I'm making ice cream.

[Anonymous No.17210142]

[Anonymous No.17210153]

>>17210142
Put burger in

[Anonymous No.17210158]

[Anonymous No.17210159]

Good job paying five to ten dollars extra just for not having to get off your fat ass for your mcdickeys

[Anonymous No.17210163]

Had to water this one down.

[Anonymous No.17210165]

[Anonymous No.17210170]

[Anonymous No.17210176]

2 hour spin. Forgot to take a picture of the tendies.

[Anonymous No.17210179]

This is where I'm at right now. Got the custard base done yesterday.

[Anonymous No.17210184]

>>17210176
>shit crusted nails
op is not a newfag.

[Anonymous No.17210193]

>>17210179
eau de McDonalds

[Anonymous No.17210324]

Burger extract complete. Tastes like cheeseburger syrup. Disturbingly tasty.

[Anonymous No.17210352]

Tendie extract concentrating now.

[Anonymous No.17210356]

>>17210324
What's the texture like?

[Anonymous No.17210379]

>>17210356
It's a slightly viscous syrup. The distilled water smells exactly like a cheeseburger.

[Anonymous No.17210415]

>>17210142
Ive seen things but this disgusting m8, the chicken did not die for this

[Anonymous No.17210489]

>>17210324
Neat! Whatcha gonna do with it? You should add it to bread dough and make cheeseburger bread. Or cheeseburger ice cream

[Anonymous No.17210512]

>>17210489
Cheeseburger ice cream is happening. I wanted to do white chocolate covered fry chunks, and was ready to do the whole chocolate tempering thing, but I got the wrong chocolate. Next time...

>>17210415
This is for science, brother.

[Anonymous No.17210513]

picrel

[Anonymous No.17210541]

OP what the actual fuck

Do you have brain damage?

[Anonymous No.17210550]

Unhinged

[Anonymous No.17210556]

>>17210541
OP is head of Science/Chemistry at Hamburger University. leave him alone

[Anonymous No.17210559]

This is probably the most important science venture this century. Godspeed Burger Anon.

[Anonymous No.17210566]

>>17210556
Is he like the George washington carver of centrifuge retard syrup or some shit?

[Anonymous No.17210576]

Imagine a liquid that tastes like the flavor of 10 nuggies combined with each sip.

[Anonymous No.17210587]

>>17210576
Okay. Now what?

[Anonymous No.17210593]

>that chicken died for this

[Anonymous No.17210613]

>>17210587

Custard + the 100ml of concentrated nuggies. + 1 packet of mcd sweet and sour sauce.

[Anonymous No.17210621]

>>17210142
You need to create the most potent mixture of hamburger to have ever graced humanity.

[Anonymous No.17210658]

>>17210621
The burger syrup is almost that. Gotta understand the limits of how much burger flavor a syrup can actually contain.

[Anonymous No.17210740]

And wala. Nuggies ice cream. Tastes almost exactly how you would think. Sweet, milk, eggs, nuggies, and the sweet and sour adds a little something extra.

Actually pretty good/10

[Anonymous No.17210754]

Truly revolutionary, what's next?

[Anonymous No.17210763]

What exactly do you plan on doing with all this

[Anonymous No.17210788]

>>17210754
Cheeseburger ice cream is next. That picture is oddly unsettling.

>>17210763
Do an enormous amount of tests using different foods to eventually come up with sellable products for my future farmstand. Preferably with stuff I grow on my farm.

[Anonymous No.17210799]

thanks but no thanks weirdo

[Anonymous No.17210803]

>>17210788
Are yuo going to grow cheseburguers?

[Anonymous No.17210827]

>>17210803
No, but I do have a connection for good quality local beef.

[Anonymous No.17210829]

>>17210184
cringe

[Anonymous No.17210836]

>>17210803
>The harvest has been bountiful this year

[Anonymous No.17210842]

Do you still have the cheeseburger syrup leftover? You should put it on another cheeseburger, then run THAT through your equipment, then put it on another burger, run it through AGAIN, then put the resulting syrup on yet another burger and consume it. You could have the world's first triple distilled burger OP, this is history in the making.

[Anonymous No.17210855]

>>17210142
Thx for taking my cheeseburger suggestion OP, ur not a faggit :)

[Anonymous No.17210903]

Cheeseburger ice cream done! Could have used twice the syrup probably, but all the flavors are there behind the sweet custard. Cheese, burger, onions, pickles, ketchup and sweet the sweet bun.

Very strange, but also pretty good. If I bought a pint of cheeseburger flavored ice cream I wouldn't be dissapointed

>>17210842
No, but it was so good I'm probably going to experiment using my own cheeseburgers. I like your thinking regardless.

[Anonymous No.17210905]

op, you're missing a massive idea here.
oreo mcflurry icecream without the shitty chunks of oreo.

[Anonymous No.17210929]

The best threads on /ck/ in a while, good job spinanon

[Anonymous No.17210950]

>>17210903

For the love of God OP, what have you done

[Anonymous No.17210952]

>>17210566
>STOP MOLESTING MY PRECIOUS MACCAS REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

[Anonymous No.17210969]

Spinanon, have you considered collecting some more burger Extract and condensing it for some extra potent eau de borger

[Anonymous No.17210983]

>>17210952
I don't give a shit about McDs homie, just trying to figure out what this anon is like.

Like is this all a joke, or is he legit doing the science nobody asked or wanted.

[Anonymous No.17210985]

>>17210969
I think I'm going to see how heavily fried ground beef broth will concentrate in the rotovap vs. just simmering it down.

If you had the desire you could blend cheeseburgers in everclear, throw that in the rotovap and you would get potent cheeseburger alcohol. From what Ive read distilling ethanol carries way more flavor than water, and the water smelled very strongly of cheeseburger.

[Anonymous No.17211006]

>>17210985

>Meat icecream

You sick fuck

[Anonymous No.17211009]

>>17210983
It is all three. I really did make cheeseburger and nuggie flavored ice cream with roughly 10k dollars of scientific equipment.

