The NYTimes has an article on bartenders using some science tricks. I have a new favorite drink:
For the martini, they blend olive juice, vermouth and gin with xanthan gum and calcium chloride and drop it into a sodium alginate and water solution to form stable olive-shaped blobs. It is served as a lone olive in an empty glass; it reverts to a liquid state when popped into the mouth.
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...it's applied research. As far as I can tell, the McCain campaign is referring to a study of olive fruit flies which are an agricultural pest.
This isn't the first time I've mentioned Parasitic Wasps. They're a rude sort of parasite, laying their eggs inside unwitting hosts to grow up and eat them from the inside out.
It’s no secret that I’m a big fan of John Oliver. When my aging body allows me to stay awake late enough on Sunday nights and there’s a new episode on, I’ll almost always be watching.
Back in the 1990s, Khristian Oliver (that's an interesting name) was robbing a man's home. That man had a rifle to defend his home from robbers, but Khristian took the rifle from him, shot him in the face, and then used the rifle to beat him to death.
Excellent article, except for the comment about liquid nitrogen and scotch at the end--potable scotch should be drunk at room temperature. I've had minibar's mojito and passionfruit whiskey sour, both are lots of fun. The technique with the calcium chloride creates a gelatin-like film around a liquid core. The blob pops in your mouth as soon as you slurp it up, and the flavor washes over your mouth all at once, unlike a normal sip or bite. Hopefully the trend won't get abused.