make a cavity in granite 12 km underground put a Tsar Bomba there and a cup of popcorn. Dial in 100.00 MT, pour concrete into the shaft, let it cure, then press the big red button. What you get? Popped atoms? Popped quarks?
@@juan7689 I wasn't aware that I said it was made in China. I simply tried to stated that it is curious that even Andy discovered an American invention in China. It's the same argument as the Vikings discovered america first. Is it truer than Christopher Columbus discovered America? No. Why do people say that he did more often than not? Simply because once Christopher Columbus found America, he took the continent and ran with it. This lead to massive travel and colonization to the new world that the vikings just couldn't claim to be started by them. Same situation with the popcorn cannon. Even if you call it American, it is still can be called Chinese just like you can still call pizza, American pizza or Italian pizza. I can see the confusion that my joke has made and I am sorry for my severe lapse of judgement.
I feel like you should experiment with how much you load into the cannon at once. It seems to me you need more pressure with less heat, so you stop burning them. The more volume that is taken up by the grain, the less space for air, and the faster the pressure will rise (meaning it's cooking for less time before you release it). You should also have it spinning very quickly, to equally distribute the heat throughout all the grains.
He is a bit of a slow learner. It's a cast iron pot that retains heat very well. Thats why it is supposed to be spun quickly. Those things pop the corn real fast if operated properly.
Okay years of research lol I have never seen a video with someone so inept at what they are filming. I bought one of 5bese cannons and it took me 2 pops to get it right. I have never used a device so simple before.
Going to need some ancient mouse traps after scattering food all over the shop. Fun idea; I've seen videos of the exploding popcorn thing before but you're the first I've seen to try it with so many different foods.
"These are the ones I tried except the ones that stuck to the wall" is not a phrase usually associated with cooking food. Another good reason to watch the channel.
@@pokemoncrusher1246 The old ones were often blowing up.l had some from the 1960's, 1970's, I think and they were fairly safe. Had an exit for pressure to release, controlled by a weight and could use different weights for amount of pressure needed. They still scarred(sp) me, as anything, like a bean if it got in that release tube and the weight wouldn't be able to lift, to release pressure. They don't need alot of heat, to build pressure real quickly after getting heated up. No one should ever "modify One". So don't try this at home.
“I’m not gonna be anywhere near it” Doesn’t matter much Steel can hold hundreds of thousands of pounds of pressure per square inch. If you manage to rupture it, you would need a berm, because it’s gonna be like an artillery shell going off.
Well, it is only one person popping the corn... he's got some experience, but in any major city they probably don't use those cannons... they're far too inefficient.
Should have called it: How to defend your house against Jehovah's witnesses. Now that's a popping suprise. They open the door and get blasted with popcorn.
I love inviting them in. Unfortunately they only ever come once or twice as I have a copy of the first page of John 1 from the Codex Sineaticus in the original Koine Greek on the wall. I use this to prove their interpretation of John 1v1 cannot be legitimately done as the Greek does not say what they have in their translation.
In bangladesh 🇧🇩 where my families from (I'm born and raised in New York) we have 2 different puffed rice. One puffed rice you made in your video it was the parboiled rice fried in oil we call it muri and the second type is popped in soil with the outer covering on and we call it sira.
@@aaronbrown4682 wdym? Cannon is derived from the Old Italian word cannone, meaning "large tube", which came from Latin canna, in turn originating from the Greek κάννα (kanna), "reed", and then generalised to mean any hollow tube-like object; cognate with Akkadian qanu(m) and Hebrew qāneh, "tube, reed". Might as well just say "Qanu(m)" or "Qaneh"!
Him in the blast zone picking at what looks edible is how I feel whenever I cook something new for the first time. Like well I cooked this so I gotta eat it no matter how bad it turned out.
For the sweet corn they may have got a good result if they took corn that had dried on the husk, that way they would have whole kernels and a closer water content to the popcorn they used.
