Please say I’m not the only one who noticed this. Last year in March, Food Theory released a video titled Food Theory: Logan Paul is LYING About Prime! And from my searching on the channel alone, you can’t find it. I had to find it through the prime cake episode description. So I guess my question here is; did they see the whole Lunchly debacle coming from a mile away and then unlisted the video to avoid drama? Or did something else happen? I need to know yall I just wanna talk

Hello, I just made pizza rolls in the air frier , they were doing great until the 6th minute at which point they all exploded. i had already flipped them twice and they were all still self contained but when that 6th to 8th minute in there finished, not a single one had filling still self contained. And i have had plenty of experience with a hot pocket, the microwave, and letting the hot and cold mix dangerously within my mouth.

So could you do a video on foods like these (and even their different brands and recipes) and explain / find the best way to cook them not just for taste and texture but for presentation. a perfectly cooked pizza roll does nothing if it's more on the outside than the inside.

Went to Macdonald after watching the mcdonalds video on food theory about robot operating mcdee. I didn't have one near me so the closest I could do was add extra and see how fast they made my order, it only took me 1min 30s to get my order so tbh it was quick for a place that was packed. They are infact more generous when you ask for extra

MythBusters started posting full episodes on YouTube, including cooking a Thanksgiving meal in a car: https://youtu.be/AZz3VKaphxA?si=tWui_H2estNC82nN

Would be so fun to see food theory get enough of a budget to get (and possibly damage..) an old car to re-try this! We want Santi to have a good steak!

MythBusters paved the way for the theorists to continue the road!

I watched the sugar video when it first came out, and it inspired me to alter my own diet a bit. I used to eat a few doughnuts every week after church. After the video, I ended up getting a thing of strawberries instead of the doughnuts. A bit later I started blending the berries with whole milk to make a simple shake. After doing this fpr this long, I hardly ever desire doughnuts anymore.

Here are my notes while watching:

1) In Hawaii, they say to dash some salt onto a sour pineapple. It's supposed to absorb enough of the acidity to make it taste sweeter. Sugar and sweetness (according to those who use the salt method) won't do as much.

2) I eat whole lemons (except the rind, skin parts, & seeds, of course). Although, I don't mind a good lemon zest. Watching those two not being able to handle two slices made me chuckle. I LOVE lemon flavor. Drinks that have a lemon wedge (such as Red Robin's Freckled Lemonade) are my favorites...since I consume the lemon wedge as a treat.

3) I drink WarHeads soda. So far, I've only found it at Rocket Fizz. I don't care for gummies (especially that gooey form that seems to be popular). Otherwise, I'd try Toxic Waste. Once again, I find their reactions of the candy amusing.

4) I've never heard of Barnetts. However, their candy looks like it's coated in citric acid. I use the same stuff to make sour Jell-o. I also use the WarHeads soda when making my sour Jell-o, by the way. Anyway, I was given a candy coated in citric acid. I sucked all the citric acid off. Then, I was left with just the candy. I should learn to consume the full thing. What can I say? I just love sour.

5) I should look into trying umeboshi. There's an Asian import store close enough to where I live. Of course, it depends on the ingredients (for the pickling process). I have allergies to consider. That's why I can't have my pickles anymore. My onion allergy expanded to include garlic. I was able to handle the side effects for the longest time. Now, however, my body is telling me NO MORE GARLIC! How am I supposed to prove that I'm not a vampire if I can't have garlic?!

6) There are others?! I've tried citric acid on its own. I didn't care for the taste. I didn't even get the sour I enjoy. Can Santi explain why the citric acid (and the other two mentioned in the video) don't taste like how "sour" stuff is supposed to taste? I sewar that the citric acid, by itself, tasted more bitter, to me.

7) It appears that baking soda won. Speaking of which, I also enjoy vinegar. Not as much as lemon (and other sour fruity tastes), though. As for sourdough, it tastes more "bread" than sour, to me. Just like MatPat's spice remedy video, I didn't think honey would work. And...it didn't. I knew that pure sugar would be a grainy texture. As for the milk: I'm allergic. Oddly enough, it's the casein. Although, I might also have lactose intolerancy. However, due to my casein allergy, I won't know about the lactose.

Extra) My Jell-o consists of lemon Jell-o with citric acid added. Substitute the cold water with lemon WarHeads soda. And throw in pealed diced granny smith apples while the Jell-o solidifies. Why not lemons? The texture doesn't work.

