Chocolate Chip Cookies:

Ingredients:
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 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.

Go ahead, disagree!

hehehehe

vega wrote:
> Chocolate Chip Cookies:
>
> Ingredients:
> 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 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.
>
> Go ahead, disagree!
>
> hehehehe

First of all, you mixed in some english units (BTU,degreesF, etc).
Secondly Butter is not "partially hydrogenated tallow triglyceride" and
neither is crisco.
and lastly I prefer chocolate in my cookies, not cocoa beans or trees.

thank you for playing.

--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”

at Wed, 14 Sep 2005 18:19:57 GMT in <hcqgi110t33j3t101fpjhr5kgbnje2uteu@
4ax.com>, (vega) wrote :

>Chocolate Chip Cookies:
>
>Ingredients:
>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)
>
>Go ahead, disagree!

As has been shown previously, a partially hydrogenated tallow triglyceride
is not the optimum lipid in this application. It is preferred to use
separated lipid complexes derived from bovine lactation for improved
sensory qualities. Furthermore, any use of de-encapsulated legume meats has
been established to be at the discretion of the process controller. The use
of legume meats, is, in fact, somewhat unusual, the more typical product
used when considered desirable by the operator to be dehulled and coarsely
cut (generally to a particle size of approximately 0.4 cm^3) seeds of
Juglans sp. angiosperms.

In addition for truly optimal results it is advisable to replace methyl
ether of protocatechuic aldehyde with the seed contents of one pod from
Vanilla Planifolia. Inasmuch as this is a significant cost-increasing
factor, however, economic considerations must also be taken into account
when performing this substitution.

Use of the term gluten to refer to the finely milled endosperm of Triticum
Aestivum must also be called into question.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

>Use of the term gluten to refer to the finely milled endosperm of Triticum
>Aestivum must also be called into question.



Ummm, I thought it was obvious, it was a joke.

Sorry.

vega wrote:

>> Use of the term gluten to refer to the finely milled endosperm of
>> Triticum Aestivum must also be called into question.
>
> Ummm, I thought it was obvious, it was a joke.
>
> Sorry.

I thought it was obvious that the replies were jokes, too.

Bob

On 14 Sep 2005 18:31:02 -0500, "Bob" >
wrote:

>vega wrote:
>
>>> Use of the term gluten to refer to the finely milled endosperm of
>>> Triticum Aestivum must also be called into question.
>>
>> Ummm, I thought it was obvious, it was a joke.
>>
>> Sorry.
>
>I thought it was obvious that the replies were jokes, too.
>
>Bob
>

All I can say is...the beer kicked in

vega wrote:
> "Bob" wrote:
>
>> > Ummm, I thought it was obvious, it was a joke.
>> >
>> > Sorry.
>
>> I thought it was obvious that the replies were jokes, too.
>
>> Bob
>
>
> All I can say is...the beer kicked in

Umm, well, okay. Do less crying in it, 'kay?

<and I will note that, although your recipe was entitled "PERFECT Chocolate
Chip Cookies," it did not include chocolate chips (a fact alluded to by
another, prior poster)>

SNIP

>Chip Cookies," it did not include chocolate chips (a fact alluded to by
>another, prior poster)>
>


I promis to never try to post another joke here again so help me
Emeril.........

In article >,
wrote:

> >Use of the term gluten to refer to the finely milled endosperm of
> >Triticum Aestivum must also be called into question.

> Ummm, I thought it was obvious, it was a joke.

> Sorry.

Alex thought so, too. <grin>
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! updated 9-12-05