i think liquid nitrogen is burning a hole in my stomach

Top Chef 4's Richard Blais, he of faux-hawk and "banana scallops" fame, was at the Garrett Popcorn store by my work to make some frozen popcornsicles. These were formed with Garrett's delicious and oddball combination of caramel and cheese popcorn and then dunked in liquid nitrogen to harden. It was great to see the sweet and salty balls emerge from the container of nitrogen. I thought I was at a Rush concert. The texture of the popcornsicle was weird - hard and cold like a sno-cone, but also a little crumbly like a granola bar or a brick of dry oasis. I would have liked a little more cheese popcorn in the mix. I enjoyed it, but three hours later, I have a bit of a tummy ache. Thanks to Balgavy for the head's up and Joe for letting me use his photos since I didn't have my camera on me.