I've been working non stop on more serious extractions and concentrations, so I thought this would be fun and interesting for all parties involved.

[Anonymous No.17211012]

>>17210983
>Like is this all a joke
Does any of this look like a joke to you son?

[Anonymous No.17211017]

>>17211009
I appreciate this thread

[Anonymous No.17211020]

OP do slice of 'za next

[Anonymous No.17211025]

>>17211009
>>17211012
Apparently I'm in the wrong, and this is a very serious scientific study.

My sincerest apologies, I'm actually really interested in this in a weird fucked up way.

OP, how are you getting it into the syrup? I understand how centrifuges work, but are you using like a propyl glycerol or non-flavored syrup to take on the flavor or how are you forming the liquid?

[Anonymous No.17211042]

>>17211009
I found it all quite amusing anon

[Anonymous No.17211055]

>>17211020
Great idea. Pineapple and ham pizza ice cream. I wonder what that would do to Italians if you tricked them into trying it.

>>17211025
I use the rotovap to distill the water layer off under vacuum at 32C. It just naturally thickens.

[Anonymous No.17211082]

>>17211055
The Natural juices inside of the nightmare slushy makes it's own syrup nothing added?

that's fucking wild.

I wonder what other things will work for it, like what if you put in a apple pie? Or pumpkin pie?

You could make a fantastic desert syrup for ice cream or pastries and shit

[Anonymous No.17211090]

>>17211055
>I wonder what that would do to Italians if you tricked them into trying it.
Most likely turn inside out and explode

[Anonymous No.17211091]

>>17210142
I was right to be concerned when you promised something special.
>cheeseburger syrup
>Tendie extract concentrating now
>>17210576
I refuse to imagine this. 10/10 happy new year you maniac.

[Anonymous No.17211094]

>>17211006
>meat ice cream

[Anonymous No.17211095]

>>17211090
then they could be turned into ice cream

[Anonymous No.17211107]

>>17211082
I did have to add water for the centrifuge and blender to properly work. I spun the blended nuggies with no water for 2 hours and it only pulled off the oil that was in them. I would probably need a much much stronger centrifuge to skip the water.

All the veggies and fruits I have done haven't needed any additional water.

[Anonymous No.17211198]

>>17211095
Here's your next mission OP: pasta nigger flavored ice cream

[Anonymous No.17211237]

>>17210903
Next time you could make a batch with chopped onions and pickles added after, just like chocolate chips.

[Anonymous No.17211369]

One time in high school I had a friend that worked at McDonalds who put a cut up mcchicken into ice cream and made a mcflurry out of it. We all had some, gross as fuck.

[Anonymous No.17211386]

>>17211237
There will be no next batch. It was unpleasant at best working with blended mcdonalds.

In talks with my friend about doing pizza and then adding the pizza water to make the dough of another pizza and the syrup for the sauce.

[Anonymous No.17211399]

>>17210184
faggot

[Anonymous No.17211436]

>>17211386
IIRC the Jelly-Belly guys tried making a pepperoni pizza flavor and said it was awful, they altered the recipe to make a "vomit" flavor.

So good luck with that pizza syrup.

[Anonymous No.17211452]

How about hot pockets?

[Anonymous No.17211521]

What the fuck am I reading

[Anonymous No.17211533]

Could you do a taco bell chalupa next?

[Anonymous No.17211823]

>>17211533
>>17211521
Unfortunately the fast food ice cream is probably going to be a one off thing. It took me 3-4 hours of centrifuge, 1 hour processing, 3ish hours of rotovap and then another hour to finally make the ice cream.

I actually learned quite a bit processing a cheeseburger and nuggies into ice cream. I hadn't tried cooked foods until these two and the results showed me a whole world of possibilities.

>>17211521
Science.

[Anonymous No.17211859]

>>17211452
That's basically the same ingredients as pizza but way less breading.

[Anonymous No.17211866]

>>17211823
Jalapeno ice cream?

[Anonymous No.17211882]

I've been feeling pretty disillusioned with this site as my main board /sci/ has slowly gone down the shitter over the past half decade. This thread made me smile, godspeed anon, you are a true /sci/entist

[Anonymous No.17211905]

>>17210903
>>17210740
yo this is so cool
wonder if it works for meatloaf or spaghetti and meatballs

[Anonymous No.17211933]

>>17210176
>tendies
>>17210576
>nuggies

you know threads like this are the type of content that keeps me from leaving /ck/ and not coming back but i have no respect for you after using frogspeak

[Anonymous No.17211940]

Can I get a pint of lasagna ice cream?

[Anonymous No.17211943]

Inject the McExtract into some hobo's veins and record his reactions. You could develop a drug more addictive (and tastier) than heroin and create a new underground emporium.
Alternatively spray the extract as "oil" in various kinds of foods to see if you can turn them into McFood.

[Anonymous No.17211972]

>>17210142
I audibly said "oh no"
You're a mad scientist and you need to be stopped

[Anonymous No.17212159]

>>17211882
Glad I can help! Id like to think doing cookalongs or other fun/interesting stuff encourages people to do the same.

I was thinking of making an amateur microscopy kind of thread on sci. I never go there, but thought it may be good motivation to do more stacked focus images. Thoughts? Here's a sample of some mold at 200x

>>17211866
A cool technique with the rotovap is to distill the water from blended up super spicy, but flavorful peppers. The water will taste and smell like the pepper, but have no heat. Habanero sorbet could be really cool.

>>17211943
That would be too much power for one man.

The distilled water was basically that. If you combined the cheeseburger and nuggie waters you could ruin all sorts of food with that classic stink of mcdonalds foods.

[Anonymous No.17212360]

Do you have a Krystal or white castle near you? Even steak and shake with the Frisco melt. You should try filet mignon. Or scallops!

[Anonymous No.17212369]

[Anonymous No.17212438]

>>17210142
>>17210903

[Anonymous No.17212513]

I don't understand.... How does that machinery turn a hamburger into a liquid?

