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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.

Whenever I get a package of plain M&Ms, I make it my duty to continue the strength and robustness of the candy as a species.

To this end, I hold M&M duels.

Taking two candies between my thumb and forefinger,I apply pressure, squeezing them together until one of them cracks and splinters. That is the “loser,” and I eat the inferior one immediately. The winner gets to go another round.

I have found that, in general, the brown and red M&Ms are tougher, and the newer blue ones are genetically inferior. I have hypothesized that the blue M&Ms as a race cannot survive long in the intense theatre of competition that is the modern candy and snack-food world.

Occasionally I will get a mutation, a candy that is misshapen, or pointier, or flatter than the rest. Almost invariably this proves to be a weakness, but on very rare occasions it gives the candy extra strength. In this way, the species continues to adapt to its environment.

When I reach the end of the pack, I am left with one M&M, the strongest of the herd. Since it would make no sense to eat this one as well, I pack it neatly in an envelope and send it to: M&M Mars, A Division of Mars, Inc. Hackettstown, NJ 17840-1503 U.S.A., along with a 3×5 card reading, “Please use this M&M for breeding purposes.”

Cologne, May 27 dpa – The U.S. dollar is undervalued against the Deutsch-mark based on how many “Big Mac” hamburger sandwiches the two currencies can purchase, said one of Germany’s leading institutes.

The Institute of the German Economy (IW) in Cologne noted that the popular sandwich by the McDonald’s restaurant chain is increasingly being used by economists around the world as a measure of currencies’ relative purchasing power.

The institute said that currency exchange rates are often unreliable as an instrument to measure purchasing power. At the same time, “baskets” of products used to arrive at comparative purchasing power are complicated to compile.

A simple alternative, now that McDonald’s has spread to virtually every country on earth, has become to look at what a Big Mac costs, the IW said.

“A particularly hungry American can buy five Big Macs for 11 dollars. If he exchanged the money into Deutsch-marks, his 18 marks in Germany can just barely obtain four Big Macs,” the IW said.

Conclusion: based on the Big Mac index, the dollar is undervalued, the institute said.

Americans can get their best Big Mac buy these days in Moscow, where one sandwich costs only about 59 cents.

But Russians must “work nearly two days in order to afford this meaty capitalist achievement – longer than people in any other country”, the IW said.

Here’s a delightful treat someone once made for an office Christmas party:

A gelatin mold should be made with Knox Unflavored Gelatin and red food coloring. One would think that a flavorless food would not be at all difficult to swallow, but believe me, from the looks of people who inserted cold masses of gelatinous glop into a mouth that was expecting sweets, the experience is unexplainably horrifying! Some claimed to be nauseated by the feel of it; others politely swallowed.

10. Eight hour lunch, two dollar tip.

9. Ask, “Excuse me, are you a really bad singer, or a really bad actor?”

8. After he describes each special, you shout, “Garbage!”

7. Whenever he walks by, cough and mutter, “Minimum wage”.

6. Every few seconds, yell, “More waffles, Cuomo!”

5. Insist that before ordering, you be allowed to touch the London broil.

4. Tie tablecloth around neck and say, “You wouldn’t charge Superman for dinner, would you?”

3. Every time you eat or drink, cough really hard.

2. As he walks by to the kitchen, scream, “He’s gonna spit in the chowder!”

1. Three words: eat the check.



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