The Thought Emporium - 2023-09-20
Head to https://squarespace.com/thethoughtemporium to save 10% off your first purchase of a website or domain using code: thethoughtemporium _______________________________________________________ How many chemicals does is take to make chicken soup? Today we find out. Taste Emporium: https://www.youtube.com/c/thetasteemporium Original Patent: https://patentimages.storage.googleapis.com/ef/9e/e4/81fcd06474f18a/US3689289.pdf ____________________________________________________________________ Support the show and future projects: Patreon: https://www.patreon.com/thethoughtemporium Nebula: https://go.nebula.tv/thethoughtemporium Ko-Fi: https://ko-fi.com/thoughtemporium Become a member: https://www.youtube.com/channel/UCV5vCi3jPJdURZwAOO_FNfQ/join Store: https://thethoughtemporium.ca/ ______________________________________________________ Our Social Media Pages: Tiktok: https://www.tiktok.com/@thethoughtemporium Instagram: https://www.instagram.com/thethoughtemporium/ Facebook: https://www.facebook.com/thethoughtemporium/ Twitter: https://www.twitter.com/emporiumthought Website: http://thethoughtemporium.com/ Newsletter: https://thethoughtemporium.ca/pages/newsletter _____________________________________________________
inviting NileRed to a taste test is like inviting blind person to an art exibition
Couldn't have said it better lmao
NileRed is actually legally noseblind. He's no longer allowed to drive legally without a smelling nose dog, and has to hire outside help to edit his videos for smellovision.
Hey, that’s even better. Now it’s a triple blind taste test.
ROFL. I mean, the only established fact is that Nile has no smell, but I guess that does strongly correlate with having no taste also :P
@@themekahippie991 he can drive an electric car, those don't taste or smell much anyway
As a central european, seeing Maggi gave me an out of body experience, that sauce is actually bottled magic and now I know why.
Monosodium glutamate (available in any Asian supermarket) and whey protein. That's the magic.
@@Mp57navy We don't have readily available MSG over here. Best we can do is Maggi usually.
@@MrRolnicek One thing you could try is Vegemite (or yeast extracts). When I use it, I use literal slivers of it, maybe about the size of a grain of rice.
@@MrRolnicek They have msg in kaufland germany, white bags in the spices section.
@@2darki Germany is quite a bit of a trip from where I live. But maybe I'll find it somewhere and stock up.
Finding the seaweed would be helpful as well.
Trying to show up NileBlue's cookie lol
Hahaha
LMFAOOOOOOO
be nice
LOL my thought as well
@@rey273he is in the video 😂
"Hey, we're out of chicken. Can you walk down to the store and grab some?"
"No"
"honey can you go get some beef stock" "i have a better idea"
"we got Chicken at Home"
Fun fact about my taste/smell: Since I have long associated the smell of frying/fryer oil with doughnuts and other sweet things like funnel cakes, whenever my dad is frying chicken, it smells sweet and sugary to me despite the fact that it's just chicken.
how cool!
Ok
I have noticed I do a similar thing! When my dad puts butter in the pan to start frying things, I always think it’s gonna be pancakes for dinner lol. I don’t think I’ve noticed this with oil though, just butter.
It also might be from not using fresh oil each time. Ik some people reuse oil and it tends to take the taste of whatever it is frying. Maybe this happened to you before so now you just expect it to taste like that lmaooo
I'm the same but with battered fish, it's not great.
"Man he's starting to sound like Edw-"
"And very quickly it starts to sound like you're Edward Elric"
HE'S IN MY GODDAMN WALLS
FMA is a brain poison and its returned!
Ah .. I never noticed that the last name of the protagonist of FMA was Elric .. I wonder if it's from Elric of Melniboné
@@3choblast3r4God, I loved those books.
BRO SAME
That taste-bud-position diagram (7:34) is really significant to me. I saw it at school when I was about six, went and tested it on my own tongue, then decided that school textbooks could no longer be trusted.
Then you dropped out of school and got featured on Discovery Channel as an ufologist, 'cause there's no textbooks to learn that. Isn't that right, mister Giorgio A. Tsoukalos? /s
Should’ve just “trusted the science” like everyone says today.
@@BlueFinchwe do trust the science, science is based on evidence, school books most often aren't
@BlueFinch When the science comes from public school textbooks, it's questionable. The material in them is often heavily influenced by state legislation.
Self testing isn't science. You need bigger samples.
That lady nailed the taste test. Bring her to all the testings! Oooor maybe everyone should pitch in so that Nile can hire her. He desperately needs someone who can actually taste things.
