WWTBAM Bored

Ingredients:

532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
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 1, 2 and 3 with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients 4, 5, 6, and 7 until the mixture is homogeneous.

To reactor #2, add ingredient 8, followed by three equal volumes of the homogeneous mixture in reactor #1. Additionally, add ingredient 9 and 10 slowly, with constant agitation.

Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the 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 & Johnston'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.

Enjoy!

Me too!

gs, B.S. Chemistry 1976

PS: The theobroma cacao threw me a bit, because it should have more adjectives, like "aggregated theobroma cacao, as ~0.5 cm3 crystals".

gsabc wrote:Me too!

gs, B.S. Chemistry 1976

PS: The theobroma cacao threw me a bit, because it should have more adjectives, like "aggregated theobroma cacao, as ~0.5 cm3 crystals".

I would have had a B.S. in Chemistry in 1972 if I hadn't decided computers were more fun.

I agree with you, otherwise you'd not have chips.

high school chemistry, Betty Crocker Homemaker of the Future winner (test taken to get out of study hall)

Halite? I wouldn't want to use rock salt if I made that recipe.




Editing note: Annie didn't write this. Annie never had study hall. Annie loves to eat, but she doesn't cook. I, SC, borrowed her laptop without remembering that she already was signed in.

Bob Juch wrote:

gsabc wrote:Me too!

gs, B.S. Chemistry 1976

I would have had a B.S. in Chemistry in 1972 if I hadn't decided computers were more fun.

And I might have switched and had a B.S. in Computer Science if I hadn't had jerks as TA's for two consecutive semesters. Then I would have cleaned up as a consultant in the Y2K mishugas.

Bob Juch wrote:Ingredients:

532.35 cm3 gluten

Gluten isn't exactly correct. You will need to use pulverized Triticum aestivum instead.

PlacentiaSoccerMom wrote:

Bob Juch wrote:Ingredients:

532.35 cm3 gluten

Gluten isn't exactly correct. You will need to use pulverized Triticum aestivum instead.

Will quadrotriticale do?

gsabc wrote:

PlacentiaSoccerMom wrote:

Bob Juch wrote:Ingredients:

532.35 cm3 gluten

Gluten isn't exactly correct. You will need to use pulverized Triticum aestivum instead.

Will quadrotriticale do?

Rye isn't good in cookies, even fictional rye.

PlacentiaSoccerMom wrote:

gsabc wrote:

PlacentiaSoccerMom wrote: Gluten isn't exactly correct. You will need to use pulverized Triticum aestivum instead.

Will quadrotriticale do?

Rye isn't good in cookies, even fictional rye.

Might be good in the cook. Same as Julia Child's wine philosophy, a cup for the chicken and a cup for the cook.

gsabc wrote:Me too!

gs, B.S. Chemistry 1976

PS: The theobroma cacao threw me a bit, because it should have more adjectives, like "aggregated theobroma cacao, as ~0.5 cm3 crystals".

I B.S.ed my way through chemistry in high school and college. Does that count?

earendel wrote:

gsabc wrote:Me too!

gs, B.S. Chemistry 1976

PS: The theobroma cacao threw me a bit, because it should have more adjectives, like "aggregated theobroma cacao, as ~0.5 cm3 crystals".

I B.S.ed my way through chemistry in high school and college. Does that count?

Only if you can follow the recipe.

Bob Juch wrote:

earendel wrote:

gsabc wrote:Me too!

gs, B.S. Chemistry 1976

PS: The theobroma cacao threw me a bit, because it should have more adjectives, like "aggregated theobroma cacao, as ~0.5 cm3 crystals".

I B.S.ed my way through chemistry in high school and college. Does that count?

Only if you can follow the recipe.

Yeah, I can. Seriously, had life not taken the direction it did, I would have studied organic chemistry and gone for a graduate degree in that discipline.

And SC knows these are baked at the same time and temperature as Powder Coatings.



Thanks Bob.

This is an example of what makes me laugh when some people get all bent when they read a label and there are 'chemicals' in the product. Oh the horror! They would eat baking soda but not sodium hydrogen carbonate.

Granted there are somethings I would rather not eat, but deciphering some labels into english does make it a lot less scary.

And glad to hear a few of you escaped the life of a chemist to pursue other options. Not that I am not having fun! Double negative and all.

christie1111 wrote:This is an example of what makes me laugh when some people get all bent when they read a label and there are 'chemicals' in the product. Oh the horror! They would eat baking soda but not sodium hydrogen carbonate.

You wanna really horrify those folks? Tell 'em they're 1% radioactive.