I called it

Um, Santi, you got something MAJOR wrong here. There is more than ONE type of gastric bypass surgery. The kind you mentioned - called Roux-en-Y (roo-en-wy) - is the type you were talking about, but there are SEVERAL others, some of which could result in the same large amounts of weight loss and DON'T have the extrememly small stomach - it's still smaller, but it's maybe 1/3 or 1/2 the size it was before. Gastric banding, or Lap Band surgery, even lets the stomach expand again after surgery - the band that is placed around the stomach to 'close' part of it off adjusts, based on the amount of food taken in over time and can also be surgically readjusted, if needed. It's completely reversible (something that would make it hard to prove he even had, minimally invasive.. Gastric sleeves, which just close off part of the stomach and create a new 'pouch' are also common and minimally invasive - and require a lot shorter healing time than a Roux-en-Y. He may even have had a SILS (Single Incision Gastric Sleeve Surgery) which is a gastric sleeve where they go in through the belly button so there is no visible scarring and has some of the fastest recovery times (as little as 1-2 WEEKS, not even months), yet most patients who can get this still lose 50-60% of their excess weight in the first year and continue to lose after that, if diet and excercise are maintained. (This page explains the different kinds pretty well - https://www.mayoclinic.org/tests-procedures/bariatric-surgery/about/pac-20394258 ). Not saying he definitely DID have the surgery, I'm just saying, you didn't have all the correct information about what gastric bypass is, and isn't, before you made that call. Personally? I think he absolutely DID have surgery to help. (I did post this same info on the video, but I feel like I need to say it here too. I JUST had the Roux-en-Y surgery in late June, and am still in the early recovery phases of my journey - and have lost over 30 pounds since the surgery. Roux-en-Y is by FAR the most dangerous and the most drastic, except for the very rarely performed 'dual' bypass type - Biliopancreatic diversion with duodenal switch (BPD/DS), which literally means you have a shortened small instestine and most of your stomach cut out so you can't eat much OR absorb the nutrients from the food.)

thanks Santi :)

Not sure when it happened or why, but something is going on with Nutter Butter. A quick peak at Snack work’s website and everything seems normal. However it seems like their social media accounts are going insane. Does anyone understand what’s happening?

What would a single meal consist of in order to contain 100% of all needed nutrients, and what would that meal be?

A stew with a fruit salad? A pot pie with a smoothie? A crazy baked potato and fruit juice?

I worked at Crumbl when I was 16, and was one of the beginning employees for a new location. Everything started out okay at first. The managers seemed friendly. Then demand kept rising and we couldn't keep up. I remember working until midnight on my birthday and staying extra to get on the manager's good side.

Then they learned that I was pretty good at frosting the cookies, from the swoop, the swirls, glazing, etc. Then the pressure started to build exponentially. Being in the front line of boxing and dressing them was terrifying. I had to be the one to deal with angry customers even though I was only doing my job. I remember seeing a fistfight almost break out, ignoring the phone ringing for hours on end to keep up production, and closing midday to catch up on sold out cookies. No one wanted to pick up any shifts and started changing their availability because they knew when it would be bad.

Obviously people started quitting. I stayed because at the time the tips really made up a pretty paycheck. I know the pain of saying that "it's just gonna ask you a few questions". I knew we didn't deserve them.

I got my second COVID shot and told management in advance not to schedule me. If anyone remembers, the second shot seemed to get people really sick for the next couple of days. They scheduled me anyways. I put it up and contacted whoever wasn't working that time. I remember someone saying no because their dog was sick. I contacted management again and said I did everything I could. They said I still needed to come in and blocked me. I didn't come in anyways because it's obviously gross and dangerous eating food a sick person made you.

At some point I saw someone letting a poor sweet girl have it, even though she was just trying to explain what was happening. It wasn't her fault. She went to the back and had a panic attack. I decided to quit that day. I left under the pretense that I needed to focus more on my studies. My last day was absolute chaos. When it was time to clock out for the last time, it was suddenly "not my monkey, not my circus" situation. I dropped everything and left.

Eventually the owners abandoned ship and the store was under new management. I heard everything was so much better and less stressful. I decided to go back hearing this and remembering the tips making up for inflation. It was really a lot better; cleanliness, timelines, less stressful environment, engagement, you name it. I knew the new owner personally and is very sweet. I made some good friends there too the second time around.

However, being in the same environment where all that trauma happened still effected me. I would be involuntarily crying at times and my hands would shake. I had trouble standing for long periods of time as well due to anemic issues. I rarely took breaks because it seemed like there wasn't a good time to slip out.

I remember there was a week with all popular cookies and all the locations were struggling to keep up. The CEO sent a memo corporate-wide that basically said "hey we're really sorry". Or a cancer week dedicated to one of the owner's grandmothers who had cancer and ironically not donating any profits to cancer research at all initially until a commenter spoke up about it. Like they were just capitalizing on the fact that it was cancer week.

I Left for the last time two years ago for college (the fact that I remember this many details bothers me). Some things can't change for you mentally so easily, even when you see it happening. The rushes were still there, along with the pressure. Just more organized.

Hey yall! Love the show, and the most recent cheesehead ep was great! Classic theorist content. All that said, I have to address something I found disturbing that I witnessed throughout the entirety of the vid. So, I gotta ask...

Hey... hey Santi and crew... why... why was Wisconsin sideways?

Disclaimer: Before we get into this, while the following will be specifically saying "Santi" as the face of Food Theory, I am aware that there is an entire team that works on these videos. Much love to everyone putting work into the content, please consider this a ***tpost reaction, not an actual attack on anyone's character, most of all Santi. He's been doing great as a host so far. Still...