I wonder if the various non-puffy results are due to not filling the cannon enough. If I understood it correctly, the idea is that you get everything ready to puff with heat & pressure, and releasing the cannon's door is the equivalent of the hull breaking. Also, if you notice in the video of the street vendor, he holds the rear end up and shoots the cannon "down," which suggests that you need the gravity assist to get the food out before it fully expands.
There is different kind of machine used in China to make puffed foods by extruding them under pressure. You pour grain or meal into it and a screw extrudes the grain under high pressure and heat into puffs. They sell the machines on Ebay. But, it needs a pretty good sized motor to turn the screw.
That cannon, besides a pressure gauge, it should have a temperature gauge and maybe a safety pressure release hatch. Also a lever that could open it with a rope rather than a mallet.
There is a stand at central market in Lancaster, PA that makes rice cakes using a similar method. They have a 2" cylinder and piston where they load rice and heat it. After a certain pressure, the piston is released and the puck expands to a 6 inch rice cake. The force triggers the hopper to release more rice which falls into the cylinder and the steam motor presses the piston down again.
In India we use Popped Rice to make so many tasty recipies. It's so different when you see different cultures come up with different process and usages of what's available in their geography. Wheat and Flour are consumed but so is rice here. Americans have always been sticking to corn products even in globalization era xD There are other types of popped grains too, mostly all type millets are used throughout the country having different usage as indgredient. We buy already popped versions use them directly. Along with it throw in some tomatoes, onions, crisp cheakpea noodle like sticks which we call sev, some spices like salt, chilly along with lemon and sugar and your yummy snack is ready!
I loved the movie theaters when still more common thing that take me back but when I listen to the rock band like Delta Parole or GNR makes me have good feelings even when down.
The fava beans results were interesting. How about dried peas? French lentils - those have a decent skin that does not fall apart when slow cooked so they might allow a decent amount of pressure to build up inside. Thinking of all the dried bean and peas snack on store shelves, almost all are flavoured in some way, salt being the most common. But I've also seen horseradish (wasabi peas), lime, hot peppers just for the savoury options, which are are my favourites.
Dude, you NEED to ADD a relief valve to that pressure gauge so that you can release 80 percent of the pressure in that tank and a PUFF BAG. So that it doesn't get ALL over like that.
Puffed, roasted and popped white rice is great if you mix it into sencha (Japanese green tea, the blend is known as genmaicha) and brew it up. Do recommend.
Take me out to the ball game Take me out to the crowd Shoot me with Tshirts and crackerjacks The 2nd amendment will not be held back. -You know you liked it.
My take away: for best results, make a robust pressure chamber with electric heating chamber with a high heat transfer so it cools very quickly after. Also have a stirring mechanism inside.
For the coco puffs, you could try dousing some of the grains in cocoa water/milk - maybe even boiled cocoa water. The idea would be that the grain could absorb some of the liquid from the cocoa solution. Although you may need to dry out the grain before/after dousing it.
I m frm india and I didn't seen this kind of equipment for popcorn in my life . In our country lemen people use bowl and salt for popcorn to pop . They heated up the salt till red and then add corn kernels to pop it . But thank you to introduce new method by you
I don't know if there sold outside the Midwest, but here you can buy a corn treat that is made from dent or field corn. It's 'puffed up' maybe 2, 3 or so times normal and seasoned. I've tried making it in hot oil, baking, persoaked in water, etc. with only slight success. Bet they use something like that cannon.
I like the think this was invented by Mongols attacking the wall in China, and their cannons are out of ammo, so they're like "Just put rice kernels in there! Pepper them like a shotgun... which hasn't been invented yet!" And they did, and lost the battle: everyone was slaughtered brutally, but the victorious Mongols discovered a tasty treat!
Add a teaspoon or so of veggy oil and keep rotating quickly, as it's heating, to keep it from sticking to the sides. It also helps if you have a stand that you can keep the fire under to preheat the container before you dump the corn, rice, or whatever, inside, and seal it up. Much faster pressure build-up and less time to burn, before you pop the top. 😉
Before clicking on the video I was already wondering is this just going to be that mortar thing the Mythbusters used to explode popcorn and yep, it is.
