IJMC - The Neiman Marcus Cookie Recipie? Not!
However, this might be cool if someone translated the entire Neiman
Marcus urban legend into engineering type script...I was asked today if I
know any other languages, and I almost answered "geek or computer, yes".
This is close...I don't even know half of it, and I just finished my
required Chemistry II class... -dave
Why engineers don't write recipe books:
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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 ingredients 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 (300x600mm). 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.
PS- don't try this at home.
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