14 December 2007
To warm the cockles of your heart
Because who wants cold cockles?
Trini came back from lunch with some odd-looking cylinders, which proved to be Hillside's Self-Heating Hot Cocoa. I didn't ask why, if it was hot, it needed self-heating.
I did, however, examine the system. The can is very large, considering it holds only 9 ounces of product, but there's something going on under the surface. The base of the can contains water and green dye; when you push the button on the base, the water is released, and it reacts with calcium oxide powder hidden in the can walls. You end up with calcium hydroxide and, this being an exothermic reaction, a whole lot of heat, which gets applied (at a safe distance) to the drinkable contents. (There are coffee and tea variants.)
After five to eight minutes, the stuff is supposed to be 70 degrees warmer than its environment, so I'm presuming I drank it at 140. Actually, I took a sip and said "Jeebus, this is hot!" Wait a moment, sip again, and hey, this stuff isn't half bad. And it's only two bucks a can at Wally World.Posted at 2:00 PM to Worth a Fork