And smell.
All those years of making bromide in his garage ruined his sense of smell lmao
Remember the time he rented an island to make the smelliest chemical known to man, and his cameraman was about to puke while Nigel was fine?
@@cockatoo010 It's normal and expected to be less sensitive to smells that you yourself emit. So i don't find this situation with the cameraman concerning.
@@cockatoo010my heart goes out to the chemists with lax safety precautions out there. Losing their olfactory senses and possibly getting terminal illnesses from just refusing to handle chemicals with the respect and fear they deserve.
@@cockatoo010 nigel reacted FAR more strongly to tasting pure wintergreen than he did to thioacetone.
@@SianaGearzHoly shit what a smack
7:25 I've had a teacher in grade school showing us this picture, and I've tested it by dipping the tip of my tounge in coffee, and it tasted bitter.
My teacher told me that this could not be possible, as the picture says the taste buds for tasting bitter are at the back of the tounge... so much for science
YOU TOO?????
Well that s american school system for ya, right?
It's a misconception, those are the sensitive to certain flavor spots, all taste buds can taste things to a degree.
Heey i did the same thing by by dropping table salt and lemon juice the the parts the teacher didn’t tell me to as a test, and i was also told i must have done it wrong
@@StarWarsExpert_ they did that in uk too so no.
you mean to tell me nile couldn't even smell the maddest fart imaginable that almost cleared a small village from an island away, but he has incredibly strong feels about the state of chicken broth, one of the most subtle sulfur-containing foods?
Aight den.
9:13 After many years, we finally have the answer. Mayonnaise IS an instrument.
the most important question to us all has finally been answered
Yes Patrick Mayonnaise is an Instrument
Mayoinnase on an escalator
@@iarmycombo5659 i can hear the song while reading this
Me to@@FireHeart947
The fact that the girl was not only confident, but correct in her answers leads me to believe she's a supertaster.
She just went "Its too perfect to be real"
I think the same sometimes but about my relationship 💀
I’m a supertaster and I can taste many things people can’t so I agree with this comment
I used to be a caterer, and I was cooking for a group of ladies several of whom happened to be lesbians. One of them asked me what the ingredients in the sauce were.
Before I could answer, another lady said, "I can guess by taste." and she correctly listed all the ingredients.
I said "my you have a talented tongue."
The first lady said, "you have no idea."
@@ambulocetusnatanspower of being gay 😭
I've had instant ramen, which is where he learned about artificial chicken flavor. It tastes like herbs, spices, and oil ~not like chicken.
So that's why my local vegan store growing up had "chicken seasoning"! I was wondering what exactly it was and why everyone used it.
Actually, "chicken seasoning" is just an herbs and spices mix meant to FLAVOR chicken dishes.
It's most commonly used on chicken, thus the name, but it's not actually related to chicken or the chicken taste at all.
It's closer to something like pizza seasoning, taco seasoning, barbecue seasoning, etc.
@@the-inatorinator Ah, but the irony of a vegan store carrying a seasoning mix designed for meat lol
A friend and I once experimented with rotisserie chicken spice mix (very paprika-heavy, I guess) on fried glutinous rice balls. The consistency was like a gummy pancake, but it just tasted like rotisserie chicken. That was weird. xD
(also: döner kebap spice mix is awesome)
@@the-inatorinator Actually, actually, the "chicken seasoning" at a vegan store is almost certainly McKay's Chicken Style Instant Broth & Seasoning (in the US, anyway) which is a chicken broth substitute. It's hard to find in regular grocery stores so it's not surprising if you haven't run across it.
@@silentprotagonist042 I have seen stuff like that before, but I didn't think of it when reading the original comment. (And I had no idea it was common in vegan stores. It's something my grandma keeps around, so I just assumed it was a depression-era thing.)
Thanks for the addition tho!
7:00 why didn't they teach us all of this in grade school, this is so cool. micro life is so beautiful
I thought your timestamp was going to point to the part where he said our taste buds actually look like flower buds, which is how they got their name (6:30). I thought that part was pretty cool myself, and was never taught that in school.
Depending on when you went to school, it may not have been known
17:41 you started at the wrong person, that guy made a military stink goo and he can't even smell it while his friend ( camera man ) is already puking out 🤣
I definitely think this should have been on taste emporium. These experiments are the best, not only do you get to have fun with science but you get to eat it too!
omg i didn't even know he had a channel like that!
