They're not rocks! They're minerals MARIE!

it’s crazy how they figured out how to make plants into a subscription service

reminds me of tom scott's video about chip shop 'vinegar' in the UK, legally it can't actually be called vinegar, and the product is sold as non-brewed condiment but neither the chip shop staff nor customers actually care about this, everyone calls it vinegar anyway

$140 for a plant is a new way to be told i’m poor god damn

Silicon Valley really found a way to make potted plants a subscription service

Neoplant is snakeoil. You would basically need 200+ plants, in a hermetically sealed room to have any difference in air quality.

I want to explain why the plant doesn't work, I've seen my comments deleted, maybe I triggered auto deletion so I rephrase it: This /idea/ of a filtering plant has been around, people tried to sell it to unsuspecting folks. But it doesn't work. the 30x more filtering doesn't mean anything, since normal plants barely filter anything, 30x more is still insignificantly small. This is included in the papers they cite (lol) Also logically, in order to filter air you need the air to get it filtered. As in normal filters use a fan to move through the air, otherwise nothing would really happen. So if you don't feel a large amount of air magically moving around the plant, then it cannot do anything in a reasonable time, since the air won't be circulating to get filtered. Also, if you want the pollution to go away when cooking, a way faster and better option is to open the window

Mhmm yes, plant with big leaf purify more air than plant with smol leaf. It's gonna be negligable anyway, but if you like plants, there's definitely a cheaper option that doesn't come with a bunch of unsightly plastic.

The government says that's a mineral, not a rock.

Didn’t expect to wake up to ice cream metaphysics today

Such is the paradox of clickbait. I want to engage to express my anger at misinformation, yet the act inadvertently boosts the content so more people see it thereby spreading the message. I dream of the day major algorithms recognize the difference between positive engagement and negative engagement.

Love that we get this fact based video on food standards but a bunk and woo ad for a plant with VOC fighting power drops.

There's a certain level of irony in a video criticizing influencer clickbait being sponsored by and promoting an influencer clickbait product that doesn't work and helping them spread misinformation.

Well. Now I want Dairy Queen.

2:00 You can't call something an 'Eagle Burger' if it's less than 50% eagle.

That neoplant thing sounds like a megascam

Adams condescending sarcasm is always appreciated 😂

reminds me of that rumor from back in the day that kraft singles were "1 molecule away from being plastic" like that sentence makes any sense whatsoever

9:10 “machines that never stop mixing the ice cream” McDonald’s Ice Cream Machine: allow me to introduce myself

This is definitely one of my favorite videos of you based purely on the script. You not only corrected him, explaines the differences between "ice cream" and DQ, proved your point and explained why the original video is made that way but you also showed us exactly why this type of content works and how it can get us and benefit from us even though we don't enjoy it. Masterclass of food science, food law, content creation and clickbait and ragebait on social media.

the whole fiasco reminds me of the Oat "drink" debate in Europe. For years, nobody gave a damn that Almond milk and Oat milk and any random kind of plant milk was called milk, but suddenly the dairy farmers all shit their pants and now everything has to be called Drink! Even comically in Germany, not "Getränk" which is the native word for a drink as in a beverage of some kind, but the English word "Drink." Because it doesn't fit the definition of milk... But apparently, Only when it's a food! Because every damn cosmetic that contains oat milk still gets to say "Hafermilch" but god forbid a carton on a supermarket shelf with a delicious oaty concoction says Hafermilch on it, that's a travesty! Great heavens, no, that's obviously Haferdrink. Coconut milk gets an exception because it's been called Coconut milk forever, but apparently that doesn't apply equally to Almond milk, which was invented centuries ago and has been a milk alternative and called Almond milk all these hundreds of years. So no Mandelmilch in your coffee, only Mandeldrink!

This reminds me of a stop and go seafood restaurant I worked at a couple of years ago. Namely, we did not refer to our catfish as "catfish" on the menu, we called it "The Big Cat". This is because there are laws that dictate what can legally be called "catfish" in America, and the catfish we served there was Pangasius (a type of catfish) and sustainably farm-bred in Vietnam. As someone who's fished all my life there's virtually little to no difference between what we served and what is considered classified as catfish in America, it's like comparing the meat of a grizzly bear to that of a black bear, it's ultimately just bear meat at the end of the day. It's a law that's mainly a bi-product of upset fishermen getting outsold by farm-bred fish from other countries.

Re:Ad>> You need over +400 plants to barely sustain one human. So you need to maintain at least 14 plants. This product isn't worth the money.

