Aerosol whipped topping cans require pressurization via nitrous oxide and/or other gases so that the topping can be sprayed out. (There's no way to perfectly control the amount of gas that comes out along with the topping, which is why cans often have such disappointingly low yields – but that's another post.) Gases are affected by such things as atmospheric pressure and heat. As anyone who's ever been in a restaurant kitchen knows, heat can be a real issue. With open flames on the stove, ovens, deep-fryers, boiling pots of water, the temperature in a kitchen running at full speed can easily top 100°.
While that alone shouldn't cause a can of whipped topping to explode, it'll get it up near the danger zone. And if a can were to, say, sit next to a burner on high for awhile, the local ambient temperature could easily reach 120° or higher. Yikes.
And it goes without saying that it a can knocked into the deep fryer would be scary and possibly life-threatening. For an example why, check out this video:
With On Top bagged whipped topping, the only thing that happens if it gets too hot is it melts. Drop it into the deep fryer and you get to dump the grease and scrub melted plastic and whipped topping off the fryer's walls, but there's no explosion, no shrapnel, no ball of flames.
Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.
Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.
Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."
Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)
The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.
Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?