Nah, lots of people wouldn't see it then
Pretty sure taste emporium got disconnected long ago
@@WGG-01it has not been updated in 3 years, I think it was just to say that it exists, and that there are 6 videos like this you can watch, but hey the might re-start it if enough interaction happens.
We're getting all sorts of new content made. There will be new stuff there too
When the Maggi was put on screen I burst out laughing, it was too fitting since My family puts that stuff in our chicken noodle soup (and much more) all the time!
that thing does wonders in fried rice
It’s European soy sauce
Fascinating that dextrose is essential for umami (the core of what 'meaty' flavour detection is); in chinese cooking, the analogue for umami is 'xian (先)' and I was taught in the kitchen that using the right equilibrium of salt and sugar will 'pull out' xian flavour naturally from food, so you can add xian flavour to even things like a simple vegetable sautee :D
Xian is鮮（fresh) not 先 （first)
I am a native Chinese speaker
That explains why Chinese food is so tasty
@@undertale191can confirm
This was eye opening. I have tried to mimic cup o noodle chicken base soup for decades and no matter what I do I couldn't replicate it. Now I know why
Based on Nile’s ranking, I wonder how much each person’s personal preference to artificial flavoring goes into their assessment of which soups were “real chicken”.
It makes you think "what is real, truly?"🤔
Or better put: "what does Real truly mean?"
@@dragonmaster613It means a Dedekind-complete ordered field or something idk
he also has no smell
@@FabianQ66Meaning the saltier the more legit it will taste. Interesting.
In Nile's video about redbull he said he enjoyed redbull for its artificial chemical taste. So id say Niles personal preference for artificial flavourings is pretty high lol
OPEN👏SOURCE👏MEAT👏
Wow, these open source nerds have everything these days!
😮😃😃😃😃😄😄😄😄
@@katanah3195the halcyon age of open source
😂😂😂
i swear we're gonna get complete post-scarcity at some point and this will turn to
YOU WOULDN'T PIRATE MEAT
If you combined this with vital wheat gluten (basically pure wheat protein) to make seitan, you'd probably have something very close to chicken breast.
Noted
You can also use the chicken of the woods mushroom in a similar way too. When cooked properly, the texture is very close to actual chicken breast.
Open Source Meat Substitutes (from a Scientific not “naturalllll bro” (not that that is bad per se)) is a Series i am 100% Behind
i was wondering about this, actually. would definitely be interesting to see if you could make a believable meat substitute from chemicals.
@@ericlotze7724as a vegan, I'd literally pay for this
I had no idea how complex and cool your taste buds are blew me away
best thing is, literally everything in any living organism is this complex, truly magical. my personal favorite is the intricacies of our immune system
Dude, every one of your videos is a hit. I watch all of them the whole way through, always engaged. Love your stuff man.
Maggi sauce is well known in Germany and is put in or on just about anything that is savoury.
Same in Poland. It's in everyone's house :)
@@llleoha In Poland we eat sushi with Maggi instead of soy sauce and Chrzan instead of wasabi. /s
@@LordDragox412 technically wasabi is a species of Chrzan ;)
@@llleoha Technically Chrzan is a sauce MADE with horseradish, so it has no species.
yup, Poland, never eaten rosół without Maggi
10:20 that is what the "tongue map" was supposed to represent, but the original german paper about it on the early 20th century was mistranslated and misunderstood. People thought it was a map of absolutes not of highest densities.
It's good to see at least some don't buy the stupid "chemicals bad" when everything is made of chemicals, as a chemical engineering student to say I'm annoyed at the average person and their perception of what is chemistry is a massive understatement.
Lol yeah it's like this false dichotomy between natural and chemical while in reality there's plenty of natural stuff that's bad for you and a lot of "chemicals" that are harmless or even beneficial...
I think the problem is more that people do not use chemicals correctly when given access to them. They have a habit of forgetting to make sure they get all the trace chemicals as well. Vitamin pills are very useful, but only correctly dosaged, in the correct timeframe, and under the correct conditions for proper ingestion/absorption. And we do not have pills for all the trace stuff yet either. In some cases our pills are less absorpable by our bodies or simply should not be consumed at the same time as certain other nutrients, and that needs to be accounted for. That is why nobody should try to live solely based on synthesized chemicals, but there is no reason to actively shun them either. As long as instructions are properly followed of course. But human stupidity is infinite.
Im just more worried about a company putting particularly bad chemicals or high concentrations of chemicals that would be bad just to save costs or make something taste even better for us
Hell yes 💀
Chemophobia is profitable, corporations will keep feeding it to people until it’s not profitable anymore
[ 1:25 ]
My first time ever listening to
" We encourage you to do this at home "
11:06 it's amazing that you use the music analogy for food but i use food analogy for my music, i wasn't aware someone had this idea too.