[Anonymous No.17212534]

>>17212513
OP first turned it into paste with a blender, then he put the paste into a centrifuge and made it go whirrr for 2 hours until its basic components (corn syrup, tears of the workers who once believed it would be a temporary job, and lard of unknown origin) were fully separated.

[Anonymous No.17212546]

>>17210142
Try this next time.

[Anonymous No.17212558]

>>17212513
The centrifuge allows you to seperate a mixture by the density of each part of that mixture by subjecting it to thousands of times the force of gravity.

For a blended hamburger with water it has 3 main layers. A solid layer at the bottom, a liquid layer in the middle, and a fat layer at the top.

[Anonymous No.17212566]

>>17212546
Could you guys at-least not request 8 different brands of burger in every thread?

[Anonymous No.17213447]

>>17210842
>solera burgoire

[Anonymous No.17213549]

>>17210142
Can you do penis pot pie next?

[Anonymous No.17213738]

>>17213549
*pork
Not sure why it autocorrected there.

[Anonymous No.17213786]

>>17213738
Hey you aren't me!

[Anonymous No.17213791]

>>17213738
projecting your phone is intuitive

[Anonymous No.17213807]

>>17210903
You are a complete disaster OP, and I love you for it.

[Anonymous No.17213973]

>>17210903
this is the most revolting thing Ive ever seen yet strangely fascinating and we are only 2 days in 2022
god bless you OP you magnificent crazy bastard

[Anonymous No.17214007]

>>17210142
>$1000+ centrifuge
i'm a little curious as to how/why this came into your possession, other than for the purpose of cursed ice cream making

[Anonymous No.17214010]

>>17214007
Not OP but he bought a whole bunch of lab equipment at an auction for a fraction of the total value over a week ago

[Anonymous No.17214011]

Based and unhingedpilled

[Anonymous No.17214792]

>>17210929
food squares anon was pretty good

[Anonymous No.17214825]

>>17212534
>tears of the workers who once believed it would be a temporary job

[Anonymous No.17214860]

Well I'm back to doing normal things today. Hoping to get through all the mushrooms I got. Portobello, maitake, chantrelle, and shiitake.

Shout to the anon that suggested the kieselsol and chitosan. Worked incredibly well. Left is grapefruit juice, right is basil. Going to try blanching the parsley I got to see if it doesn't turn brown.

>>17214792
Agreed. That was some good science.

[Anonymous No.17214871]

>>17210983
Why do you have to be such a funless bitchnigger zoomer, nigger?

[Anonymous No.17214958]

>>17211009

thanks for a great start of the year, op.
i assume you wouldn't be making extracts from cheeseburgers for mass production, would you?
meat extract is going to be a tough one. the burger will give you a different taste than fried meat would as it's got seasoning and plant matter added.
you could also try extracting juices from raw meat and cooking that to see what you get.
personally, i'd do chicken for meat extract, you might get the best taste out.
how much would you be charging for the extracts?

[Anonymous No.17215031]

>>17214958
Probably not cheeseburgers, but I plan on doing some tests by frying ground beef really well and making a conventional broth and simmering it down to a similar volume to my centrifuge/rotovap process. To see if the difference is worth the extra time.

The real beauty of this process is that you can take delicate flavors and aromas that are normally degraded by heat and concentrate them into really powerful tasting extracts.

Pricing is a tricky one. I've been getting about 50-75ml of concentrate from 1lb of mushrooms for example. I got my chantrelles at 30/lb. Even cheaper button mushrooms are a bit too expensive at this point. A 200ml bottle would need to be around 20-25 dollars, but that would be something like 10-15+ servings.

I'm hoping that I'll be able to get like 50lbs of mushrooms for wholesale prices, so I can bring the price down a lot, or even grow them myself.

[Anonymous No.17215506]

Good stuff anon. I hope to see more of your experiments in future. Have you tried working with enzymes to help with your extractions/purifications? Also I would be curious to know if you've tried to use the water fraction from your rotavap? Does the water contain any fragrance? Did you plan on using it to make alcohol or a soft drink?

[Anonymous No.17215516]

OP, the Japanese have made tuna mayo ice cream before. Go even further beyond!

[Anonymous No.17215628]

>>17210903
fuck you op

[heartsonfire !!fPX2cAyysZV No.17215700]

Amazing.

[Anonymous No.17215760]

>>17215506
I've been using a special pectin enzyme called pectinex and it works wonders on high pectin fruits. Without pectinex my centrifuged strawberries were quite cloudy even after filtration. A few drops of pectinex and a few hours perfectly clear strawberry juice.

I'd be very interested to get my hands on some chitinase to see how it increases mushroom juice yields/clarity, but it's too expensive.

The water fractions all carry over pretty good aromas, and medium to mild flavors. I'd like to figure out a way to concentrate the water fraction and add it back to the syrup, but it's going to be a tricky one I think. I saw a video where these bartenders were using the water fraction to make ice cubes for a cocktail. Pretty cool idea.

[Anonymous No.17216392]

>>17215516
DOLPHIN ICE CREAM

[Anonymous No.17216398]

>>17215760
Just evaporate it with a skillet.

[Anonymous No.17216487]

>>17216398
The compounds in the water are either too volatile or will degrade with heat. I may try distilling the water either very very gently or very aggresively and take just the first 10ml of liquid that comes over. I think the aroma compounds are forming an azeotrope with the water, so there may be no hope except for some sort of chemistry wizardry.

>>17216392
Whale and dolphin ice cream.

[Anonymous No.17216625]

>>17210324
make a soda with it

[Anonymous No.17216634]

>>17215700
Now there's a name I haven't seen in a while
>dubs

[Anonymous No.17216694]

>>17210903

[Anonymous No.17217232]

>>17210740
nice, I wish I could try
gib

[Anonymous No.17217781]

incredible thread

[Anonymous No.17217870]

OP most likely watched that Big Mac rolled ice cream webm too many times

[Anonymous No.17219168]

>>17210142
>>17210158
>>17210176
>>17210179
>>17210324
Are you a chemist? I've only seen those 50 mL Falcon tubes in labs. Also your rotovap seems like overkill for the task, how much fucking solvent did you need for the extraction?