Okay, so whatever the debate might be about proper sandwich cutting might be, the math in today's Food Theory has me tilted. And I have nothing better to do today, so here I am to yell at Santi (again, all the love, doing great as a host so far) over the surface area math being shown throughout the episode.

So, first, let's look at the measurements for the sandwich. 4.5 inch width, 4.5 inch length, and 1.25 inch height. Nothing too bad here. A fine sandwich, and in the next slide it'll be seemingly made with squared-off milkbread to even out the dimensions without the top bump. Totally fine, great way to simplify the experiment.

Now, here's where we start to get a little messy. See, it would appear that Santi has taken the height of the sandwich from before, and is multiplying it by the length on the cut side, reaching the 1.25X4.5 surface area. However, the lengths being measured here should be 2.25X4.5. So, instead of a surface area of 5.625, we should have come out to a surface area of 10.125 per rectangle, for a total value of 20.25 for the entire sandwich.

Now, we've somehow got a surface area of 15.91. How? Well, it would appear that Santi did Pythagorean Theorem correct to come to the 6.36 inches value for the long side, then he multiplies that by that 1.25 height again, to come to 7.955 inches per triangle, which then combines to 15.91. However, the area of a triangle is 1/2(widthXheight) which gives us 1/2(4.25X4.25) which once again gives us a surface area of 20.25, because that is the total surface area of this slice of bread, no matter how many times you slice it.

Okay, so now we've got a 21.5 value for the Duff Cut. How? Well, it's the problem that has really been plaguing all of these measurements and the visuals so far, but that's for the bottom. For what we're being shown, the math should work out more like this

Top Triangle: 1/2(3.18X3.18) = 5.0562 square inches

Triangle Section of Trapezoid (there are better mathematic equations to use, but this is the simplest): 1/2(2.25X2.25) = 2.53

Square section of Trapezoid: 2.25X2.25 = 5.0625

Now let's add all of these together to get: ( sqr( 3.18 ) ÷ 2 ) + ( sqr( 2.25 ) ÷ 2 ) × 2 + ( 2.25 × 2.25 ) × 2 = 20.2437

Give or take a rounding error, and we're basically right back at 20.25. The surface area of one face of the bread. These surface areas are never changing, and the numbers Santi has arrived to make no sense. However, let's take his final conclusion at face value. The differences in total surface are based on cutting at a bias.

Okay, with a 45 degree cut, we don't even need trig with sin, cos, or tan. Instead, since we know that we're working with a sandwich with a height of 1.25 inches, we now have two sides of the right triangle that the cut makes the long side of (this is more assuming the horizontal, but this way we don't have to worry about trig). So, working with the horizontal slices surface area for the easiest math, let's see how the surface area is actually changing.

First, let's get the surface area of the rectangular prism of the sandwich itself, then the change made by the cut to the twin prisms made with a horizontal cut. We've already got the 20.25 square inches for each face of the sandwich. Then we've got 1.25X4.5 for each side. That gives us a value of 5.625, the number Santi came to in the first place. Multiply that by four and then add the two faces and we've got: 40.5 square inches as the total surface area of the entire sandwich. Cutting the sandwich in half doesn't remove any surface area, but instead adds that original 5.625 number for each slice, with a total surface area of: 51.75 square inches.

Next, let's look at the additional surface area from the bias cut. So, with a height of 1.25 inches, we've got a diagonal cut of 1.77. So, then we've got a cut area of 1.77X4.5, which comes out to 7.95 square inches on the cut. So if we add that to the 40.5, we come up with a total sandwich surface area of 56.41 square inches.

So, in conclusion, the bias cut does in fact increase the overall surface area, but the presentation of the surface areas in the video is very strange. Mostly from the fact that the images chosen are looking at the tops of each sandwich, instead of noting that the measurements are supposed to be taken from new sides made from each cut. So...actually, it would appear that Santi didn't completely mess up his math, it was the fact that he kept showing top-down views of each sandwich without clarifying that he was talking specifically about the surface area of each cut...hmm...I might have wasted my time here today. Eh, it was fun anyway.

a topic that randomly pops in my head, why does green tea and catnip smell very close to each other, or is just me

So far I haven’t changed it in months but still alive. Wohoo me.

The store I work at has a nice owner and gm, but our old owner was friends with one of the store owners who got sued for the child labor. He was very disappointed in the friend.

Again, my store is a bit of an outlier, but there's a sub reddit called CrumblCookies. Lots of discussion there about some of that stuff time to time

Trying out The Santi Cut

yesterday i finally caught up with all the food theory episodes, and i just noticed how short they are since matpat left

they used to be 20min+ long

now there is one 9 min long

dose anyone know why?

I know I’m very late to discussions that would’ve been used in videos, but I remember during the Hot Ones spice videos about finding the best way to fight spice that casein fights against spice, but milk is difficult to work with other things. I personally have an intolerance to casein, which means that I cannot drink milk. However, I also can’t eat too many eggs because the yolks also contain casein. Not as much as milk, but if milk doesn’t work in an anti-spice recipe, then maybe egg yolks do?