That last part reminds me of a chart that was going around that showed that 1 bottle of soda was equivalent to 4 donuts worth of sugar, and someone replied with "My takeaway from this is that donuts are a lot healthier than I thought"

The real ice cream were the friends we made along the way

0:54 Ironically, I have done exactly this. Last summer I worked for the geological survey of my province and we had a community outreach booth. We often encouraged the locals to bring different rocks they found, and showed them it under a microscope and told them about it. Well one guy brought in a big heavy chuck of material that he was convinced was a meteorite and wanted us tell him how many hundred thousand dollars he should sell it for. We felt quite bad about having to explain that he had not only not found a meteorite, but that he hadn't even found a rock at all. In fact it was just a pile of slag waste that had been left over from a nearby mill. In short, if someone with a degree about rocks that works for the government tells you that your rock is not a rock, it is probably worth at least listening. That said, in this case whether it is ice cream shouldn't determine your love of it. Does it taste good? Is it safe to eat? Then enjoy it and stop worrying about what the exact name of it is.

This has "Old man yells at cloud" energy and I'm here for it

Would love a more in depth video about that quote "cooking is terrible for indoor air quality"

The plant sounds like a scam.

Fun fact: another reason mass market European chocolate can't be sold as chocolate in the US is it's been cut with vegetable oil. US government regulation specifies that milk chocolate may only contain dairy fat and the coco butter naturally occurring in the cocoa bean. Italian gelato also can't be sold in the US as ice cream for the same reason that soft serve can't: insufficient fat content to comply with the minimum standards of the definition of the term.

Even the most efficient of plants aren't nearly so good at purifying air as algae, and in order to negate *just* the co2 output of a single person you need a *ludicrous* amount of algae. I'm sure those neoplants probably do purify the air to some degree but I *highly* doubt a single plant makes any form of noticeable difference, and am far sooner to believe that it is some kind of placebo effect or just an odor that the plant or its symbiotes happens to give off.

The kerning on that Department of Agriculture building at 1:55 is just killing me.

In Serbian anything that is cold and sweet is called ice cream.

my ass thinking he was sponsored by Neopets

Adam out here telling Joey wellness to kick rocks.... OR ARE THEY ROCKS?

If you worry about indoor air quality, I think removing your gas stove would be a much more viable option than paying a subscription for plants.

I understand the hyperbole but if the usgs says that rock is not a rock I'm inclined to take that at face value.

the thickening gums have overly artifical-sounding names for what they actually are. we should start calling guar gum bean dust and xantham gum leaf yeast

I want Adam to do science on the Neo Plants now. I wanted to believe plants clean the indoor air, but then I thought sceptics were saying that claims were exagerated.

Soft serve stays on top

1:53 Ah yes, the DEPA RTMENT OF AGRICULTURE

The pedantry around "thats not _real_ cheese, that's not _real_ chocolate, thats not _real_ bread" has always been insufrable. If I hand it to you you're gonna call it bread, not a "bread-like baked dough"

The legal definitions come down to needing a frame work in which to deal with food fraud. Some producers if allowed would try to pass off adultered products as the real deal. It's for protecting the industry as a whole. Ice Cream and Ice Milk are spelled out in Canada for the reason you demonstrated. If you want an interesting story about government food regulations. Look up the story of why Toronto calls patties, Jamacian Patties.

My favorite version of this is "wings" vs "wyngz".

From a personal point of view: I like really creamy ice-creams with low sugar content. Like the old days in Spain at the artisans shops. There are two different base for ice-creams, one is the cream and sugar and the other is called mantecado which is the same but with egg yolks. (Yes, no fraking vanilla) and from that they did all of the other flavors. Now all ice-cream is low fat higher-sugar kind and you cannot taste the milk any more.

Adam should change his username to Passive aggressive potted plant seller

As a fun fact, Cadbury's isn't milk chocolate in Europe... but instead Family MIlk Chocolate as it's 5% below the requirements but the UK and Ireland lobbied for it to be allowed.

On a hot summer's day DQ soft serve is great. When I'm making a desert treat at home I want a high-fat ice cream.

There was a controversy over what could be called “mayonnaise”. My sister gave me some vegan “mayonnaise”, and it tasted less like real mayonnaise than Miracle Whip. By default, I think standards of identity are a fair compromise.

I think whatever the product and wherever you are in the world, learning to read and understand the ingredients deck is an important skill for making buying decisions. Being able to instinctively know why it's not marketed as ice cream and what those added ingredients are doing is so useful. Ingredients are rarely simply "good"or "bad", but are there to enable manufacturers to hit price points which consumers are willing to pay.