Speaking of, what was the solvent? And how the fuck did you get that much?

[Anonymous No.17219183]

>>17219168
Read the thread idiot

[Anonymous No.17219187]

>>17210142
From the thumbnail I thought it was a washing machine.

[Anonymous No.17219214]

>>17210903
Very cool, thanks for the interesting thread.

[Anonymous No.17219835]

Back at it. Going to concentrate my basil juice and take 40ml fractions of the distilled water to see which fraction smells the best.

>>17219168
No. Roughly 250ml. Water. From my sink or what was in the food beforehand.

>>17219187
The centrifuge is as big as a washing machine.

>>17217870
>>17212546
That shit looks disgusting. Caveman burger ice cream vs. Dystopic future burger ice cream.

[Anonymous No.17219856]

>>17214007
Also not OP but a lot of public institutions auction off shit for cheap. Look at your local public uni for surplus store/auctions and you can get weird lab equipment cheap

[Anonymous No.17219926]

>>17210903
Could you reduce the sugar in the custard to make fully savoury ice creams? I can imagine something like steak tartare with a scoop of tartare-seasoning flavoured ice cream being very good.

[Anonymous No.17219955]

>>17211055
>I wonder what that would do to Italians if you tricked them into trying it.
I assume its like getting a faerie to say their name backwards and it turns them into your servants and they give you magic gold.

[Anonymous No.17220047]

>OP shitposts at work using lab equipment and they're gonna wonder later why everything is contaminated

[Anonymous No.17220053]

>>17219926
I really like that idea. You could definitely make a savory custard ice cream. Might try something like this.

>>17220047
That would make this thread even funnier, alas all this stuff is indeed mine.

[Anonymous No.17220063]

>>17210903
this board is greatness

[Anonymous No.17220120]

>>17219835
Okay, everyone. Made a big discovery by taking 20ml fractions of the distilled basil water. Turns out all the aroma comes through in the first 50-75ml of water. This is exactly what I was hoping for.

For reference the left and middle were the first 40ml of water that came through. They smell very strongly of basil. The one on the right doesn't really smell of anything.

Going to keep taking fractions because other stuff may come over. Who knows?

[Anonymous No.17220156]

>>17220120
have you done beer yet? apart from mildly overpriced 90%+ booze you should get the actual taste which ought to go well over onions and meat without any dilution. i recon a pilsner essence ought to be plenty useful.
probably requires cool evaporation till its worth spinning, but you had some shit for that iirc.

[Anonymous No.17220181]

>>17220156
Distilling beer is unfortunately illegal. I've had a couple different commercial bottles of "whisky" made from beer. One was made with racer 5 ipa and the other was a heavy german wheat beer. Both were very nice and carried over quite a bit of that beer flavor.

Malt syrup would probably come out great because it wouldn't be exposed to all that much heat through the process.

[Anonymous No.17220236]

>>17220181
>Distilling beer is unfortunately illegal
ye sure? its the same in germanistan, but law allows for small batches <1l or so of source materials.

[Anonymous No.17220240]

>>17210324
Sell cheeseburger syrup.

That’s a lot of money to make.

[Anonymous No.17220301]

>>17220236
It's absolutely federally illegal in the united states and purely hypothetically I'd speculate that pretty much any presence of hops would totally ruin a spirit and give it a bitter soapy thing.

[Anonymous No.17220306]

>>17220156
>i recon a pilsner essence ought to be plenty useful.
You observe and gather intelligence on a pilsner essence? That doesn't sound very useful.

[Anonymous No.17220339]

>>17220306
>That doesn't sound very useful.
anon, you do know we are in a thread about spinning mcdolnads in an industrial grade centrifuge..

>>17220301
oh, thats a damn shame.

[Anonymous No.17220504]

>>17220339
There are ways to get hop flavors into a spirit but straight up distilling beer would probably be a poor idea. I haven't really hypothesized about making essential oils or extracts, but in terms of my hypothesizing about beverages I think you'd see very very unexpected results, using ethanol, and although you get segmentation it's not really one part at a time and much more so clumped based on how volatile the aromatic compound is, so there might be both a really nice deep grainy sweetness and wet dog coming across at the same time.

[Anonymous No.17220710]

>>17210176
Is this your blood?

[Anonymous No.17220724]

>>17210903

[Anonymous No.17220757]

>>17210142
>going out is overrated

>stay inside and coonsoom the netflix and the burger

[Anonymous No.17220864]

deens ice cream

[Anonymous No.17220979]

Reduced 1lb of shiitake mushrooms into roughly 30ml of liquid. So strong a small sip actually burns/ is spicy. Crazy. Also saved roughly 10, 20ml fractions and the aroma slowly tapers off completely leaving around 100ml.

Here's all the fractions I collected. There's something so satisfying about this.

>>17220757
Dude...

>>17220864
If you did a very high quality scallops ice cream or the correct type of fresh oysters I bet it could actually be super delicious because they're naturally so sweet tasting. Deenz would be funny, but I don't think sweet deenz would be all that nice.

[Anonymous No.17220991]

>>17220979
>shiitake mushrooms
I need that in my mouth right now

[Anonymous No.17221009]

>>17220979
>Reduced 1lb of shiitake mushrooms into roughly 30ml of liquid
Do this with psilocybin mushrooms and make ice cream

[Anonymous No.17221057]

>>17211006
rename your image to "pasta la vista"

[Anonymous No.17221429]

absolutely horrendous of you OP

[Anonymous No.17222633]

My first and final bump for this thread.

>>17221009
I couldn't even imagine how potent this would be.

1/8th is good dose of cubes.
8 doses per oz. X 16.
128 good doses in 30ml.
128/30 = 4.3 doses per ml.
1 drop is .05ml.
So 4 drops of the liquid would be the equivalent of taking an eigth of shrooms. Dang.