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
"Coco Poops"
wait
make a cavity in granite 12 km underground put a Tsar Bomba there and a cup of popcorn. Dial in 100.00 MT, pour concrete into the shaft, let it cure, then press the big red button. What you get? Popped atoms? Popped quarks?
Are the numbers on the Chinese dial without typos?
@@charlieangkor8649 kPa probably, maybe bar
lmao
You tube compression did not like having that many grains on screen at the same time
Ya, it looked quite grainy to me.
@@MegaStalker11 budum tshh
And this why everyone who makes popcorn with this machine aims the thingy into a bag, not at the wall. 😬🤣
I love that you put down a tarp, then consistently missed it with the cannon tipping over and spilling, but refused to reposition anything.
Can we just pause for a moment and have a thought about how "food shot from a gun" is the most American thing, ever.
Second amendment never tasted better!
Yee-Haw!
Also the food shot from a gun: is Chinese
(yeah yeah I know it is a joke)
Henry Yin no he literally said “but this technique actually came from America in 1901”
@@juan7689 I wasn't aware that I said it was made in China. I simply tried to stated that it is curious that even Andy discovered an American invention in China. It's the same argument as the Vikings discovered america first. Is it truer than Christopher Columbus discovered America? No. Why do people say that he did more often than not? Simply because once Christopher Columbus found America, he took the continent and ran with it. This lead to massive travel and colonization to the new world that the vikings just couldn't claim to be started by them. Same situation with the popcorn cannon. Even if you call it American, it is still can be called Chinese just like you can still call pizza, American pizza or Italian pizza. I can see the confusion that my joke has made and I am sorry for my severe lapse of judgement.
At baseball games they shoot T-shirts out of a gun at the crowd.
"as you know your cereal is shot from a gun"
The most American thing I've heard this week
😂
True dat
Yep, non-nutritious unhealthy food, corporations and guns... Yep seems about right
I’m your 69th like:)
Ah yes, hot pressurized gases inside of a very confined metal container
I feel like there's another word for this
Yea, but shh before the FBI shows up.
Crock Pot...
Change the O to a A...
@@RyanStonedonCanadianGaming Crock Pac?
@@nstewart1623 *fbi wants to know your location*
SAY IT WITH ME KIDS, AN EXPLOSION
How much did you pay for stock footage of a scientist looking at corn? 0:08
On a scale of 1 to "our food is shot from a gun!", how American are you?!
You've never had cannon pig before... we go to 11.
0
...I use a machine gun to make Beacon...like that other guy...it is rubbery and possibly poisoned but...its ok
@Sungindra Setiawan Ah yes diet soda, cause they're being healthy
Our food is shot from a double engine Rocket
Imagine how cool it would be to go to a movie theater and when you order popcorn they just shoot a cannon at you.
I think I'd prefer a T-shirt cannon firing sealed bags of popcorn. But that would be fun.
Nobody:
Me and the Boys at 3AM: 10:15
😂😂😂
Or 10:45
"Those are all the results, except the ones that are stuck to the wall" :'D
I can hear CodyDon from here screaming at the video that the charred beans are JUST FINE
I feel like you should experiment with how much you load into the cannon at once. It seems to me you need more pressure with less heat, so you stop burning them.
The more volume that is taken up by the grain, the less space for air, and the faster the pressure will rise (meaning it's cooking for less time before you release it). You should also have it spinning very quickly, to equally distribute the heat throughout all the grains.
To stop them from burning you probably could have just moved the torch further away
He is a bit of a slow learner. It's a cast iron pot that retains heat very well. Thats why it is supposed to be spun quickly.
Those things pop the corn real fast if operated properly.
I've also seen them add a spoonfull of water so that the steam brings up to pressure more quickly. Some of his attempts looked too dry.
We got to remember too in those days they didn't have youtube tutorials hehe
Okay years of research lol I have never seen a video with someone so inept at what they are filming. I bought one of 5bese cannons and it took me 2 pops to get it right. I have never used a device so simple before.