Omg I always get reccomended that guy's shorts. "Did you know Cool Whip isn't whipped cream?" Yes, yes I did

Meanwhile, Frozen Custard from Culver's would like a word....

1:00🍦 Oh Dairy, I Scream when he almost turned that laptop into a Mac-Broke!

It's so jarring to go from an incredibly well researched video that cuts thought the BS and uses common sense to make some really good points to an ad claiming that a single plant can make a meaningful difference to the air quality in your house.

The Ninja Creami is a device that people often use to do just that! A low fat ice cream, stabilized using gums and whey (often protein powder), that is whipped into an ice cream consistency. It’s huge in the fitness community to make low calorie, high protein ice creams but I’m having trouble finding recipes. I don’t trust most gymbros to have good taste in desserts, so I’d love a food KZfaqr’s take on it! It would be cool to see how different gums and proteins (whey vs. caesin for example) could affect the product and I’d be interested in the cool flavours you come up with!

As a veteran ice cream maker at home I will always say yes to any decent "frozen dessert" when I don't feel like making a mess in the kitchen.

I tried using milk kefir, maple syrup and cherries. It kind of worked. 3 hours of manual stirring off and on created the somewhat ice cream texture, which was nice. Shame it formed into ice all over again when I left it in the freezer. I'll keep trying.

"But, isn't all food unhealthy? I've been eating lasagna and muffins everyday of my life for 40 years, and I feel terrible"

I worked at a DQ in the early 1970s as a high school senior. I was not high enough in the chain to mix the DQ product, just put it in items, and I always wondered how it was done. We made Dilly Bars on premises by pumping a blob of vanilla onto a flexible lid, putting a stick in it, and popping it into the super cold freezer for a while. Then we'd peel them off the lids, stick them in dip chocolate, and put them in a little paper wrapper when the chocolate got hard and pop them back in the freezer. Likewise, we made buster bars in paper cups, alternating the vanilla, hot fudge, and peanuts, stick, freeze, warm the cup to remove the bar and dip it. Our DQ didn't do any grilling--just the desserts. There was no seating, just an area inside, in front of the counter, with safety glass separating us from the customers and openings to pass things through. We didn't have a drive up window, until after a car ran into the store, and when it was repaired we added one. The car hit the side of the store, right where we kept the dipping heater, pushing the concrete block counter through the opposite side wall. All the glass crumbled, and the can of dip chocolate hit me, spilling the chocolate all down my leg. It wasn't hot enough to burn, being mostly melted wax, but the metal can was half full and heavy, so I had to get my ankle x-rayed. I smelled absolutely wonderful until my parents took me home afterward and I showered. About a week later, we reopened. A couple of months later, I got fired for refusing to work a shift all by myself. Thank you for showing us how to make our own soft serve ICE CREAM!

Thanks for this. I've been making fruit Sherbets(bats? berts?) mostly because you don't need to cook a custard, but also because the low fat content doesn't dilute or obscure fruity/spice-y flavours.

