybe I triggered auto deletion so I rephrase it:
This /idea/ of a filtering plant has been around, people tried to sell it to unsuspecting folks. But it doesn't work. the 30x more filtering doesn't mean anything, since normal plants barely filter anything, 30x more is still insignificantly small. This is included in the papers they cite (lol)
Also logically, in order to filter air you need the air to get it filtered. As in normal filters use a fan to move through the air, otherwise nothing would really happen. So if you don't feel a large amount of air magically moving around the plant, then it cannot do anything in a reasonable time, since the air won't be circulating to get filtered.
Also, if you want the pollution to go away when cooking, a way faster and better option is to open the window
your comment has not been deleted
@@higherquality The other ones, I think because I used the word "s cam", they got filtered instantly. I guess it's an anti-spam thing
@@ErnestoPresso I've seen a few noting that it's a scam without being deleted.
yeah or switch from gas to electric/convection, though that is easier said then done for many people. Really I think people should just have more indoor plants regardless
He randomly deletes some but not all, usually the longest ones. Wjy? Because you're the type to check and repost. You are being farmed for engagement, because the algorithm responds to all engagement, every comment, like, dislike. It's a minor form of rage baiting to trick you into making more comments.
And only deleting some but not all triggers the sheep into telling you that not all comments were deleted.
And it triggers the pedantic teachers like me, into explaining the algorithm.
We're all being farmed for engagement. This entire chain of comments proves why it works. It's a simple psych trick that farms three of the most common personality types.
Didn’t expect to wake up to ice cream metaphysics today
It is 1am and I'm making ice cream by hand. What has my life become 😭
Metaphysics is philosophy, this is chemistry.
@@earlmcmanus194 The beginning of the video definitely is, at least in part, philosophy. Philosophy of language and the utility of restrictive definitions, perhaps.
Me too
i mean, this could also be ontology
Neoplant is snakeoil. You would basically need 200+ plants, in a hermetically sealed room to have any difference in air quality.
Love Adam but yeah I was turned off by that. He’s criticizing the ethics of a guy doing clickbait but then he’s employing questionable ethics hawking a snake oil product in his ad.
Yes!
Complete pseudoscience. I'm assuming he knows better and doesn't see the harm in pushing it.
Still dissapointing.
@@pascal590 like, 95%+ of youtube sponsored products are not far off from fitting that "snake oil product" definition.
Yeah my bullshit radar was going off at my phone when that ad bit started, and its like a subscription lmao come on
disappointing*
$140 for a plant is a new way to be told i’m poor god damn
you're not poor it's a scam
Every day we get closer and closer to O’hare Air from The Lorax
And it's literally a $5 pothos.
Mhmm yes, plant with big leaf purify more air than plant with smol leaf. It's gonna be negligable anyway, but if you like plants, there's definitely a cheaper option that doesn't come with a bunch of unsightly plastic.
Lampshaded by Adam saying "it's the *exact same* plant I use in my greenhouse!"
Didn't he say it's the bacteria that's doing the filtering? Not the plant.
Such is the paradox of clickbait. I want to engage to express my anger at misinformation, yet the act inadvertently boosts the content so more people see it thereby spreading the message. I dream of the day major algorithms recognize the difference between positive engagement and negative engagement.
They do know, Instagram has been putting their comments that get “ratioed” at the top recently because they drive engagement. They just want that because anger is good for business
seriously, just dont engage with clickbaiters and ragebaiters, they use your anger to boost their channel.
They probably already do, and negative engagement leads to higher screentime and thus more profit
I fear that major algorithms already *do* recognize the difference, but in optimizing for revenue positive and negative sentiment is less relevant than high versus low engagement.
The only winning move is not to play.
There's a certain level of irony in a video criticizing influencer clickbait being sponsored by and promoting an influencer clickbait product that doesn't work and helping them spread misinformation.
It's easy to get sucked into these scams though. Also didn't he explicitly say he wasn't criticizing clickbait because he does it himself?
yea that product threw me off. it feels like snake oil and it feels weird that adam is promoting it. surely ventilation like opening a window with a fan blowing out would be like 10,000x effective for indoor air pollution than a weird plant pot?
@@tophy9865 yeah, but he was also snarky enough about it that that doesn't seem to be the case.
@@imstupid880 Fair enough. I still think this is more a mistake born of haste and ignorance than malice. I don't think Adam is trying to peddle snake oil.
@@tophy9865 no, I don't think he did it out of malice either, he has a family he needs to support after all. But it doesn't change the fact that it is in a video of his and he has put his name behind it now. Which is why I called it irony, and nothing else.