Two way analogy?
Perfection.
The movie Ratatouille makes the music analogy for food.
okay. Making chicken flavoured soup is fascinating but I thought the taste bud breakdown was MINDBLOWING. I'm gonna see if you guys have tongue vid, hang on....
Edit: Could you do a full breakdown about the tongue (maybe fit it in a multisensory episode if the tongue topic is short). Okay, Thank you. Bye Bye
Yeah. That was the best part for me too!
Agreed
It would be really amazing if you would release all of the data and notes you have for this project. I'm particularly curious about seeing the data from the taste test. I'd like to know how the OTS brands scored. Additionally, if we could follow your exact recipe and do a similar taste test with our friend groups, we could gather a more statistical sample size. I think that would be super valuable to the vegetarian nerd community. Open source meat substitutes would be an amazing thing to see.
i would also love the recipe, i want to make soup packets similar to teabags, so that i can make them instantly during the winter
This! I don't trust my ADHD brain to rewatch and write down the final recipe, given the changes made during it. And being able to make a big batch for all winter would rule
That would be pretty helpful
he would probably lock it behind a paywall lol
Only Emporium goes from wondering if you can wear milk to making chicken soup from chemicals, mad scientist at its finest
you would know, Mr White
Um, hardly the only one, Nigel has done several of these.
and curing his lactose intolerance himself
@@Insomnipigeon I like Thought Emporium, but that one is debatable, and is categorically "trust me bro". If it was that cheap/simple, there would be more that worked via swallowing a pill for altering DNA. Biggest problem to me is that it wasn't dissolved by the stomach acid before making its way to the intestines.
He... he literally has multiple videos about temporarily curing his lactose intolerance for a few years
Wow, didn't expect an in-depth analysis of how we taste things. That was actually increadibly interessting.
Instructions unclear; I synthesized my daughter and the family dog into a sentient chimera that experiences only constant suffering.
Mmm. Eat her and report back
I wonder how homemade chicken stock would have compared in the double blind. I feel like those bottled stocks from the store are meant as an ingredient in recipes that use stock but not as a substitute for the real deal in recipes where the stock is the star of the dish.
I trust the science version, but I wonder if my homemade would match up. To be fair: there are a lot of common ingredients xD
Ye, I've tried bunch of different store bought meat stocks and they always taste like shit compared to my home mades. Even those who claim to have no additives.
@@smokyz_ I mean, the additives are what makes soup great. No wonder chicken stock without additives is bad. Salt, msg, herbs, pre-roasting your veggies, the type of fat used, whether the chicken itself was roasted - all that is extra chemicals that we add.
A 'non chemical' soup is just clean raw chicken, clean raw veg, and no seasoning - and nobody is going to like that.
I think home-cooked real soup can win only if stuff is roasted and some form of MSG is added.
@@beckstheimpatient4135 With no additives, I meant chicken broths without preservatives and other sketchy ingredients (minus msg, its fine). If it was all natural like mine is, you wouldn't need to add those extras since they should be already naturally from the meats and veggies.
Anyway, natural or not, most of them tastes like shit in the end. Doing home made is the only way.
I'm going to provide a disclaimer before this to both the original commenter and any who read this after. I'm 110% not saying that your or anyone elses cooking is bad, in no way do i want to imply that. However, if someone were to properly spend their time (much like Thought Emporium has) on blending these chemicals into something absolutely amazing, i'm like 90% certain that they could make something completely synthetic that would blow any homemade out of the water. This isnt because anyone is bad at cooking or anything like that, just that no matter how hard any cook tries to make their stock consistent or amazing, using exact chemical concoctions will ALWAYS be more uniform and repeatable. With enough experimentation, its just a given that it can be improved more than something as inherently inconsistent as cooking. Ask any baker, no two doughs will be the same depending on where, when, or how they're made.
However at the same time, even if someone were to make the absolute best testing synthetic stock ever, i would still prefer homemade. Not for better taste or anything like that, but simply for the human aspect of it. I can respect any mad scientist or whatever that spends all that time to make the stock with purely chemicals, but if i had the option between that or something that was a labor of love, the latter is always preferred.
I wish my chemistry classes introduced the topic like this: turining one thing to another unrelated thing but explaining the mechanisms along the way and why it works.
Have you taken organic chemistry?
