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| Originally posted by dj_bas Jennie, Clovis SSHHH!!!! Also, what happened1? I was at lunch  |
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| Originally posted by jennypie Refer to locked thread made by Caela. |
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| Originally posted by dj_bas OK because your news team blows goats. http://www.youtube.com/watch?v=ITT6xS6nPGU http://www.youtube.com/watch?v=brDJFrP5O40 http://www.youtube.com/watch?v=7FMOTAgSdXM HOW IS THAT WOMAN STILL EMPLOYED?!!?!? |
Gluh... I need to go to sleep and I'm not at all tired 
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| Originally posted by RJT Gluh... I need to go to sleep and I'm not at all tired |
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| Originally posted by inconspicuous don't doo eet. |
before 6?
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| Originally posted by inconspicuous before 6? |
pfft..."a few"
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| Originally posted by inconspicuous pfft..."a few" |
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| Originally posted by RJT exaggeration is my friend |
aw man
official sign you're bored: you're joining 4chan stickam raids
though this shit is real fuckin amusing
I have got to have the biggest headache...... CalGon take me away!!
at least an asprin.. 
OH GOD IF ANYONE'S ONLINE JUST TRUST ME
http://www.stickam.com/profile/seiraruka
AAAAAHAHAHAHAHAHAHHHA
also
lol
This follows my tradition of highlighting some of the most cutting edge research going aroun
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| Analyzing Britain's Bacon 'Butty' , April 11, 2007� This month, after conducting 1,000 hours of research, a group of scientists at Leeds University shed light on an issue of international importance: how to make the perfect bacon sandwich. The results of the study are particularly newsworthy in Britain, where the sandwich, known here as the "bacon buttie," is an integral part of the national cuisine. The study was commissioned by the Danish Bacon and Meat Council, the U.K. subsidiary of the organization that represents all Danish pig producers � Denmark supplies a quarter of all bacon consumed in Britain. Dr. Graham Clayton, who led the research, said his team had set out to discover the best way to cook the bacon itself, as the other ingredients in a bacon buttie � bread and sauce � vary according to individual tastes. The Crunch Factor Going into the study, Clayton hypothesized that the most important elements in defining the consumer's experience are texture and sound, rather than taste or smell. Clayton and his team experimented with grilling, frying and microwaving, attempting to achieve the exact kind of audible crispiness predicted to be a consumer favorite. After tinkering with his measurements, Clayton tried out the results on actual human tasters. "We used a multiprong approach," Clayton said. The results of the research, published on the Danish Bacon's Web site, came down to this equation: N = C + {fb(cm) . fb(tc)} + fb(Ts) + fc . ta, in which N is the force in Newtons required to break the cooked bacon, fb is the function of the bacon type, fc is the function of the condiment/filling type, Ts is the serving temperature, tc is the cooking time, ta is the time or duration of application of condiment/filling, cm is the cooking method, and C is the Newtons required to break uncooked bacon. The equation accounts for all the variables in the sandwich-making process. However, according to Clayton, when it comes to the ideal bacon butty, what doesn't vary is the force exerted to take a bite (.4 newtons) or the volume of the sound that bite emits (.5 decibels). And how does all of this translate in the kitchen? Clayton recommends seven minutes on a preheated grill, turning once. Tasty Marketing Technique? The release of Clayton's findings coincides with the launch of Danish Bacon's latest advertising campaign, which this year centers on the bacon butty. John Howard, a spokesman for the company, said the research commission was inspired by the fact that 40 percent of bacon consumed in Britain is now consumed in sandwich form. "People are very passionate about their bacon and particularly about their bacon sandwiches," Howard said. "We are committed to our consumers and wanted to know what technical advice can we give them to help them enjoy our product?" On its Web site, Danish Bacon recommends: Cut two slices of white farmhouse bread (one to two centimetres thick) Take two or three (or more!) rashers of Danish back bacon (smoked or unsmoked � whichever you prefer) Place under preheated oven grill for approximately seven minutes on high (preferably 240 degrees) Turn once during cooking Add sauce to taste, and enjoy! Bacon's Serious Side For Clayton, the research has applications beyond the immediate bacon buttie. For instance, he points out that Danish Bacon has significantly reduced the sodium content of its bacon in the last 10 years. Should it continue to make changes to its product, it would be crucial to have established a baseline standard, Clayton said. "They would need to be able to ask themselves, 'How far removed are you from the ideal bacon of 2007?'" Now that's something worth chewing on. |
abridged version
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| British researchers have stated that after hours of experimentation they have come up with a recipe for the perfect bacon sandwich Making the perfect bacon sandwich is something that British scientists are now saying they have done. Four researchers at Leeds University spent more than one thousand hours trying to find the perfect recipe to create the perfect bacon sandwich. They state that the two most important qualities to a great bacon sandwich are crispiness and crunchiness, with the crunching sound upon biting the sandwich being no louder than 0.5 decibels and it should break when 0.4 Newtons of force is applied through chewing. Throughout their hours of experimentation, they tried variant types of bacon thickness, various cooking times, and various cooking methods, all with the intent of finding the perfect texture for the bacon. �We often think that it�s the taste and smell of bacon that consumers find most attractive,� said research team leader Dr. Graham Clayton. �But our research proves that texture and sound is just as, if not more, important.� For perfect bacon, Clayton recommends seven minutes on a preheated grill, turning once. "People are very passionate about their bacon and particularly about their bacon sandwiches," said John Howard, a spokesman for the Danish Bacon and Meat Council. "We are committed to our consumers and wanted to know what technical advice can we give them to help them enjoy our product?" |
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| Originally posted by Trance Nutter abridged version |
haven't heard that in a while).
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| Originally posted by mezzir also |
YAY NAME CHANGE!!!! THANKS DEL 
ahahahaa!! Oh shit, stickam shenanigans.
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| Originally posted by bas YAY NAME CHANGE!!!! THANKS DEL |
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| Originally posted by l�cid lol, when i saw the last post in a thread was from "bas" i was like "OMG IMPOSTER!" then i felt really dumb because you PMed me about it a few days ago. |
I heard that in the supermarket the other day, best shopping experience ever!
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