Subject: Tomato Bouillon
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 08 2000 - 03:33:47 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Norm Schmoeker was the first of many to send me this food
funny:
Why Engineers Don't Write Cookbooks
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 piecemeal 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.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "Elegant Dinner for Two" menu continues with this simple and
delicious soup. It may be served hot or cold, and garnished with a
dollop of sour cream if you want to put the emphasis on "elegant."
Tomato Bouillon
3 cups (750 ml) tomato juice
1 small bay (laurel) leaf
1 stalk celery (with leaves), chopped
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried basil
2 Tbs (30 ml) fresh or 2 tsp (10 ml) dried chives
1 tsp (5 ml) fennel seeds
2 whole cloves
Salt and freshly ground pepper to taste
Optional garnish: sour cream
Combine all ingredients except the sour cream in a small saucepan and
bring to a boil over moderate heat. Simmer for 5 minutes, stirring
occasionally. Strain and serve hot or cold. Garnish with sour cream
if desired. Serves 2.
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