>>17221429
The stench of fried mcdonalds still lingers in my shop for some reason. You just have the images and your imagination to deal with.

[Anonymous No.17222838]

>>17222633
>So 4 drops of the liquid would be the equivalent of taking an eigth of shrooms. Dang
imagine how profitable it'd be

[Anonymous No.17222870]

>>17210740
>wala

[Anonymous No.17222931]

>>17211882
You might like /diy/

[Anonymous No.17222943]

>>17211882
/gay/

[Anonymous No.17222999]

Legendary thread, well done Anon

[Anonymous No.17223038]

>>17210903
I puked

[Anonymous No.17223646]

>>17221057
>not "Pasta la bye bye"

[Anonymous No.17223698]

Don't even know what I have seen

[Anonymous No.17223712]

>>17223698
youve borne witness to the fabled thread that isnt shit. cherish the memory.

[Anonymous No.17223731]

>>17210836
kek

[Anonymous No.17223839]

>>17214860
>Shout to the anon that suggested the kieselsol and chitosan

glad it turned out, i was a little worried that the dosage would be tough for you. for winemaking its like 30ml to 5 gallons, and your volumes are far smaller.

did it clarify naturally or did you still have to spin it?

[Anonymous No.17224182]

>>17223839
If I had a week to allow it to settle it would naturally, but all or most of the cloudiness solidifies enough where a 10-20 minute spin makes seperating really easy.

Pic is roughly 16 hours after adding the chitosan.

[Anonymous No.17224187]

>this thread

[Anonymous No.17224253]

Im never eating fast food again…

[Anonymous No.17224297]

>>17211055
>I wonder what that would do to Italians if you tricked them into trying it.
They would probably melt into blood and starch

[Anonymous No.17224309]

>>17210903

[Anonymous No.17224450]

This is truly incredible. A man beyond science. Godspeed creamburger anon.

[Anonymous No.17224454]

>>17210179
>>17224182
You’re not fooling me, that’s your cum jar

[Anonymous No.17224544]

>>17220979
>I don't think sweet deenz would be all that nice.
Fry some deenz in butter and brown sugar, you will be surprised

[Anonymous No.17224643]

>>17223038
I peed

[Anonymous No.17224671]

>>17224643
Was it from excitement or fear?

[Anonymous No.17224715]

>>17224671
i bet it was due to sheer awe, akin to looking in the face of god.

[Anonymous No.17224721]

>>17210142
This was cool, but now you have to make a filet-o-fish ice cream mixed with tempura crunchy bits and a tartar sauce caramel

[Anonymous No.17224956]

>>17224721
I dont think he has to do that, actually.

[Anonymous No.17224985]

>>17224671
>>17224715
I like warm pants

[Anonymous No.17225017]

Posting in an epic thread

[Anonymous No.17225032]

>>17210903
Late to the party but godspeed

[Anonymous No.17225063]

>>17210903
put me in the fuckn screencap

[Anonymous No.17225095]

High effort, op. Keep up the great work. Use us as a blog, like in the old days. Finally, some good oc.

[Anonymous No.17225406]

>>17210142
Based do-er of things. Is this your equipment or did someone leave you unattended?

[Anonymous No.17225578]

Got maitake and portobello concentrated down today.

Goddamn does the portobello extract taste good. Imagine an aged balsamic kind of concentration of flavors, no acidity or sweetness, but instead it tastes like intensely meaty mushrooms.

>>17225406
Split the bill with a friend, but it is ours to do whatever we want with.

>>17225095
Ty. Looking forward to the unironic, "nice blogpost" hah

>>17224721
The next one is going to probably be a pizza made with pizza extract in the dough and sauce. Waiting for my friend to do that cause he makes the best pizza dough. 72 hour proof sourdough.

[Anonymous No.17225580]

>>17225578
Here's the maitake extract. Less meaty than portobello. It has a very interesting acidity to it.

[Anonymous No.17225628]

>>17210903
the fuck

[Anonymous No.17225629]

>he's still going

[Anonymous No.17225633]

>>17225578
That's fantastic! I had free access to labs for a long time and once you get to a certain point nobody cares what you do on the weekend as long as you don't break anything. Still not as good as having your own stuff, though.

[Anonymous No.17226313]

It's rare to see such a good thread on /ck/. Thanks for your weird efforts OP

[Anonymous No.17226598]

>>17225580
>closeup of dirty goblin fingers
good night op

[Anonymous No.17226988]

>>17225580
have you thought about freeze-distillation for heat-sensitive volatiles? Its getting pretty cold outside.

[Anonymous No.17227021]

>>17210788
How the fuck do you grow McDonald's?

[Anonymous No.17227049]

>>17227021
the american way.

[Anonymous No.17227076]

>>17210903
What The Fuck

[Anonymous No.17227097]

>>17210142
If someone caps this post the cap ITT

[Anonymous No.17227108]

[Anonymous No.17227126]

So I got 30lbs of grassfed beef fat that I spent 5 hours rendering today. How does this relate to anything? I'm going to make soap using my fireplace ash and the lavender essential oil I made with all my science machines. Artisanal!

Also if you know a local cattle rancher unrendered beef fat is so cheap and it's super easy to render it. Probably going to pay around $1 - 1.50/pound.

>>17226988
I'm in central cali(rural) so it only gets mid to upper twenties at night. The rotovap actually allows me to preserve pretty much all of the volatiles. Check: >>17220120, >>17220979

The plan is to account for adding back the first 20-50ml that contain the volatiles by reducing the extract past where I want it. So if I wanted 50ml of extract I would do save the first 30ml of distilled water and add to 20ml of extract.

The first water fractions have a ton of aroma and some of the delicate flavors. It was an obvious in hindsight, but huge discovery.

>>17225633
Oh yeah. I realized how rare the opportunity was to get all this stuff for so cheap. Gotta seize that opportunity and make epic threads on a mongolian basketweaving forum.. and maybe make some money with the stuff.

