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.

talk about lost in translation!!!!!
You just made me feel Really (even more) blonde... Thanks

Bonita

There are some errors in your recipe. The energy flux in reaction mode is listed as 100 BTUs per hour. The proper energy flux to create molecular cross linkage is dependent upon initial absolute temperature of added molecular source stock.

The listed energy flux instructions is insufficient for phase conversion of the short chain organic molecules and could cause product dehydration without molecular conversion. The sheet containing the reactive material is subjected to energy flux by conduction and the thermal transfer characteristics of said sheet containing said product was not given.

The thermal transfer is also determined by convection and radiation, both essential to proper energy flux determination. The thermal source data should be given in percentage absorption characteristics for radiant, convective, and conductive energy flux.

Who cares?
As long as there are enough folk confused then it doesn't really matter!

You are too funny!