SC - a funny

[Morgan]

Dear Gentles, Cousin Cooks,

	Here is a perfect example why Engineers don't  write (or redact) recipies.
  WARNING !!  Do >NOT< try to sip hot beverages  while  reading.

	

	Chocolate Chip Cookies

1)	532.35 cm3 gluten
2)	4.9 cm3 NaHCO3
3)	4.9 cm3 refined halite
4)	236.6 cm3 partially hydrogenated tallow triglyceride 
5)	177.45 cm3 crystalline C12H22O11
6)	177.45 cm3 unrefined C12H22O11
7)	4.9 cm3 methyl ether of protocatechuic aldehyde
8)	Two calcium carbonate-encapsulated avian albumen-coated protein
9)	473.2 cm3 theobroma cacao
10)	236.6 cm3 de-encapsulated legume meats (sieve size #10) 


To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat
transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two
and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100
rpm , add ingredients four, five six, and seven until the mixture is
homogenous.
To reactor #2, add ingredient eight, followed by three equal volumes of the
homogenous mixture in reactor #1.  Additionally, add ingredient nine and
ten slowly, with constant agitation.  Care must be taken at this point in
the reaction to control any tempeture rise that may result of an exothermic
reaction.
Using a screw extrude attached to a #4 nodulizer, place mixture piece-meal
on a 316SS sheet (300 x 600 mm).
Heat in a 460K oven for a period of time that is in agreement with Frank &
Johnson's first order rate expression (see JACOS, 21,55), or until "golden
brown." Once the reaction is complete, place the sheet on a 25C
heat-transfer table, allowing the product to come to equilibrium.

	This also explains why Caointiarn does the cooking  and Mistress Morgan 
doesn't.

	Caointiarn  








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calculated mischief is invigorating - mary anne radmacher-hershey
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