Here's a delightful treat someone once made for an office Christmas party:
A gelatin mold should be made with Knox Unflavored Gelatin and red food coloring. One would think that a flavorless food would not be at all difficult to swallow, but believe me, from the looks of people who inserted cold masses of gelatinous glop into a mouth that was expecting sweets, the experience is unexplainably horrifying! Some claimed to be nauseated by the feel of it; others politely swallowed.
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Improving fry cooking time
In January 1994, 'The Economist' magazine reported that one of Secretary of Energy Hazel O'Leary's success stories about government research scientists hired out for civilian business uses was the Argonne National Laboratory's helping McDonald's to find a way to speed up french frying. A team headed by physicist Tuncer Kuzay, who interrupted his work on advanced photons, placed sensors inside the frozen fries and was able to design special frying baskets to deal with the effect of steam created by melting ice crystals and to cut 30 to 40 seconds off each batch's frying time.
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