The video above is not camera magic – I actually poured a bottle of water into a room-temperature glass and watched it instantly turn into ice.  I stumbled upon this phenomenon when I was experimenting with the optimal temperature at which to serve Pabst Blue Ribbon beer.  Long ago, I modified the freezer in my basement to maintain precise temperature control using a PID controller.  Over the past few weeks, I’ve been sampling cans of PBR at different temperatures.  Incidentally, I have concluded that PBR is best served right around –8.5C.  At that temperature, the beer is still liquid, but has a small amount of ice crystal formation (which is just delightful).  I just happened to have some small bottles of Arrowhead water in the freezer and I noticed that a few of the bottles remained liquid while others were already frozen solid.  I wondered if these bottles might be supercooled: chilled beyond their freezing point but not yet frozen because the ice didn’t have a nucleation point from which to form.  Turns out, they were.

And I have video proof.

From now on, this is what I want when I order “ice water” at a bar.

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5 hour energy hypermelon

This may be the most dangerous food I’ve ever created. I came up with the idea near the end of a very long day of work, when delirium had set in and all of my ideas were at their most absurd. But, in the morning, the idea still lingered with me, so, despite my sense of impending moral conflict, I present Hypermelon.

Hypermelon is melon that has been vacuum infused with an energy drink. Strong vacuum pressure causes the cellular structure of the melon to change, and when atmospheric pressure is returned, the melon sucks up a proportionally large amount of any surrounding liquid. In these experiments, I infused watermelon with 5 Hour Energy and Sugar-Free Redbull. It’s pretty easy to extend the recipe to Rockstar Energy Drinks or other high-caffeine beverages. The watermelon helps to mask the semimedicinal flavor of the energy drink, making consumption of those beverages even more dangerous.

redbull energy hypermelon

Here’s a short video showing the vacuum infusion process. As you can see, the watermelon sucks up quite a bit of liquid. In fact, it only takes 200g of watermelon to absorb an entire 5 Hour Energy.

Watermelon being vacuum compressed in a pool of Redbull

I encourage you to exercise caution when making hypermelon. This shit is no joke.

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Last summer, I had the unbelievable privilege of participating in a documentary produced by Sahale Snacks founders Edmond Sanctis and Josh Schroeter, called Explore Taste Adventures.  The idea behind this project was to create a three-star meal using foods that are foraged, found, cooked and served using only what was naturally available in our immediate surroundings. 

We set up camp in the San Juan Islands with our fearless crew: Josh and Edmond, the explorers; Eric Rivera, the chef; Jennifer Adler, the nutritionist and seaweed expert; Langdon Cook, the forager; and me, the food geek.  We faced incredible challenges in the pursuit of this unorthodox meal, but the final results were amazing.  Unfortunately, I wasn’t around to witness the team’s triumph…

On the first day of our arrival on Whidbey island, the entire crew went out for dinner to kick off our adventure.  There were red tide conditions in certain locations around Puget Sound, but the restaurant at which we ate sourced their shellfish from red tide-safe waters.  I, along with everyone else, enjoyed a beautiful spread of seafood, including oysters.  Dun dun duuuuuuuuun….

The next day, I felt like a champion – I spent most of the day on the beach, assembling a smoker out of driftwood and aluminum foil.  Around midday, a rainstorm rolled in and we banded together to build a rainproof fort to protect the fire and the food.  By dinnertime, we were exhausted, but still feeling the adrenaline-powered victory of overcoming the elements.  In the evening, we gathered around the fire to sip a little whiskey and look up at the stars.  And then it hit.  Out of nowhere, I started to feel nauseated.  Urgently nauseated.  I, “gave my bounty back to the sea” a few times, but I still didn’t feel any better.  Within a few minutes, I was on the ground, incapacitated.  I crawled into a driftwood lean-to, seeking shelter for my heaving, not thinking that it might make me difficult to find.

After a few minutes had passed, Eric noticed my absence and went searching.  When he finally discovered me, curled into a ball and barely making sense, he knew something was seriously wrong.  This wasn’t normal food poisoning.  This was something else.

Eric alerted the team and everyone immediately sprung into emergency mode, getting me off the beach and calling an ambulance.  I don’t have a great recollection of of the next hour or so, but I do vividly remember everyone on the team going to incredible lengths to make sure I was OK.  They were worried – probably more worried than I was – but their actions likely saved my life.  When the ambulance arrived, I had started to regain lucidity, but my abdominal pain and nausea weren’t subsiding.  They phoned the emergency room at Anacortes, the nearest hospital, to which there was no land bridge.  They called in a helicopter, loaded me in, and airlifted me to the ER.  It was badass.

My incredible wife made the 2-hour drive to meet me in the middle of the night, after working a nearly 24-hour straight shift at another hospital in Seattle.  After several hours, a few IV bags, and a healthy dose of narcotics, my condition stabilized and they discharged me.  Rachel drove me home.  It was 5 AM.  To this day, I have no idea how she stayed awake for the drive there and back.

DSC_8687
A very healthy, delicious Blue Pool oyster (from a recent photo shoot I did for the Hama Hama Oyster Company)

It turned out that source of my illness was Vibrio parahaemolyticus – a bacteria found in oysters under certain, rare conditions.  I had drawn the short straw – one of the oysters at our kickoff dinner must have been infected, and I was unlucky enough to pick it.  Getting this sick sucked, but not as much as knowing that I was going to miss the dinner for which we had been foraging, fishing, building and cooking for the previous two days.  I had planned on being Eric’s sous chef, and I knew that his menu was extensive.  I wanted to be there to help, but also to witness the meal become a reality.  I wanted to celebrate the culmination of the adventure and high-five the team and sleep well that night, knowing what we’d accomplished.  I’ll always regret the fact that I missed the end of the trip, but it just wasn’t meant to be.

So, by this point you may be thinking that I have a vendetta against oysters, or that I’ll never eat an oyster again, or that I stand on the beach and curse the waves.  You’d be wrong.  After my hospitalization, I underwent extensive allergy testing to ensure that I didn’t have a shellfish (or any other food allergy).  All of the tests came back negative, and three days later, I was sitting at the counter at The Walrus and the Carpenter slurping Samish Sweets, Hama Hamas and Kusshis.  In the words of of Ghandi, hate the sin, love the sinner (I’m deep, you know).  I’ve probably eaten a hundred oysters since and, to this day, they’re still one of my favorite foods. 

I do hope you take 20 minutes to watch the 5-part documentary at the top of this post.  Even though my role was small, I’m so incredibly proud of this project. What Edmond, Josh, Eric, Langdon, and Jennifer pulled off is inspiring, and it speaks volumes of the philosophy and integrity of Sahale Snacks that they would produce this film.  Now stop reading and start watching.

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