@@NafiKhan Yup but in college. I didn't really like my high school chem teachers since they didn't really explain what chemists do. They did some cool experiments like the solution that turns black instantly, but Nile Red type experiments feels like magic alchemy. Like turning silver into gold... but instead its gloves into hot sauce lol
It would have been fun to have a homemade (real) chicken stock in there too, as a wild card. It tastes so much better than store bought versions and it would be interesting to see how it compares to the highly rated fake ones.
I was thinking this. I’m wondering if the test may have been compromised since some of the “fake” samples were optimized for taste compared to the real.
This is so cool! Recently gotten more and more into cooking and I love learning about all the science involved. I love this channel so much😅😅
The whole smelling with the tongue thing really solidies the quote “it tastes like the smell of something”
Broth is one thing, as it's just liquid flavor, but producing a "satisfying bite" seems to be the real stumbling block in industry. Creating the intricate lattice that is "real meat" has proven very difficult. A chemistry and engineering hurtle right up The Thought Emporium's alley I believe. We do have cloned/engineered true meats now but the barrier to entry and cost is (presently) very high. Perhaps this requires a collab? Channels like Sauce Stache have made great strides in experimental non-meat options which deliver that all important mouth feel and chew. I've used his recipes (actually leveraging some of the same ingredients from this vid) to produce some tasty psuedo-meats. --- Time to Voltron this issue!
Yep, the problem is always texture, not the taste itself. Would be interesting to see him try.
Beyond chicken seems to have nailed it. They are choice
We have a brand in New Zealand, Let's Eat, that makes the most delicious fake chicken. They also make the fake chicken patties for burger king here and my friends say it's better than the real chicken they sell 💀 The texture is amazing, which my friends have confirmed is like real chicken, it's exactly how I imagine it would be.
Bump for the algorithm
Yeah it seems that sauce stache has had a lot of trial and error to get there too
Unironically this video gives me a new found appreciation for the saying "everything tastes like chicken". Thank you for this educational and entertaining video.
As an anosmiac — someone without the sense of smell — I can confirm that taste isn't mostly smell, but that smell does affect how things taste. My family and friends taste things differently than I do, but I'm better at coming up with flavor combinations because I'm solely focused on what things actually taste like, rather than what they both taste and smell like. Also, I can "smell," but I do it by tasting the air with my tongue. I "taste" the air, and can pick up on how things smell differently than how they taste. I don't know if I can because my sense of taste is stronger, if my brain has developed the ability do so in lieu of having a true sense of smell, or if everyone can but most people don't know they can. My sense of taste totally overwhelms my faux sense of smell tho, so I can't use them at the same time. After eating, I can't "smell" anything until my saliva clears.
I'm a hypo-osmiac myself (after some trauma in the past that has severely damaged my olfactory nerves) and I concur. I have also taking to experimenting a lot with flavors, umami, making my own mixes, my own miso varieties etc. as well as raw components such as MSG, inosinate/guanylate and so on. And it has made me a better cook. Family and friends really appreciate it.
2:52 Scooby Doo sound effect
lmaoooo that’s so accurate
That is such an elegant work! Literally formatted and developed as a real scientific article! Impressive!
I NEED to try this, I love this kind of stuff.
And huge bonus point for using "normal" mushrooms and not just champignons or shitake.
Fascinating experiment! I can't help but notice that you'd have an easier time pouring that Maggi sauce if you held it the right way round (the tiny opening is an air inlet, and should be up top to let the air in and equalize pressure)
As a german, I'm so proud of you for discovering Maggi
As an Indian, I am also happy he discovered maggi
As a [insert nationality], what they said
@@possummagic3571 🤣
I mean it's swiss
@@paul_ko yep, it's still a staple in German households
18:40 Nigel is a connoisseur as always. This is the correct way to judge soups.
The blurry images comparison is genius.
@thethoughtemporium - 2023-09-23
Should have included this in the video.
The recipe is 1 tbsn of powder per 250-300ml of water. Adjust to taste.
As for spices, the blend I used is:
Dill 4g
Parsley 2g
Onion powder 4g
Garlic powder 4g
chili powder 1g
white pepper 1g
1 tsp of that blend per tbsn of soup mix, again, adjust to taste.
@wanderingronin4112 - 2023-09-23
😂
@jgvtc559 - 2023-09-23
Now do beef and pork 😮
@Adamhvhvhv - 2023-09-23
I have a question can you make something that atmids waves that damage electronic? (by the way I am not talking about emp's or something)
@Adamhvhvhv - 2023-09-23
@@TrueHelpTV like chips
@Adamhvhvhv - 2023-09-23
@@TrueHelpTV and I am crious