Re:Ad>> You need over +400 plants to barely sustain one human. So you need to maintain at least 14 plants. This product isn't worth the money.
yes Joel Creates made a video recently where he tested the theory out
The product is bullshit but so is your reply. wtf is 400 plants? 400 green beans? Dandelions? Redwoods? Clonal aspen colonies?
I dunno, if this also provides equivalent C02 scrubbing, that's not a bad deal. Nothing else on the market fills the C02 scrubbing niche.
I'm pretty sure they don't really care about CO2, but rather other pollutants. Maybe I'm wrong tho.
Well. Now I want Dairy Queen.
me too. just passed one too 🥲
😂😂😂😂😂😂😂
Culver's custard it 100000000000000000000 times better.
@@kellymoses8566 ever had freddys? 😭
That's what I was thinking
This is definitely one of my favorite videos of you based purely on the script. You not only corrected him, explaines the differences between "ice cream" and DQ, proved your point and explained why the original video is made that way but you also showed us exactly why this type of content works and how it can get us and benefit from us even though we don't enjoy it.
Masterclass of food science, food law, content creation and clickbait and ragebait on social media.
And even threw in a bit of his classic old school food preparation comparisons to illustrate the point. Like all his skills he's developed coming together for a really excellent video.
2:00 You can't call something an 'Eagle Burger' if it's less than 50% eagle.
How much of a Girl Scout is needed for each Girl Scout cookie?
@@palmercolson7037 20%, same as the amount of baby you need to have in baby powder.
Fun Fact: There was an American Statesman named Larry Eagleburger :D
Eagles are still endangered I believe. So we shouldn’t really be making eagle burgers.
@@TheGuyWhoIsSittingactually eagles have recovered amazingly, and were delisted in 2007! Still wouldnt recommend burgerifying them for several reasons of course 😉
Adams condescending sarcasm is always appreciated 😂
I know it's so masculine
@@LordOfTheReefer ???
True, I mean Adam may not be an antigovernment weirdo but... well I am.
Man woke up and chose violence
Condescension is never appreciated. I think he did a decent job not being condescending considering the whole video was about tearing his to shreds
reminds me of that rumor from back in the day that kraft singles were "1 molecule away from being plastic" like that sentence makes any sense whatsoever
My mom used to say the same thing about margarine.
@@ArloMathis people still do :D
i've read it in some comment no longer than a year ago
from a materials science standpoint, kraft singles are plastics.
Just remember that most of our ancestors were superstitious peasants, and blood memories are stubborn tings
@@appa609if you mean in terms of bulk physical properties, yeah, but so is regular cheese.
That last part reminds me of a chart that was going around that showed that 1 bottle of soda was equivalent to 4 donuts worth of sugar, and someone replied with "My takeaway from this is that donuts are a lot healthier than I thought"
My takeaway from this... Ah Takeaway, maybe Pizza, or Kebab, no cream cake.😍😍
Sorry where was I?🤔🤔😊😊
only if you don't count the short chain starches as sugar. Which they become in under an hour
This reminds me of a stop and go seafood restaurant I worked at a couple of years ago. Namely, we did not refer to our catfish as "catfish" on the menu, we called it "The Big Cat". This is because there are laws that dictate what can legally be called "catfish" in America, and the catfish we served there was Pangasius (a type of catfish) and sustainably farm-bred in Vietnam. As someone who's fished all my life there's virtually little to no difference between what we served and what is considered classified as catfish in America, it's like comparing the meat of a grizzly bear to that of a black bear, it's ultimately just bear meat at the end of the day. It's a law that's mainly a bi-product of upset fishermen getting outsold by farm-bred fish from other countries.
That's pretty funny. It's scientifically a catfish, but not legally.
I think this distinction is important. Idk if you know but there are genuinely people who eat catfish for this reason. They know that typically legal catfish is more local and they want to support that.
Fishermen and fish farmers are justifiably upset (as catfish is also frequently farmed in the EU and US) being undersold by an inferior, cheaper product. The cost savings come at the price of reduced regulations (in southeast Asian countries particularly), underpaid labor, habitat destruction and pollution etc. Not saying EU/US fish farming and fishing methods are perfect, but we certainly have more stringent regulations.
You eat bear meat? Fekin gross bro.
So legally speaking you were catfishing?
the whole fiasco reminds me of the Oat "drink" debate in Europe.
For years, nobody gave a damn that Almond milk and Oat milk and any random kind of plant milk was called milk, but suddenly the dairy farmers all shit their pants and now everything has to be called Drink! Even comically in Germany, not "Getränk" which is the native word for a drink as in a beverage of some kind, but the English word "Drink." Because it doesn't fit the definition of milk... But apparently, Only when it's a food! Because every damn cosmetic that contains oat milk still gets to say "Hafermilch" but god forbid a carton on a supermarket shelf with a delicious oaty concoction says Hafermilch on it, that's a travesty! Great heavens, no, that's obviously Haferdrink.