>>17227076
>>17227021
Science, baby.

[Anonymous No.17227297]

>>17227097
Cap me too

[Anonymous No.17227463]

>>17227126
yes... keep going

[Anonymous No.17227473]

>>17210142
Hurray, another unoriginal reddit-tier picture thread.

[Anonymous No.17227493]

>>17222633
The problem is that psilocybin and psilocin don't like to exist and are easily destroyed by heat or the presence of oxygen.

[Anonymous No.17227499]

>>17225578
>Split the bill with a friend
I thought your dad bought it for you?

[Anonymous No.17227531]

>>17210903
MEIN GOTT

[Anonymous No.17227534]

>>17227493
>oxygen
Actually, OP, this is a really good point. Does your setup allow you to do a full gas flush? You can buy bottled argon and use it to flush your system. Nitrogen is cheaper, but for your sort of setup I suspect argon being heavier than air will make it easier to use and contain. That will probably allow you to even further reduce damage to the volatiles you're pulling.

[Anonymous No.17227537]

Be edgy, draw your own blood and make blood ice cream.

[Anonymous No.17227556]

Have you ever considered turning deenz into ice cream?

[Anonymous No.17228157]

>>17227126

kiseolsol anon here

you need to mix other oils into the beef fat if the soap is going to be any good. iirc, animal fats dont create a lather, you need to add things like jojoba oil.

and your fireplace ash isn't nearly caustic enough to make a solid soap. it might get gloopy, but won't fully harden without full strength lye

[Anonymous No.17228166]

>>17228157

Yeah, the soap wont lather very well.

use this to make a recipe: http://soapcalc.net/calc/soapcalcWP.asp

[Anonymous No.17228660]

>>17228166
Of course there is a calculator that automatically describes the various characteristics of a hypothetical soap online.

[Anonymous No.17229284]

>>17227534
Gas purging would be a massive pain in the ass and I already have to use a blender on whatever I'm concentrating. Combining the strongest smelling water fraction with the concentrate is going to be plenty I think.

>>17227534
Forgot to mention I was going to make laundry soap in specific, so no need for lather. I might mix in coconut oil, but I want to see how it goes using local ingredients only at first.

The firewood ash is mostly an experiment at this point and I fully expect to end up using pure sodium hydroxide. My fireplace is really small, so I don't produce a huge amount of ash anyways. I burn like half a cord a year for winter.

I've heard adding salt to the soap hardens it, so I'll probably try that out.

>>17228166
Soapcalc is an awesome website. Almost gamifies soap making. I developed a really nice shower soap that I'll make a big batch of when I need it.

[Anonymous No.17229571]

>>17210903
I want to try it

[Anonymous No.17229643]

>>17210903
The freedom is almost too strong USA - 237 World - 0

[Anonymous No.17229762]

>>17227473
(You)

[Anonymous No.17229771]

>>17227556
Deenz was the first thing OP centrifuged iirc, although he never bothered to rotovap the deenz juice.

[Anonymous No.17230268]

>>17229284

share the recipe, nerd

[Anonymous No.17230367]

>>17229771
Correct. Didn't have the rotovap at that point.

>>17230268
The recipe is expensive, and a little absurd, but really makes a wonderful cold process soap, especially if you use goat milk instead of water. I would say almost medicinal. Needs like 6+ months to really turn into a hard bar, but that's cold process for you. Good enough after a month or two, but the longer the cure the better.

Superfat using black cumin seed oil and add some rosemary EO as a preservative, so it doesn't go bad with the long cure time.

[Anonymous No.17230421]

>>17230367
my amerifat brain instantly saw black cum...what is my life

[Anonymous No.17230448]

>>17214860
That is THC distillate

[Anonymous No.17230466]

>>17227126
What would happen if you were to turn psychedelic mushrooms into your liquid? How many mL would it take to experience a 3.5g dose of psychedelic mushrooms

[Anonymous No.17230488]

>>17230421
How did your American brain process the lines
>lye concentration
>sat : unsat ratio
>nigella sativa
>hardness
>conditioning
>creamy

[Anonymous No.17230598]

>>17230466
Did the math assuming 100% extraction >>17222633

>>17230448
Legal for me to do thc extractions, but Im def not showing any pictures of that lol. It's pretty boring compared to the food concentrates anyway.

[Anonymous No.17230646]

>>17210903
good thread

[Anonymous No.17231201]

>>17210788
>Preferably with stuff I grow on my farm.
So you started with McDonalds?

[Anonymous No.17231207]

epic thread

[Anonymous No.17231759]

>>17230488
Never realized how many puns were in soap making.

[Anonymous No.17232744]

>>17228166
That's fucking cool.

[Anonymous No.17233205]

>>17230598
awww i wanna see

[Anonymous No.17233504]

black people are so silly lol

[Anonymous No.17233665]

>>17210903
I mean, it sounds loads better than fish ice cream. Try fillet-o-fish next time for science? Also, I wonder if you could just use a starch instead of sugar for the syrup for a more savory result, and if adding more salt would screw up the freezing process.

[Anonymous No.17234163]

>>17230598
How would I go about concentrating shrooms? It seems so cool to do
It’s not boring, it’s actually super interesting. What did you go to school for? I want to learn how to do this so bad

[Anonymous No.17234246]

>>17212546
fucking cursed

[Anonymous No.17234340]

Brilliant thread, OP. Keep up the good work.

[Anonymous No.17234470]

Lions mane mushroom. Has a chocolate flavor to it along with a standard white button mushroom. Interesting.

>>17234163
Well the rotovap is essentially for either wastless solvent extraction or a very fancy vacuum distillation rig. If you were to wait for natural evaporation it would take days, where a vacuum distillation would take maybe an hour or two.

Lots of info online on how to do what you're looking for. More knowledgeable than I am as well.

>>17233665
I don't think salt at the levels required would be detrimental, but I really don't know.

