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Not the same, but plastic-y chemicals have been used in fast food before. https://www.eater.com/2016/8/8/12403338/subway-yoga-mat-chemical-mcdonalds-burger-kin

Not the same, but plastic-y chemicals have been used in fast food before. https://www.eater.com/2016/8/8/12403338/subway-yoga-mat-chemical-mcdonalds-burger-king-wendys https://www.eater.com/2016/8/8/12403338/subway-yoga-mat-chem... https://www.npr.org/sections/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep https://www.npr.org/sections/thesalt/2014/03/06/286886095/al...

DerekL 6y ago
Yeah! Whatever you do, never eat pretzels! They dip them in oven cleaner before baking, then they sprinkle them with those crystals they use for removing ice from roads!
- Bjartr 6y ago
  And dihydrogen-monixide figures heavily in their production. Nearly everyone that's ever died had consumed DHMO in the 24 hours leading up to their death!
  - hibbelig 6y ago
    DHMO is a very dangerous substance. For example, in gaseous state it causes skin irritation, severe burns even.
  - nsxwolf 6y ago
    I prefer "oxidane" for this joke, as most people haven't heard it, sounds poisonous, and dihydrogen monoxide is not wrong but it is irregular.
    - bloaf 6y ago
      Can also try out "hydranol" or "dihydral ether".
- surbas 6y ago
  Lye dipped pretzels are a thing! I didn’t know that thanks!
  - Blammar 6y ago
    The best tasting soft pretzels are the ones dipped in a weak solution of lye, for sure.
  - vageli 6y ago
    > Lye dipped pretzels are a thing! I didn’t know that thanks! Lye-pickled fish is also a thing (lutefisk)!
  - chihuahua 6y ago
    A solution of about 4% NaOH is generally recommended. Submerge the pretzels for a few seconds just before baking. It does something to the outside layer of dough that results in the brown crust of the pretzel. In addition to the pleasant color, it also affects the flavor. Also, it makes it easier for the coarse salt to stick to the outside of the pretzels. NaOH immediately causes stains on clothes and wooden cutting boards and countertops. Obviously it's also bad for your skin and especially the eyes, so be careful.
  - astura 6y ago
    Bagels are usually dipped in lye as well, it's how they get their bagel-y texture on the outside crust. Sodium carbonate is sometimes used as an alternative to lye for those who don't want to deal with the safety aspect of handling lye, as lye is very caustic. Of course, lye still provides the best results.

DerekL 6y ago

Yeah! Whatever you do, never eat pretzels! They dip them in oven cleaner before baking, then they sprinkle them with those crystals they use for removing ice from roads!

Bjartr 6y ago
And dihydrogen-monixide figures heavily in their production. Nearly everyone that's ever died had consumed DHMO in the 24 hours leading up to their death!
- hibbelig 6y ago
  DHMO is a very dangerous substance. For example, in gaseous state it causes skin irritation, severe burns even.
- nsxwolf 6y ago
  I prefer "oxidane" for this joke, as most people haven't heard it, sounds poisonous, and dihydrogen monoxide is not wrong but it is irregular.
  - bloaf 6y ago
    Can also try out "hydranol" or "dihydral ether".
surbas 6y ago
Lye dipped pretzels are a thing! I didn’t know that thanks!
- Blammar 6y ago
  The best tasting soft pretzels are the ones dipped in a weak solution of lye, for sure.
- vageli 6y ago
  > Lye dipped pretzels are a thing! I didn’t know that thanks! Lye-pickled fish is also a thing (lutefisk)!
- chihuahua 6y ago
  A solution of about 4% NaOH is generally recommended. Submerge the pretzels for a few seconds just before baking. It does something to the outside layer of dough that results in the brown crust of the pretzel. In addition to the pleasant color, it also affects the flavor. Also, it makes it easier for the coarse salt to stick to the outside of the pretzels. NaOH immediately causes stains on clothes and wooden cutting boards and countertops. Obviously it's also bad for your skin and especially the eyes, so be careful.
- astura 6y ago
  Bagels are usually dipped in lye as well, it's how they get their bagel-y texture on the outside crust. Sodium carbonate is sometimes used as an alternative to lye for those who don't want to deal with the safety aspect of handling lye, as lye is very caustic. Of course, lye still provides the best results.