Coconut milk gets an exception because it's been called Coconut milk forever, but apparently that doesn't apply equally to Almond milk, which was invented centuries ago and has been a milk alternative and called Almond milk all these hundreds of years. So no Mandelmilch in your coffee, only Mandeldrink!
Milk the unmilkable, drink the undrinkable! ROW ROW FIGHT THE POWA
Hey, coconuts are mammals, so it counts
While I totally get the frustration, I think in the case of coconut milk the distinction is that it's a totally naturally-occurring product; you slice open a coconut and there it is. Whereas with almond milk, oat milk, etc., there's a whole artificial process to create it. It makes a kind of sense to allow the former to be called milk and not the others.
Just put -Chata after it. Oat-Chata, Almond-chata.
@@GermansLikeBeerbut it isn't: the fluid inside a coconut is called Coconut water (Kokoswasser) and can be bought in boxes. Canned coconut milk and coconut cream (Kokosmilch) is a mixture of coconut, water, and sometimes emulgators and stabilizers.
The real ice cream were the friends we made along the way
That neoplant thing sounds like a megascam
Yeah, just buy an air filter
Just because you don't understand it doesn't mean it doesn't work (For the record, I don't claim to know either)
@@GaboMcGamer It sounds a little too good to be true. Carbon scrubbing the air in a small room is difficult and you would need gallons of specific algea to do it in a time efficient way. It might be true, but there are legitimate reasons to doubt it.
@@GaboMcGamer99% of these types of health/wellness products are a scam and 97.5% of TH-cam ad sponsors are promoting scams as well, so as a consumer it's much safer to assume this is thing doesn't do what they say it does without having to do research on it. If this really worked, we'd have learned about it through more legitimate means and it'd be sold in regular stores, not through the internet.
By the way, if you don't believe my numbers, do your own research and try to find out. Just because you can't find these figures doesn't mean they don't exist...
@@DatakTarr a small ozone generator might be enough, maybe. Big Clive loves those things.
Silicon Valley really found a way to make potted plants a subscription service
AND it doesn't even filter your air.
Sad to see Adam pushing it.
9:10 “machines that never stop mixing the ice cream”
McDonald’s Ice Cream Machine: allow me to introduce myself
Fun fact: another reason mass market European chocolate can't be sold as chocolate in the US is it's been cut with vegetable oil. US government regulation specifies that milk chocolate may only contain dairy fat and the coco butter naturally occurring in the cocoa bean.
Italian gelato also can't be sold in the US as ice cream for the same reason that soft serve can't: insufficient fat content to comply with the minimum standards of the definition of the term.
I think it's a good thing that gelato is labeled and sold as gelato, and not ice cream.
@@DudeWithTheNoseJust had some terrific gelato this afternoon, I like gelato better than ice cream but I wouldn't say no to either. I agree with you, there is a benefit to calling it by a different name. Even though regular ice cream, gelato and soft serve are all in the ice cream family it's helpful to have different names to distinguish them.
I mean gelato is not ice cream
@@grandmundi7107
It is. Some of it isn't classified as "ice cream" in the US, but some of it is, and even that which isn't is no less ice cream than other "legally not ice cream" products.
Love that we get this fact based video on food standards but a bunk and woo ad for a plant with VOC fighting power drops.
it’s crazy how they figured out how to make plants into a subscription service
The pedantry around "thats not _real_ cheese, that's not _real_ chocolate, thats not _real_ bread" has always been insufrable. If I hand it to you you're gonna call it bread, not a "bread-like baked dough"
the pedantry in terms of food quality makes me quite happy to live in a european country, where i know that my bread is not wonder bread, my cheese is made of milk by certain animals and my chocolate is not tasting of vomit.
sincerly,
a pedantic europoor
Let me guess, you also don't think a burrito is a real pizza just because they roll it up
Also usually has a bit of classism baked in “chicken nuggets are evil”…. But are cheap and easy to make for the working class poor… belittling the food usually is to make higher priced foods be “the good ones” so that the rich can look down on the poor while not actually getting them enough time and money to prepare the “good stuff”. Its dumb
@@LimeyLassenwhat?
If it's made of dough and isn't sweet, and isn't pasta, it's bread. Simple as. Although this gets muddy considering that U.S. bread is sugared to hell and back.
Our senses are dulled to it but give yourself a heavy dose of salt (like an unpleasant amount) or a good whiff of liver to reset, then smell some standard sandwich bread. Aroma of sweetened muffins, tastes like angel food cake. Europeans are right about our bread. They just are.
The plant sounds like a scam.
indeed, ruined this video a bit
Yeah it seems unlikely to do much. 30x a regular plant, is probably still like 0.5% or something of what's needed to scrub indoor air.