[Anonymous No.17234553]

>>17234470
>Lions mane mushroom. Has a chocolate flavor to it along with a standard white button mushroom. Interesting.
Super interesting considering every concentrated form of Lion's Mane I've had during my nootropic phase tasted terrible. Though it was powdered form.

[Anonymous No.17234559]

>>17214792
link?

[Anonymous No.17234598]

>>17210905
Those soggy chunks are my favorite

[Anonymous No.17234615]

Here's chantrelle extract. Very nice. Milder, less earthy, sweeter, and more delicate of a mushroom flavor than all the other mushrooms. Quite nice.

>>17234553
I've had lions mane powder before as well and it definitely is nasty. Maybe because it's a water extraction and made it relatively clear liquid before concentrating it.

[Anonymous No.17234647]

>>17234615
Makes me wonder how hard it would be to sell this to people in the nootropic scene as a product "not for consumption."
Not suggesting you do, but considering how popular it was in the mid 2010s to get compounds only mentioned in journals and "legal" molecular derivatives of certain substances produced in china and shipped over, this seems pretty tame by comparison.

But this seems more fun as a hobby.

[Anonymous No.17234652]

>>17211436
Are you thinking of Bernie Bott's Every Flavor Beans?

[Anonymous No.17234697]

>>17210576
woah...

[Anonymous No.17235119]

Fun fact: Parsley has compounds that can trigger an abortion!

Here is parsley concentrate. Nice color from blanching, but I probably could have reduced it down further. Tastes like a strong juice made from parsley.

>>17234647
I haven't done any research on the solubility of all the good stuff in lion's mane mushrooms. Water may be fairly inefficient compared to a nonpolar solvent. If you could do some active alkaloid testing it may be economically feasible if you grew your own mushrooms.

[Anonymous No.17235360]

>>17210142
OP rediscovers molecular gastronomy.

It was all the rage in the mid 00s. Then all the flavoured foams became normalised for high end cuisine and everyone else forgot about vegetable jus sodium alginate caviars. A damned shame.

[Anonymous No.17235533]

Dinner tonight.

Lamb sweetbreads with pasta. Evoo, lemon, garlic, and a good bit of maitake and chantrelle extract. Very delicious. Sweetbreads are the shit.

[Anonymous No.17235679]

>>17235533
guten appetit. i just showed 1kg of meatballs into the oven, forming them using an ice cream scoop was pure joy compared to washing off my hands after mixing the mince, will finish em in sour cream onion shiitake sauce on the stove. but ill probably sleep on it first.

[Anonymous No.17235744]

>>17235533

this dude eatin' THYMUS

[Anonymous No.17235832]

>>17235744
Taste like chicken with a slight tinge of liver. Fatty, tender, creamy, and very mild tasting.

Look at that marbling! Dare I say, "the wagyu of offals"?

[Anonymous No.17236194]

>>17236162
this was a triumph. gravy of toasted tomato paste, quality beef stock paste, cream cheese, sour cream and cheesy sauce thickener turned out fucking amazing. sleep is truly for the weak.
the fucking ewok is a cunt tho, at 100c it was blasting 160, have to watch this bitch with a laser thermometer to check when the thermostat decides to try turning my food into charcoal.

[Anonymous No.17236563]

>>17235832

Did you eat the hair too?

[Anonymous No.17236872]

>>17210142
Hold the fucking phone, OP. I used to intern for Dave Arnold and I know how fucking expensive that centrifuge and that rotovap are.

[Anonymous No.17236886]

>>17210983
How is this different from what chem YouTubers like NileRed do?

[Anonymous No.17236895]

holy fuck he’s still going

[Anonymous No.17237694]

>>17210903
you shouldn't play god anon

[Anonymous No.17237838]

Toilet Paper Ice Cream when?

[Anonymous No.17237842]

>>17211094
>gastrointestinal parasites from gays rimming each other

[Anonymous No.17238887]

I'd like to remark on a finding when using the mushroom extracts. The intense flavor of the liquids did not transfer as strongly as I thought. My guess is that the aromatics distilled over in the water have a huge impact on percieved flavor. More experiments to come.

>>17236563
Got about 10lbs from a local rancher friend for about 6/lb, so I can't complain. They need a fair bit of cleaning regardless.

>>17237694
The more I do the more I realize this.

>>17236194
Ewok had me confused for a second.

[Anonymous No.17238941]

Bro what the fuck
does the owner of the lab know what youre doing?
i wouldnt touch anything out of a lab centrifuge without a glove let alone eat it

[Anonymous No.17238976]

>>17210903
this is the single most American thing I've ever seen

[Anonymous No.17238988]

>>17210905
>oreo icecream witgout oreos
?

[Anonymous No.17238999]

If you expect to actually sell this shitbit would have to be palatable. Maybe something like bacon flavour would work

[Anonymous No.17239009]

love a spinanon thread me

[Anonymous No.17239092]

>>17238988
oreo is shit

[Anonymous No.17239112]

>>17238999
(You)

[Anonymous No.17240169]

>>17235119
>Fun fact: Parsley has compounds that can trigger an abortion!
you've been reading my essential oils book muthafuckaaa

mix grapefruit juice and parsnip extract. trust me.

[Anonymous No.17240206]

>>17240169
>mix grapefruit juice and parsnip extract. trust me.
Is this nerve gas or

[Anonymous No.17240236]

>>17240206
RIP

[Anonymous No.17240486]

>>17240169
That book is crazy. Do you know if parsnip is better than nutmeg oil or parsley oil?

[Anonymous No.17240562]

>>17212546
What the McFuck?

[Anonymous No.17240689]

>>17215031
this is a level of autism one can't help but admire. thank you anon

[Anonymous No.17240694]

>>17215031
good luck anon I will buy when you're kickst'arter is up

[Anonymous No.17241807]

>>17240486
Parsnip oil is your best source of myristicin, which is non-toxic, and psychoactive when you inhibit the right enzymes. Grapefruit juice contains the enzyme inhibitors.

