My favorite cooking show, "Good Eats" by "Alton Brown", got /. the other day. It was a review of his new cookbook, "I'm Just Here For the Food", and it was very positive. In the discussion that followed, somebody posted the following cookie recipe:

CHOCOLATE CHIP COOKIES

Materials:

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. 2.0 CaCO3 encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacoa
10. 236.6 cm3 de-encapsulated juglans regia fruits (sieve size 10)

Procedure:

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 consistent agitation. In a second 2-L reactor vessel (reactor #2) with a radial flow impeller operating at 100 rpm, add ingredients (4), (5), (6), and (7), processing until the mixture is homogeneous. Add to ingredients in reactor #2, ingredient (8) and three volumetrically equal portions of the homogeneous mixture in reactor #1, processing after each addition until the mixture is again homogeneous.

Upon completion of the previous step, add ingredients (9) and (10), slowly with constant agitation at an impeller rate of 50 rpm. 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 10.0 cm3 nodules of the mixture in ordered ranks on a 316SS sheet (30.0 cm X 60.0 cm). Heat in a 460?K oven for a period of time that is in agreement with Frank & Johnson's first order rate expression (see JACOS, 21, 55), or until golden brown.

Once the reaction is complete, place the sheet on a 297?K heat-transfer table, allowing the product to come to thermal equilibrium with ambient atmospheric temperature.

(In case you don't know, "/." means "slashdotted". It refers to when your web site gets mentioned on Slashdot.)

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