@@OrigamiMarie yeah, that's exactly what I was thinking
On one hand that's totally what I thought, on the other hand 12:22 lol
@@OrigamiMarie time to buy 200 plants and a couple fans
0:54 Ironically, I have done exactly this. Last summer I worked for the geological survey of my province and we had a community outreach booth. We often encouraged the locals to bring different rocks they found, and showed them it under a microscope and told them about it.
Well one guy brought in a big heavy chuck of material that he was convinced was a meteorite and wanted us tell him how many hundred thousand dollars he should sell it for. We felt quite bad about having to explain that he had not only not found a meteorite, but that he hadn't even found a rock at all. In fact it was just a pile of slag waste that had been left over from a nearby mill.
In short, if someone with a degree about rocks that works for the government tells you that your rock is not a rock, it is probably worth at least listening.
That said, in this case whether it is ice cream shouldn't determine your love of it. Does it taste good? Is it safe to eat? Then enjoy it and stop worrying about what the exact name of it is.
This has "Old man yells at cloud" energy and I'm here for it
Sometimes it's the children who are wrong.
An expectation of honesty is "Old man yells at cloud" energy? If so, I weep for the future.
Imo it's old man yells at old man yelling at cloud.
I'm here for it.
Nah, it's the exact opposite.
Old? Not even close. Of course this is Adam's problem. He thinks he is old and over the hill. He said that basically yet he keeps proving that he was wrong.
In Serbian anything that is cold and sweet is called ice cream.
*Diogenes holds up a frozen sugar cube* "Behold! An ice cream!"
As someone who just finished licking some salted caramel vanilla balls in the centre of Belgrade... no it fucking isn't?
I am ice cream.
In Serbia.
Sitting in a park in Belgrade licking on some vanilla iced caramel rn. No it isn't. Ice cream is ice cream.
@@mbesham95 you'd be surprised, some ice cream in europe is almost that
1:53 Ah yes, the DEPA RTMENT OF AGRICULTURE
i wonder what the leftover spray-paint said before it was removed.
I noticed that too, and thought, "Wow, they can't afford to make their sign look professional?"
@@TimothyReevesthe money to fix it went to israel
There was a controversy over what could be called “mayonnaise”. My sister gave me some vegan “mayonnaise”, and it tasted less like real mayonnaise than Miracle Whip. By default, I think standards of identity are a fair compromise.
Is mayonnaise an instrument?
Miracle whip isn't mayonnaise, It's salad dressing, it even says it on the label
@@scott3805 Neither was that vegan “mayonnaise” actual mayonnaise.
@@scott3805 thank you.
@@tomhalla426 i've had NotMayo from Kraft-Heinz and it tasted satisfactorily like mayo to me (as a mayo lover). It's true that plant based mayos (and other plant based products meant to mimic products that traditionally had animal products) are quite varied in quality and resemblance to the "real thing."
Soft serve stays on top
Girls don't like it soft.
I understand the hyperbole but if the usgs says that rock is not a rock I'm inclined to take that at face value.
A rock is not Iraq.
I think whatever the product and wherever you are in the world, learning to read and understand the ingredients deck is an important skill for making buying decisions. Being able to instinctively know why it's not marketed as ice cream and what those added ingredients are doing is so useful. Ingredients are rarely simply "good"or "bad", but are there to enable manufacturers to hit price points which consumers are willing to pay.
Understanding ingredients and/or a touch of chemistry really helps so much. I got relatives who swear there's wood in cheese and cereal. ...They're talking about cellulose which is, yes, a major component of tree trunks (and paper, and toilet paper), but also...It's just a carbohydrate, a chain of sugars (this is why you can, technically, turn toilet paper into booze), and it exists in vegetables which are very definitely not made of wood. Same with the 'Margarine is PLASTIC!' crowd because 'Oh, it's one molecule away!'...Even if true, one molecule is a world of difference. Where that one molecule is attached, the specific bonds attaching it, at what angle...All of it matters. Steam and room-temp water have _zero molecules of difference_ (the former just has hydrogen bonds broken by heat) but nobody's out here like 'Just drink steam! No difference!' because steam is HOT. H3O is one molecule off from water but would deliver acid burns all the way down your throat. I've seen someone write a fearmongering essay against foods with "thiamine" in them...That's vitamin B1. People gotta get at least minimally educated 'round this blue marble 'cause this shit gets ridiculous.
@@nyanuwu4209 And since not everyone can be fully educated and informed enough to spot every potential harm in time to make it economically nonviable, we need reasonable government regulation.