[Anonymous No.17241844]

>>17240169
>>mix grapefruit juice and parsnip extract.
what does this do

[Anonymous No.17241855]

>>17211094
>>17211006
Hello Rabbi

[Anonymous No.17242010]

>>17241844
makes mustard gas

[Anonymous No.17242721]

bump for spinanon

[Anonymous No.17243112]

>>17211436
when are they gonna release the cum flavor

[Anonymous No.17244361]

I'm booooooooooomping

[Anonymous No.17244898]

spinanon will go down in the books as legendary

[Anonymous No.17245555]

>>17211436
the lawn clippings ones are actually not bad
the dog food one will genuinely ruin your day

[Anonymous No.17245658]

>>17211436
>beanboozled
>it's actually a product
That's rank, who would buy that? I get the fun behind a russian roulette "one of these chocolates is really spicy" type thing, but "this candy tastes like a wet bandage" seems like creepy fetish territory.

[Anonymous No.17245666]

>>17245658
>"this candy tastes like a wet bandage" seems like creepy fetish territory
I don't often say this, but you haven't been here long enough.

[Anonymous No.17245687]

>>17245666
Thanks satan. I'm fine with the idea of people on /ck/ liking that, I'm just surprised that it's a viable commercial product.

[Anonymous No.17245975]

>>17245658
>That's rank, who would buy that?
Children. Or at least, they would ask their parents for it as a gift.
I was first introduced to it when my young cousins went around at a family get-together making the adults try it. They seemed to get a good giggle out of it.

[Anonymous No.17246097]

>>17220181
>Distilling beer is unfortunately illegal.

wat

[Anonymous No.17246103]

>>17210184
Mr sherlock over here

[Anonymous No.17246104]

>>17246097
You can ferment, can't distill

[Anonymous No.17246138]

>>17246104
fuck the law

[Anonymous No.17246141]

>>17246104

but why

[Anonymous No.17246400]

Do you own this lab equipment or are you an undergrad/grad student making this gross shit with your PIs equipment

[Anonymous No.17247054]

rump

[Anonymous No.17247703]

>>17246141
Because if you do it on the down low they can't collect taxes.

[Anonymous No.17249115]

>>17210159
Dont know what shit country you live in (probably america, heh) but mcdonalds delivery doesnt charge for the actual delivery or markup the standard prices where I'm from

[Anonymous No.17249165]

>>17214792
I liked the egg and salt guy

[Anonymous No.17249434]

>>17210176
why the fuck do people slice their fingernails below the skin? that's so unhealthy

[Anonymous No.17249450]

>>17210754
what the fuck did you slice your fingers off?

[Anonymous No.17249707]

>>17224956
no but it would be fun

[Anonymous No.17250119]

>>17210903

[Anonymous No.17250128]

>>17210903
Basado

[Anonymous No.17250185]

This is cool

poasting in a bread

[Anonymous No.17250258]

If OP comes back maybe he can answer this.
How a no degree amateur should go about doing a comprehensible and as objective as possible food degradation and comparison experiment?

I got a potential product that allows food to last much longer and not get acidic or molds (pic related), but I don't know how to go about doing the observation, is there some kind of cage I should buy? I assume I should put 2 thermometers that also show humidity for the two of them.

Not sure also which product to use to make sure results appear fast and it doesn't look manipulated

[Anonymous No.17250564]

>>17250258
I would probably have 2 containers. Treated and untreated. Keep them somewhere that sunlight, temp, humidity is roughly the same between the two samples. Also make sure there is no cross contamination between the two containers.

Take pictures each day to document.

You can look into scientific method and guides on how to write a scientific paper. Should get you started in the right direction.

If initial easier tests show promise you can start looking at how temp, humidity, different types of food etc effect the preservative. Just remember to test only one variable at a time.

[Anonymous No.17250653]

>>17250564
What kind of containers though?

[Anonymous No.17250687]

>>17250653
Identical tupperware containers/lids should be fine to start. Quick wipe down with rubbing alcohol before putting samples in.

[Anonymous No.17250773]

>>17210903
Gatdam OP I want some of your creamy creamy MickyDicky and I want it now. Please say you will find a way to sell this shit online once your shoppe of lovecraftian horrors is up and running

[Anonymous No.17251204]

>>17211436
oh nice, IPA flavored

[Anonymous No.17251218]

>>17250773
I may make an email address for anyone who wants to reply to so I can put you on a list for beta testing. Sending out samples for testing is a decent while off, and also tacks on some additional bs I gotta deal with.

I've come up with some new tests/techniques I gotta do to see if they'll improve the extracts. I made something like 10-15 different extracts over the past 2 weeks. Now my plan is to focus on only one fruit and experiment with making that as good as possible. Probably either strawberries or raspberries just because I love them both.

Tl;dr: No promises, but if things go well I'll have an online shop.

[Anonymous No.17251368]

>>17211091
nice /ETI/ gif

[Anonymous No.17251874]

Good fucking thread

[Anonymous No.17252788]

>>17250687
thought it would be something more complex, thank you.

[Anonymous No.17252795]

>>17245975
This. I remember getting them and find it loads of fun. Me and my brother even made a game out of it and traded beans that we had to eat.

[Anonymous No.17252906]

>>17210159
what if youre drunk and can't drive to one?

[Anonymous No.17252941]

This is the reason why I come here.
OP you are a fucking god

[Anonymous No.17253108]

>>17216634
>>17245658
My family buys a box every Christmas, and at the family party we play jellybean Russian roulette

[Anonymous No.17253163]

>>17210903
Thank you for the content.

[Anonymous No.17253285]

>>17210903
well done you enlightened bastard, 2022 is off to a great start at /ck/

[Anonymous No.17253354]

bump limit reached (finally)

[Anonymous No.17253489]

>>17251218
bless you anon, hopefully things will work out for your man-made horrors shop

[Anonymous No.17253522]

I hope you post more in the future spinanon

[Anonymous No.17253562]

>>17252941
>>17253163
>>17253285
>>17253489

I'll be back in a couple weeks most likely.

Thanks everyone!
Spinanon93 @ gmail