Going to need some ancient mouse traps after scattering food all over the shop.
Fun idea; I've seen videos of the exploding popcorn thing before but you're the first I've seen to try it with so many different foods.
It's called a cat
"Going to need some ancient mouse traps after scattering food all over the shop."
Next episode: puffed mice...
"Got some chips, dried them out. Now we're gonna see if they pofe." If you ever doubted this guy was from Minnesota😂
11:35
"These are the ones I tried except the ones that stuck to the wall" is not a phrase usually associated with cooking food. Another good reason to watch the channel.
You must have had a blast
Get out
Dad jokes ugh
HA HA HA (;´༎ຶٹ༎ຶ`)
Ba dum
@@BenDover-gg3rp ch
The cleanup from this video must've been utter hell.
I've wanted a popcorn cannon for a while now. That's awesome
Reminds me of trevor james (host of food ranger) visits china and saw the popcorn canon.
Please get one and master it for us!
Nobody:
Andy, during quarantine:Ight, imma puff some beans
BEANS!
Take a shot everytime when he says Pop
you would be dead
dp,rpfu vs;; nimomr pnmr pmnr
Or puff
I am almost dead from alchohol poisoning help
Rather than a literal canon, couldn't you just use a pressure cooker?
Probably not, I think it has to be a sudden release of pressure to make them expand
In the intro I thought he used a pressure cooker. And then died
Modern pressure cookers will not open till there below a curtain pressure, but if modified?
@@putteslaintxtbks5166 some makes automatically release steam others don't. Or just stick tape over it so it can't release steam
@@pokemoncrusher1246 The old ones were often blowing up.l had some from the 1960's, 1970's, I think and they were fairly safe. Had an exit for pressure to release, controlled by a weight and could use different weights for amount of pressure needed. They still scarred(sp) me, as anything, like a bean if it got in that release tube and the weight wouldn't be able to lift, to release pressure. They don't need alot of heat, to build pressure real quickly after getting heated up. No one should ever "modify One". So don't try this at home.
“I’m not gonna be anywhere near it”
Doesn’t matter much
Steel can hold hundreds of thousands of pounds of pressure per square inch. If you manage to rupture it, you would need a berm, because it’s gonna be like an artillery shell going off.
That’s Chinese made though, I wouldn’t trust it beyond anything but boiling water, with the pressure gauge removed, to vent pressure.
"Any ideas on what kinds of equipment we could use to prepare food?"
America: " *GUNS* "
"Don't try this at home"
People in China: eating their popcorn and smile
Well, it is only one person popping the corn... he's got some experience, but in any major city they probably don't use those cannons... they're far too inefficient.
@@cavv0667 yeah, just for culture thingy and farmer in small town. I'm a Chinese myself
The new health food craze: POP RICE.
7:47 Puffed, edible charcoal? Don't tell Cody's Lab!
nobody andy: popcorn, the snack that pops back
Should have called it: How to defend your house against Jehovah's witnesses. Now that's a popping suprise. They open the door and get blasted with popcorn.
you're a genius
I agree, I feel like you need to be a pyrotechnic in order to even use it lol
and don't forget the boiling oil! that will show them
I love inviting them in. Unfortunately they only ever come once or twice as I have a copy of the first page of John 1 from the Codex Sineaticus in the original Koine Greek on the wall. I use this to prove their interpretation of John 1v1 cannot be legitimately done as the Greek does not say what they have in their translation.
You see, i missed this kind of content. I'm sure a lot of people liked phase 2, but i miss when you would look at modern stuff for guidance. Idk why
5:06 "Let's give it a shot and see what it does"
ahaha ICwatUdidThere
i love the increasingly shaky rationale used as an excuse to stuff new and weirder stuff in the cannon 🖤💥
They did this on mythbusters and that just reminds me that grant imahara died rip
I just looked that up! What a shame!