Even the most efficient of plants aren't nearly so good at purifying air as algae, and in order to negate *just* the co2 output of a single person you need a *ludicrous* amount of algae. I'm sure those neoplants probably do purify the air to some degree but I *highly* doubt a single plant makes any form of noticeable difference, and am far sooner to believe that it is some kind of placebo effect or just an odor that the plant or its symbiotes happens to give off.
what do they do with the volatiles even? plants get sick too.
Not to mention the source of those VOCs is the gas stove. Get rid of the gas, you get rid of the VOCs, no sponsor needed.
Adam out here telling Joey wellness to kick rocks.... OR ARE THEY ROCKS?
"HEY Vsauce, Michael here."
They're minerals.
The kerning on that Department of Agriculture building at 1:55 is just killing me.
yes thank you, im glad im not the only one to notice the atrocity 😢
Well, now that I've actually looked at it, I can't un-see it.
keming
let's hope it was built *before* the 1943 thing.
DEPA RTMENT
same thing when people say American cheese isnt technically cheese. Yeah its an emulsion of two different cheeses, it's not plastic
From a personal point of view: I like really creamy ice-creams with low sugar content. Like the old days in Spain at the artisans shops.
There are two different base for ice-creams, one is the cream and sugar and the other is called mantecado which is the same but with egg yolks. (Yes, no fraking vanilla) and from that they did all of the other flavors.
Now all ice-cream is low fat higher-sugar kind and you cannot taste the milk any more.
Adam should change his username to Passive aggressive potted plant seller
On a hot summer's day DQ soft serve is great. When I'm making a desert treat at home I want a high-fat ice cream.
The legal definitions come down to needing a frame work in which to deal with food fraud. Some producers if allowed would try to pass off adultered products as the real deal. It's for protecting the industry as a whole. Ice Cream and Ice Milk are spelled out in Canada for the reason you demonstrated. If you want an interesting story about government food regulations. Look up the story of why Toronto calls patties, Jamacian Patties.
Without such regulation, it’ll be a race to the bottom, in terms of using as little as the expensive ingredients as possible.
Where can we find the Toronto story? Google searches only suggest patty restaurants up there
@@ninjalectualx It's called Patty vs Patty on CBC. it's a short doc.
I always thing of Upton Sinclair’s “The Jungle.” Rats in the sausage 🤮
@@peterknutsen3070 You're seriously going to pretend that there are no products using cheap ingredients?
Meanwhile, Frozen Custard from Culver's would like a word....
Chocolatey chips are NOT chocolate chips
here chips are both crisps and fries.
Chocolate, chocolate USA, and chocolate CoNtExT are called chocolate.
we lazy and rely on context, confusion be damned
I love how Adam is a gastrorealist. He’ll prefer something made fresh but he won’t hate something because it’s “processed”
I want Adam to do science on the Neo Plants now. I wanted to believe plants clean the indoor air, but then I thought sceptics were saying that claims were exagerated.
I tried using milk kefir, maple syrup and cherries. It kind of worked. 3 hours of manual stirring off and on created the somewhat ice cream texture, which was nice. Shame it formed into ice all over again when I left it in the freezer. I'll keep trying.
My favorite version of this is "wings" vs "wyngz".
Would love a more in depth video about that quote "cooking is terrible for indoor air quality"
I'm pretty sure the reason why we have legal definitions for ice cream is so they can no longer put (as much) plaster in the iced cream dessert.
What is going on with Adam'a hair in this video
He's got Egon vibes going on.
Thanks for this.
I've been making fruit Sherbets(bats? berts?) mostly because you don't need to cook a custard, but also because the low fat content doesn't dilute or obscure fruity/spice-y flavours.
I thought that was YOU in the thumbnail XD
"But, isn't all food unhealthy? I've been eating lasagna and muffins everyday of my life for 40 years, and I feel terrible"
As a veteran ice cream maker at home I will always say yes to any decent "frozen dessert" when I don't feel like making a mess in the kitchen.
1:00🍦 Oh Dairy, I Scream when he almost turned that laptop into a Mac-Broke!
I was worried for the table...
I really appreciate the evolution of your postings.
I had been getting more and more concerned about your mounting tension a few months (? lost in covid calendar) ago. Your break away vid was a brave statement that struck home. It changed the way I engage with social media.
I look forward to being on the ride with you.
the most transcendent ad transition you've done so far
Love your videos! Thank you so much for teaching me so much over the years!
Love your content! Happy 4th of July
"Air feels fresher - 87% of customers say they feel the difference after setting it up." is a great phrase because you know that under any other circumstance Adam would be keen to point out the placebo effect, but technically there's nothing placebo about 'air feeling fresher' because even if it isn't actually fresher the claim is about the feeling.
