From SourceFed's story on the ghost pepper to the NY Times' story on genetically engineered tomatoes to Boing Boing's incredibly cool video of an egg underwater, the internet seems to want me to blog about food today.  So, here's a rundown of those awesome stories.

The Ghost Pepper

Red Robin, the fast food chain, has released a line of burgers loaded with peppers, including one, the Ghost Pepper, which is the hottest natural pepper on the market, sometimes measuring over a million Scoville units.  (Tabasco sauce is less than 10 thousand.)

Science plus Tomatoes equals Awesome

Genetic engineering has made a better tomato!  Or, rather, cutting-edge genetic engineering has revealed a way to make tomatoes that don't have the problems bred into them by the kind of genetic engineering we've been practicing for thousands of years but which everyone thinks is okay.  But the Huffington Post[1. a bastion of quacky reporting and bad science.] still reports it as Why Homegrown Tomatoes Taste Better Than The Supermarket's.

It turns out that tomatoes aren't supposed to turn all nice and red.  We bred that into them, and the cost was the genes that make the tomato fruit produce some of its own sugar, rather than relying entirely on the sugar produced by the plant's leaves.

The scientists invented a tomato that should taste way better, but nobody got to taste it, and it won't be rolled out in the public markets, because the ████ing goddamn idiotic mainstream public is too panicky about ████ing genetically engineered food, so we don't get to have any ████ing leaps forward in food technology the way we have in information, health, comfort, transportation, and every other damn area of life.[2. This is kind of a trigger issue for me.]

Egg Underwater

That headline may not be sufficiently exciting.  It's an egg cracked sixty feet underwater, and it's an incredibly cool demonstration of fluid dynamics.  I've embedded the video below -- check it out!

Other food stuff

Ever heard of Uncrustables?  They're an invention of the Smuckers jelly company (I think they make other things too) and they're delicious disks of PB&J sandwich sealed in on themselves.  I like them because whenever they're in my house, they end up in the freezer, and it turns out that PB&J is delicious frozen.

So I've embarked on an experiment.  I've been attempting to document it photographically, and will likely present the more detailed information tomorrow.  I'm trying to make jelly-filled peanut butter popcicles.

No, please, hold the applause until I've finished revolutionizing PB&J.