I recently read that scientists in Germany have created small zeolite pellets that can store up to four times more heat than water, loss-free, for “lengthy periods of time.” Interesting, but there’s a much cheaper material that does the same thing. Earlier this week I came home to an incredible aroma in the kitchen. My wife was out for the evening but dinner in the oven. When the kitchen timer went off my son came out of his room expecting to eat. I told him it was ready, but we had to wait for it to cool off, which I estimated would be about 24 hours. He didn’t believe me, so I carefully cut a hole in the crust of the turkey potpie to reveal the smoldering, lava-like interior. It didn’t look like food – more like a giant smelting oven – and the huge release of steam could have powered a generator. It was enough to convince my son to return to his room. About an hour later I broke my own rule. I dipped an asbestos spoon into the conflagration and put a decent size scoop in my mouth. My son heard the screams and returned to find me spitting out the last remnants of what was previously the roof of my mouth. He asked why in the world I would try to eat it so soon and I said, “because turkey potpie is so good.” Since it isn’t normal fare at our house, he asked what it tastes like. At that moment I realized I had no idea. I’ve never actually eaten turkey potpie without scalded, non-functioning taste buds. I’m guessing it tastes like zeolite pellets.