I instantaneously fell in love with Adam ranting about “the guy who has never actually been in charge of anything”
Fearmongering "label" pedants really grind my gears... There's so much already going wrong in our current every day lives, and then we have Engagement Baiting Joey over here throwing even more red herrings to dilute discourse. I legit feel bad for my older aunts and uncles to whom the world must seem fraught with pitfalls around every corner, while at the same time missing the actual things they should have grievances on as far as impact to their quality of life is concerned.
Absolutely right
The entire world of dietary culture is basically just fearmongering and bandwagoning for influence. Remember how often they flip flop on basic foods? Are avocados healthy or unhealthy now? How about eggs? Seems like every few months we get some other "study" that flips the script yet again, taking health foods and making them bad and taking bad foods and calling them healthy. And every single article put out on the topic is there to drive *engagement,* not actual healthy decision making.
Pro tip; *there is no such thing as individually healthy or unhealthy foods.* There are only healthy and unhealthy *diets.* If you eat enough micro and macro nutrients in proper proportions, and do not consume too many raw calories, *you have a healthy diet no matter what you are eating.* I do not care if you are getting there by eating fast food and nutrient supplements, a healthy ratio is a healthy ratio.
Yes, it can be *harder* to get a healthy balance when you consume certain types of food as your staple, but that does not make the food itself unhealthy, just how your are consuming it. Having an unhealthy diet and trying to offset that by eating "health foods" can actually make the situation worse, as a calorie imbalance (surplus) is the number one driver of unhealthy diets in the western world today, even above nutrient deficiencies. The simple choice here is to *eat less,* not eat more (just "healthier").
But no one ever got the clicks by saying "lower your calorie intake for a healthier diet." People get clicks by saying "eat this magic health food to magically improve your over-all diet! It really works!"
but adam, that isnt a rock, it is a crystal
I worked at a DQ in the early 1970s as a high school senior. I was not high enough in the chain to mix the DQ product, just put it in items, and I always wondered how it was done.
We made Dilly Bars on premises by pumping a blob of vanilla onto a flexible lid, putting a stick in it, and popping it into the super cold freezer for a while. Then we'd peel them off the lids, stick them in dip chocolate, and put them in a little paper wrapper when the chocolate got hard and pop them back in the freezer. Likewise, we made buster bars in paper cups, alternating the vanilla, hot fudge, and peanuts, stick, freeze, warm the cup to remove the bar and dip it.
Our DQ didn't do any grilling--just the desserts. There was no seating, just an area inside, in front of the counter, with safety glass separating us from the customers and openings to pass things through. We didn't have a drive up window, until after a car ran into the store, and when it was repaired we added one. The car hit the side of the store, right where we kept the dipping heater, pushing the concrete block counter through the opposite side wall. All the glass crumbled, and the can of dip chocolate hit me, spilling the chocolate all down my leg. It wasn't hot enough to burn, being mostly melted wax, but the metal can was half full and heavy, so I had to get my ankle x-rayed. I smelled absolutely wonderful until my parents took me home afterward and I showered. About a week later, we reopened. A couple of months later, I got fired for refusing to work a shift all by myself.
Thank you for showing us how to make our own soft serve ICE CREAM!
I thought this was going to be the difference between "getting ice cream" and "getting an ice cream"
in Australia, we have 7 classifications, 4 could be considered ice cream in different places around the world, maybe 5 if you include yoghurt
According to the Food Standards Code, the main classifications include:
Ice Cream: Must contain at least 10% milk fat and 20% total milk solids.
Ice Confection: A broader category that includes products like water ice, sorbet, and frozen yogurt, which do not meet the milk fat and solids criteria for ice cream.
Soft Serve: A type of ice cream that is softer and served at a higher temperature than regular ice cream.
Gelato: Typically contains less fat than ice cream and is churned at a slower rate, resulting in a denser texture.
Frozen Yogurt: Made with yogurt and sometimes other dairy or non-dairy products, often lower in fat than ice cream.
Sherbet: Contains fruit purée and a small amount of dairy, making it lighter than ice cream but creamier than sorbet.
Sorbet: Made from fruit purée and sugar, without any dairy
the ice confection label has been forced upon supermarket chains who have a watered down ice cream (can tell, it gets water crystals in your freezer) in last year or so (maybe longer)
Excellent descriptions!
I've never heard of that kind of sherbet. I always thought it was basically powdered sugar and an acid.
@@lihchong2267 yeah you rarely see it these days, I don't recall seeing it since 90s, but it's basically same vibe, only frozen
Interesting that sherbet contains milk, I thought sherbet and sorbet were interchangeable terms, though we don't use the term sherbet at all in the uk, at least not for anything cold. I've heard of sorbet with milk called "sorbetto" in some hip places in the UK.
