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A liquid nitrogen cocktail is any mixed drink whose preparation involves the use of liquid nitrogen. Popularized as a novelty because of the smoky, bubbling "cauldron effect" it produces, liquid nitrogen is controversial as a cocktail ingredient because it boils at −196 °C (77 K; −321 °F) and its consumption is thus potentially lethal. However, it is not a regulated substance in most countries and there is little control of its use.
The culinary use of liquid nitrogen is mentioned in an 1890 recipe book titled Fancy Ices authored by Mrs. Agnes Marshall, but has been employed in more recent times by restaurants in the preparation of frozen desserts, such as ice cream, which can be created within moments at the table because of the speed at which it cools food. Similarly, liquid nitrogen has become popular in the preparation of cocktails because it can be used to quickly chill glasses or freeze ingredients. It is also added to drinks to create a smoky effect, which occurs as tiny droplets of the liquid nitrogen come into contact with the surrounding air, condensing the vapor that is naturally present.
Because of its low temperature liquid nitrogen can be extremely damaging to body tissue, causing frostbite and cryogenic burning on contact. If ingested it can lead to severe internal damage, destroying tissue in the mouth and digestive tract. Furthermore, as it evaporates liquid nitrogen releases a large volume of gas, which means it can burst the stomach if swallowed in a sufficiently large amount.
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AMAZING what people will flush down their gullet.
No sympathy from me. That`s naked singularity stupid and stupid SHOULD hurt,
No sympathy from me. That`s naked singularity stupid and stupid SHOULD hurt,
The ratio is a bit over 800 to 1.