Dave Arnold has an idea: build a giant microwave oven the size of a room, put a dinner table inside it, set the table and put raw food on the plates. Press start and watch the whole room spin, wait until the oven shuts off—Ding!—open the door, walk in, sit down and eat.
That probably won't happen, which is okay, because Dave Arnold has another idea: open a food-and-drink museum and mount an exhibition about breakfast cereal. You could have grains of corn inside pressurized chambers and you'd release the pressure all of a sudden—Boom! Boom! Sugar Pops! And there would be steel rollers—Tzzt! Tzzt! Tzzt!—shooting out Corn Flakes. "Breakfast cereal," he says, "is amazing."
Arnold actually has a provisional charter for the museum but doubts it will get built anytime soon, so in the meantime he's working on a totally different idea: a 21st-century cocktail shaker. It would be transparent and equipped with a custom nozzle that could be hooked up to a carbon dioxide tank to add fizz without adding seltzer, "because seltzer just dilutes the drink, right?"