@@catbat06 yeah a lot of people call them sorbets, there's not a great deal of difference in the appearance from memory. just less like a fruity sweet ice, having a little more fat in it, but still has some crystallisation, I remember it being like a gelato and a sorbet were accidentally combined, in the texture
Adam enters his anarchism ark
We'll get him one day
Not to be confused with his communism catamaran
@@dontgetgrabbed or his postmodern pontoon
"I accept that governments have to exist for the most part" is not a quote from an anarchist. Maybe we read into the video a little differently lol
"And I don't care" the Adam Ragusea story.
I'm honestly glad we have some regulations and definitions of what a certain food is; there aren't the same standards in Mexico and most "ice cream" (and most dairy products for that matter) are really vegetable oil substitutes that taste off at best. You have to look high and low for actual dairy ice cream, cheese, whipping cream, etc.
(Cf. The Jungle by Upton Sinclair)
I'd go further and criticize Protected designations of origin (EX: Champagne must be from Champagne, France) for this even more then wider defintions like what counts as Ice Cream or Chocolate. As you say in the video, defining what counts as "Ice Cream" can still be pretty arbitrary, but at least it's based on some sort of consistent element of the food's components, even if more or less Cacao solids isn't objectively better or worse. But defining things based on specific regions of a country is even more spurious. I'd be interested in seeing studies comparing say 500 Champagne wines actually produced in Champagne, France, vs "Champagne style wines" from other parts of the world: I'd be willing to bet at at least some of the "Fake Champagnes" are chemically closer or taste/smell closer to a "True Champagne", then some of the "True Champagnes" are to each other.
The distinctions and definitions are there essentially to protect consumers and powerful enough corporations from those who would cheat people. Ever buy a product you thought was real only to find out it was a knock off? It's probably less impactful with food than, say, consumer electronics, but with things like food allergies and dietary restrictions due to moral or religious concerns, such distinctions aren't trivial. I for one am glad we have these distinctions. They don't stop you or me calling a sparkling wine champagne, even if it's made in California, or calling an aged cheese Parmesan even if it was made in Wisconsin and not Parma Italy. It's to prevent people from taking advantage of you by claiming they are and selling you said products at the prices authentic articles sell for.
@@Craxin01 You're being very disingenuous. PDO has nothing to do with "food allergies and dietary restrictions." In fact, it's not there to help consumers at all. It's pure industry protectionism.
"It's to prevent people from taking advantage of you by claiming they are and selling you said products at the prices authentic articles sell for."
Except, they can only sell at that high price because of the protectionism. If they actually had to compete, then they would need to lower their price. Labels already have to disclose where the products are made, so there is no confusion among customers about that.
Also, the system is very arbitrary. Brie, Camembert, Gouda and Cheddar do not have PDO status, despite being named after where they were invented. Presumably, they didn't have industries powerful enough to influence the government.
@@aolson1111 Didn’t stop to think consumer protection and corporate protection can have the same key pieces? Ever look into what started the FDA and the USDA? It was cheap practices that adulterated foods to make them more immediately profitable but also tended to make workers unsafe and consumers sick. Now, I’m no cheerleader for big business, we’d all be much better with many more small businesses instead of fewer big businesses. Even so, most modern regulations started when we had more smaller businesses than giant nation-spanning food producers. I’m looking at things from a broader historical perspective than a narrow modern one. The issue today is one of corruption, which is our fault for electing such easily corrupted leadership and not holding them to account coupled with narrow perspectives and low information. Yes, corporations have garnered a lot of power, so we need to show them we hold the real power. Get and stay informed, hold to your values, vote with your wallet to hold corporations accountable, and stay involved in the process. We can return the system to what worked, making regulations more about consumer protection than corporate profits.
This is the sassiest DQ ad I've ever seen.
Adam is so rich now, he doesn’t even cut or comb his hair anymore! Ultimate baller move.
Adam is a perfect representation of my ocd on life and stuff and I love it. Keep being yourself! Love your stuff and this new casual posting style of things you care about we'll always be here for it
drunkenly flopping into bed to see a fresh ragusea on my porch is sofgoood
I think there is an inhetent importance of distinguishing between categoreis of food and for example having a standard of what icecream is.
Doesnt mean products not meeting the threshold are bad products. But they are different products and should have different names.
In the case of icecream it is nice to know that when I go buy it from a store, it is what it claims to be and that im paying for what I intend to buy.
Indeed, I worry about people who actively seek to undermine consumer confidence.
@@mzaite Adam isn't trying to undermine; he's saying that in his opinion and the opinion of others that consider DQ ice cream to be ice cream, the legal definition should not override their intuition of what is and isn't a product. If it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. The legal definitions help to make sure companies don't stray too far from whatever they're claiming their product is, so it is useful. But, as Adam says in his video, where you draw the line is arbitrary. FDA says 10% butterfat; but DQ shows 5% butterfat + other additives that act as stabilizers, flavor/texture enhancers also work to give the ice cream vibe.