Sorry, but I’m personally not in agreement with Adam on this one. DQ and other similar soft-serve products are indeed NOT ice cream. They aren’t “fake”, I’ll give you that, but the only thing in my mind that keeps them from being “fake ice cream” is that they aren’t legally allowed to call their product ice cream in the first place. Otherwise, they indeed would be fake versions of ice cream. The whole purpose is to protect the consumer from companies creating cheaper versions of a thing using lower cost/quality ingredients and then masquerading it as something. The company does not in any way NEED to pass savings on to the consumer; they can just pocket the higher profits and then other companies would be incentivised to do the same thing in order to compete, assuming the additives and/or techniques used to produce the imitation product are sufficient to “fool” the consumer into not being able to tell the difference. When a consumer pays a certain price for ice CREAM, they believe they are paying for CREAM, IE a higher butterfat content which as Adam points out is inherently more costly and considered more of a luxury. They also have reason to believe that the texture and flavor of the product is in part resulting from the use of that cream and higher butterfat content and not from stabilizers and other additives. I consider this similar to if a frozen custard contained no egg, but used other flavors and additives to achieve a similar taste and texture without the egg. Nothing wrong with that, and maybe some consumers would prefer it for one reason or another (price, nutrition, allergies, personal preference), but to simply call it “frozen custard” would be misleading. Just like any product traditionally made with sugar that gets sweetened with some alternative sweetener would be misleading if it wasn’t named “diet” or “reduced calorie” or something. Consumers should be able to have some general assumptions about what is in the thing they are buying just by the name. Personally, I enjoy iced milk at times, but I prefer calling it that. I wish they would have left that name. When I do enjoy iced milk, it’s because I sometimes am in the mood for the texture of the larger crystals and how it melts on my tongue. Because I make it at home. The iced milk that we colloquially call ice cream at DQ and elsewhere is made in a way to be creamier to appeal to people who are actually looking for actual ice CREAM. Similarly, calling it a “frozen dairy treat” would be perfectly honest. The fact that people are shocked to learn that the “ice cream” they are enjoying isn’t actually/legally ice CREAM is probably due to consumers generally not paying a lot of attention to what they are eating/buying and instead falling victim to marketing. I could find a way to make “bourbon” by injecting wood flavors to simulate aging, but that wouldn’t be fair to makers of traditional bourbon the traditional way of waiting for years for the barrel to do the same, and it wouldn’t be fair to consumers to call it that because they would be buying it with the assumption that both products were made and flavors achieved through the same process and ingredients. Is it find that we call something by a name in the common vernacular even though it doesn’t meet the strict definitions of legal regulations in an area or of those that apply a lot of thought and care about that class of thing? Not necessarily. The general population mostly doesn’t care about such pedantry, and will happily refer to iced milk, frozen custard, frozen yogurt, and all many of creamy frozen dairy desserts, as “ice cream”. But I thank the food gods that we have enough people who care about food to call out those differences and an government that at least tries to put some standards out there, as well as people who try to reach the masses via whatever platforms they have to educate people about those distinctions. To most people, “Jack Daniels” might as well be “bourbon”, but to point out that it says “Tennessee Whiskey” on the bottle and explain those distinctions is more than just shock value… there’s a point to be made that matters… if you care enough. If you don’t it sounds like snobbery, but it could also just be an interesting fact. I wouldn’t like hearing someone call Jack “fake bourbon”, though, and I likewise don’t agree with calling DQ “fake ice cream”. But by all means if you care enough to explain to people that what they’re eating isn’t actually ice cream and explain why, you’re helping not hurting our food culture.

What is going on with Adam'a hair in this video

I LOVE it when someone uses "arbitrary" correctly, to mean having to do with judgments, rather than random.

I'm honestly glad we have some regulations and definitions of what a certain food is; there aren't the same standards in Mexico and most "ice cream" (and most dairy products for that matter) are really vegetable oil substitutes that taste off at best. You have to look high and low for actual dairy ice cream, cheese, whipping cream, etc. (Cf. The Jungle by Upton Sinclair)

This is similar to when people say that American bread or at least bread used at Subway restaurants isn't "real" bread because it supposedly has too much sugar and/or was classified as "cake" in Ireland. They are desperate to criticize American products as being inferior for no legitimate reason.

Love your videos! Thank you so much for teaching me so much over the years!

I really appreciate the evolution of your postings. I had been getting more and more concerned about your mounting tension a few months (? lost in covid calendar) ago. Your break away vid was a brave statement that struck home. It changed the way I engage with social media. I look forward to being on the ride with you.

Adam is so rich now, he doesn’t even cut or comb his hair anymore! Ultimate baller move.

"Air feels fresher - 87% of customers say they feel the difference after setting it up." is a great phrase because you know that under any other circumstance Adam would be keen to point out the placebo effect, but technically there's nothing placebo about 'air feeling fresher' because even if it isn't actually fresher the claim is about the feeling.

in Australia, we have 7 classifications, 4 could be considered ice cream in different places around the world, maybe 5 if you include yoghurt According to the Food Standards Code, the main classifications include: Ice Cream: Must contain at least 10% milk fat and 20% total milk solids. Ice Confection: A broader category that includes products like water ice, sorbet, and frozen yogurt, which do not meet the milk fat and solids criteria for ice cream. Soft Serve: A type of ice cream that is softer and served at a higher temperature than regular ice cream. Gelato: Typically contains less fat than ice cream and is churned at a slower rate, resulting in a denser texture. Frozen Yogurt: Made with yogurt and sometimes other dairy or non-dairy products, often lower in fat than ice cream. Sherbet: Contains fruit purée and a small amount of dairy, making it lighter than ice cream but creamier than sorbet. Sorbet: Made from fruit purée and sugar, without any dairy the ice confection label has been forced upon supermarket chains who have a watered down ice cream (can tell, it gets water crystals in your freezer) in last year or so (maybe longer)

Adam is a perfect representation of my ocd on life and stuff and I love it. Keep being yourself! Love your stuff and this new casual posting style of things you care about we'll always be here for it

"I reject your reality, in place of my own"

Chocolatey chips are NOT chocolate chips

0:55 Well, if it was hank schader, In that case i would accept a government agent telling me that it isnt a rock

The funny thing is, Dairy Queen's soft serve's butterfat content is on the higher end for big chain. In comparison, McDonald's soft serve has only 3% butterfat.

the ad of this episode reminds me of the Lorax lmfao

Fearmongering "label" pedants really grind my gears... There's so much already going wrong in our current every day lives, and then we have Engagement Baiting Joey over here throwing even more red herrings to dilute discourse. I legit feel bad for my older aunts and uncles to whom the world must seem fraught with pitfalls around every corner, while at the same time missing the actual things they should have grievances on as far as impact to their quality of life is concerned.

