Quote:
Originally Posted by Warcats
To obtain optimal dunking time for graham crackers is as much a question of art as to science. Even Olympic dunkers can vary in hundreds of a second under the same conditions of humidity, temperature and air pressure. Stuffmouth et all who’s famed 1957 study boldly concluded that Hydrox are the best cookie as to maintaining structure after extended submersion. Graham crackers cannot be subject to Stuffmoths conclusions in that the forces that hold them together eludes study to this day.
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Confirmed by Wiki
I didn't know that Hydrox was Kosher ... not that I'd be swayed by that.