@@doubledarefan did you not believe me
You should try and make a bell from bronze or brass the traditional way
This video really captures the feel of a 'king of random' video from when he was doing it solo. RIP
Everybody gangsta till the popcorn pops back
You should try moving the flame back, so that way you can build more pressure and pop more grain without charring anything
In bangladesh 🇧🇩 where my families from (I'm born and raised in New York) we have 2 different puffed rice. One puffed rice you made in your video it was the parboiled rice fried in oil we call it muri and the second type is popped in soil with the outer covering on and we call it sira.
Cool
Next episode how to make fake butter for popcorn corn
Wait it’s not butter?
*hissss*
Jake Mac 🔫 *Always has been.*
@@jakemac5535 ya it really isn't
@@jakemac5535 It's butter flavored oil. Butter has too much moisture content and it makes the popcorn go soggy.
Dude, that's not how you spell cannon
He's just saying that it's part of the original story
canon in d
@@aaronbrown4682 wdym? Cannon is derived from the Old Italian word cannone, meaning "large tube", which came from Latin canna, in turn originating from the Greek κάννα (kanna), "reed", and then generalised to mean any hollow tube-like object; cognate with Akkadian qanu(m) and Hebrew qāneh, "tube, reed". Might as well just say "Qanu(m)" or "Qaneh"!
Secret advertisement for cameras hmmm...
@@tshhmon8164 I love you
Him in the blast zone picking at what looks edible is how I feel whenever I cook something new for the first time. Like well I cooked this so I gotta eat it no matter how bad it turned out.
For the sweet corn they may have got a good result if they took corn that had dried on the husk, that way they would have whole kernels and a closer water content to the popcorn they used.
"we probl- we might die"
I wonder if the various non-puffy results are due to not filling the cannon enough. If I understood it correctly, the idea is that you get everything ready to puff with heat & pressure, and releasing the cannon's door is the equivalent of the hull breaking. Also, if you notice in the video of the street vendor, he holds the rear end up and shoots the cannon "down," which suggests that you need the gravity assist to get the food out before it fully expands.
There is different kind of machine used in China to make puffed foods by extruding them under pressure. You pour grain or meal into it and a screw extrudes the grain under high pressure and heat into puffs. They sell the machines on Ebay. But, it needs a pretty good sized motor to turn the screw.
HTME: Eww, this tastes like charcoal, horrible
Codyslab: *eats burnt up sticks like candy*
That cannon, besides a pressure gauge, it should have a temperature gauge and maybe a safety pressure release hatch. Also a lever that could open it with a rope rather than a mallet.
I love making popcorn. This vid is really interesting!
Join us in the next episode where we frantically try to do our own pest control.
next step real cannons shot from popcorn
There is a stand at central market in Lancaster, PA that makes rice cakes using a similar method. They have a 2" cylinder and piston where they load rice and heat it. After a certain pressure, the piston is released and the puck expands to a 6 inch rice cake. The force triggers the hopper to release more rice which falls into the cylinder and the steam motor presses the piston down again.
“I- uhhh, we might die” 😂
This is Really Good ! 👍
.
I was literally just wanting to know what other foods can be puffed in these but the very next video was this one ! Lol 🤷♂️
I am glad to know that Minneapolis still exists.
This video was a blast!
In India we use Popped Rice to make so many tasty recipies. It's so different when you see different cultures come up with different process and usages of what's available in their geography. Wheat and Flour are consumed but so is rice here. Americans have always been sticking to corn products even in globalization era xD
There are other types of popped grains too, mostly all type millets are used throughout the country having different usage as indgredient. We buy already popped versions use them directly. Along with it throw in some tomatoes, onions, crisp cheakpea noodle like sticks which we call sev, some spices like salt, chilly along with lemon and sugar and your yummy snack is ready!
I loved the movie theaters when still more common thing that take me back but when I listen to the rock band like Delta Parole or GNR makes me have good feelings even when down.
This takes the saying "throw it at the wall and see if it sticks" to the next level.
The fava beans results were interesting. How about dried peas? French lentils - those have a decent skin that does not fall apart when slow cooked so they might allow a decent amount of pressure to build up inside.
