[Warcats]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

As a decades long oreologist this is a dilemma that confounds our best scientists to this day. Back in the 60s I was involved with the study of Oreos dipped into orange juice however the vanilla Oreo had yet to be developed. Indeed the vanilla Oreo has caused chemistry and physics to be questioned at even their most basic laws and has lead to a redefinition of molecular interaction.Some have even postulated that there is a Devine intervention at play here. Of course this is just superstitious nonsense as each day the dipability of vanilla Oreos advances science.

[bruce213]

I would be interested in a grant and conducting more research.

[mikeycereal]

The carrageenan found in chocolate milk acts as a thickener which takes more time to absorb into the cookie.

edit: didn't see crash's answer before posting.

[ElDiabloJoe]

Originally Posted by fdpaq0580

Ooo! Double stuffed! Just like me.

Ummmm, you're a porn star???

[rsmurano]

go for the mint Oreos, you won't have this problem

[BrianL99]

Does anyone have insight on how how Chips Ahoy react to the various milk options?

[StuartCoffey]

Not sure about Oreo dunking but I do know about graham cracker dunking. I dunk my graham crackers in fat free milk as the absorption rate is faster than with 2%. This allows me to avoid the situation where the graham cracker falls into the milk before it makes it into my mouth (perhaps I have learned the amount of time the absorption takes place with my fat free milk ). Additionally the reason for my graham cracker consumption is that when I wake up at 2 AM, after eating 2 to 3 half grahams with my fat free milk I can go right back to sleep.

[Warcats]

Originally Posted by StuartCoffey

Not sure about Oreo dunking but I do know about graham cracker dunking. I dunk my graham crackers in fat free milk as the absorption rate is faster than with 2%. This allows me to avoid the situation where the graham cracker falls into the milk before it makes it into my mouth (perhaps I have learned the amount of time the absorption takes place with my fat free milk ). Additionally the reason for my graham cracker consumption is that when I wake up at 2 AM, after eating 2 to 3 half grahams with my fat free milk I can go right back to sleep.

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.

[fdpaq0580]

Originally Posted by ElDiabloJoe

Ummmm, you're a porn star???

Not that lucky. Just fat.

[simplesimonsaid]

Originally Posted by bruce213

I would be interested in a grant and conducting more research.

Find a link between Climate Change and Oriole dunking, and your grant is assured.

[Bob.Betty]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

my only question is where do you buy your weed?

[BrianL99]

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.

Confirmed by Wiki

I didn't know that Hydrox was Kosher ... not that I'd be swayed by that.

[macawlaw]

Originally Posted by mikreb

Put it all in a blender.

With ice cream.

[CFrance]

I make my own Hershey's chocolate syrup. It has no gums or other artificial ingredients to slow down absorption. 1.5 cups sugar, 1.5 cups water, 1 cup cocoa powder, dash of salt, 1 tsp vanilla.
Heat first 4 ingredients, stirring, till it comes to a boil. Boil one minute. Take off the heat and stir in vanilla. It takes all of ten minutes and tastes exactly like Hershey syrup. You can make as little or as much as you like. Keep it refrigerated.

[RICH1]

Originally Posted by Bob.Betty

my only question is where do you buy your weed?

could be medicinal ! You asked the real question..