@@cameronschyuder9034 The video does undermine it to a certain extent though. While I can understand the sentiment, peoples intuitions about food are often wrong. When I tried sorbet the first time I instinticly thought it was Ice cream, it looks like ice cream, feels like ice cream, tastes like ice cream... it's practically, functionally ice cream. However confusing icecream and sorbet could cause health concerns, it is important that sorbet is not icecream. To me it doesnt matter if i eat sorbet or icecream, or if i eat dq soft serve or icecream, however to some it might matter a lot when it comes to diet (diabetes, allergies etc).
@@CaptainBoban I can tell why people don't want to be around you when you berate people for not using the government approved name for everything.
Profoundly entertaining, Adam. Good work.
I love the fact that the government determines what ice cream is.
I think it's important to pay attention to things labeled like something. The amount of times I have seen coffee creamers with more vegetable oil than milk in it. Some names have protected definitions and it's up to you if the formal requirements of a term are suitable for your standards. A lot of them are not.
EU's restrictions on "Extra Virgin Olive Oil" are very strict and what I consider ideal, while in the US you can get away with cutting it with old olive oil, refined to remove the smell and still sell it as "Extra Virgin Olive Oil". That's why if you care about olive oil quality in US you have guess and take hints like Single vs Multi-Origin.
The first time I looked at the ingredients on "creamer" I immediately switched to oat milk
Oh you mean Coffee Tan-er?
It's there to cover up the fact that american coffee is just sad brown hot water.
@@LimeyLassen So you traded one plant fat for another.
Absolutely, I want the official names and definitions as strict and clear as possible, in normal life I can then call it what I want.
This is not a distinction about what something is, just what you choose to call it. You know, semantics.
In most sane countries the legal definition for what something is called aligns somewhat with what people choose to call things. In most countries some official body generally has some sense of control over their official language and dictate correct spellings of things, this is not a bad or unusual thing.
And American chocolate is generally tasteless and terrible, that is why it's not called it chocolate. It has no flavor because it is cheaper to produce and the market lacks fair competition from real products, not because it is some weird quirk like "oh vi had to put vheat in ze beer and it actually tastes bezzer" or even like how American sodas contain corn syrup because it's cheaper, but Americans now actually seem to genuinely prefer it in blind taste test, it's just worse.
bruh joey wellness got ethered
"That's right Timmy, they put soap in the ice cream"
great video markiplier
Government experts and scientists...ahhh I remember those days😑
Kaylee Ellen did a video debunking the neoplant business model, you don’t need special bacteria or any subscription service to get a “special” air purifying plant. Just get a normal pothos from the garden centre or if air purification is a concern, get an air purifier.
“hey boss, just 2 scoops of ice half and half”
Interesting video to watch amidst the death of Chevron deference. Now we'll be even less confident that those government definitions hold up over time.
There will be no more frozen dessert, or chocolatey beverage, and people craving comfort and simplicity will rejoice over their favorite ice cream made of corn and chocolate milk made of oil.
Yeah, for a sec there I thought this was Adam’s clever way of weaving the overturning of Chevron Deference into the usual topical themes of the channel to illustrate how it’ll change transparency of the foods we consume, going forward.
"There's no reason to not use them"
Microbiome studies would like to have a word.
Please elaborate!
Domain expansion: Adam Regusea reply video.
This is like a wonderful mishmash of all of your skills/styles in a single video. I liked it a lot.
The use of soft serve as an example is only one side of it. There are tons of intentionally misleading "ice cream" products out there. Recently I had a prepackaged ice cream(frozen dessert) cone that looked nearly identical to the good quality ones, but didn't taste very good. So the only way to tell which ones are decent are to look for specific brands or ones labelled as Ice cream.
"What if the government says this isnt a rock?" is one of the silliest strawmen I've ever heard
This is similar to when people say that American bread or at least bread used at Subway restaurants isn't "real" bread because it supposedly has too much sugar and/or was classified as "cake" in Ireland. They are desperate to criticize American products as being inferior for no legitimate reason.
0:55 Well, if it was hank schader, In that case i would accept a government agent telling me that it isnt a rock
Bad video, but at least you were def aware of it at the end
"Do you allow the federal goverment to dictate your definition of reality?"
Well ... for some people, when they dictate the right stuff, like vegan food names, then they absollutly do. But then on other stuff they go bonkers, because how dare xD.
I really love your videos Adam, especially lately! Might be because I was afraid you'd stop uploading a while ago, but I don't think thats the main reason. I think it's just because your recent uploads been so good and maybe more genuine?
Hope you find/found a routine that that give you satisfaction and meaning so you can keep going many more years.
Love from Sweden
What a fantastic video. Thanks as always, Adam