Thinking of all the dried bean and peas snack on store shelves, almost all are flavoured in some way, salt being the most common. But I've also seen horseradish (wasabi peas), lime, hot peppers just for the savoury options, which are are my favourites.
great vid andy!
at this point i'm pretty sure that you hired the right assistant, she is perfect for this channel.
Dude, you NEED to ADD a relief valve to that pressure gauge so that you can release 80 percent of the pressure in that tank and a PUFF BAG. So that it doesn't get ALL over like that.
Is this method canon? No, it is cannon!
I like how he casually glossed over the partial package theft. If he does nothing about that in the background, it'll happen again to someone else.
Am I the only one who kind of wants to see Claire from BA to make gourmet cheerios with a popcorn canon now?
My mom has always compared Cocoa Puffs to rabbit poo
“Its the kernel that pops back, POPCORN”!
The snack that smiles back
Popped rice snacks are the shit. Ate them so much as a kid
hahaha this was unexpectedly awesome
I find it Hilarious that the inventors name is Alexander Anderson!
He must have finally decided to take Alucard at his word on who loves cannons...
Puffed, roasted and popped white rice is great if you mix it into sencha (Japanese green tea, the blend is known as genmaicha) and brew it up.
Do recommend.
In America, you pop corn.
In Soviet Russia, corn pop you.
Take me out to the ball game
Take me out to the crowd
Shoot me with Tshirts and crackerjacks
The 2nd amendment will not be held back.
-You know you liked it.
Rediscovering Russia’s greatest weapon: Potato Cannon
danger popcorn
My take away: for best results, make a robust pressure chamber with electric heating chamber with a high heat transfer so it cools very quickly after. Also have a stirring mechanism inside.
I was hoping to see you try wild rice in the cannon. Unless that just didn't make the video? Or you ran out?
Now this is what I call a ‘big iron’
I love your channel
For the coco puffs, you could try dousing some of the grains in cocoa water/milk - maybe even boiled cocoa water.
The idea would be that the grain could absorb some of the liquid from the cocoa solution. Although you may need to dry out the grain before/after dousing it.
I might have to work on the lima beans... I love popcorn and if I have further popping technology I'm there! XD
That's a wild thumbnail my guy
"This is essentially a pipebomb"
A sign of a good video
i saw this 5 min after , i like it
When your bored at home and want to use a cannon:
I m frm india and I didn't seen this kind of equipment for popcorn in my life . In our country lemen people use bowl and salt for popcorn to pop .
They heated up the salt till red and then add corn kernels to pop it .
But thank you to introduce new method by you
For your cocoa puffs, maybe try to make a jelly by cooking the cornstarch and water, then add the rest of the ingredients.
I don't know if there sold outside the Midwest, but here you can buy a corn treat that is made from dent or field corn. It's 'puffed up' maybe 2, 3 or so times normal and seasoned. I've tried making it in hot oil, baking, persoaked in water, etc. with only slight success. Bet they use something like that cannon.
I like the think this was invented by Mongols attacking the wall in China, and their cannons are out of ammo, so they're like "Just put rice kernels in there! Pepper them like a shotgun... which hasn't been invented yet!"
And they did, and lost the battle: everyone was slaughtered brutally, but the victorious Mongols discovered a tasty treat!
This is why I am subscribed
Only in America will you find such creative uses of firepower. Kinda like the time when WW2 aviators used fighter planes to make ice cream.
ooooOOo popcorn YUmmY
I know I often pop my rice when toasting it for soups.
Add a teaspoon or so of veggy oil and keep rotating quickly, as it's heating, to keep it from sticking to the sides. It also helps if you have a stand that you can keep the fire under to preheat the container before you dump the corn, rice, or whatever, inside, and seal it up. Much faster pressure build-up and less time to burn, before you pop the top. 😉
Before clicking on the video I was already wondering is this just going to be that mortar thing the Mythbusters used to explode popcorn and yep, it is.
Dave Arnold has done a lot of work with popping guns for the museum of food and drink.
The most American way of making popcorn, literally shooting it out of a cannon