Choco Chip ala Inday
Dec 27th, 2007 by Inday
Balak gumawa ni Mrs. Montemayor ng chocolate chips para ipangregalo sa kanyang mga kaopisina ngayong Pasko. Hiningi nya ang recipe ni Inday dahil alam nyang masarap ito.
Iniwan ni Inday ang recipe kay madam nung nagday-off sya para mamili ng regalo.
Napanganga na lng si Mrs. Montemayor sa kanyang nakita.
Choco Chip ala Inday
- 532.35cm³ gluten
- 4.9cm³ NaHCO3
- 4.9cm³ refined halite
- 263.6cm³ partially hydrogenated tallow triglyceride
- 177.45cm³ crystalline C12H22O11
- 177.45cm³ unrefined C12H22O11
- 4.9cm³ methyl ether of protocatechuic aldehyde
- Two calcium carbonate-encapsuled avian albumen-coated protien
- 473.2cm³ theobroma cacao
- 236.6cm³ de-encapsuled legume meats; serve size #10
On a 2 litre jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100Btu/ºF-ft²-hr, add ingredients one, two and three with constant agitation.
On a second 2 litre reactor vessel (reactor #2) with a radial flow impeller operating at 100rpm, add ingredients four, five, six, and seven until the mixture is homogenous.
On reactor #2, 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 460ºK 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. Place the sheet on a 25ºC heat-transfer table, once the reaction is complete. Allow the product to come to equilibrium.
Mrs. Montemayor: (inuntog ang ulo sa refrigerator)
Popularity: 26% [?]
(12 votes, average: 4.58 out of 5)
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February 19th, 2008 at 3:22 pm
Hayoop ka inday… di ko kinaya ang pag nose bleed ko.. now lng ako nakalabas ng ospital!
February 23rd, 2008 at 6:28 pm
de-encapsuled legume meats; serve size #10… hindi kaya nuts eto.. peanuts bah… ay ewan ako’y nahihilo na sa sobrang dugo ng ilong ko dito… huhuhuh… sabog ka na talga inday! hehehe
April 25th, 2008 at 9:18 pm
Cheers, Inday.
Your single dialogue bleeds noses. I may have understood some of them because I took General Chemistry, but still there are some things I don’t understand as well. I guess you are not really an avid user of layman terms.
Keep it up.
September 28th, 2008 at 9:40 pm
nosebleeds!!!! bumabaha!!
November 16th, 2008 at 10:47 pm
1. 532.35cm³ gluten -This is flour
2. 4.9cm³ NaHCO3 -this is baking soda
3. 4.9cm³ refined halite -salt
4. 263.6cm³ partially hydrogenated tallow triglyceride -butter or margarine
5. 177.45cm³ crystalline C12H22O11 - sugar
6. 177.45cm³ unrefined C12H22O11 -brown sugar
7. 4.9cm³ methyl ether of protocatechuic aldehyde -vanilla
8. Two calcium carbonate-encapsuled avian albumen-coated protien -eggs
9. 473.2cm³ theobroma cacao -chocolate powder/ chips
10. 236.6cm³ de-encapsuled legume meats; serve size #10 -nuts
Ha! Dali lang pag-search sa google, yung baking instructions parang normal lang…
November 30th, 2008 at 10:48 pm
bloodshed.
inday is clearly not a fan of layman terms.
i salute you, inday.
February 7th, 2009 at 4:58 pm
wow..astig
uhm.im just wondering, is inday a real maid? just curios.
btw…INDAY, u’r great. hehe
and tim_paul, wow namn.. ininterpret?.hehe nice
February 20th, 2009 at 3:23 pm
an0 bah itong c inday??chemist din??hahaha
October 10th, 2009 at 8:19 pm
galing ni Aubrey Mejia !!!
i bet siya si INDAY….
go teh!!!!
so as inday…..