Love your content! Happy 4th of July

The “fear mongery thing” online needs to be confronted more and in exactly this manner!

This guy has an axe to grind with someone named Joey Wellness 😂😂 Major beef

I'd go further and criticize Protected designations of origin (EX: Champagne must be from Champagne, France) for this even more then wider defintions like what counts as Ice Cream or Chocolate. As you say in the video, defining what counts as "Ice Cream" can still be pretty arbitrary, but at least it's based on some sort of consistent element of the food's components, even if more or less Cacao solids isn't objectively better or worse. But defining things based on specific regions of a country is even more spurious. I'd be interested in seeing studies comparing say 500 Champagne wines actually produced in Champagne, France, vs "Champagne style wines" from other parts of the world: I'd be willing to bet at at least some of the "Fake Champagnes" are chemically closer or taste/smell closer to a "True Champagne", then some of the "True Champagnes" are to each other.

but adam, that isnt a rock, it is a crystal

This is like a wonderful mishmash of all of your skills/styles in a single video. I liked it a lot.

"And I don't care" the Adam Ragusea story.

I think there is an inhetent importance of distinguishing between categoreis of food and for example having a standard of what icecream is. Doesnt mean products not meeting the threshold are bad products. But they are different products and should have different names. In the case of icecream it is nice to know that when I go buy it from a store, it is what it claims to be and that im paying for what I intend to buy.

Adam enters his anarchism ark

Adam you should try experimenting with ice cream stabilizers and emulsifiers, its really opens a lot of doors for low fat ice cream

Kaylee Ellen did a video debunking the neoplant business model, you don’t need special bacteria or any subscription service to get a “special” air purifying plant. Just get a normal pothos from the garden centre or if air purification is a concern, get an air purifier.

same thing when people say American cheese isnt technically cheese. Yeah its an emulsion of two different cheeses, it's not plastic

drunkenly flopping into bed to see a fresh ragusea on my porch is sofgoood

I learned my lesson with magic spoon tyvm I'll stick with my home depot pothos for now

I thought that was YOU in the thumbnail XD

I think it's important to pay attention to things labeled like something. The amount of times I have seen coffee creamers with more vegetable oil than milk in it. Some names have protected definitions and it's up to you if the formal requirements of a term are suitable for your standards. A lot of them are not. EU's restrictions on "Extra Virgin Olive Oil" are very strict and what I consider ideal, while in the US you can get away with cutting it with old olive oil, refined to remove the smell and still sell it as "Extra Virgin Olive Oil". That's why if you care about olive oil quality in US you have guess and take hints like Single vs Multi-Origin.

This is the sassiest DQ ad I've ever seen.

11:17 watching the ice cream melt just feels like a sort of surreal bit. He doesn't miss a beat, his expression doesn't change, and the cut back to it being all over his hand is just comedy gold.

I heard Neopets when adam was saying Neoplants while i was just listening to this video and i picked up my phone so quick to see what come back Neopets was trying 😂

Interesting video to watch amidst the death of Chevron deference. Now we'll be even less confident that those government definitions hold up over time.

This is not a distinction about what something is, just what you choose to call it. You know, semantics. In most sane countries the legal definition for what something is called aligns somewhat with what people choose to call things. In most countries some official body generally has some sense of control over their official language and dictate correct spellings of things, this is not a bad or unusual thing. And American chocolate is generally tasteless and terrible, that is why it's not called it chocolate. It has no flavor because it is cheaper to produce and the market lacks fair competition from real products, not because it is some weird quirk like "oh vi had to put vheat in ze beer and it actually tastes bezzer" or even like how American sodas contain corn syrup because it's cheaper, but Americans now actually seem to genuinely prefer it in blind taste test, it's just worse.

I don't have liquid nitrogen at home but I sometimes have liquid Oxygen at home and that works just as well. I do gotta say the aromatics of food frozen in fridge, liquid nitrogen or liquid oxigen seams to differ between each other.

I love how Adam is a gastrorealist. He’ll prefer something made fresh but he won’t hate something because it’s “processed”